Chocolate Babka

This recipe does not come from Mom's recipe box, but who can resist Chocolate Babka. It is so delicious. Making babka requires a good amount of time and effort but it is worth it. Like many, I was first introduced to Chocolate Babka by Seinfeld. Babka is a sweet yeast bread made by rolling out and twisting the dough to create many thin layers of filling and dough. Since learning about babka, I have tried many babkas from various bakeries. 

As Elaine asserts on Seinfeld, Chocolate Babka is the best babka, but cinnamon babka is pretty good too. Curiously, one secret to this particular Chocolate Babka recipe is that there is some cinnamon mixed in with the chocolate. I have enjoyed many babkas, but I really love to have it while it is still warm from the oven. 

Chocolate Babka 

• 1/2 cup warm milk (110 degrees)
• 1 1/2 tsp. active dry yeast
• 1/4 cup + pinch sugar
• 1 whole egg + 1 yolk (save egg white for egg wash)
• 2 cups flour + more for work surface
• 1/2 tsp. salt
• 10 Tbsps. butter, divided
• 1 1/2 cup semisweet chocolate
• 1/3 cup sugar
• 1 Tbsp. ground cinnamon
• Streusel topping (1/3 cup powdered sugar, 1/4 cup flour, 2 Tbsp. butter)

Pour warm milk into a small bowl. Sprinkle yeast and pinch of sugar over milk; let stand until foamy, about 5 minutes. In a bowl, whisk together 1/4 cup sugar, 1 egg and 1 egg yolk. Add egg mixture to yeast mixture. In a large bowl, combine flour and salt. Add egg mixture and mix until flour is incorporated. Add 6 tablespoons softened butter and mix until flour and butter are completely incorporated and a soft dough is formed. Place dough in a greased bowl and cover tightly with plastic wrap. Allow to double in bulk (about one hour).

Place chocolate, 1/3 cup sugar, and cinnamon in bowl and stir to combine. Cut in 4 tablespoons until well combined. Punch down dough and transfer to floured surface. Let rest for five minutes. Roll out dough into a 16-inch square, about 1/8 inch thick. Brush edges with egg wash. Crumble most of the chocolate filling evenly over dough, leave 1/4 inch border. Roll dough up tightly like a jelly roll. Pinch ends together to seal. Twist 5 or 6 times. Brush top of roll with egg wash. Crumble remaining chocolate on the left half. Fold right hale of the roll over the left half. Fold ends under and pinch to seal. Twist roll two turns and fit into greased loaf pan. Brush top of loaf with egg wash. Crumble streusel topping over top. Cover with plastic wrap and let stand for 30 minutes.

Bake at 350 for 50 minutes. Lower oven temperature to 325 and bake until deep golden brown, about 5-15 minutes. Allow to cool in pan. Enjoy!