Published: by Absolutely Recipes, in the recipes category.

Chocolate Babka Recipe.

Ingredients:

For the dough:

4 cups all-purpose flour
½ cup granulated sugar
2 ¼ teaspoons active dry yeast
1 teaspoon salt
¾ cup warm milk (around 110°F/43°C)
½ cup unsalted butter, melted
3 large eggs

For the chocolate filling:

1 cup semisweet chocolate chips
½ cup unsalted butter
½ cup granulated sugar
¼ cup cocoa powder
1 teaspoon ground cinnamon

For the syrup:

½ cup water
½ cup granulated sugar

Recipe Instructions:

Activate the yeast:

In a small bowl, combine warm milk and 1 tablespoon of sugar. Stir until the sugar is dissolved.
Sprinkle the yeast over the milk mixture and gently stir. Let it sit for about 5-10 minutes until the mixture becomes foamy. This indicates that the yeast is activated.

Prepare the dough:

In a large mixing bowl, combine the all-purpose flour, sugar, and salt.
Make a well in the center of the flour mixture and pour in the activated yeast mixture, melted butter, and eggs.
Stir the ingredients together until they form a shaggy dough.
Transfer the dough to a floured surface and knead for about 8-10 minutes until it becomes smooth and elastic.

First rise:

Lightly oil a large bowl and place the kneaded dough into it, turning it around to coat it with oil.
Cover the bowl with a clean kitchen towel or plastic wrap and let it rise in a warm, draft-free place for about 1-2 hours until it doubles in size.

Prepare the chocolate filling:

In a heatproof bowl, melt the butter and chocolate chips together, either in a microwave or using a double boiler.
Stir in the sugar, cocoa powder, and ground cinnamon until well combined. Set aside.

Shape the babka:

Once the dough has risen, gently punch it down to release any air bubbles.
Transfer the dough to a floured surface and divide it in half.
Roll out each portion into a rectangle, approximately 12x16 inches.
Spread half of the chocolate filling evenly over each rolled-out dough, leaving a small border around the edges.

Roll and twist the babka:

Starting from one of the longer sides, tightly roll up the dough into a log.
Cut the log lengthwise, creating two halves.
Twist the two halves together, keeping the cut side facing up, to form a twisted rope shape.
Repeat the same process with the second rolled-out dough.

Second rise:

Grease two 9x5-inch loaf pans and place each twisted babka into a pan.
Cover the pans with a kitchen towel and let the dough rise for another 30-60 minutes until it reaches the top of the pans.

Preheat and bake:

Preheat your oven to 350°F (175°C) during the last 10 minutes of the second rise.
Once the dough has risen, bake the babkas in the preheated oven for 30-35 minutes or until they turn golden brown.
To check if the babkas are done, insert a toothpick into the center — it should come out clean.
Remove the babkas from the pans and transfer them to a wire rack.

Prepare the syrup:

In a small saucepan, combine water and sugar.
Bring the mixture to a boil, stirring until the sugar is dissolved.
Remove from heat and let the syrup cool slightly.

Syrup and cool:

While the babkas are still warm, brush them generously with the prepared syrup. This adds moisture and enhances the flavor.
Allow the babkas to cool completely before slicing.

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