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Chocolate-Cinnamon Babka
Recipes
Chocolate-Cinnamon Babka
12 servings
about 2 hours total (Active 30 minutes)

Ingredients

    • For dough
    1. ¼ cup unsalted butter
    2. 2 large eggs
    3. ¾ cup whole milk
    4. 1 (0.25 oz) packet active dry yeast (2 ½ teaspoons)
    5. ¼ cup sugar
    6. 1 teaspoon kosher salt
    7. 4 cups all-purpose flour (+ additional for dusting)
    8. Plastic wrap
    9. Cooking spray
    10. For filling
    11. ¼ cup unsalted butter
    12. ⅔ cup semisweet chocolate morsels
    13. 3 tablespoons cocoa powder
    14. ½ teaspoon ground cinnamon
    15. For syrup
    16. ⅓ cup sugar
    17. ⅓ cup water

    Steps

      1. Make dough. Cut butter into cubes. Set butter and eggs out to come to room temperature. Place milk in microwave-safe cup; microwave on HIGH 1 minute or until warm (about 100°F). Place yeast, milk, and sugar in bowl of stand mixer; mix to blend. Let stand 10 minutes or until foamy. Place dough hook on mixer; mix in butter, eggs, and salt on LOW. Add flour gradually until fully incorporated. Increase mixer to MEDIUM; knead 5–6 minutes until dough is smooth. (Add more flour 1 tablespoon at a time if dough is sticky.) Cover with plastic wrap and let stand 30 minutes to proof.
      2. Make filling. Place butter and chocolate in microwave-safe bowl. Microwave on HIGH 1–2 minutes, stirring every 30 seconds, until combined and smooth. Stir in cocoa and cinnamon.
      3. Dust work surface with flour. Roll out dough to 20- x 12-inch rectangle. Spread filling over surface of rectangle, leaving ½-inch border. Roll up tightly starting from long side; pinch to seal.
      4. Coat 10- x 5- x 3-inch loaf pan with spray. Cut dough log in half, then twist halves together, seam-side up. Pinch ends together to seal and tuck under loaf. Place loaf in pan and cover loosely. Let stand to proof about 30 minutes until almost doubled in size. Preheat oven to 350°F.
      5. Place pan on middle rack; bake 45–55 minutes until internal temperature is 190°F and skewer inserted in center comes out mostly clean.
      6. Make syrup. Combine water and sugar in small saucepan and bring to a boil. Boil 4 minutes, stirring occasionally. Remove from heat and let stand to cool. Brush (or drizzle) babka with syrup. Let babka stand to cool completely before removing from pan. Slice and serve.
      Chef's tip: Tent loaf loosely with foil if top is browning too quickly while baking.

    Amount per 1⁄12 recipe serving: Calories 330, Total Fat 13g, Sat Fat 7g, Trans Fat 0g, Chol 55mg, Sodium 180mg, Total Carb 50g, Fiber 2g, Total Sugar 16g, (Incl. 15g Added Sugars), Protein 7g, Vitamin D 0%, Calc 2%, Iron 15%, Potassium 2%