We’ll admit that crafting the perfect chocolate babka requires some time, but the reward is undeniably worth it. We hope this recipe becomes a cherished tradition for your holidays!
How to Make a Chocolate Babka
Making a delightful and glossy homemade chocolate babka requires patience, as you can’t rush the dough rising process. However, the end result is absolutely worth the effort. Here’s how to get started with preparing the dough for your babkas:
- Activate the Yeast – Begin by combining warm milk with yeast and allowing it to rest for approximately 7 minutes. Then, whisk in flour and sugar. Cover the bowl with plastic wrap and place it in a warm location to rise until it becomes puffed up and foamy. Using a 100ºF oven can expedite the rising process.
- Combine the Ingredients – Whisk in eggs, melted butter, additional sugar, salt, and vanilla. Gradually add the remaining flour with the dough hook attachment until the dough starts pulling away from the sides of the bowl. Knead the dough in the mixer on low for 8-10 minutes.
- Rise – Cover the dough and let it rise until it doubles in size. This typically takes about an hour in a warm oven or two hours at room temperature.
Pro Yeast Tips: Yeast works best in a warm environment. Ensure your yeast is at room temperature before using it. Also, make sure your milk and oven (if using it for proofing) are between 100-115 degrees F. Excessive heat can deactivate and ruin the yeast.
Making the Chocolate Ganache
While the dough is rising, you’ll prepare the chocolate ganache, based on our trusted Chocolate Ganache recipe:
- Heat the Cream – Combine heavy cream and sugar in a pan over medium heat. Stir to dissolve the sugar as the cream simmers.
- Combine – Pour the hot cream over a bowl filled with chocolate chips, ensuring all the chocolate is covered. Cover the bowl with a lid and let it sit for a few minutes to allow the chocolate to soften. Then, whisk the chocolate until it becomes smooth, and let it cool and thicken.
Shaping and Baking a Babka
Once your dough has doubled in size, and the chocolate ganache is ready, it’s time to shape and bake the babkas. Line a pair of loaf pans with parchment paper and lightly grease them with butter. Here’s how to assemble the loaves:
- Roll – First, divide the dough in half and place it on a floured surface. Roll each half into a rectangle, approximately 12” by 16”.
- Chill – Spread about a third of the chocolate ganache over each dough rectangle. Roll the dough into logs, starting with the short side, and wrap them in plastic wrap. Refrigerate for 15 minutes.
- Twist – After 15 minutes, take out the chilled rolls from the fridge. Use a sharp knife to cut the log in half lengthwise, leaving the top half-inch intact. Then, twist the two halves together. Repeat the process with the second roll, and transfer the dough to your lined loaf pans. Allow the loaves to rise once more.
- Bake – When the dough has risen and looks puffy, brush the top of the babkas with melted butter. Bake the babkas for 30 minutes at 350ºF, until the tops turn golden brown.
Pro Tip: For a glossy sheen on your baked babka loaves, brush them with coconut oil while they’re still hot from the oven. You can even drizzle or spread the last of the ganache over the top.
Common Questions
Is babka bread or cake?
Technically, it’s sweet braided bread that’s also sometimes considered a cake. We’ll call it both.
Is babka eaten hot or cold?
Homemade babka is best when served slightly warmed up or at room temperature.
Is brioche and babka the same?
Brioche and babka are very similar. A babka is often filled with chocolate, cinnamon, or other sweet fillings and shaped into a loaf, while brioche is twisted and baked into a knot.
Why is my babka dry?
Overbaking is the main reason a babka would be dry. Also, make sure not to overproof your dough, which can exhaust the yeast and result in tough and dry bread.
