Babka showed up at my grandmother’s house at various times throughout the year, although once a year I could always count on a great big slice – that was after fasting for the day on Yom Kippur. She also had chocolate cake, but I usually turned that down for the babka. She wasn’t much of a baker (she spent most of her time cooking at the stove), but there was a really great kosher grocery store down the street where she got all of her baked goods.
When I was older, I remember watching Seinfield one night – and there was a big debate on the show about which was the better babka – the chocolate or the cinnamon. They determined on the show that the chocolate was superior. I actually never knew there were two kinds – and I also thought, why wouldn’t you just put cinnamon in with the chocolate? Since then I have seen babka at the store, and there are definitely two kinds – and I also prefer the chocolate. It just has a richer flavor – and often I do taste a hint of cinnamon.
I saw this recipe in Cooking Light this month – and of course had to give it a try. I had never made babka before, so this was definitely going to be a challenge. I ended up doubling the cinnamon in what was printed, and made a couple other changes as well – but this recipe was fabulous. When I sliced it open, my husband and I stared in amazement. I had done it. I even had my neighbors come over so they could stare at it as well. The bonus – it tasted even better than it looked. It was a good day.
- 1 teaspoon granulated sugar
- 1 package dry yeast (about 2 1/4 teaspoons)
- 3/4 cup warm 1% low-fat milk (105° to 110°)
- 6 tablespoons granulated sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 large egg yolk, lightly beaten
- 7.5 ounces all-purpose flour (about 1 2/3 cups), divided
- 5.85 ounces bread flour (about 1 1/4 cups)
- 5 tablespoons butter, cut into pieces and softened
- Cooking spray
- 1/2 cup granulated sugar
- 3 tablespoons unsweetened cocoa
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 4 ounces semisweet chocolate, finely chopped
- 2 tablespoons powdered sugar
- 1 tablespoon all-purpose flour
- 1 tablespoon butter, chilled, chopped into pieces
Dissolve 1 teaspoon granulated sugar and yeast in warm milk in the bowl of a stand mixer; let stand 5 minutes. Stir in 6 tablespoons granulated sugar, vanilla extract, 1/4 teaspoon salt, and egg yolk. Weigh or lightly spoon flours into dry measuring cups; level with a knife. Add 6 ounces (about 1 1/3 cups) all-purpose flour and bread flour to milk mixture; beat with dough hook attachment at medium speed until well blended (about 2 minutes). Add 5 tablespoons butter, beating until well blended. Scrape dough out onto a floured surface (dough will be very sticky). Knead until smooth and elastic (about 10 minutes); add 1.5 ounces (about 1/3 cup) all-purpose flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will be very soft).
Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 1/2 hours or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.) Punch dough down; cover and let dough rest 5 minutes.
Line the bottom of a 9 x 5–inch loaf pan with parchment paper; coat sides of pan with cooking spray.
To prepare filling, combine 1/2 cup granulated sugar, cocoa, cinnamon, salt, and chocolate in a medium bowl; set aside.
Place dough on a generously floured surface; roll dough out into a 16-inch square. Sprinkle filling over dough, leaving a 1/4-inch border around edges. Roll up dough tightly, jelly-roll fashion; pinch seam and ends to seal. Holding dough by ends, twist dough 4 times as if wringing out a towel. Fit dough into prepared pan. Cover and let rise 45 minutes or until doubled in size.
Preheat oven to 350°.
To prepare streusel, combine powdered sugar, 1 tablespoon all-purpose flour, and 1 tablespoon butter, mixing with your fingers until it resembles coarse meal; sprinkle streusel evenly over dough. Bake at 350° for 40 minutes or until loaf is browned on bottom and sounds hollow when tapped. Cool bread in pan 10 minutes on a wire rack; remove from pan. Cool bread completely on wire rack before slicing.
For a printer-friendly version of this recipe, click here: Chocolate Babka