Description
Rich chocolate ribbons weave through pillowy dough in this irresistible babka inspired by Eastern European baking traditions. Jewish bakeries perfected this swirled sweet bread, offering you a delectable slice of culinary heritage that melts deliciously in your mouth.
Ingredients
Scale
Main Ingredients:
Flour and Yeast:
- 2 cups all-purpose flour
- 1 (¼-ounce/7 grams) packet active dry yeast (2 ¼ teaspoons)
Eggs:
- 1 large egg
- 1 large egg yolk
- 1 large egg white
Butter and Sugar:
- 8 tablespoons (1 stick/113 grams) unsalted butter or margarine
- ¼ cup plus 1 teaspoon granulated sugar
- ¼ cup packed light brown sugar
Chocolate and Nuts:
- 1 ½ ounces (42 grams) bittersweet chocolate
- 1 cup pecan halves
Liquid and Flavor Enhancers:
- ¼ cup lukewarm water
- 2 tablespoons unsalted butter or margarine
- 3 tablespoons light corn syrup
- 1 teaspoon vanilla extract
- ½ teaspoon vanilla extract
Seasoning:
- ¼ teaspoon kosher salt
- 1/8 teaspoon kosher salt
Instructions
- Prepare the loaf pan by generously coating it with softened butter, ensuring complete coverage.
- Activate the yeast by combining it with warm water and a pinch of sugar, allowing it to become frothy and aromatic for about 10 minutes.
- In a stand mixer, blend the activated yeast with softened butter, remaining sugar, flour, eggs, vanilla, and salt, creating a supple and elastic dough.
- Allow the dough to rest and rise in a warm environment until it becomes noticeably puffy and light, approximately one hour.
- Create the chocolate filling by gently melting chocolate and butter together, then incorporating brown sugar, corn syrup, vanilla, and salt into a smooth, glossy mixture.
- On a lightly floured surface, roll the dough into a thin rectangular shape, stretching it carefully to maximize surface area.
- Spread the chocolate filling evenly across the dough, leaving a small border, and generously scatter chopped pecans over the surface.
- Tightly roll the dough from the bottom edge, forming a compact log, then slice the log lengthwise to expose intricate layers.
- Intertwine the two halves, creating a dramatic spiral pattern, and carefully transfer the twisted dough into the prepared loaf pan.
- Brush the surface with egg white and sprinkle reserved pecans on top for added texture and visual appeal.
- Bake in a preheated oven until the babka develops a rich, golden-brown crust and reaches an internal temperature indicating complete doneness.
- Allow the babka to cool gradually in the pan, then transfer to a wire rack to stabilize its structure before slicing and serving.
Notes
- Master the art of yeast activation by ensuring warm water (not hot) and waiting for the foamy reaction, which signals live and active yeast.
- Dough consistency is crucial; add flour gradually if too sticky to prevent a dense, heavy texture that can ruin the babka’s delicate structure.
- When rolling and filling, leave a small border to prevent filling from leaking and ensure a clean, beautiful spiral when twisting the dough.
- Cutting the log lengthwise before twisting creates those stunning layered chocolate swirls that make this babka visually impressive and deliciously textured.
- Use an instant-read thermometer for precise doneness, aiming for an internal temperature of 210°F to guarantee a perfectly baked, moist babka.
- Allow sufficient cooling time in and out of the pan to help the babka set and make slicing easier without crumbling.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 350
- Sugar: 18 g
- Sodium: 150 mg
- Fat: 17 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 43 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 40 mg