The Chocolate Babka recipe is a delicious Polish brioche super soft, easy to make and with a dark chocolate ganache filling.
What is Babka
Babka is a Polish cake recipe similar to the Alsatian kouglof, but this version of braided brioche also called Babka chocolate is more like a Krantz Cake which is of Jewish origin from Eastern Europe.
Also, this delicious Babka brioche is super soft, with a perfect crumb, it is also filled with a dark chocolate ganache, which gives it this nice colorful and gourmet effect.
Materials for this recipe
How to make the chocolate babka recipe
Make the brioche dough
- Start by rehydrating the dry baker's yeast by mixing it with warm milk and let it rest for 10 minutes.
- Then place the flour, sugar, salt and egg in the vat of your stand mixer equipped with the dough hook.
- Then pour in the milk containing the dry yeast.
- Then add the butter cut into pieces and mix for about 5 minutes. (the dough must be smooth, it comes off the bowl but remains sticky to the touch)
- And cover it with a cloth and let the paste grow at room temperature for 1 hour, until it doubles in volume.
- Finally, decant the dough on a flour work surface and degas it with your hands.
Assembly of the chocolate babka
- Begin by rolling out the dough with a pastry rolling pin to form a large rectangle.
- Then fill the entire surface with chocolate using the angled spatula or a tablespoon.
- Then roll the dough on itself to form a long pudding.
- Then using a knife, cut the dough in the center to form 2 long strips revealing the chocolate grooves.
- Finally, weave the brioche with the 2 sticks of dough and place the braided brioche in a rectangular loaf cake pan covered with baking paper.
- Then let the brioche grow a second time for 30 minutes.
Baking the babka cake
- After the second sprout, apply a layer of egg gilding with a pastry brush.
- And bake in the oven for the time indicated in the recipe sheet, until the brioche is puffed up and golden brown.
How to store the Babka bread
This homemade bread can be stored at room temperature for 5-7 days, but cut it into parts and keep it in the freezer for up to 3 months, then you will have bun parts available for snack or breakfast.
Other bun recipes
- 280 g flour
- 40 g sugar
- 1 egg
- 2 tsp dry baker's yeast
- 100 g milk
- 50 g Butter
Dark chochocolat filling
- 120 g dark chocolate
- 50 g butter
- 1 tbsp Sugar
- 1 tbps unsweetened cocoa powder
- Rehydrate the dry yeast by pouring it into the warm milk and let it rest for 10 minutes.
- Place the flour, sugar, salt and egg in the bowl of your stand mixer and mix with the hook.
- Then add the yeast gradually while letting the mixer run at medium speed for about 3 minutes.
- Finish by adding the butter and continue to knead for 5 minutes, the dough will loosen from the sides, it should be a little elastic and a little sticky.
- Cover the bowl with a tea towel and leave it to rise at room temperature for 1 hour, the dough will double in volume.
Dark chocolate filling
- Heat the chocolate, sugar and butter in a bain-marie and set aside.
Assembly and bake the chocolate babka
- Degas the dough and crush it with your hands on a floured work surface.
- With a rolling pin, roll out the dough into a rectangle, then spread a good layer of chocolate filling.
- Roll the dough out across its width to make a long dough roll.
- Then divide the dough lengthwise with a knife.
- Braid the 2 strips of dough and place the braided bun in a loaf cake pan covered with baking paper.
- Let your dough grow again for 30 minutes.
- Preheat your oven to 356°F / 180°C
- Mix an egg in a little milk and using a pastry brush, brush the top of your babka brioche.
- Bake the babka for 20-30 minutes.