Chocolate Babka

This bread comes in many forms, but as I am partial to both soft, doughy loaves and dark, bitter chocolate, I choose to make my babka in a loaf pan, swirled, no extra frills. Just dough, butter, and chocolate.

Dough:

1 ½ c water or milk

2 tsp yeast

¼ c sugar

¼ c butter

pinch of salt

1 tsp vanilla

1 egg

5+ c flour

Filling:

4 ½ oz chocolate

¼ c butter

1/3 c sugar

1 tsp vanilla

½ tsp cinnamon



Dough: Stir yeast into warm water or milk. Add sugar, then let rest for ten minutes.

Mix 1 c flour, salt, and vanilla into the yeast. Once combined, add softened or melted butter, then the egg. Finish by stirring in flour until the dough no longer clings to the spoon or your hands.

Let rise in a warmish place for two or three hours or twenty minutes, and then refrigerate for four to twenty four hours.

Knead dough with extra flour for five to ten minutes, and then press and pull it into a rectangle. Roll the dough until it is roughly ten by fourteen inches.

Filling: Melt the chocolate and butter in a double boiler or the microwave. Stir until fully combined, and then add the sugar, vanilla, and cinnamon. Allow to cool for a bit/refrigerate until it has set a bit. Spread the chocolate mixture evenly over the rectangle of dough, leaving a small clean edge. Roll the dough tightly into a log, then twist and place gently into a loaf pan.

Cover and set aside for twenty minutes.

Bake at 375ºF for 30 minutes.

Optional: Brush warm loaf with simple syrup (I used rosemary honey!).