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Chocolate Babka

A traditional Polish bread.

Chocolate Babka

Chocolate Babka

Yield

1 cake

Prep Time

10 minutes

Bake Time

30 to 35 minutes

Rise Time

1-1/2 hours

Yield

1 cake

Prep Time

10 minutes

Bake Time

30 to 35 minutes

Rise Time

1-1/2 hours

  • Yield

    1 cake

  • Prep Time

    10 minutes

  • Bake Time

    30 to 35 minutes

  • Rise Time

    1-1/2 hours

ingredients

  • 2 - 2 ¼ cups all purpose flour
  • 1/3 cup sugar
  • 1 (2-1/4 tsp.) envelope Fleischmann’s® RapidRise® Instant Yeast
  • 1/2 cup milk
  • 1/3 cup butter
  • 2 eggs
  • 1 cup of your favorite chocolate hazelnut spread

  • Simple Syrup:
  • 1/2 cup suger
  • 1/3 cup water

DIRECTIONS

  1. In a large bowl, combine 3/4 cup flour, sugar and undissolved yeast. Heat milk and butter until very warm (120 to 130oF). Gradually add to flour mixture. Mix very well with a wooden spin or whisk. Add eggs and 1/2 cup more of flour. Stir vigorously to make a thick batter. Add the remainder of the flour until a soft dough forms.
  2. Turn the dough out onto a well floured surface and knead for 10 minutes or until the dough is smooth and elastic. You should be able to stretch a piece of it very thin. If it’s not there yet, keep kneading. Form the dough into a ball and set in a greased bowl. Cover and let rise for 2 hours.
  3. Once the dough has doubled in size, turn the dough out onto a very well floured surface. Roll the dough out to a 10 inch width (the side closest to you) and as long in length away from you as you can without tearing the dough. The dough will be very thin
  4. Spread the chocolate spread evenly over the dough, leaving a ½ inch border on all sides. Wet the furthest end from you with water, and roll the dough up into a long, tight log, sealing the wet end onto the log
  5. Trim the last ½ inch off each end of the log. Use a very sharp knife to cut the log in half lengthwise and lay them next to each other, cut sides up. Pinch the top ends gently together. Lift one side over the next to twist the dough together, trying to keep the cut sides facing up. It may be messy, but it will be fine!
  6. Line a 9 by 4 inch loaf pan with butter and flour, or parchment paper and carefully shape the babka into an “S” shape before transferring into the prepared pan. Cover loosely and let rise for another hour.
  7. When the loaf has risen, preheat the oven to 375°F. Uncover the bread and make an egg wash by beating together 1 egg and 1 teaspoon of water. Use a brush to liberally brush the whole babka. Bake for 30 to 35 minutes, or until the bread is golden brown and no longer doughy in the middle. If the bread starts to get too dark, cover with tinfoil and continue baking.
  8. While the babka is baking, make the simple syrup. Combing the sugar and water in a medium saucepan over medium heat, stirring frequently until the sugar dissolves. Set aside to cool.
  9. When the babka is done cooking, brush liberally with the simple syrup and allow to cool completely before eating!

tip

Once you’ve covered your dough with the chocolate filling, roll your dough into a log, cut the log down the middle (length wise), then twist and braid to achieve Babka’s signature layering.

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Chocolate Babka

  • Yield: 1 cake
  • Prep Time: 10 minutes
  • Bake Time: 30 to 35 minutes
  • Rise Time: 1-1/2 hours

Ingredients

  • 2 - 2 ¼ cups all purpose flour
  • 1/3 cup sugar
  • 1 (2-1/4 tsp.) envelope Fleischmann’s® RapidRise® Instant Yeast
  • 1/2 cup milk
  • 1/3 cup butter
  • 2 eggs
  • 1 cup of your favorite chocolate hazelnut spread

  • Simple Syrup:
  • 1/2 cup suger
  • 1/3 cup water

Directions

  • In a large bowl, combine 3/4 cup flour, sugar and undissolved yeast. Heat milk and butter until very warm (120 to 130oF). Gradually add to flour mixture. Mix very well with a wooden spin or whisk. Add eggs and 1/2 cup more of flour. Stir vigorously to make a thick batter. Add the remainder of the flour until a soft dough forms.
  • Turn the dough out onto a well floured surface and knead for 10 minutes or until the dough is smooth and elastic. You should be able to stretch a piece of it very thin. If it’s not there yet, keep kneading. Form the dough into a ball and set in a greased bowl. Cover and let rise for 2 hours.
  • Once the dough has doubled in size, turn the dough out onto a very well floured surface. Roll the dough out to a 10 inch width (the side closest to you) and as long in length away from you as you can without tearing the dough. The dough will be very thin
  • Spread the chocolate spread evenly over the dough, leaving a ½ inch border on all sides. Wet the furthest end from you with water, and roll the dough up into a long, tight log, sealing the wet end onto the log
  • Trim the last ½ inch off each end of the log. Use a very sharp knife to cut the log in half lengthwise and lay them next to each other, cut sides up. Pinch the top ends gently together. Lift one side over the next to twist the dough together, trying to keep the cut sides facing up. It may be messy, but it will be fine!
  • Line a 9 by 4 inch loaf pan with butter and flour, or parchment paper and carefully shape the babka into an “S” shape before transferring into the prepared pan. Cover loosely and let rise for another hour.
  • When the loaf has risen, preheat the oven to 375°F. Uncover the bread and make an egg wash by beating together 1 egg and 1 teaspoon of water. Use a brush to liberally brush the whole babka. Bake for 30 to 35 minutes, or until the bread is golden brown and no longer doughy in the middle. If the bread starts to get too dark, cover with tinfoil and continue baking.
  • While the babka is baking, make the simple syrup. Combing the sugar and water in a medium saucepan over medium heat, stirring frequently until the sugar dissolves. Set aside to cool.
  • When the babka is done cooking, brush liberally with the simple syrup and allow to cool completely before eating!