Chocolate Babka Bread
This is the process of making Babka!! It’s actually super easy and so yummy 😋. I need to make more because I can’t get enough!
How do you think it came out? Have you ever made Babka at home?! 🍫🍞
#chocolatebabka #babkabraids #bakersoflemon8 #bakewithkaylee #homemadebread
Ingredients:
Dough
* 3 1/2 Cups All Purpose Flour
* 2 teaspoons Instant Active Yeast
* 2 teaspoons Salt
* 1 tablespoon Sugar
* 2 tablespoon Unsalted Butter, Cold
* 2 Eggs
* 1 1/2 cups milk; Lukewarm
Filling
* 1/2 cup Brown Sugar
* 1 cup Unsalted Butter
* 1 tablespoon Cocoa Powder
* 1 chopped chocolate bar
Syrup
* 1/4 cup Water
* 1/4 cup Sugar
Instructions:
* Add the flour, yeast, salt, sugar and cold butter in the bowl of a Stand Mixer / food processor/ Dough maker.
* Pulse till the butter disintegrates and mixes with the flour.(but you should see the specks)
* Now on low speed, using the dough hook, Add the eggs one by one.
* Trickle in the ¾ cup of milk . The dough should start to come together now. Process for 1 minute. If it seems to dry add 1 tablespoon of milk in increments till you get a soft dough.
* Take the dough out.
Proofing the Bread
* Use a large greased bowl for this step. It should be big enough to fit a triple amount of the dough.
* The quick way is to keep the kneaded bread in a bowl, covered with wet kitchen towel for 2-4 hours.
* The easier way is to keep the dough in a covered bowl(use cling film) in the fridge for 8-10 hours.
* If in the fridge,Take the dough out of the fridge and let it come to room temperature.
* Knead the dough for 2 minutes to make it pliable.Divide it into two halves.
* Make a Ball of the one halve and roll it into a rectangle.About ¼ inch thick.
* Spread the butter in the rectangle by leaving 1 inch space.Sprinkle the chopped Chocolate.Roll it from the longer side to make a long log.
* Cut the log along it's length and then braid it. Take one over the other alternatively.
* Tuck the ends under. Lift this into a prepared loaf pan lined with parchment paper. Cover again with cling film or damp kitchen towel.
* Let it rise for another 30 min-1 hour.
* Preheat the oven to 180 degrees Celsius or 356 F.
* Bake the babka in the oven for about 35-40 minutes.
* Bread is done if the skewer inserted comes in clean.Also when you knock on the back of the bread and it feels hollow.
So you've just pulled your beautiful chocolate babka out of the oven, admiring its golden-brown crust and glossy finish – congratulations! Now comes the moment everyone waits for: slicing into it to reveal those gorgeous braided chocolate swirls. I know the temptation to cut into it right away is strong, but trust me, a little patience goes a long way to ensure you get those perfect, clean slices. First things first, let your babka cool completely. I usually recommend at least an hour, or even two, on a wire rack. Cutting into a warm babka can make the dough gummy and the chocolate filling a bit messy, squishing those lovely layers you worked so hard to create. Once it's cooled, you're ready to make the cut. I find that a serrated bread knife works best for slicing babka. Start with a gentle sawing motion, rather than pressing down hard, to avoid tearing the delicate dough and smudging those beautiful chocolate layers. Aim for slices about 1 to 1.5 inches thick – perfect for a satisfying bite without being overwhelming. Seeing those intricate chocolate layers unfurl with each slice is truly the most rewarding part of baking babka. It’s a testament to the effort you put in, and it always gets everyone excited! Once sliced, chocolate babka is incredibly versatile. It’s fantastic on its own with a cup of coffee or tea for breakfast or a sweet afternoon treat. I've also served it lightly toasted with a dollop of whipped cream or even a scoop of vanilla ice cream for a more decadent dessert – it’s a total game-changer. The warmth brings out the rich chocolate flavor even more! If you have any leftover slices (which is rare in my house!), storing them properly will keep them fresh. I usually wrap individual slices tightly in plastic wrap or aluminum foil and keep them at room temperature for up to 2-3 days. For longer storage, you can freeze the wrapped slices for up to a month. Just pop them in the microwave or a toaster oven straight from the freezer for a few minutes, and they’ll taste wonderfully fresh, almost like they just came out of the oven. There’s nothing quite like having a stash of readily available chocolate babka slices for an instant pick-me-up! Enjoy your delicious creation!
