Description
Ina Garten’s chocolate babka weaves rich chocolate swirls through tender, buttery bread dough. Delicate layers and deep chocolate flavor make this classic Jewish pastry a sophisticated breakfast or dessert treat you’ll savor with pure delight.
Ingredients
Scale
- 1 ¾ cups (220 g) bread flour
- ⅓ cup (80 ml) whole milk
- ⅓ cup (45 g) all-purpose flour
- 1 large egg yolk
- 1 whole egg
- 1 ½ tsps active dry yeast
- ¼ cup (60 ml) sour cream
- 4 tbsps (60 g) unsalted butter
- 3 tbsps (45 g) unsalted butter
- 3 tbsps (36 g) granulated sugar
- ⅓ cup (70 g) granulated sugar
- ½ tsp salt
- ½ tsp vanilla extract
- ½ tsp ground cinnamon
- 2 tbsps dark rum
- ½ tsp finely grated orange zest (optional)
- ¼ tsp almond extract
- ½ cup (60 g) blanched almonds
- 6 oz (170 g) semisweet chocolate
- 6 tbsps (45 g) confectioners’ sugar
- 1 large egg, beaten
Instructions
- Dough Preparation: Activate yeast in warm milk, then integrate sour cream and eggs until uniformly blended, creating a smooth base for the babka.
- Ingredient Incorporation: Gradually fold in flour, sugar, salt, and vanilla extract, mixing thoroughly to develop a creamy, consistent dough texture.
- Butter Integration: Knead softened butter into the dough until silky and completely absorbed, ensuring a rich, tender consistency.
- First Fermentation: Place dough in a greased bowl, cover, and let rise in a warm, undisturbed space until volume doubles, approximately 90 minutes.
- Chilling Phase: Refrigerate dough for a minimum of 3 hours or overnight to intensify flavor complexity and improve handling.
- Filling Creation: Pulse almonds and sugar in a food processor, then combine with butter, egg, rum, vanilla, cinnamon, orange zest, and almond extract until smooth.
- Filling Refinement: Chill filling for 1 hour to solidify and allow flavors to harmonize.
- Dough Expansion: Roll chilled dough into a thin rectangular shape on a floured surface.
- Flavor Layer: Distribute almond filling evenly, leaving a small margin, then scatter chopped dark chocolate across the surface.
- Shaping Process: Tightly roll the dough into a cylinder, sealing edges carefully to maintain filling integrity.
- Second Rise: Position rolled dough in a greased loaf pan, cover, and allow to proof for 2 hours until visibly expanded.
- Baking Preparation: Heat oven to 350°F, brush dough with egg wash, and sprinkle streusel topping generously.
- Baking Finale: Bake for 60-70 minutes, rotating midway, until achieving a deep golden crust that sounds hollow when tapped.
- Cooling Method: Rest bread in pan for 15 minutes, then transfer to a wire rack for complete cooling and optimal texture development.
Notes
- Master Yeast Activation: Ensure milk temperature is precisely between 105-115°F to activate yeast without killing it, creating a perfect rising environment for soft, fluffy babka.
- Chill for Superior Flavor: Refrigerate dough overnight to develop complex taste profiles and enhance gluten structure, resulting in a more complex and refined texture.
- Strategic Filling Distribution: Spread filling evenly, leaving small borders to prevent leakage and ensure balanced flavor in every delectable slice.
- Baking Precision Matters: Use a hollow sound test and deep golden brown color as reliable indicators of perfectly baked babka, guaranteeing optimal doneness and texture.
- Prep Time: 12 hours
- Cook Time: 0 minutes
- Category: Desserts, Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 415
- Sugar: 30 g
- Sodium: 200 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 2 g
- Protein: 9 g
- Cholesterol: 90 mg