Chocolate Babka
Chocolate babka can take a bit of time to make, but the results are so worth it.
To bring you one step closer to baking your very own little chocolate babkas, I’ve modified an NYT’s cooking recipe posted by Melissa Clark and broke it down into manageable steps that I found fit into my busy schedule better.
This dough needs to be left to rise two times, (once for about 2 hours and second for at least 4 (up to 12). I usually start prepping the dough 2 hours before bed or when I head out for the day.
Babka Dough
Ingredients
Makes 12 babkas
120 ml milk (110 °F)
7 g active dry yeast
60 g sugar
7 g vanilla sugar
530 g all-purpose flour
1.5 tsp fine sea salt
1 tsp grated lemon zest
1 tsp cinnamon
217 g eggs, lightly beaten
140 g unsalted butter, room temperature
Chocolate Filling
50 g granulated sugar
90 ml heavy cream (at least 30%)
Pinch of kosher salt
85 g of 70%+ dark chocolate, melted
55 g unsalted butter, room temperature
2 tsp vanilla extract
Syrup to glaze
90 g sugar
80 ml of water
Method
01 Proofing the Dough
Warm the milk until its between 110-115 °F. Use a small amount of milk to make a smooth paste with the dry yeast and add a pinch of sugar. Add the rest of the milk and mix to combine. Let this sit for about 10 minutes, until it gets slightly foamy (bubbles will appear).
In an electric mixer fitted with the dough hook, combine the 60 g of sugar plus the 7 g of vanilla sugar, 530 g of flour, 1.5 tsp of salt, 1 tsp of lemon zest and 1 tsp cinnamon. Beat in the yeast mixture and 217 g of eggs until the dough starts to shape itself into a ball and doesn’t stick to the sides of the bowl anymore.
Add half the butter and beat the mixture until the dough is smooth and the butter is evenly incorporated. Beat in the rest of the butter until its fully incorporated into the dough (it should feel smooth and stretchy). Note: If the dough sticks to the sides of the bowl, you can add additional flour, 1 tablespoon at a time.
Butter a large bowl and then transfer the dough into it. Cover the bowl with a towel and let it rise in a warm, draft-free place for 2 hours. I normally heat up my oven to its lowest temperature, turn it off and then let it cool a bit. Then, I place the covered bowl inside.
Press the dough down with your hands, re-cover the bowl and refrigerate for at least 4 hours. The longer you let it rest the more developed the flavour will be.
02 Making the Chocolate Filling
In a medium saucepan over medium heat, combine 50 g of sugar, 90 ml of cream and a pinch salt. Stirring occasionally, until sugar completely dissolves and transfer it to a bowl. Stir in the 85 g of melted chocolate, 55 g of unsalted butter and 2 tsp of vanilla extract until smooth.
Let cool to room temperature. You can store it in the fridge, but take it out about an hour before you use it so it’s easier to spread onto the dough.
03 Making the Syrup to glaze
In a small saucepan, combine 90 g of sugar and 80 ml of water. Simmer while stirring it over medium heat for about 2-3 minutes until the sugar dissolves.
04 Putting it all together
Butter a muffin tin (this will make 12 mini babka buns), and preheat the oven to 350 °F.
Remove dough from refrigerator and divide in half. On a floured surface, roll one piece into a 9-by-17-inch rectangle. Spread with half the filling (there's no need to leave a border). Fold the dough once length-wise and stick it in the freezer for 10 minutes. Repeat with the other piece of dough.
Slice one of the folded doughs into six even pieces. Then make 33 even slits in each piece, leaving the centre fold still attached. Braid the loose ends and then place the piece into the muffin tin with the ends connected at the base. Repeat until you’ve prepped 12 total.
Transfer the muffin tin to the oven and bake for about 35-40 minutes (you can do a toothpick check). An instant-read thermometer will read between 185 and 210 °F degrees.
Once baked, pour or use a basting brush to coat the babkas with the syrup. Let them cool for at least 10 minutes and enjoy!
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