Chocolate Babka by Broma Bakery

Happy Monday, loves! As we all wipe the sleep out of our eyes, drink our morning coffees, and otherwise try to get over this Monday hump, let me introduce you to Chocolate Babka. He’s beautiful, isn’t he? Doughy, chocolaty, and braided to perfection. I got the recipe straight from Deb of Smitten Kitchen, one of my personal idols. I love the simplicity of her site and photography, and how she always manages to create beautiful, inspiring food that pops out of the screen. I haven’t made one of her recipes in a while (has anyone tried her Red Wine Chocolate Cake? You should), so when I recently popped on over to the blog and saw this Chocolate Babka, I knew I had to make it. How could you not? How. 

Though at first it looks like a complicated recipe, it’s pretty simple. That beautiful braiding? Just roll up the dough like a sticky bun, cut it in half, and twist it on itself. That’s it! (Reminds me of my Estonian Kringle, another must-try).

 

Chocolate Babka by Broma BakeryThe real dilemma with this bread is how not to eat the whole thing. You start pulling off little twisty bites and just can’t stop. Which isn’t a huge problem seeing as the entire recipe has only 1 stick of butter, 6 tablespoons of chocolate chips, and less than 3/4 cup sugar. It’s remarkable. I almost want to call it a healthy loaf, but I’ll resist. I will say that this babka is better for you (better being relative) than most pumpkin or banana breads in terms of both fat and calories.

Chocolate Babka by Broma Bakery

This would be perfect served with a nice cup of coffee or a PSL (I hear people love those? I’ve never tried one. Whatever). Just make sure you’re around other people when you make your babka, because I can assure you you’ll eat a majority of it yourself if you’re alone.

Spread the calories, that’s my motto. A friend in need deserves a babka indeed.

OK. Maybe not. I tried.

Chocolate Babka by Broma Bakery

In other news, I’m heading home to Boston this week for a much anticipated getaway. I miss fall in New England so much, and can’t wait to be back with friends and family. I’ve got more than a few activities planned for this week, so be sure to follow me on Instagram for Boston updates 🙂

Chocolate Babka by Broma Bakery

But like how beautiful is it? I can’t stop looking at it.

Chocolate Babka by Broma Bakery

5.0 from 1 reviews
Chocolate Babka
 
Prep time
Cook time
Total time
 
Author:
Serves: 1 loaf
Ingredients
For the dough
  • 2 cups plus 2 tablespoons all-purpose flour, plus extra for dusting
  • ¼ cup granulated sugar
  • 1 package (2½ teaspoons) fast active yeast
  • Grated zest of ¼ of an orange
  • 2 large eggs
  • ¼ cup water (cold is fine) and up to 1 to 2 tablespoons extra, if needed
  • ¾ teaspoon fine sea or table salt
  • ⅓ cup unsalted butter at room temperature
  • Sunflower or other neutral oil, for greasing
For the chocolate filling
  • 2¼ ounces dark chocolate (or approximately 6 tablespoons chocolate chips)
  • ¼ cup unsalted butter, cold is fine
  • Scant ¼ cup powdered sugar
  • ⅓ cup cocoa powder
For the syrup
  • 3 tablespoons water
  • 3 tablespoons granulated sugar
Instructions
  1. Make the dough: Combine the flour, sugar, yeast and zest in the bottom of the bowl of a stand mixer. Add eggs and ¼ cup water, mixing with the dough hook until it comes together; this may take a couple minutes. It’s okay if it’s on the dry side, but if it doesn’t come together at all, add extra water, 1 tablespoon at a time, until the dough forms a mass. With the mixer on low, add the salt, then the butter, a spoonful at a time, mixing until it’s incorporated into the dough. Then, mix on medium speed for 10 minutes until dough is completely smooth; you’ll need to scrape the bowl down a few times. I usually found that after 10 minutes, the dough began to pull away from the sides of the bowl. If it doesn’t, you can add 1 tablespoon extra flour to help this along.
  2. Coat a large bowl with oil (or scrape the dough out onto a counter and oil this one) and place dough inside, cover with plastic and refrigerate. Leave in fridge for at least half a day, preferably overnight. [Dough will not fully double, so don't fret if it doesn't look like it grew by more than half.]
  3. Make filling: Melt butter and chocolate together until smooth. Stir in powdered sugar and cocoa; mixture should form a spreadable paste.
  4. Assemble loaves: Coat a 9-by-4-inch (2¼ or 1kg) loaf pan with oil or butter, and line the bottom with a rectangle of parchment paper. Take the dough from fridge. Roll out on a well-floured counter to about a 10-inch width (the side closest to you) and as long in length (away from you) as you can when rolling it thin, likely 10 to 12 inches.
  5. Spread the chocolate mixture evenly over the dough, leaving a ½-inch border all around. Brush the end farthest away from you with water. Roll the dough up with the filling into a long, tight cigar. Seal the dampened end onto the log. I found that transferring the log to a lightly floured baking tray in the freezer for 10 to 15 minutes made it much, much easier to cut cleanly in half.
  6. Trim last ½-inch off each end of log. Gently cut the log in half lenghtwise and lay them next to each other on the counter, cut sides up. Pinch the top ends gently together. Lift one side over the next, forming a twist and trying to keep the cut sides facing out (because they’re pretty). Don’t worry if this step makes a mess, just transfer the twist as best as you can into the prepared loaf pan. In one batch, mine was long enough to “S” inside the pan and I nested the trimmed ends of the log in the openings. Even if you don’t (and choose to bake them separately in a little pan, as I did in other batches), the dough will fill in any gaps by the time it’s done rising and baking, so don’t worry.
  7. Cover with a damp tea towel and leave to rise another 1 to 1½ hours at room temperature.
  8. Bake and finish the loaf. Heat oven to 375°F (190°C). Remove towel, place loaf on the middle rack of your oven. Bake for 30 minutes, but there’s no harm in checking for doneness at 25 minutes. A skewer inserted into an underbaked babka will feel stretchy/rubbery inside and may come back with dough on it. When fully baked, you’ll feel almost no resistance. If you babka needs more time, put it back, 5 minutes at a time then re-test. If it browns too quickly, you can cover it with foil.
  9. While babka is baking, make syrup: Bring sugar and water to a simmer until sugar dissolves. Remove from heat and set aside to cool somewhat. As soon as the babka leaves the oven, brush the syrup all over it. It will seem like too much, but will taste just right — glossy and moist. Let cool about halfway in pan, then transfer to a cooling rack to cool the rest of the way before eating (an adorable suggestion from Ottolenghi — don’t worry, we know you’re going to eat it warm).
  10. Do ahead: Babka will keep for a few days at room temperature. Longer, I’d freeze it. They freeze and defrost really well.

