Milk Bread Chocolate Babka
This soft and fluffy milk bread is swirled with a rich chocolate filling, creating a stunning babka that’s perfect for breakfast, dessert, or as a sweet treat with coffee.
Ingredients:
For the Dough:
3 1/4 cups (410g) all-purpose flour
1/4 cup (50g) granulated sugar
2 tsp instant yeast
1/2 tsp salt
1 large egg
1/2 cup (120ml) warm milk
1/4 cup (60ml) warm water
1/4 cup (60g) unsalted butter, softened
For the Chocolate Filling:
4 oz (115g) dark chocolate, chopped
1/4 cup (60g) unsalted butter
1/4 cup (30g) cocoa powder
1/3 cup (70g) granulated sugar
Pinch of salt
For the Syrup:
1/4 cup (50g) granulated sugar
1/4 cup (60ml) water
Instructions:
1. Make the Dough:
In a large bowl or stand mixer, combine the flour, sugar, yeast, and salt.
Add the egg, milk, and water. Mix until the dough starts to come together.
Add the butter, one tablespoon at a time, mixing until fully incorporated. Knead the dough for about 8–10 minutes until smooth and elastic.
Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm spot for 1–2 hours, or until doubled in size.
2. Prepare the Filling:
Melt the chocolate and butter in a heatproof bowl over simmering water or in the microwave in 30-second intervals.
Stir in the cocoa powder, sugar, and salt until smooth. Let cool to room temperature.
3. Assemble the Babka:
Punch down the dough and roll it out on a floured surface into a rectangle (about 12×16 inches).
Spread the chocolate filling evenly over the dough, leaving a 1/2-inch border.
Roll the dough tightly into a log starting from the longer side.
Cut the log lengthwise into two halves. Twist the two halves together, keeping the cut sides facing up, to form a braid.
Place the braided dough into a greased loaf pan. Cover and let it rise for 30–45 minutes.
4. Bake the Babka:
Preheat the oven to 350°F (175°C).
Bake for 35–40 minutes, or until the babka is golden brown and cooked through.
5. Make the Syrup:
While the babka bakes, combine the sugar and water in a small saucepan. Heat until the sugar dissolves.
Brush the warm syrup over the babka immediately after it comes out of the oven.
6. Cool and Serve:
Let the babka cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Slice and enjoy!
Tips:
Shape Variations: You can also form the dough into smaller rolls or a circular shape for a festive presentation.
Storage: Keep babka in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
This milk bread chocolate babka is as beautiful as it is delicious, perfect for any occasion!