A chocolate babka made with a brioche recipe and a simple butter, chocolate chip and sugar filling. A simple preparation for a bakery quality treat for that is delicious at any time of day. I have shaped this version into a ring but you can shape your babka in any which way you please. Like with any yeasted cake, you have to allow time for the dough to proof, and make sure you do so in a room temperature that is not too chilly.
This is a perfect dessert to serve guests with coffee on the weekend, and a little ice cream on top probably wouldn’t hurt.
Chocolate Babka Recipes
For the brioche
- 1 teaspoon dry yeast traditional
- 1/4 cup warm water
- 3/4 cup unsalted butter cubed, at room temperature
- 1/3 cup sugar
- 2 egg yolks
- 1/2 cup buttermilk or regular milk with a teaspoon of vinegar
- 1 1/2 teaspoons pure vanilla extract
- 1/2 teaspoon fine sea salt
- 3 cups bread flour
For the Chocolate Filling
- 4 tablespoons unsalted butter melted
- 5 tablespoons sugar
- 200 g chocolate chips mini or regular
- Place the yeast and water in a bowl for 10 minutes, for yeast to activate.
- In the meantime, beat the butter and sugar in a standing mixer with a dough hook, at medium speed until softened, about 5-7 minutes. Scrape down the sides as necessary.
- Add the following one a time, allowing each addition to combine properly: egg yolks, buttermilk, vanilla, salt, and the yeast mixture.
- Add the flour to the mixer in 3 additions, mix until the dough is smooth and no longer sticking to the sides of the mixer, about 5-10 minutes.
- Transfer the dough to a lightly greased bowl and cover with a humid cloth. Place somewhere warm and allow to rise for 1 1/2 hours, until the dough has doubled in size.
- Prepare a sheet pan covered with parchment paper. Prepare egg wash by mixing the egg yolk with a teaspoon milk.
- After the dough has doubled in size, punch the dough down to remove the excess air. Using a rolling pin, roll the dough out to a rectangle shape.
- Brush the brioche dough with melted butter, sprinkle the sugar on top followed by the chocolate chips.
- Brush egg wash on the long end of the rectangle nearest to you and roll the dough inward, tightly, into a log. Slice the roll vertically down the middle. Twist the two long strips and shape into a ring. Gently place on the sheet pan and allow to rise for 1 hour.
- Heat the oven to 350F. Brush the top and sides of the babka with the remaining egg wash.
- Bake in the oven for 30-40 minutes until the top is golden.
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This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.
Other ways to make Chocolate Babka
To make Chocolate Babka, prepare a 9×4-inch loaf pan. Coat the pan with cooking spray and line it with parchment paper. After baking, remove the babka from the pan and cool on a wire rack. Alternatively, it can be stored in the refrigerator for up to a month. The dough can be defrosted at room temperature and heated in the freezer for up to 10 minutes. To serve, reheat in the oven before serving.
To make Chocolate Babka, start by preparing the ingredients for challah. It is a traditional Jewish bread made from flour, eggs, and water. Unlike the challah, it is not baked in a loaf pan. The dough is also a yeast-based mix that is fluffy and moist. The layers of chocolate in Chocolate Babyka are delicious and perfectly complement the dessert of any meal. And if you’ve never tried one, don’t miss out!
To make Chocolate Babka, start by preparing the dough. It is known for two main ingredients: the dough and the filling. The former is sweet and yeast-based. The second ingredient is the chocolate. The chocolate filling makes it the perfect treat for any occasion. Its delicious texture and flavor make it an ideal dessert. And it’s even better when it’s decorated with ribbons of chocolate. Aside from being delicious, Chocolate babka is also a good way to celebrate the end of the day with friends.
Tips and Tricks
The Chocolate Babka is a perfect dessert for a special occasion. It is easy to prepare, delicious, and versatile. And it’s the perfect addition to any holiday gathering. It keeps well in the refrigerator for up to 4 days. Once sliced, it can be frozen for up to two months. It is best served warm, but you can serve it at room temperature as well. And remember: the chocolate Babka freezes nicely.
The Chocolate Babka is a delicious sweet bread that is traditionally eaten by Jews in Eastern Europe. It is traditionally made with brioche dough and is filled with chocolate. It is a classic and comforting treat and a favorite in our house. This delicious pastry has become a popular treat in our family. We eat it on holidays and whenever we get a chance, we make Chocolate Babka. This soft, flaky pastry is loaded with chocolate flavor and is a delightful dessert.
Chocolate Babka is a wonderful way to celebrate the holiday season. It’s an ideal dessert for any holiday, and can be served warm or at room temperature. It’s an excellent choice for brunch or dessert. It’s a delicious, classic dessert. A slice of Chocolatebabka is sure to bring a smile to your face! And because it’s made of brioche dough, it’s soft and full of chocolate goodness.
The Chocolate Babka is best served warm, or when the chocolate is still warm. Its texture makes it a wonderful dessert for any occasion. When served warm, this bread can be stored at room temperature for up to four days. It can also be frozen for up to two months. It is best served cold. A slice of Chocolate Babka will keep up to 4 days in the fridge. When cooled, it can be cut and eaten at room temperature.
Chocolate Babka is a rich and delicious dessert that can be prepared in a variety of ways. Its visually stunning appearance makes it a perfect dessert for special occasions, such as a birthday or anniversary party. It can be eaten with coffee or tea, and it’s also a great snack for parties. A chocolate Babka can last for a few days, so you can make it a few days in advance. Besides, a slice can be made into a French toast casserole or bread pudding.