A little more than a year ago, I had my first babka (no clue how I went that long without having it) and it set the bar really high. My friend took me to Breads Bakery in Union Square claiming it was the home of the best babka in NYC. We each got our own loaf of the iconic sweet bread with the verbal agreement that we’d each just eat a little bit as we shimmied the loaf out of the paper sleeve. But that didn’t last long. I quickly devoured half of it. Buttery, flaky and croissant-like on the exterior with a bread pudding-like interior complimented by a chocolate hazelnut spread. It was fantastic and I knew that I needed to at least attempt to make it.
For my first time making it, I thought it would be one of those recipes where I’d have to make it a couple times before feeling at the level of “yes, now I want to take some photos of this.” But it came out beautifully my first try. The version I found is simplified and I’m seeing this one as a baby step to getting to the pro level (aka getting to Breads Bakery status). I especially love the beautiful swirling and marbling once you take it out of the oven and that first slice. It definitely takes some time to make and two waiting periods while the dough rises, although you can let it rise overnight in the fridge if you’re looking to bake it in the morning. It also makes for a delicious dessert or sweet snack with a layer of jam on top.
CHOCOLATE BABKA from Amanda Frederickson
INGREDIENTS
1 packet/ 2 ¼ tsp. active dry yeast
1/2 cup milk, warmed slightly
2 tsp. sugar
2 cups all-purpose flour
1 stick (8 Tbs. ) unsalted butter, at room temperature
1 egg, at room temperature
1/2 tsp. salt
3/4 cup semi sweet chocolate chips
1 egg mixed with 1 tbs. milk
In the bowl of a stand mixer, combine the yeast, milk, sugar and 1/2 cup flour. Stir together with a spatula and let yeast bloom for about 5 minutes or until mixture is bubbling. Add the egg. Fitted with a dough hook, turn the mixer on low to combine. Add the butter, 1 tablespoon at a time followed by the salt and remaining flour. Knead on low until dough comes together and is smooth and slightly tacky about 5 minutes.
Knead the dough a few times on a well floured surface then place dough in a greased bowl. Cover with plastic wrap and let dough rise for at least 2 hours at room temperature until doubled in size.
Line a 9" loaf pan with parchment paper with a 1" overhang.
Melt the chocolate (I like to melt chocolate in a heat-proof bowl over simmering water) and then chop the nuts.
On a well floured surface, roll out dough to a 16" x 12" rectangle. Spread the chocolate over the dough in an even layer followed by the walnuts. Starting with the long side closest to you, tightly roll the dough into a log. Using a knife cut the dough in half longways.
Make an X out of the two pieces of dough. Continue to braid the dough together. Tuck the ends of the dough under and place the dough in the loaf pan. Cover with plastic and let dough rise for 2 hours. It should be doubled in size.
After it’s risen, pre-heat oven to 375°F. Brush with egg wash and bake for 30 minutes. Let cool slightly before serving.