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Chocolate Babka

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Ingredients

Adjust Servings:
550 g All purpose flour
150 g Salted Butter
100 g Sugar
190 ml Fresh milk
75 ml luke warm water
12g Active dry yeast
3 Large eggs
1/2 Tsp Vanilla extract
Chocolate Garnach
170 g Dark chocolate
30 g Pistachio
120 g Salted Butter
50 g Cocoa powder
110 g Icing Sugar also known as confectionery sugar
Sugar syrup
40 g Refined white sugar
50 ml Water

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Chocolate Babka

Amazing chocolate babka

Cuisine:

Chocolate bread with oozing chocolate filling that will keep you craving for more

  • 2 hours
  • Serves 2
  • Medium

Ingredients

  • Chocolate Garnach

  • Sugar syrup

Directions

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When we started our blog we wanted to put recipes each week at least a few times a month and thought that would be able to manage this. However, as time went by we became busy with work and other responsibilities and not much time were left to do what we wanted to do. We know that it’s no excuse not to follow what you like so we want to do our best to take forward what we started. Although we do much more cooking than what we post we will try to capture as time permits.

We were staying home during the weekend due to Covid 19 warning and we wanted to do something which we hadn’t tried before. As with most of the time when we set out to do something new a sense of uncertainty surrounds us having cooked for so long this should be more familiar yet the need for perfectionism does seem to help the unease. Yet we make it through each time. 🙂

So back to food what matters the most, we have had Chocolate Babka while we were travelling in Europe recently and it was in the back of our heads to try it out.  With many things in life we took the hard root in making this although this could be done easily and we will share how to do that as well. Cooking is always easy if you have the right tools but I’m sure most of the cooking hobbyist would agree that it won’t stop one from cooking what you like.

So back to Chocolate Babka, to our knowledge this dish originated in Poland is now popular in many parts of the world. The base recipe for this comes in courtesy of Joshua Weissman at Slim Palate who does really neat cooking videos. This can be made very easily with ingredients that you can find from a supermarket in Sri Lanka. The base recipe is closer to French brioche dough, the filling can be made or you can just apply Nutella if you have it with you.  The nice thing about making your chocolate paste is that you can make it however you like. So this recipe will be 2 part, the bread and the chocolate paste. Also, this recipe will make two loaves of bread so you need two deep baking trays.

Here are a few tips we found useful to follow

  • When kneading the dough with a machine do so for about 10 minutes, a machine cab over-knead the dough unlike when you do it with hand
  • When kneading with hand or machine you are looking for an elastic-like consistency will give a smooth surface once made into a dough ball
  • We used salted butter as we didn’t have unsalted butter (salted butter is more commonly found in Sri Lanka) if you are using unsalted butter add a pinch of salt to balance the taste
  • We used a mixture of milk and dark chocolate as we didn’t have enough dark chocolate so we had to adjust for taste when adding sugar, you can add the total amount at once
  • Alternatively, if you have Nutella you can apply instead of making the paste, which one is more fun is up to you to decide
  • When baking we found it was best to bake in slightly high temperature first and then reduce the heat and continue baking, this gave perfectly cooked bread surface and inside
  • You need two deep baking trays to put place and bake the bread so prep them in advance

 

Steps

1
Done

Activate the yeast

Lightly heat up the water (lukewarm) and add 1TSP of the sugar and the yeast and mix well and let it proof for 10 minutes. You will see the yeast bubbling up.

2
Done

Mix the dough

in to a stand mixer or a bowl add the flour, rest of the sugar (of the 100 g), butter and mix well. Then add eggs, milk. vanilla extract and the now proofed yeast water mixture.
If you're using a stand mixer, mix for about 10 minutes until the dough becomes soft and does not stick to your hands, the surface should look smooth once it's mixed well.

If you're kneading with hand do so until the dough shows smooth surface when it's made into a dough ball. It's not hard as writing how to do it so no worries.

Once the dough is ready put it inside an oiled bowl and cover it with a plate or a fresh film, leave it in room temperature to proof from2-3 hours or until it has tripled in size.

3
Done

Making the chocolate paste

So here we did slightly different than what we are writing mainly because we had to make good with what we had.

Finely chop the pistachios smaller the better.

Place a pan on low heat and add the butter and the chocolate together and stir while both of them melt and mix together. Once melted add the cocoa powder and mix well, to this add the icing sugar and check for taste. You can add the nuts at this point we left it out to spread at the end.

4
Done

Make the sugar syrup

To a pan on medium heat add the 40g white sugar and water and stir it well until sugar has melted and you're left with a syrup-like consistent

5
Done

Prep for baking

Take the proofed dough and split it into two equal-size pcs (as this recipe was made for two loaves of bread)

Using a roller thin the dough about 30-40cm length and about the same wide. it doesn't have to be perfect you can see that ours isn't either :). thin it until the dough is about 4-5mm thick.

6
Done

Spread the chocolate

Gently pour half of the chocolate on to the surface and spread it using a knife. We spread the finely chopped pistachios on top of the past at this point, this si if you already haven't added them to the paste before.

using your fingers lightly apply water on the edge of the dough to help it stick to the surface when it's rolled. Now Gently roll the dough sheet making it into a long cigar-like shape. After tightening it from both the edges now it's time to cut.

Using a sharp serrated knife gently but swiftly take it through the middle of it and split the dough into two pcs. (do not put too much force as this will squeeze the chocolate out)

7
Done

Braid the dough let it rise

Push the ends of a side together to connect them, keep the slit side facing up, gently lift the right part and lay it over the left part, and then gently lift the left part and lay it on the right part, twist the logs for around three to four times like weaving and stick the other edge together by applying a bit of water.

Now gather the intertwined chocolate bread and place it inside of a well-buttered deep baking tray.

Cover it with a slightly wet towel and let it sit in room temperature for 45-60 minutes for it to relax and further rise.

8
Done

Ready to Bake

In a preheated oven bake at 180 C for 15 minutes and reduce the temperature to 150 C and bake for another 15 -20 minutes. This will give a perfectly cooked bread inside and out. As soon as you take the bread out, glaze the sugar syrup over the bread, let it cool in a wire rack before serving.

This will remain good for a few days in a sealed container.

If you place in a fridge heat it in a microwave before serving, enjoy!!!

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