Wordless Weekend: Chocolate Babka



starting out



rise the first




spread 'em

roll 'em up






Chocolate Babka
adapted from The Modern Baker
makes 2 loaves

1 1/4 c. whole milk
2 packets yeast
8 tbsp. + 2 tbsp. melted butter
6 egg yolks
1/2 c. sugar
1 tsp. vanilla
1/2 tsp. salt
4 c. AP flour

8 oz. dark chocolate
3/4 tsp. cinnamon
1 tbsp. cocoa
1/2 c. sugar

Make the Dough: Heat the milk to 110 degrees. Put it in the bowl of your handy-dandy stand mixer and whisk in the yeast, followed by 8 tbsp. of the butter, the eggs, sugar, vanilla and salt.

Stir in 2 cups of the flour with a wooden spoon, then put the bowl into the mixer fitted with a paddle attachment. Working on low speed, mix in the remaining 2 cups of flour 1/2 a cup at a time. When all the flour is incorporated, mix on low for 2 minutes. Let the dough rest for 10 minutes, then mix for another 2.

Use one of the remaining tablespoons of butter to coat the inside of a bowl. Scrape the dough (it will be sticky) into the buttered bowl. Toss it over to get it covered in butter, then cover with plastic wrap and chill for 1 1/2 hours.

Make the filling: Put all the ingredients into the FoPro and whiz until finely chopped.

Form the dough: Plop the risen dough onto a floured board. Press it out into a rectangle that’s approximately 12×16 inches. Scatter the filling evenly over the dough, the roll the dough up into a log. Cut the log in half.

Prep the loaf pans: Use the remaining tablespoon of butter to grease 2 loaf pans. Line the bottoms with parchment, and grease that.

Put the dough into the loaf pans, cover with a kitchen towel and let rise another 1 1/2 hours.

Preheat the oven to 350. Bake the loaves for 45-50 minutes. Let cool in the pans for a few minutes, then de-pan and let cool on a cooling rack.

12 thoughts on “Wordless Weekend: Chocolate Babka

  1. Pingback: Tweets that mention thursday night smackdown » Wordless Weekend: Chocolate Babka -- Topsy.com

  2. Oh my god, that looks so good! I have bread issues (my bread always seems to have a weird texture, unless I add an untoward amount of gluten to it) but I might have to try making this… Even if it ends up weird, at least it will be chocolate bread!

  3. Pingback: L’hebdo du pain // Weekly Bread (n°3, 30 août 2010) – VOTRE PAIN

  4. When you say “2 packets yeast”, what would that be in an actual unit of measurement? As in grams? Or ounces, or teaspoons or something.

  5. Pingback: thursday night smackdown » If All My Friends Jumped Off a Bridge, I Would Too

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