 

Original recipe by Ottolenghi, adapted (and with instructions) by Smitten Kitchen!

30 comments

Reply

YUM, it’s way too early in the day for me to be craving chocolate! Looks so great 🙂

Sarah | Broma Bakery
Reply

Thanks, Stephanie!

Reply

I love chocolate babkas! Never made my own though – definitely going to be changing that and following your delicious recipe. Beautifully captured too!

Sarah | Broma Bakery
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Thanks, Thalia! It’s one of my new faves 🙂

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I can’t stop looking at it either! looks so so pretty Sarah! and very nice, clean pictures too!

Sarah | Broma Bakery
Reply

Thanks, Manali! It was fun to photograph

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This reimnds me that I can’t wait to make sticky buns with you THIS. WEEKEND!

Sarah | Broma Bakery
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THIS WEEKENDDDD

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I’ve been dying to make this bread every since Deb posted it too! (And since I saw it in Ottolenghi!). Yours is absolutely beautiful Sarah!

Sarah | Broma Bakery
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Thanks, Laura! You’ve just gotta. Hope you had a great weekend!

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Your photos are stunning! I need to bake this bread!

Sarah | Broma Bakery
Reply

Thanks Maryanne! As are yours! I’m gawking at your site right now

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I added this to my “to try” list when I saw it on Deb’s site, too! Yours looks perfect 🙂

Sarah | Broma Bakery
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It’s one of those recipes that sticks with you after you see it. Can’t wait to see yours, too!

Reply

This is just simply gorgeous!

Sarah | Broma Bakery
Reply

Thank you Cheryl!

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Yummm, this looks so delicious and impressive.

Have fun in Boston! And I agree, fall in New England is the best 🙂 I am glad I can experience it all the time!

PS I am trying your pumpkin truffles this week and I’m super excited.

Sarah | Broma Bakery
Reply

Yes!!! Let me know what you think of them! <3

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Absolutely gorgeous bread, Sarah! Almost too pretty to eat. Almost….:-).

Sarah | Broma Bakery
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Exactly 🙂

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Woow, this is gorgeous! And another recipe to keep me from ever getting out of my maternity pants again… Enjoy your time in Boston! 🙂

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This looks simply amazing! I am loving your food photography!

Sarah | Broma Bakery
Reply

Thanks so much for the compliment, Camille! And thanks for stopping by!

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A 16-hour preparation time seems a bit pessimistic. It almost put me off from using this recipe against other ones, but reading the recipe I think this must be definitely a glitch. I would recommend that you check that part of your web page! Apart from that, looks amazing and can’t wait to try it. I hope I manage to achieve that homely but tidy look you achieved against the other more “messy” looks I’ve seen on other pages!

Reply

Do I really have to refrigerate and freeze the dough? Is that required for all babkas or just this one?

Sarah | Broma Bakery
Reply

It is required for this one!

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