Chocolate Cinnamon Babka
Another Babka? – for breadmaker
YIELD
1 loaf
PREP. TIME:
1 hr 45 min
BAKE TIME & TEMPERATURE:
30 min at 350 F°
EQUIPTMENT:
baking sheet
Introduction
About this Recipe
Since seeing the Seinfeld episode with “another Babka?” I’ve been curious, but when I ran into the actual item at a Kosher Bakery I had to try making it. I looked at a lot of different recipes online and combined things I liked about each one. I was surprised by all the filling options, not just Cinnamon or Chocolate but Halva and Nutella and now that I’ve made it I can imagine almost infinite adaptations that would go with this rich sweet dough, festively twined and shiny yet really, quite easy to make. They key thing is to remember to make the dough a day ahead.
Ingredients
Dough
- 1/2 cup half & half cream
- 2 Tablespoons sugar
- 3/4 teaspoons salt
- 2 large eggs
- 3 Tablespoons cold butter (chopped)
- 2 1/2 cups + 1 Tablespoon Flour
- 1 1/2 teaspoons yeast
Egg Glaze
(To coat the loaf before baking)
- 1 egg
- Tablespoon water
- pinch salt
Filling:
- 1/3 cup butter
- 1/3 cup semi-sweet chocolate chips
- 1/3 cup + 1 Tablespoon powdered sugar
- 3 Tablespoons cocoa powder
- 1/8 teaspoon cinnamon (you can leave this out if your not a cinnamon fan)
Sugar Syrup
(pours on right after baking):
- 1/4 cup sugar
- 1/4 water
Step by Step Instructions
Step 1
DOUGH: Make dough the day before you want to bake it. Add dough ingredients to bread machine in the order they appear. Mix on dough setting. Put a tablespoon or so of cooking oil into a mixing bowl large enough to hold the dough with room to spare for rising. place dough in bowl and turn to coat (no need to punch down), cover with cling wrap and let sit in fridge overnight or at least several hours.
Step 2
FILLING: 15 minutes or more before you’re ready to roll out the dough, place butter and chocolate chips in a microwave proof dish. Microwave at 50% power for 1-2 minutes until chocolate is melted. Sift in the remaining ingredients and stir. Let cool before using.
Step 3
EGG GLAZE: Combine egg, water and salt and whisk til smooth.
Step 4
THE BABKA: Preheat oven to 355°F (180°C) Remove the dough from the fridge and roll out on a lightly oiled surface to about 12 x 18 inches (thinner if you like, but don’t make holes) Spread the chocolate filling to the edges of the dough except the edge furthest from you. Roll up like a jelly roll, and pull the clean edge over the top to seal the Babka. Pinch the ends together a little. Roll over to expose the side with no seam and slice down the middle – horizontally (the opposite of cinnamon buns) with your sharpest knife.
Step 5
Transfer the two halves to a large baking sheet, preferably covered with non-stick sheeting or parchment paper. Cross the two over each other at the middle, making an x shape. Twine the two parts together until you get to either ends and pinch the ends together. Brush the Babka with the EGG GLAZE. Place the baking sheet into the preheated oven. It does NOT need to rise. Bake for about 30 minutes. It will depend on your oven and how thin you made your dough before rolling. It may take a little less time or a little more.
To be sure that your babka loaf has finished baking, you can use an instant-read thermometer to check if the internal temperature has reached 190°F. Once the Babka is out of the oven, immediately pour the SUGAR SYRUP over top.
Chocolate Cinnamon Babka
Prepare dough the day before and chill in refrigerator overnight:
Baking Temperature: 350 F. Time: 30 min
Yield: 1 large loaf
INGREDIENTS
Dough
- 1/2 cup half & half cream
- 2 Tablespoons sugar
- 3/4 teaspoons salt
- 2 large eggs (room temperature)
- 3 Tablespoons cold butter (chopped)
- 2 1/2 cups + 1 Tablespoon Flour
- 1 1/2 teaspoons yeast
Filling
- 1/3 cup butter
- 1/3 cup semi-sweet chocolate chips
- 1/3 cup + 1 Tablespoon powdered sugar
- 3 Tablespoons cocoa powder
- 1/8 teaspoon cinnamon (you can leave this out if your not a cinnamon fan)
Egg Glaze (To coat the loaf before baking)
-
- Tablespoon water
- 1 egg
- pinch salt
Sugar Syrup (pours on right after baking):
- 1/4 cup sugar
- 1/4 water
INSTRUCTIONS
DOUGH: Make dough the day before you want to bake it. Add dough ingredients to bread machine in the order they appear. Mix on dough setting. Put a tablespoon or so of cooking oil into a mixing bowl large enough to hold the dough with room to spare for rising. place dough in bowl and turn to coat (no need to punch down), cover with cling wrap and let sit in fridge overnight or at least several hours.
FILLING: 15 minutes or more before you’re ready to roll out the dough, place butter and chocolate chips in a microwave proof dish. Microwave at 50% power for 1-2 minutes until chocolate is melted. Sift in the remaining ingredients and stir. Let cool before using.
EGG GLAZE: Combine egg, water and salt and whisk til smooth.
SUGAR SYRUP: Combine 1/4 cup each of water and sugar in a small microwave safe bowl. Don’t stir. Microwave on HIGH for 2 minutes or until the sugar is dissolved. (on the stove, 2 minutes or until sugar dissolves. Don’t stir while it cooks)
THE BABKA: Preheat oven to 355°F (180°C) Remove the dough from the fridge and roll out on a lightly oiled surface to about 12 x 18 inches (thinner if you like, but don’t make holes) Spread the chocolate filling to the edges of the dough except the edge furthest from you. Roll up like a jelly roll, and pull the clean edge over the top to seal the Babka. Pinch the ends together a little. Roll over to expose the side with no seam and slice down the middle – horizontally (the opposite of cinnamon buns) with your sharpest knife.
Transfer the two halves to a large baking sheet, preferably covered with non-stick sheeting or parchment paper. Cross the two over each other at the middle, making an x shape. Twine the two parts together until you get to either ends and pinch the ends together. Brush the Babka with the EGG GLAZE. Place the baking sheet into the preheated oven. It does NOT need to rise. Bake for about 30 minutes. It will depend on your oven and how thin you made your dough before rolling. It may take a little less time or a little more.
To be sure that your babka loaf has finished baking, you can use an instant-read thermometer to check if the internal temperature has reached 190°F. Once the Babka is out of the oven, immediately pour the SUGAR SYRUP over top.
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