BABKA CAKE RECIPES

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CHOCOLATE BABKA - THE PIONEER WOMAN



Chocolate Babka - The Pioneer Woman image

The first time I heard about babka was in the 90s while watching Seinfeld.

Provided by Bridget Edwards

Categories     Christmas    baking    main dish

Total Time 2 hours 10 minutes

Prep Time 1 hours 30 minutes

Cook Time 40 minutes

Yield 16 servings

Number Of Ingredients 19

FOR THE DOUGH:
4 c. Unbleached All-purpose Flour
1/2 c. Sugar
2 1/2 tsp. Instant Yeast, Preferably Made For Sweet Bread But Not Required
1 tsp. Kosher Salt
3 Eggs At Room Temperature
1 Egg Yolk, At Room Temperature
1/2 c. Whole Milk At Room Temperature
1 tsp. Vanilla Extract
10 tbsp. Unsalted Butter, At Room Temperature
FOR THE FILLING:
1/2 c. Unsalted Butter, At Room Temperature
1/2 c. Sugar
1/3 c. Dutch-process Cocoa
1/4 tsp. Cinnamon
6 oz. weight Bittersweet Chocolate, Chopped Medium-fine
FOR THE SYRUP:
2/3 c. Sugar
2/3 c. Water

Steps:

  • For the dough, stir flour, sugar, yeast, and salt together in the bowl of an electric mixer. Add eggs, yolk, milk, and vanilla using the dough hook. Mix on low speed until mixture comes together, scraping down the bowl and hook as needed. On low speed, add butter, 1 tablespoon at a time, until incorporated. Increase speed to medium and knead with the dough hook for about 10 minutes. The dough should have pulled away from the sides of the bowl. Place the dough in an oiled bowl, turning the dough, so it is evenly coated. Cover with plastic wrap and refrigerate overnight. The next day, remove dough from refrigerator while preparing for the filling and baking. Butter two 8 1/2 to 9-inch loaf pans. Line pans with parchment paper, cutting to fit with some overhang on both the long and short sides. Butter the bottom piece of parchment so that the top piece sticks. Line a cookie sheet with waxed paper. Place butter, sugar, cocoa, and cinnamon in a mixing bowl and beat until combined. Divide dough in half. On a floured surface, roll one dough half into a rectangle about 10 x 12-14 inches. The 10-inch side should be the closest to you. Spread half of the filling over the rolled dough. Sprinkle with half of the chopped chocolate. Starting with the end closest to you, roll the dough fairly tightly. Place seam side down on the cookie sheet. Repeat with reaming dough and filling. Place the cookie sheet with the two rolls in the freezer for 15 minutes. Remove the rolled dough from the freezer; trim the ends if they are uneven. Working one roll at a time, use kitchen shears to cut lengthwise down the center. Twist each roll, then braid the two pieces together, pinching the ends and place in one of the prepared pans. Repeat with the second roll. Don’t worry if the dough looks uneven in the pan. Cover the pans with buttered plastic wrap and let rise at room temperature for 1 1/2 hours. During the last 20 minutes of rising, preheat the oven to 350ºF. Make the sugar syrup by combining the sugar and water in a pan. Bring to a boil over medium heat, stirring frequently. Let the mixture boil for a minute or two, then remove from heat to cool. Once the rising time is finished, bake the breads in the oven for 40–50 minutes, or until 190ºF. Place on a wire rack and poke the breads several times with a long skewer. (Use the thermometer in a pinch.) Pour the cooled syrup over the babkas 1/4 cup at a time, dividing the syrup evenly. Let the babkas cool in the pans for about 40 minutes, then using the parchment to lift out of the pans. Let cool completely on a wire rack. Wrap cooled loaves in foil and store on the counter. Babkas may be wrapped well and frozen.

CHOCOLATE BABKA RECIPE: HOW TO MAKE IT - TASTE OF HOME



Chocolate Babka Recipe: How to Make It - Taste of Home image

I love this chocolate babka. It's a rewarding recipe for taking the next step in your bread baking. Even if it's slightly imperfect going into the oven, it turns out gorgeous. Look at those swirls! —Lisa Kaminski, Wauwatosa, Wisconsin

Provided by Taste of Home

Categories     Desserts

Total Time 55 minutes

Prep Time 20 minutes

Cook Time 35 minutes

Yield 2 loaves (16 pieces each).

Number Of Ingredients 17

4-1/4 to 4-3/4 cups all-purpose flour
1/2 cup sugar
2-1/2 teaspoons quick-rise yeast
3/4 teaspoon salt
2/3 cup butter
1/2 cup water
3 large eggs plus 1 large egg yolk, room temperature, beaten
2 tablespoons grated orange zest
FILLING:
1/2 cup butter, cubed
5 ounces dark chocolate chips
1/2 cup confectioners' sugar
1/3 cup baking cocoa
1/4 teaspoon salt
GLAZE:
1/4 cup sugar
1/4 cup water

Steps:

  • In a large bowl, mix 2 cups flour, sugar, yeast and salt. Cut in butter until crumbly. In a small saucepan, heat water to 120°-130°; stir into dry ingredients. Stir in eggs and yolk, orange zest and enough remaining flour to form a soft dough (dough will be sticky)., Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and refrigerate 8 hours or overnight., Turn out dough onto a lightly floured surface; divide in half. Roll each half into a 12x10-in. rectangle. For filling, in a microwave, melt butter and chocolate chips; stir until smooth. Stir in confectioners' sugar, cocoa and salt. Spread filling to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam and ends to seal., Using a sharp knife, cut each roll lengthwise in half; carefully turn each half cut side up. Loosely twist strips around each other, keeping cut surfaces facing up; pinch ends together to seal. Place in 2 greased 9x5-in. loaf pans, cut side up. Cover with kitchen towels; let rise in a warm place until almost doubled, about 1 hour. Preheat oven to 375°., Bake until golden brown, 35-45 minutes, tenting with foil halfway through baking. Meanwhile, in a saucepan, combine sugar and water; bring to a boil. Reduce heat; simmer, uncovered, 10 minutes. Brush over warm babka. Cool 10 minutes before removing from pans to wire racks.

Nutrition Facts : Calories 181 calories, FatContent 9g fat (5g saturated fat), CholesterolContent 41mg cholesterol, SodiumContent 136mg sodium, CarbohydrateContent 23g carbohydrate (10g sugars, FiberContent 1g fiber), ProteinContent 3g protein.

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I love this chocolate babka. It's a rewarding recipe for taking the next step in your bread baking. Even if it's slightly imperfect going into the oven, it turns out gorgeous. Look at those swirls! —Lisa Kaminski, Wauwatosa, Wisconsin
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Reviews 4.5
Total Time 55 minutes
Category Desserts
Calories 181 calories per serving
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