Get ready to transform your kitchen into a bakery paradise with this irresistible Cinnamon and Chocolate Babka recipe that will make your taste buds dance! This Jewish-inspired sweet bread is not just a pastry; it's a culinary masterpiece that bridges tradition and indulgence. Whether you're a baking novice or a seasoned pro, this babka recipe promises to deliver a show-stopping treat that looks complicated but is surprisingly easy to make. Imagine pulling a golden, swirled loaf out of the oven, filling your home with an intoxicating aroma of warm spices or rich chocolate that will have everyone begging for a slice!
Prep Time: 30 mins
Cook Time: 30 mins
Total Time: 1 hrs
Cuisine: Jewish
Serves: 1 loaf
Ingredients
- 4 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 packet active dry yeast
- 1 cup warm milk
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon salt
- 1/2 cup cocoa powder (for chocolate babka)
- 1 tablespoon cinnamon (for cinnamon babka)
- 1/2 cup brown sugar
- 1/2 cup chocolate chips (for chocolate babka)
Instructions
- In a large mixing bowl, dissolve the active dry yeast in warm milk (around 110°F) and let it sit for 5-7 minutes until it becomes frothy and activated.
- Add softened butter, granulated sugar, eggs, and salt to the yeast mixture. Whisk thoroughly to combine all wet ingredients.
- Gradually incorporate the all-purpose flour into the wet ingredients, mixing until a soft, slightly sticky dough forms. Knead the dough for 8-10 minutes until smooth and elastic.
- Place the dough in a lightly greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1 hour or until doubled in size.
- For chocolate babka: Mix cocoa powder, brown sugar, and chocolate chips. For cinnamon babka: Combine cinnamon and brown sugar.
- After rising, punch down the dough and roll it out on a floured surface into a large rectangle, approximately 16x12 inches.
- Spread the chosen filling (chocolate or cinnamon mixture) evenly across the rolled-out dough, leaving a small border around the edges.
- Carefully roll the dough tightly from the long side, creating a log-like shape. Slice the log lengthwise, leaving one end attached.
- Twist the two halves together, forming a braided pattern, and transfer to a greased loaf pan.
- Cover the babka and let it rise for an additional 30 minutes. Preheat the oven to 350°F (175°C).
- Bake the babka for 30-35 minutes, or until golden brown and a toothpick inserted comes out clean.
- Allow the babka to cool in the pan for 15 minutes, then remove and transfer to a wire rack to cool completely before slicing.
Tips
- Temperature is Key: Ensure your milk is precisely warm (110°F) to activate the yeast without killing it. Use a kitchen thermometer for accuracy.
- Knead with Patience: Don't rush the kneading process. A full 8-10 minutes develops the gluten, giving your babka that perfect, soft texture.
- Rising Environment Matters: Find a warm, draft-free spot for your dough to rise. A turned-off oven with the light on works perfectly.
- Filling Distribution: When spreading your filling, leave a small border to prevent leaking and ensure neat rolling.
- Braiding Technique: For a professional look, make sure to slice the log lengthwise carefully and twist gently to create an impressive braided effect.
- Cooling is Crucial: Let the babka cool completely before slicing to help it set and prevent crumbling.
- Storage Tip: Wrap leftover babka tightly in plastic wrap or store in an airtight container to maintain moisture and freshness.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 52g
Protein: 8g
Fat: 18g
Saturated Fat: 11g
Cholesterol: 85mg
