Recipe: Chocolate Cinnamon Babka

  • Updated: March 18, 2014 - 2:25 PM
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Baking Central makes chocolate babka - a brioche type dough swirled with dark chocolate.] Photographed 3/4/14. Bruce Bisping/Star Tribune bbisping@startribune.com

Chocolate cinnamon Babka √

Makes 1 large loaf.

Note: This recipe offers two shaping techniques: for a free-standing babka in the Israeli Kranz cake style, or the more conventional loaf. The basic dough recipe is from “Artisan Breads Every Day” by Peter Reinhart. Roasted cinnamon (McCormick offers this) boosts the flavor, but regular cinnamon is fine, too. The dough improves in flavor by resting in the refrigerator overnight, making baking day even easier.

Dough

• 2 tbsp. instant yeast

• 3/4 c. lukewarm milk

6 tbsp. unsalted butter, room temperature

• 6 tbsp. sugar

• 1 tsp. vanilla extract

• 4 egg yolks

• 3 1/3 c. all-purpose flour

• 1 tsp. salt

Filling:

1 c. dark chocolate chips or chunks

4 tbsp. (1/2 stick) unsalted butter

1 tsp. cinnamon, preferably roasted

• 1/3 c. powdered sugar

Directions

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  • Baking Central: You can't beat babka

    Thursday March 13, 2014

    A babka's distinctive swirls make this chocolate bread a spectacular treat. Honestly, you can’t beat cinnamon and chocolate.

  • Baking Central makes chocolate babka - a brioche type dough swirled with dark chocolate.] Photographed 3/4/14. Bruce Bisping/Star Tribune bbisping@startribune.com

  • Baking Central makes chocolate babka - a brioche type dough swirled with dark chocolate.] Photographed 3/4/14. Bruce Bisping/Star Tribune bbisping@startribune.com

  • Baking Central makes chocolate babka - a brioche type dough swirled with dark chocolate.] Photographed 3/4/14. Bruce Bisping/Star Tribune bbisping@startribune.com

  • Baking Central makes chocolate babka - a brioche type dough swirled with dark chocolate.] Photographed 3/4/14. Bruce Bisping/Star Tribune bbisping@startribune.com

  • Baking Central makes chocolate babka - a brioche type dough swirled with dark chocolate.] Photographed 3/4/14. Bruce Bisping/Star Tribune bbisping@startribune.com

  • Baking Central makes chocolate babka - a brioche type dough swirled with dark chocolate.] Photographed 3/4/14. Bruce Bisping/Star Tribune bbisping@startribune.com

  • Baking Central makes chocolate babka - a brioche type dough swirled with dark chocolate.] Photographed 3/4/14. Bruce Bisping/Star Tribune bbisping@startribune.com

  • For a different way to make the babka’s swirls, you can twist the rolled log of chocolate-filled dough, then further turn it into a figure 8 before placing the dough in a conventional loaf pan. Let the babka cool completely before slicing so the chocolate can set.

  • 1. Roll the dough into a 15-inch square. 2-3. Spread with the melted chocolate-cinnamon mixture, leaving a half-inch border along three sides. 4. Starting from the end nearest you, roll the dough into a jellyroll shape. 5. Press the edge to seal, then roll a bit more until the strand is about 18 inches. 6. With a sharp knife, cut down the center of the roll. 7. Place the two resulting strands in an X-shape, then criss-cross both ends to form a braided shape, tucking ends under. Lift onto a parchment covered baking sheet.

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