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Chocolate Babka Bliss

Chocolate Babka Bliss

Plush, buttery babka swirled with rich chocolate and finished with a glossy vanilla syrup. A bakery-style loaf made at home.
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Prep Time: 1 hour 30 minutes
Cook Time: 35 minutes
Total Time: 2 hours 5 minutes
Servings: 12

Ingredients
 

Main Ingredients

  • 0.75 cup warm whole milk about 110°F
  • 2.25 tsp active dry yeast
  • 0.3 cup granulated sugar for the dough
  • 3.25 cup all-purpose flour spooned and leveled
  • 2 egg large eggs room temperature
  • 6 tbsp unsalted butter, softened
  • 1 tsp fine sea salt
  • 1.25 tsp vanilla extract for the dough
  • 6.5 oz bittersweet chocolate, finely chopped for the filling
  • 3.5 tbsp unsalted butter, melted for the filling
  • 3 tbsp unsweetened cocoa powder for the filling
  • 0.45 cup packed light brown sugar for the filling
  • 0.5 tsp ground cinnamon optional, for the filling
  • 0.25 tsp fine salt for the filling
  • 0.33 cup water for the syrup
  • 0.33 cup granulated sugar for the syrup
  • 0.5 tsp vanilla extract for the syrup

Instructions

Preparation Steps

  • Proof yeast. Stir yeast into warm milk with a pinch of the sugar. Let stand until foamy, 5–10 minutes.
  • Whisk flour, remaining dough sugar, and salt in a large bowl.
  • Mix in eggs, vanilla, and softened butter until shaggy.
  • Pour in the yeast mixture. Knead by mixer or hand until smooth and elastic, 8–10 minutes.
  • Let dough rise covered in a greased bowl until doubled, about 60–75 minutes.
  • Make filling. Combine chopped chocolate, cocoa, brown sugar, cinnamon, and salt. Stir in melted butter to form a spreadable paste.
  • Roll dough on a lightly floured surface to a 12x16-inch rectangle, long side facing you.
  • Spread filling evenly, leaving a 1/2-inch border. Roll tightly into a log from the long side.
  • Chill the log 10 minutes to firm, then slice lengthwise to expose layers.
  • Twist the two strands, cut sides up. Tuck ends under and place in a lined 9x5-inch loaf pan.
  • Proof until puffy, 30–40 minutes. Meanwhile, heat oven to 350°F.
  • Bake until deep golden and set in the center, 33–38 minutes.
  • Make syrup. Simmer water and sugar 2 minutes. Off heat, stir in vanilla.
  • Brush hot loaf generously with warm syrup. Cool in pan 15 minutes, then finish on a rack. Slice once warm.

Notes

Swap the cinnamon for espresso powder for a mocha swirl, or add toasted hazelnuts for crunch. Store tightly wrapped at room temperature for 2 days, or freeze sliced pieces for up to 2 months; rewarm before serving.
This recipe is an original creation inspired by classic Chocolate Babka Bliss flavors. All ingredient ratios and instructions are independently developed.