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.
