Better Chocolate Babka
From smittenkitchen.com
overnight + 2 hr 30 minMakes 2 loaves
A rich, buttery yeast dough swirled with dark chocolate and cocoa, brushed with sugar syrup until glossy. Easier and less fussy than traditional babka.
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| prepCoat two 9×4 inch loaf pans with oil or butter, line bottoms with parchment paper | ||||||||||
| 530 g all-purpose flour, plus extra for dusting | Mix dough until smooth, 10 min | Chill dough overnight or at least 12 hr | Roll chilled dough to 10×10–12 inches | Spread filling on dough, roll into log | Chill log 10–15 min, split lengthwise | Twist halves together, place in pan | Rise at room temperature 1–1.5 hr | Bake 375°F / 190°C, 25–30 min | Brush warm babkas with syrup | Cool halfway in pan, then on rack |
| 100 g granulated sugar | ||||||||||
| 2 teaspoons instant yeast | ||||||||||
| Grated zest of 1 small lemon or half an orange | ||||||||||
| 3 large eggs | ||||||||||
| 120 ml cold water, plus up to 1–2 tablespoons extra if needed | ||||||||||
| 3/4 teaspoon fine sea or table salt | ||||||||||
| 150 g unsalted butter, room temperature | ||||||||||
| Sunflower or other neutral oil, for greasing | ||||||||||
| 130 g dark chocolate, or approximately 3/4 cup chocolate chips | Melt butter & chocolate together | Stir in powdered sugar, cocoa & cinnamon | ||||||||
| 120 g unsalted butter, cold | ||||||||||
| Scant 50 g powdered sugar | ||||||||||
| 30 g cocoa powder | ||||||||||
| 1/4 teaspoon cinnamon (optional) | ||||||||||
| 80 ml water | Simmer water & sugar until dissolved | |||||||||
| 75 g granulated sugar | ||||||||||
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