Chocolate Babka

Recommended Tools

1. Kitchen Aid or Similar Mixer
2. Kitchen Scale
3. 2 Baking Pans (7 x 3”)
4. Pastry Brush
5. Kitchen Thermometer

Dough Prep

1. Measure all dough ingredients except the butter and place them in the mixing bowl.
2. Measure the room temperature butter and set it aside.

Mix the Dough

1. Using a stand mixer with the dough hook, mix everything except the butter until the dough is fully developed. About 7 minutes on speed 1, then 10 minutes on speed 2. If the dough climbs the hook, stop and push it back down.
2. Add the softened butter and mix until fully absorbed. About 5–6 minutes on speed 2.
3. The dough temperature should be 80–85°F.
4. Remove bowl and hook, cover with a lid or plastic wrap.

Bulk Fermentation

1. Let the dough rest at room temperature for 2 hours.
2. After 1 hour, fold/punch the dough, then let it finish fermenting for the last hour.

Make the Filling

1. Measure all filling ingredients into a bowl.
2. Melt gently using a double boiler or microwave, stirring until silky smooth.
3. Let the filling cool to room temperature while the dough ferments.

Make the Simple Syrup

1. Heat sugar and water in a saucepan, stirring until it boils.
2. Let the syrup cool to room temperature. Set aside to use later when the babka has finished baking.

Divide & Rest

1. Lightly flour your work surface with Caputo “00” Chef’s Flour and turn out the dough.
2. Divide into two 360g pieces, shape each piece into a ball, and cover to rest for 10 minutes.

Roll the Dough and Assemble

1. Working with 1 piece at a time, roll the dough into a rectangle about 8” × 18”.
2. Spread a thin, even layer of filling over the rectangle, and roll up tightly into an 8” wide log with 4–5 turns.
3. Slice the log lengthwise and twist the 2 strands together.
4. Place the twisted loaf into a 7x3” pan, greased with non-stick spray or lightly coated in butter.
5. Repeat with the second dough ball.

Finish Proofing and Bake

1. Let each loaf rise in the pan at room temperature for about 2 hours, until nearly doubled in size.
2. Towards the end of the rise, preheat the oven to 350°F for at least 30 minutes.
3. Place pans on a baking sheet together and bake for 40–45 minutes, until golden brown.

Finishing Touch

1. Bring back that simple syrup from earlier and brush each loaf until glossy.
2. Cool completely for best texture.
3. Wrap and store at room temperature for up to 5 days and just wait... the babka will keep tasting better on days 1–3.