Chocolate bao babka is a delectable pastry that combines the soft, pillowy texture of bao with the rich, decadent flavor of chocolate babka. This dessert is a fusion of traditional Chinese and Jewish cuisine, resulting in a unique and satisfying treat.
The combination of soft, fluffy dough and rich, indulgent chocolate filling is a perfect match. The flavors and textures complement each other, creating a balance that is both satisfying and harmonious. This dessert is perfect for any occasion, whether you are enjoying it with friends and family or treating yourself to a special indulgence.
Overall, the chocolate bao babka is a unique and delicious dessert that will satisfy your cravings for both chocolate and bread. With its combination of Chinese and Jewish flavors, it is sure to delight and surprise your taste buds.
Ingredients
Dough
- 1 cup water room temperature
- ¼ cup sugar
- 1 tablespoon active dry yeast
- 1 teaspoon active dry yeast
- 1 large egg
- 4 cups flour all-purpose or bread
- 2 ½ cups vegetable oil
- 1 ¾ teaspoon salt
Chocolate filling
- 6 ounces semi-sweet chocolate
- 1/2 cup unsalted butter or oil
- 1/2 cup sugar
- 1/2 cup unsweetened cocoa powder
Nutritional Facts
Instructions
- To the bowl of a stand mixer combine water, sugar and yeast. Let sit for ten minutes. Add in egg, flour, oil and salt in that order.
- Set your mixer on slowest speed and knead for about 12 minutes (if you don’t have a stand mixer you can knead the dough by hand for 14 minutes or until smooth).
- Round the dough into a tight ball and let it rest, covered, until doubled in size, about 1-2 hours.
For the filling
- In the meantime, in a small saucepan set over low heat, add chocolate, butter or oil, sugar, and cocoa powder. Stir constantly with a spatula until melted. It’s okay if the sugar looks grainy; it will dissolve while baking. Set the filling aside for 20 minutes to cool and thicken slightly.
- Shaping and steaming
- After the dough has doubled in size, divide in half. Put one half covered in the fridge.
- Lightly dust the top of the dough with flour. Use a rolling pin to roll out the dough to a rectangle, about 10 inches by 15 inches with the short edge nearest you.
- Spread half the chocolate filling onto the dough and use the back of a spoon to spread it evenly over the entire surface of the dough, leaving a 1/2-inch margin at the top of the rectangle furthest from you.
- Roll the dough into a snug spiral, starting with the short end closest to you. Slice it in half lengthwise with a sharp knife or dough scraper. Pinch the ends together and twist the halves over each other a few times, twisting them together into a helix. The cut-side of the dough with the chocolate layers will be exposed. Place on a piece of parchment paper, cover and set aside while making the next one.
- When done with the second one cover and let proof for 1 to 1 ½ hours. When close to being ready, bring a pot of water to a boil.
- When the water starts to boil and the babkas have nearly doubled in size, transfer them to your steam basket on parchment paper. Place the basket on the pot of water and steam for about 35 minutes or until the color of the dough changes and it is fully cooked. Make sure not to open the basket up too much while it cooks.
- Serve immediately or set aside until ready to eat. When ready it is best to re steam or microwave to serve hot and fresh.
