Picture this: layers of soft, buttery dough swirled with a generous helping of decadent chocolate filling. The aroma alone is enough to send you into a state of pure bliss. And when you take a bite? Oh, baby. You'll feel like you've been transported to a whole other level of existence.
But let me tell you, not all chocolate babkas are created equal. This Israeli style yeast dough dessert is the real deal - it's the perfect balance of sweet and chocolatey, with a texture that's both fluffy and dense at the same time. It's the kind of pastry that makes you want to throw caution to the wind and indulge in every last crumb.
Ingredients
Servings 2 loaf pans
The Dough
- 1 cup whole milk
- 3 ½ teaspoons instant dry yeast
- 1 large egg
- ⅓ cup sugar
- 4 cups flour
- 1/2 teaspoon salt
- ⅓ cups butter at room temp
- 1 beaten egg for eggwash
Filling
- ¾ cup butter at room temp
- ¾ cup nutella / chocolate spread of choice
- 1 cup sugar
- 1 cup cocoa powder
- 1 cup almond flour
- ½ teaspoon salt
- ⅔ cup heavy cream
Simple Syrup
- ¾ cup sugar
- ½ cup water
Nutritional Facts
Nutrition Facts
Chocolate Babka
Amount per Serving
Calories
4390
% Daily Value*
Fat
238
g
366
%
Saturated Fat
125
g
781
%
Trans Fat
4
g
Polyunsaturated Fat
7
g
Monounsaturated Fat
38
g
Cholesterol
532
mg
177
%
Sodium
2152
mg
94
%
Potassium
1784
mg
51
%
Carbohydrates
529
g
176
%
Fiber
43
g
179
%
Sugar
283
g
314
%
Protein
80
g
160
%
Vitamin A
4678
IU
94
%
Vitamin C
0.5
mg
1
%
Calcium
725
mg
73
%
Iron
28
mg
156
%
* Percent Daily Values are based on a 2000 calorie diet.
Instructions
- In a mixer with a hook attachment, mix the ingredients for the dough: the milk, yeast, egg, sugar, flour, salt and room temp butter.
- Knead for about 7-10 minutes until the dough is smooth, strong and elastic.
- Remove from the mixer bowl, and place in a lightly greased bowl.
- Cover, and let proof for 45 minutes.
- In the meantime, mix all the ingredients for the filling to a nice pliable paste.
- After 45 minutes, flour the surface and start rolling out the dough to a rectangle about a 1/4” thick.
- Spread the filling in an even layer on the dough.
- Roll the dough to a long roulade.
- Cut the roulade in half, so that you get 2 roulades (for 2 loaf pans).
- Cut each roulade in the middle, lengthwise to open up the beautiful layers of dough and filling.
- Each roulade should make 2 halves – cross each two, and spiral them to get a beautiful babka shape.
- Place in a loaf pan and move on to the second roulade.
- Brush the layers of dough on the unbaked babkas with beaten egg wash, and let sit for a 45 minute final proof.
- Preheat the oven to 350℉ degrees (180℃).
- Bake the babkas for about 30 minutes until risen and darkend.
- Meanwhile, boil the ingredients for the simple syrup – once the sugar has melted, remove from the stove.
- Once the babkas come out of the oven, pour the simple syrup on both to moisten.
- Serve and enjoy!
