Go Back
–+ servings
Print

Traditional Chocolate Babka

Course Breakfast, Dessert
Cuisine European
Keyword babka, chocolate babka, traditional babka
Prep Time 45 minutes
Cook Time 45 minutes
10 hours
Servings 2 8" loafs
Author Dikla Levy Frances

Ingredients

Babka Dough

  • 1/4 Cup Warm milk (90F) (60 ml /2 oz)
  • 1 1/2 TBSP Active dried yeast (21 g )
  • 2 TBSP Granulated sugar (30 g)
  • 5 Cups AP Flour (600 g / 21.5 oz)
  • 1/2 Cups Sugar (100 g / 3.5 oz)
  • 1/2 tsp Salt
  • 1/4 tsp Nutmeg (optional)
  • 2 Large Eggs
  • 2 tsp Vanilla
  • 1 1/4 Cup Full fat sour cream (300 ml/ 11 oz)
  • 1 Sticks Unsalted butter, melted and cooled (113 g / 4 oz)

Chocolate filling

  • 1 Cup Semisweet chocolate chips (or milk) (170 g /6 oz)
  • 1 Stick Unsalted butter (113 g / 4 oz)
  • 1/2 Cup Sugar (100 g / 3.5 oz)
  • 4 TBS Cocoa powder
  • 1 Cup Toasted cake crumbs / finely chopped nuts. (120 g / 4 oz)

Streusel Topping

  • 1/4 Cup Sugar (50 g / 2 oz)
  • 1/2 Stick Butter, soften (56 g / 2 oz)
  • 3 TBS Honey
  • 1/2 Cup AP Flour (60 g / 2 oz)
  • 1/2 Cup Roughly chopped nuts (60 g / 2 oz)

Instructions

Babka Dough

  • In a bowl of a standing mixer, mix the warm milk, 2 tbsp of sugar, and yeast and let sit for 20-25 minutes, until the mixture is frothy. That is a sign that the yeast has been activated.
  • In a large bowl, sift together the flour, remaining sugar, nutmeg if using, and salt. Add the mixture into the yeast mixture and with the paddle attachment, mix on low.
  • In a medium bowl mix together the sour cream, eggs, and vanilla then add it to the flour-yeast mixture.
  • Drizzle in the melted butter while the mixer is on low and mix until you have a shaggy mass.
  • Replace the paddle attachment with the dough attachment then mix until the dough is smooth, and the sides of the bowl are clean. This can take anything between 10-15 minutes.
  • Stop the mixer, spray the dough with a cooking spray then cover with a plastic wrap, and let rise until double in size about 2-3 hours.

Chocolate Filling

  • Using a hand mixer, beat butter and sugar until incorporated.
  • Melt the chocolate, add to the butter mixture following the cocoa butter and mix to incorporate.

Streusel Topping

  • Cream butter with sugar and honey until smooth.
  • Add flour and nuts and mix until a pea-sized lumps form.

Assemble

  • Line the bottom of the 2 8" loaf pan with parchment paper and grease the sides.
  • On a lightly floured surface, divide the babka dough into 3 equal parts.
  • Roll the first part into 12" wide and about twice the length of your pan.
  • Spread the dough with chocolate filling, leaving an uncoated band in the center and about 1"-2" from the bottom edge.
  • Sprinkle with chopped nuts or cake crumbs.
  • Starting with the edges furthest from you roll the dough towards you into a tight log and seal the bottom.
  • Fold the dough into half and twist it 3-4 times into a spiral.
  • Place the loaf into your prepared pan, brush with egg wash and sprinkle with streusel.
  • Let rise for about 2-3 hours.
  • Preheat oven to 350F and bake for 45-50 minutes, until the loaf is a rich brown color, and a thermometer reads 190-200F when inserted to the center of the cakes.
  • Remove from oven and let cool for about 10-15 minutes before removing from pan and slicing.