Babka Bread

Babka is a traditional Eastern European sweet bread, known for its tender, slightly sweet dough and decadent swirls of filling. While chocolate is the most common filling, some variations also include cinnamon or fruit jams. This recipe will walk you through how to make a traditional chocolate babka, with a rich, buttery dough and a luscious chocolate filling, topped with a light streusel for extra texture.

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Ingredients:

For the Dough:

• 2 1/4 teaspoons (1 packet) active dry yeast
• 1/2 cup (120 mL) warm milk (110°F/43°C)
• 1 tablespoon granulated sugar
• 3 1/2 cups (440g) all-purpose flour
• 1 teaspoon salt
• 1/2 cup (115g) unsalted butter, softened
• 1/2 cup (100g) granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup (120 mL) warm water

For the Chocolate Filling:

• 8 oz (225g) semisweet or bittersweet chocolate, chopped
• 1/2 cup (115g) unsalted butter
• 1/4 cup (50g) granulated sugar
• 1/4 teaspoon vanilla extract
• Pinch of salt

For the Streusel Topping (optional but recommended):

• 1/4 cup (50g) granulated sugar
• 1/4 cup (30g) all-purpose flour
• 2 tablespoons unsalted butter, cold and cubed
• Pinch of salt

For the Egg Wash:

• 1 large egg
• 1 tablespoon water

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Instructions:

Step 1: Prepare the Dough

• Time: 10 minutes to mix, plus 1-1.5 hours to rise
• Temperature: 75-80°F (room temperature for rising)

1. Activate the Yeast: In a small bowl, combine the warm milk, 1 tablespoon of sugar, and the active dry yeast. Stir lightly and let the mixture sit for 5-10 minutes until it becomes frothy and bubbly. If the mixture does not bubble, the yeast may be expired, and you should try again with fresh yeast.
2. Mix the Dough: In the bowl of a stand mixer fitted with a dough hook, combine the 3 1/2 cups of flour and 1 teaspoon salt. Add the yeast mixture, 1/2 cup sugar, the eggs, and vanilla extract. Begin mixing on low speed, gradually increasing to medium speed, until the dough starts to come together.
3. Knead the Dough: Add the softened butter, one tablespoon at a time, mixing it into the dough. Continue kneading for about 8-10 minutes, or until the dough is smooth, elastic, and slightly sticky. You may need to scrape the sides of the bowl as you go to ensure everything is well incorporated.
4. Let the Dough Rise: Shape the dough into a ball and place it in a lightly oiled bowl, covering it with a clean kitchen towel or plastic wrap. Let the dough rise in a warm place for 1-1.5 hours, or until it has doubled in size.

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Step 2: Prepare the Chocolate Filling

• Time: 10 minutes

1. Melt the Chocolate: While the dough is rising, prepare the chocolate filling. In a heatproof bowl, combine the chopped chocolate, butter, sugar, vanilla, and a pinch of salt. Melt the ingredients together in the microwave in 30-second intervals, stirring each time, until fully melted and smooth. Let the filling cool slightly to room temperature.

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Step 3: Prepare the Streusel Topping (Optional)

• Time: 5-10 minutes

1. Make the Streusel: In a small bowl, combine the granulated sugar, flour, and a pinch of salt. Add the cold, cubed butter and use a pastry cutter, fork, or your fingers to cut the butter into the dry ingredients until you have small, pea-sized crumbs. Set aside.

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Step 4: Shape the Babka

• Time: 20-30 minutes

1. Punch Down the Dough: Once the dough has risen, punch it down to release the air. Turn it out onto a lightly floured surface and roll it into a large rectangle, about 12×16 inches (30×40 cm).
2. Spread the Chocolate Filling: Spread the cooled chocolate filling evenly over the dough, leaving a small border around the edges.
3. Roll the Dough: Starting at one of the longer sides, carefully roll the dough up into a tight log, keeping it as even as possible.
4. Cut the Dough: Once the dough is fully rolled, slice it in half lengthwise, exposing the chocolate swirl. You now have two long strips of dough.
5. Twist the Dough: Twist the two strips around each other to form a braid. Carefully place the twisted dough into a greased loaf pan (8×4 inches). Tuck the ends of the dough underneath to create a neat shape.

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Step 5: Second Rise

• Time: 45 minutes

1. Let the Dough Rise Again: Cover the loaf pan with a clean kitchen towel and let the babka rise for another 45 minutes to 1 hour, or until it has puffed up and nearly doubled in size.

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Step 6: Prepare the Egg Wash

• Time: 2 minutes

1. Egg Wash: In a small bowl, beat the egg with 1 tablespoon of water. Brush the egg wash over the top of the risen dough. This will give the babka a beautiful, golden brown finish once baked.

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Step 7: Bake the Babka

• Time: 35-40 minutes
• Temperature: 350°F (175°C)

1. Preheat the Oven: While the dough is completing its second rise, preheat your oven to 350°F (175°C).
2. Bake: Place the babka in the preheated oven and bake for 35-40 minutes, or until the top is golden brown and a toothpick inserted into the center of the bread comes out clean. If the babka starts to brown too quickly on top, you can tent it with aluminum foil to prevent overbaking.

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Step 8: Add Streusel Topping (Optional)

• Time: 5 minutes

1. Streusel Topping (Optional): If using the streusel topping, sprinkle it evenly over the top of the babka about 10 minutes before the baking time is done. This will allow the topping to set nicely without burning.

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Step 9: Cool and Serve

• Time: 30 minutes

1. Cool: Once the babka is baked, remove it from the oven and let it cool in the pan for about 10 minutes. Then, carefully remove it from the pan and let it cool completely on a wire rack before slicing. This step is crucial, as it helps the bread set properly.
2. Serve: Slice the babka into thick slices and serve. It is perfect on its own or with a cup of coffee or tea. Babka also keeps well for a few days at room temperature and can be toasted for an even more delicious treat.

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Notes and Tips:

• Substitute Fillings: While chocolate is traditional, you can substitute it with other fillings, like cinnamon sugar, Nutella, or fruit preserves. Just ensure that the filling is spread evenly and not too runny.
• Make Ahead: You can make the dough ahead of time and store it in the refrigerator overnight for a slower rise. Simply punch down the dough after the first rise, cover it with plastic wrap, and refrigerate it. The next day, proceed with shaping and baking.
• Storing Babka: Babka can be kept at room temperature for up to 3 days. You can also freeze it for up to 2 months. To reheat, simply wrap it in foil and bake at 350°F (175°C) for about 10 minutes.
• Dough Texture: If the dough feels too sticky while you are kneading it, you can add a little more flour, but be cautious not to add too much, as it can affect the texture of the final bread. The dough should be slightly sticky but manageable.

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Nutrition Information (per serving, assuming 12 slices):

• Calories: 340
• Fat: 18g
• Carbohydrates: 40g
• Fiber: 3g
• Protein: 5g

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This Babka Bread is a show-stopping dessert or breakfast bread, with its rich, buttery dough and indulgent chocolate filling. The slightly crunchy streusel topping adds a delightful texture, making this babka irresistible to anyone who tries it! Whether you make it for a special occasion or as an everyday treat, it’s sure to impress. Enjoy!