Chocolate Babka

Featured tools:

Stand mixer

Mix, knead, whisk

Rolling pin

Adjustable

Travel cake pan

30 x 12 x 7 cm non-stick

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1. Brioche Dough

   • 400 g strong bread flour
   • 200 g butter
   • 150 g eggs (3 units)
   • 80 g whole milk
   • 50 g vanilla or white sugar
   • 20 g fresh yeast
   • 8 g salt

   • In the mixing bowl, combine the flour, eggs, milk, sugar, fresh yeast and salt until all the ingredients are fully incorporated.
   • Next, knead at medium speed for 10 minutes until the flour develops gluten and the dough becomes elastic.
   • Then, gradually add the cold butter in small pieces and knead for another 10 minutes until the dough detaches from the sides of the bowl and is smooth, shiny and uniform.
   • Let the dough ferment at room temperature for 1 hour.
   • Afterwards, place the dough in the fridge for at least 1 hour, although ideally leave it overnight.

2. Chocolate Filling

   • 100 g 70% dark chocolate
   • 100 g butter
   • 50 g icing sugar
   • 15 g cocoa powder

   • In a bowl, melt the chocolate together with the butter in the microwave in short bursts at low power, or over a bain-marie.
   • Next, sift the icing sugar and cocoa powder and fold them into the melted mixture using a spatula.
   • Set aside until it cools to room temperature.

3. Apricot Syrup

   • 50 g water
   • 30 g vanilla or white sugar
   • 20 g apricot jam

   • In a small saucepan, heat the water with the sugar over medium heat until the sugar dissolves completely.
   • Turn off the heat, add the apricot jam and mix well until fully combined.
   • Set aside until needed.

4. Assembly

   • First, remove the brioche from the fridge and place it on a lightly floured work surface.
   • Next, roll it out with a rolling pin to form a rectangle approximately 5 mm thick.
   • Spread the chocolate filling over the dough, leaving a 2 cm margin around the edges.
   • Roll the brioche dough from top to bottom, making sure the roll stays compact as you go. When you reach the end, pinch the dough to seal it.
   • Refrigerate for 30 minutes to firm it slightly, making it easier to handle.
   • Afterward, remove the roll from the fridge and cut it lengthwise to braid the two resulting parts together.
   • Carefully place the braid into a 30 x 12 x 7 cm mould and let it proof for about 2 hours, until it doubles in size.
   • Brush the top with beaten egg and bake with top and bottom heat for 25 minutes at 170 ºC.
   • Finally, remove the brioche from the oven, let it cool slightly for 5 minutes and generously brush the top with apricot syrup so it soaks in well.
   • Allow to cool to room temperature and consume preferably on the same day. Otherwise, wrap well in cling film to prevent it from drying out.

Discover the history of Babka.

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