Chocolate Babka

A delightful Eastern European pastry with rich, sweet dough swirled with decadent chocolate filling, perfect for breakfast or dessert.

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Prep Time 2

Cook Time 35

Total Time 2 35

Servings: 12 slices

Course: Breakfast, Dessert

Cuisine: Eastern European

Calories: 280

Ingredients Method Notes

Ingredients

Dough Ingredients

4 cups all-purpose flour
1/2 cup sugar
1 packet active dry yeast (2 1/4 teaspoons) Ensure it's fresh
1 teaspoon salt
1 cup milk, warmed Can substitute with almond or soy milk
1/2 cup unsalted butter, softened
3 large eggs For vegan option, substitute with flax eggs

Filling Ingredients

1 cup chocolate chips Generously spread for indulgent flavor
1/4 cup cocoa powder Can substitute half with ground cinnamon for a twist
1 teaspoon vanilla extract

Method

Preparation

In a bowl, combine the flour, sugar, yeast, and salt.
In another bowl, whisk the warm milk, butter, and eggs until well blended.
Gradually add the wet ingredients to the dry ingredients.
Knead the dough until smooth and elastic.
Let it rise in a warm place until doubled in size, about 1-2 hours.

Filling and Shaping

Roll the dough out into a rectangle.
Spread a mixture of chocolate chips, cocoa powder, and vanilla over it.
Roll the dough tightly into a log and twist it several times.

Second Rise and Baking

Place the twisted dough in a greased loaf pan, cover, and let rise again for about 30-45 minutes.
Preheat the oven to 350°F (175°C).
Bake for 30-35 minutes until golden brown.

Serving

Allow cooling before serving.
Enjoy your delicious chocolate babka!

Notes

To store, wrap tightly in plastic wrap or aluminum foil to keep it fresh. Lasts about 3 days at room temperature, or freeze for up to 3 months. Thaw in refrigerator overnight before serving.