Chocolate Babka

Photo: Randy Mayor; Styling: Cindy Barr

Sweet dough envelops a chocolaty filling in a bread you're sure to swoon over. Have a slice for breakfast, a snack, or even dessert.

Yield: 16 servings (serving size: 1 slice)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 220
  • Fat: 7.1g
  • Saturated fat: 4.3g
  • Monounsaturated fat: 2g
  • Polyunsaturated fat: 0.5g
  • Protein: 4.1g
  • Carbohydrate: 36g
  • Fiber: 1.5g
  • Cholesterol: 25mg
  • Iron: 1.4mg
  • Sodium: 111mg
  • Calcium: 23mg

Ingredients

  • Dough:
  • 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
  • Filling:
  • 1/2 cup granulated sugar
  • 3 tablespoons unsweetened cocoa
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 4 ounces semisweet chocolate, finely chopped
  • Streusel:
  • 2 tablespoons powdered sugar
  • 1 tablespoon all-purpose flour
  • 1 tablespoon butter, softened

Preparation

  1. 1. 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).
  2. 2. 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.
  3. 3. Line the bottom of a 9 x 5–inch loaf pan with parchment paper; coat sides of pan with cooking spray.
  4. 4. To prepare filling, combine 1/2 cup granulated sugar, cocoa, cinnamon, salt, and chocolate in a medium bowl; set aside.
  5. 5. 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.
  6. 6. Preheat oven to 350°.
  7. 7. To prepare streusel, combine powdered sugar, 1 tablespoon all-purpose flour, and 1 tablespoon softened butter, stirring with a fork until mixture is crumbly; 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.
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