A chocolate babka made with a brioche recipe and a simple butter, chocolate chip and sugar filling. A simple preparation for a bakery quality treat for that is delicious at any time of day. I have shaped this version into a ring but you can shape your babka in any which way you please. Like with any yeasted cake, you have to allow time for the dough to proof, and make sure you do so in a room temperature that is not too chilly.

This is a perfect dessert to serve guests with coffee on the weekend, and a little ice cream on top probably wouldn’t hurt.

Chocolate Babka Bake Bellissima

Chocolate Babka

5 from 1 vote

Ingredients

  • For the brioche
  • 1 teaspoon traditional dry yeast
  • 1/4 cup warm water
  • 3/4 cup unsalted butter, cubed, at room temperature
  • 1/3 cup sugar
  • 2 egg yolks
  • 1/2 cup buttermilk (or regular milk with a teaspoon of vinegar)
  • 1 1/2 teaspoons pure vanilla extract
  • 1/2 teaspoon fine sea salt
  • 3 cups bread flour
  • For the Egg Wash
  • 1 egg yolk
  • 1 teaspoon milk
  • For the Chocolate Filling
  • 4 tablespoons unsalted butter, melted
  • 5 tablespoons sugar
  • 200 g mini or regular chocolate chips

Instructions

  1. Place the yeast and water in a bowl for 10 minutes, for yeast to activate.
  2. In the meantime, beat the butter and sugar in a standing mixer with a dough hook, at medium speed until softened, about 5-7 minutes. Scrape down the sides as necessary.
  3. Add the following one a time, allowing each addition to combine properly: egg yolks, buttermilk, vanilla, salt, and the yeast mixture.
  4. Add the flour to the mixer in 3 additions, mix until the dough is smooth and no longer sticking to the sides of the mixer, about 5-10 minutes.
  5. Transfer the dough to a lightly greased bowl and cover with a humid cloth. Place somewhere warm and allow to rise for 1 1/2 hours, until the dough has doubled in size.
  6. Prepare a sheet pan covered with parchment paper. Prepare egg wash by mixing the egg yolk with a teaspoon milk.
  7. After the dough has doubled in size, punch the dough down to remove the excess air. Using a rolling pin, roll the dough out to a rectangle shape.
  8. Brush the brioche dough with melted butter, sprinkle the sugar on top followed by the chocolate chips.
  9. Brush egg wash on the long end of the rectangle nearest to you and roll the dough inward, tightly, into a log. Slice the roll vertically down the middle. Twist the two long strips and shape into a ring. Gently place on the sheet pan and allow to rise for 1 hour.
  10. Heat the oven to 350F. Brush the top and sides of the babka with the remaining egg wash.
  11. Bake in the oven for 30-40 minutes until the top is golden.

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Comments

  • Betty

    5 stars
    Gorgeous! And delicious too! ?? This is the first recipe I tried that makes a babka with the right texture and consistency. ??

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1/2 cup torn basil leaves
1 cup olive oil
2 tablespoons red wine vinegar (or balsamic vinegar)
1/3 cup honey
2 cloves garlic, thinly sliced
2 teaspoons coriander seeds
1/4 scraped vanilla bean pod
salt, pepper to taste
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Place tomatoes in a heatproof glass container, cut side down. Add the basil to the tomatoes.
Combine olive oil, red wine vinegar, garlic, honey, 1/4 scraped vanilla bean pod, and coriander seeds in a sauce pot. Bring to a boil.
Pour the boiling marinade over the tomatoes. Allow to cool to room temperature and marinate tomatoes in the fridge for at least 4 hours or overnight.
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𝐓𝐡𝐚𝐢 𝐂𝐨𝐜𝐨𝐧𝐮𝐭 𝐂𝐮𝐫𝐫𝐲 𝐑𝐞𝐜𝐢𝐩𝐞: 
2-3 tablespoons 𝐯𝐞𝐠𝐞𝐭𝐚𝐛𝐥𝐞 𝐨𝐢𝐥
2 lbs 𝐦𝐨𝐜𝐤-𝐜𝐫𝐚𝐛
1 small yellow 𝗼𝗻𝗶𝗼𝗻, minced
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𝘀𝗮𝗹𝘁 and 𝗽𝗲𝗽𝗽𝗲𝗿 to taste
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2 teaspoons 𝗰𝘂𝗿𝗿𝘆 𝗽𝗼𝘄𝗱𝗲𝗿
1/2 teaspoon 𝗰𝘂𝗺𝗶𝗻
1 can 𝗰𝗼𝗰𝗼𝗻𝘂𝘁 𝗺𝗶𝗹𝗸
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  • Shabbat shalom to all!!