Name: Chocolate Babka
Prep time: 3 h 30 min
Cook time: 45 min
Total time: 4 h 15 min
Ingredients: 3 cups All-purpose flour; 2 teaspoons Instant yeast; 1/4 cup Granulated sugar, for dough; 1/2 teaspoon Fine salt, for dough; 3/4 cup Whole milk, lukewarm; 1 egg Large egg; 4 tablespoons Unsalted butter, softened, for dough; 5 ounces Dark chocolate, finely chopped; 3 tablespoons Unsalted butter, for filling; 2 tablespoons Unsweetened cocoa powder; 1/4 cup Confectioners' sugar; 1/8 teaspoon Fine salt, for filling

Description

One chocolate-swirled yeast babka loaf for ten slices.

Ingredients

Scale

3 cups All-purpose flour
2 teaspoons Instant yeast
1/4 cup Granulated sugar, for dough
1/2 teaspoon Fine salt, for dough
3/4 cup Whole milk, lukewarm
1 egg Large egg
4 tablespoons Unsalted butter, softened, for dough
5 ounces Dark chocolate, finely chopped
3 tablespoons Unsalted butter, for filling
2 tablespoons Unsweetened cocoa powder
1/4 cup Confectioners' sugar
1/8 teaspoon Fine salt, for filling

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Instructions

Whisk 3 cups flour, 2 tsp instant yeast, 1/4 cup sugar and 1/2 tsp salt. Add 3/4 cup lukewarm milk, 1 egg and 4 tbsp softened butter. Knead about 8–10 minutes until elastic and slightly tacky; avoid adding extra flour unless the dough truly cannot be handled. Cover and let rise about 75 minutes until puffy, not necessarily exactly doubled.
During the rise, gently melt 5 oz chopped dark chocolate with 3 tbsp butter. Stir in 2 tbsp cocoa, 1/4 cup confectioners' sugar and 1/8 tsp salt until spreadable; cool until it will not run. Line a 9-by-5-inch loaf pan with parchment overhang.
Roll dough on a lightly floured surface to approximately 12 by 16 inches. Spread the filling evenly, leaving a 1/2-inch border; roll tightly from a short side for a roughly 12-inch log and pinch the seam. Slice lengthwise with a sharp knife. Turn cut faces up, twist the halves together gently and tuck into the lined pan. Cover loosely and let rise about 45 minutes until visibly puffy.
Heat oven to 350°F near the end of the second rise. Bake about 40–45 minutes until the exposed dough is deep golden and the center of a dough section, away from molten chocolate, reads about 190–200°F. Tent if the top darkens early. Cool 15 minutes in the pan, then 30 minutes on a rack before ten slices. Record actual rise and bake times in a trial.

Notes

Recipe-development draft; not kitchen-tested. Timing and yield are estimates. Nutrition has not been calculated.

Additional chilling, resting or cooling time: 165 minutes, included in the total.

Untested estimate: first rise 75 minutes, second rise 45 minutes, cool 45 minutes; filling made during first rise. Preheat excluded.

Prep Time: 45 minutes
Chilling, resting or cooling: 165 minutes
Cook Time: 45 minutes
Category: Breads

Nutrition

Serving Size: One tenth of one loaf