AI-generated image
Chocolate babka
Chocolate swirl loaf
Babka: twisted yeasted loaf with dark chocolate swirls
IsraeliBabka grew from the sweet yeasted breads of Polish and Ukrainian Jewish kitchens, and Tel Aviv and New York bakeries turned it into today's showpiece: a rich, buttery dough rolled around dark chocolate, cut open lengthways and twisted so the layers show, then soaked in syrup as it leaves the oven. Israelis buy it for Shabbat afternoon coffee, and a slice keeps its gooey layers for days. It takes time but little skill: an overnight chill makes the soft dough easy to roll. Chef's tip: chill the dough overnight; cold, firm dough rolls thin and twists cleanly instead of smearing the chocolate.
- Total time
- 240 min
- Difficulty
- hard
- Serves
- 10
Ingredients
For the dough
- 1 ⅛ lb plain flourplus extra for dusting
- 3 ½ oz caster sugar
- ¼ oz instant dried yeast1 sachet
- 1 tsp lemon zestfinely grated
- 3 eggs
- ½ cup cold water
- ¾ tsp salt
- 5 ½ oz soft unsalted butterin small pieces
For the chocolate filling
- 4 ½ oz dark chocolateabout 60% cocoa, chopped
- 4 oz unsalted butter
- 1 ¾ oz icing sugar
- 1 oz cocoa powder
For the syrup
- ½ cup water
- 3 ½ oz sugar
Shop this recipe on Amazon
What you'll need
Spices & pantry
Fresh ingredients (4)
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/11 doneStep 1: The day before, put 1 ⅛ lb plain flour, 3 ½ oz caster sugar, ¼ oz instant dried yeast and 1 tsp lemon zest in a stand mixer with a dough hook. Add 3 eggs and ½ cup cold water and mix on low for a few minutes until it comes together.
4 minStep 2: Add ¾ tsp salt, then 5 ½ oz soft unsalted butter a few pieces at a time, mixing until each is absorbed. Knead on medium for about 10 minutes until the dough is smooth, shiny and elastic and comes away from the sides.
12 minStep 3: Shape into a ball, put in an oiled bowl, cover and refrigerate overnight (at least 8 hours).
Step 4: Melt 4 ½ oz dark chocolate and 4 oz unsalted butter together in a bowl over a pan of barely simmering water, stirring until smooth. Off the heat, stir in 1 ¾ oz icing sugar and 1 oz cocoa powder to a spreadable paste. Cool to room temperature.
5 minStep 5: Grease a 23 × 10 cm loaf tin and line with baking paper. Roll half the cold dough on a floured surface into a 38 × 28 cm rectangle with a long side facing you. Spread with half the chocolate, leaving a 2 cm border on the far side, and brush that edge with water.
Step 6: Roll it up tightly from the near side into a log and press the seam to seal. Trim 1 cm from both ends. Repeat with the rest of the dough and filling, chilling the first log while you work.
Step 7: Cut one log in half lengthways with a sharp knife so the layers are exposed. Lay the halves side by side, cut sides up, pinch the tops together and twist them over each other into a rope, keeping the cut sides facing up. Lift into the tin. Common mistake: cutting with a blunt knife; it drags and smears the chocolate instead of showing neat stripes.
Step 8: Cover loosely and leave in a warm place for 1½–2 hours, until risen by about a third and puffy to the touch. Heat the oven to 375°F (fan 350°F).
105 minStep 9: Bake for 35–40 minutes, until a skewer pushed into the bread part (not the chocolate) comes out clean and the top is deep golden. If it browns too fast, cover with foil after 25 minutes.
40 minStep 10: While it bakes, bring ½ cup water and 3 ½ oz sugar to the boil, stirring until dissolved, then simmer 2 minutes and cool.
3 minStep 11: As soon as the babka comes out, brush the syrup all over it; it will look a lot but it soaks in and keeps the loaf moist. Leave in the tin until warm, then cool on a rack before slicing.
30 min
Nutrition per serving
- Calories
- 440 kcal
- Protein
- 7 g
- Carbs
- 55 g
- Fat
- 22 g
- Fibre
- 3 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does chocolate babka take?
- About 240 minutes in total: 60 minutes to prepare and 180 minutes to cook.
- How many people does it serve?
- 10 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- What can I use instead of plain flour?
- Self-raising flour, same amount (then leave out the baking powder).
- What can I use instead of caster sugar?
- Caster sugar, same amount.
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
SalufPuffy flatbread
Saluf is the everyday bread of Yemenite Israelis, slapped onto a hot pan or taboon in Rosh HaAyin and Sha'arayim in Rehovot and eaten with marak temani, hilbe and zhug. It is soft and blistered, thicker than pita and with no pocket, made to tear and dunk. Home cooks often roll it too thin, which gives a cracker; it should be about 1 cm thick so it stays pillowy. Chef's tip: cook it under a lid on a very hot dry pan for the first minute, which traps steam and puffs it the way a taboon does.
Reform tortaWalnut meringue chocolate cake
Belgrade pastry shops have sold reform torta since the early twentieth century, and it is still the cake Serbian families bring out for birthdays, weddings and the slava. Three thin layers of walnut meringue, crisp at the edge and chewy inside, are stacked with a dense chocolate butter cream made with egg yolks cooked over steam until thick. It is very rich, so cut thin slices and serve with strong coffee. The usual slip is beating the butter into a chocolate mixture that is still warm, which melts it and splits the cream; let it cool to room temperature first. Chef's tip: assemble the cake the day before; overnight in the fridge the meringue softens a little and the cake slices cleanly with a hot knife.
Matzah
Matzah is the flat unleavened bread eaten at Passover, recalling the Israelites leaving Egypt in too much haste for their bread to rise, and in Israel and Jewish homes worldwide it is also eaten as a crisp everyday cracker with soups and dips. The dough is only flour and water; by tradition it is mixed, rolled and baked within 18 minutes so it cannot ferment. This home version follows that rhythm but is not certified for Passover use. There is no salt: about 0.0 g salt per sheet. The usual mistake is rolling too thick, which gives a tough, chewy bread; roll until you can almost see the counter through it. Chef's tip: prick the dough all over with a fork before baking so it stays flat and blisters evenly.