Decadent Chocolate Swirl Babka (Printable Format)
Pillowy babka with chocolate swirls and a buttery, tender crumb, finished with a dusting of powdered sugar.
# Needed Ingredients:
→ Dough
01 -
500 g all-purpose flour
02 -
100 g granulated sugar
03 -
7 g active dry yeast
04 -
1 teaspoon fine salt
05 -
240 ml warm milk
06 -
3 large eggs, at room temperature
07 -
115 g unsalted butter, softened
→ Filling and Finish
08 -
170 g semi-sweet chocolate chips or chopped chocolate
09 -
25 g cocoa powder
10 -
1 teaspoon vanilla extract
11 -
1 large egg, for egg wash
12 -
Powdered sugar, for dusting (optional)
# Preparation Steps:
01 -
In a bowl, stir warm milk and granulated sugar together, then add active dry yeast and allow to stand for 5-10 minutes until frothy.
02 -
In a large mixing bowl, whisk together flour and salt. Add the yeast mixture, eggs, and softened butter. Mix and knead until a smooth, elastic dough forms.
03 -
Cover the dough with a damp cloth and let it rise in a warm environment for 1-2 hours until doubled in volume.
04 -
In a small bowl, combine chocolate, cocoa powder, and vanilla extract. Mix until fully integrated.
05 -
Roll the dough into a rectangle approximately 30 x 40 cm. Spread the chocolate filling evenly over the surface, then roll the dough tightly from the long side. Slice lengthwise and gently twist the two halves together. Place into a greased loaf pan.
06 -
Allow the shaped dough to proof in the loaf pan for 30-45 minutes, until puffy and slightly risen.
07 -
Preheat oven to 175°C. Brush the loaf with egg wash and bake on the centre rack for 30-35 minutes until deep golden brown.
08 -
Let the babka cool in the pan for 10 minutes, then remove to a wire rack to cool completely. Optionally dust with powdered sugar before slicing and serving.
# Supplementary Details:
01 -
Ensure ingredients are at room temperature for optimal dough rising.
02 -
For pronounced chocolate swirls, slice and twist the dough carefully without overworking.