This chocolate Babka recipe is simply amazing. It is almost like a a cross between bread and cake that's swirled with chocolate and nutty filling. This chocolate babka is luscious served as dessert, with coffee, tea, or as breakfast. While baking, the rich dough becomes incredibly tender, so it pulls apart in buttery pieces that melt in your mouth. The dough really tastes like brioche, its soft, warm, and comforting. After one delightful slice, you'll know this babka was worth every bit of effort. It’s super delicious and an all-time favorite in my house! This recipe makes one large, or two small loafs. Babka will stay fresh for 24 hours in an airtight container at room temperature. Don’t place in the fridge. You can also freeze chocolate babka for up to 2 months. To thaw, leave on counter or overnight in the fridge.
For the dough
260 g all-purpose flour, plus extra for dusting
75 gr unsalted butter, at room temperature, cut into small cubes
50 gr caster sugar
60 ml water OR milk
7 gr instant yeast
2 large eggs
Pinch of salt
For the filling
I used chocolate spread, but you can use Nutella or make your own chocolate filling.
50 gr pecans, coarsely chopped
50 gr chocolate chips
For the sugar syrup:
60 ml water
50 gr caster sugar
Step 1 : First make the dough. In a stand mixer fitted with the dough hook, add flour, sugar, yeast and mix until combined.
Step 2 : Add eggs and water, and mix on medium speed until dough comes together, 2-3 minutes. Add salt, then butter, adding a few cubes at a time, mixing until incorporated.
Step 3 : Continue mixing for about 10 minutes on medium speed, until dough is completely smooth, elastic, shiny, and pulls away from the sides of the bowl. During mixing, you will need to scrape down the sides of the bowl.
Step 4 : Place dough in a large bowl brushed with oil, cover with plastic wrap, and leave in the fridge for at least 12 hours or best overnight.
Step 5 : Grease a loaf pan, mine was (9x4 inch/23x10 cm) with oil and line the bottom of each pan with parchment paper.
Step 6 : Take dough out, roll it out using the rolling pin. Make a nice square, then add chocolate spread, nuts and more chocolate chips.
Step 7 : Use both hands to roll up the square like a roulade, starting from the long side closest to you and ending at the other long end. Then use the knife to gently cut the roll in half lengthwise, starting at the top and finishing at the seam, essentially dividing the log into two long even halves, with the layers of dough and filling visible along the length of both halves.
Step 8 : With the cut sides facing up, gently press together one end of each half, then lift the right half over the left half. Repeat this process, but this time lifting the left half over the right, to create a simple two-pronged plait.
Step 9 : Carefully lift the cake into a loaf pan. Don’t worry if there are gaps in the pan since the cake will rise and will eventually look fine, even if you feel like it’s messy at this point. Cover the pan loosely with plastic wrap or a wet tea towel and leave to rise in a warm place for 1 to 1½ hours.
Step 10: Preheat oven to 190 C / 375°F. Remove plastic wrap or tea towels, place cakes on middle rack of oven, and bake for about 25-30 minutes, until a skewer inserted into the center comes out clean with no dough attached.
Step 11 : While the cakes are in the oven, make the syrup. In a small saucepan over medium heat, bring water and sugar to a boil. As soon as the sugar dissolves, remove from heat and set aside to cool.
Step 12: As soon as the babka comes out of the oven, brush the syrup over it. Use all of the syrup, even if it looks a lot. Let the cake cool until its warm, then remove from pan and let cool completely before serving. Serve warm or at room temperature.
260 г муки
75 г масла, комнатной температуре, нарезать небольшими кубиками
50 г сахара
60 мл воды ИЛИ молока
7 г дрожжей мгновенного действия
2 больших яйца
Я использовал шоколадную начинку, но вы можете использовать nutella или сделать свою собственную шоколадную начинку.
50 г орехов пекан, крупно нарезанных
50 г шоколадной стружки
Для сахарного сиропа:
60 мл воды
50 г лимонного сахара
Выпечка из дрожжевого теста - мягкая, пористая, очень вкусная. Шоколадная бабка - дрожжевые кексы с начинкой из тёмного шоколада и сливок, прекрасное угощение. Мне нравится этот рецепт. Отличный пирог к кофе или чаю. Попробуйте обязательно, он очень просто готовится. Готовую бабку можно посыпать сахарной пудрой, какао или корицей, а можно покрыть глазурью.