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Crunchy Chocolate Babka Recipe

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4.1 from 8 reviews

This Crunchy Chocolate Babka is a sweet, soft yeast bread swirled with a rich bittersweet chocolate filling and a delightful crunchy sugar crumble. An overnight dough refrigerator rest slow-proofs the batter enhancing flavor and texture. Finished with a glossy simple syrup, this elegant loaf combines tender crumb with a satisfying crunch perfect for breakfast or dessert.

  • Author: Zara
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: Overnight plus 1 hour
  • Yield: 1 loaf (9x4-inch pan)
  • Category: Bread
  • Method: Baking
  • Cuisine: Jewish Eastern European

Ingredients

Dough

  • 2 cups + 2 tablespoons all-purpose flour (plus extra for dusting)
  • 1/4 cup granulated sugar
  • 1 teaspoon active dry yeast
  • Grated zest of 1/4 of an orange
  • 2 large eggs
  • 1/4 cup water (plus 1 tablespoon extra if needed)
  • 1/2 teaspoon salt
  • 1/3 cup unsalted butter, room temperature

Chocolate Filling

  • 4 oz bittersweet chocolate
  • 4 tablespoons unsalted butter
  • 2 tablespoons + 2 teaspoons granulated sugar
  • 1 1/2 tablespoons cocoa powder
  • 1 teaspoon cinnamon
  • 2 teaspoons espresso powder
  • 3 tablespoons turbinado sugar

Simple Syrup

  • 3 tablespoons water
  • 3 tablespoons granulated sugar

Instructions

  1. Make the dough: Combine flour, sugar, yeast, and orange zest in the bowl of a stand mixer. Attach the dough hook and add eggs and 1/4 cup water. Mix for 2-3 minutes until dough begins to form. If too dry, add an additional tablespoon of water. On low speed, add salt followed by butter one tablespoon at a time. Increase to medium speed and knead for about 10 minutes until dough is smooth and pulls away from the sides. Add a couple tablespoons more flour if needed.
  2. Refrigerate the dough: Lightly oil a large bowl and place the dough inside. Cover tightly with plastic wrap and refrigerate overnight. Note the dough will not double in size during refrigeration.
  3. Prepare the chocolate filling: In a microwave-safe bowl, combine bittersweet chocolate, butter, sugar, cocoa powder, cinnamon, espresso powder, and turbinado sugar. Microwave for 1-2 minutes, stirring well until smooth and combined.
  4. Prepare the pan: Oil a 9x4-inch loaf pan and line the bottom and short sides with a long strip of parchment paper for easy removal later.
  5. Roll out the dough: Remove dough from fridge onto a well-floured surface. Roll into a 10-inch wide by 12-inch long rectangle. Trim edges as needed for clean corners.
  6. Assemble the babka: Spread the chocolate filling evenly over the dough, leaving a 1/2-inch border around edges. Brush the far edge with water and tightly roll the dough away from you into a log, ensuring no gaps or spills.
  7. Shape the babka: Cut the log lengthwise to expose layers. Lay one half over the other to form an X with cut sides facing upward. Twist each side of the X twice, keeping cut sides visible, resulting in a thick twisted loaf.
  8. Proof the shaped loaf: Place the twisted loaf in the prepared pan. Cover with a damp tea towel and let it rise at room temperature for 1 1/2 hours.
  9. Bake the babka: Preheat oven to 375°F (190°C). Remove the towel and bake on the middle rack for 30 minutes or until a toothpick inserted in the center comes out clean and the loaf is golden. Cover with foil if browning too quickly.
  10. Make the simple syrup: While baking, combine water and sugar in a small saucepan. Bring to a simmer until sugar dissolves, about 4 minutes. Remove from heat and cool slightly.
  11. Glaze the babka: Immediately brush the warm babka generously with the simple syrup, ensuring full coverage for shine and moisture.
  12. Cool and serve: Let the loaf cool halfway in the pan, then transfer to a rack to cool completely before slicing and serving.

Notes

  • Refrigerating the dough overnight improves flavor and makes the dough easier to handle.
  • The turbinado sugar in the filling adds a pleasant crunchy texture to contrast the soft bread.
  • Be careful not to roll the dough too tightly or the filling may spill out during baking.
  • If the babka browns too fast in the oven, cover loosely with foil to prevent burning.
  • The simple syrup glaze keeps the bread moist and adds a subtle sweetness and glossy finish.
  • Use a sharp serrated knife to slice the babka without squashing its delicate layers.
  • You can substitute instant yeast for active dry yeast, but adjust mixing times accordingly.

Find it online: https://zaracooking.com/crunchy-chocolate-babka-recipe/