Chocolate Babka
Dough
6 tbsp unsalted butter, melted and slightly cooled (plus 1 tbsp extra for greasing the bowl)
1 cup warm milk of choice
3 tbsp fresh yeast or 1 packet (2 ¼ tsp) instant dry yeast
1 egg
⅓ cup granulated sugar
4 ¼ cups all-purpose flour (plus extra for rolling)
1 tsp salt
Filling
½ cup chocolate hazelnut spread (homemade or store-bought, such as Nutella)
½ cup chocolate chips
Simple Syrup
¼ cup water
¼ cup granulated sugar
Optional Add-Ins
¼ cup desiccated coconut
¼ cup chopped nuts (pecans or walnuts)
¼ cup raisins
Powdered sugar, for sprinkling
Directions
In a bowl, combine the warm milk and yeast. Whisk to combine and let sit for 5 minutes until slightly foamy.
Add the egg, cooled melted butter, and sugar. Whisk until fully incorporated.
Add the flour and salt. Mix with a spatula until a dough forms, then knead by hand until smooth and elastic, about 5 to 7 minutes. (This is where the gluten develops.)
Place the dough into a lightly greased bowl using the extra butter.
Cover with cling film or a towel and let rise until doubled in size (about 30 minutes in a warm climate or up to 2 hours in colder temperatures).
Once the dough has risen, flour a clean surface and place the dough on top. Lightly flour the dough and roll it into a square, roughly ½ inch (1.2 cm) thick.
Spread the chocolate hazelnut spread evenly over the surface, leaving a small border around the edges. Sprinkle with chocolate chips and any optional add-ins, if using.
Roll the dough tightly from top to bottom to form a cylinder, ensuring the filling is fully enclosed.
Using a sharp knife, slice the cylinder in half lengthwise. Press the top ends together, then gently twist the two halves around each other to form an even, consistent braid.
Transfer the babka into a greased 8-inch loaf pan. Cover and let rest at room temperature for 30 minutes.
Preheat the oven to 350°F (180°C). Bake for 20 to 25 minutes, or until the top is golden brown and the loaf is fully set.
While baking, combine the water and sugar in a small pot. Heat and stir until the sugar dissolves. Set aside.
When the babka comes out of the oven, immediately pour the simple syrup over the top for shine and moisture.
Let cool for at least 10 minutes before removing from the pan.
Sprinkle with powdered sugar, if desired, and enjoy!
Tips
If you want to make the dough the night before and bake it in the morning, refrigerate it for the first rise overnight. Add the filling in the morning, braid, and bake as directed.
You can freeze the baked babka by wrapping it tightly in cling film and placing it in an airtight container.
To store, wrap the babka and keep it in an airtight container for 2 to 3 days at room temperature.
This babka makes a great base for French toast.
It’s also a delicious foundation for French toast if you want to turn leftovers into something special!
