Chocolate Babka (Bread Machine Dough + Oven-Baked Finish)

A chocolate-swirled babka made simpler with bread machine dough and an oven-baked finish for glossy, bakery-style results.

10 slices

sliced Bread Machine Chocolate Babka mixed in a bread machine.

Prep Time 1 45

Cook Time 50

Shaping Time 1 10

Total Time 3 45

Ingredients

½ cup (114 g) half & half (or ¼ cup milk + ¼ cup heavy cream)
2 tablespoons granulated sugar
¾ teaspoon salt
2 large (100 g) eggs
3 tablespoons (42 g) unsalted butter (chopped)
2½ cups + 1 tablespoon (308 g) all-purpose flour
¾ teaspoon instant yeast

Filling:

⅓ cup (76 g) unsalted butter
2.5 ounces (70 g) bittersweet or semi-sweet chocolate
⅓ cup + 1 tablespoon (44 g) powdered sugar
3 tablespoons (15 g) Dutch-process unsweetened cocoa
⅛ teaspoon cinnamon - optional

Egg Glaze:

1 large (50 g) egg
1 tablespoon water
pinch table salt

Sugar Syrup:

¼ cup (50 g) granulated sugar
¼ cup (57 g) water

Instructions

MAKE DOUGH: Add all dough ingredients (in the order listed) ½ cup half & half (or ¼ cup milk + ¼ cup heavy cream), 2 tablespoons granulated sugar, ¾ teaspoon salt, 2 large eggs, 3 tablespoons unsalted butter (chopped), 2½ cups + 1 tablespoon all-purpose flour, and ¾ teaspoon instant yeast into the bread machine pan. Select DOUGH cycle and start.
CHECK DOUGH: After 1 minute, make sure paddles are engaged. At 15 minutes, adjust with flour or liquid so dough sticks to sides, then pulls away cleanly. See this post for more details about this surprising secret to better bread in a bread machine.
CHILL DOUGH: When cycle ends and dough has doubled, remove, compress by hand (or restart DOUGH cycle for 5-10 seconds), and chill in a greased bowl for 30 minutes or overnight.
While dough chills, make the filling, glaze, and sugar syrup.
MAKE FILLING: Place ⅓ cup unsalted butter and 2.5 ounces bittersweet or semi-sweet chocolate in a microwave-safe bowl. Microwave on 50% power for 2 minutes until completely melted. Stir together in circles until smooth.
Add ⅓ cup + 1 tablespoon powdered sugar, 3 tablespoons Dutch-process unsweetened cocoa, and ⅛ teaspoon cinnamon to the melted butter and chocolate mixture. Stir until smooth. Set aside to cool. If the mixture seems too thick to spread, whip it by hand to soften it. If you add liquid, it may become too soft and hard to manage.
GLAZE: Combine 1 large egg, 1 tablespoon water, and a pinch table salt in a small bowl. Whisk until smooth. Set aside.
SUGAR SYRUP: Combine ¼ cup granulated sugar and ¼ cup water in a small microwave-safe bowl. Don't stir. Microwave on HIGH for 2 minutes or until the sugar is dissolved. (Stovetop method: Boil this sugar-water mixture on your stove-top for 2 minutes or until the sugar dissolves. Don't stir while it cooks.) Set aside.
ROLL DOUGH: Roll chilled dough to about 26×16 inches. Spread filling to edges, leaving ¼" at the short end farthest from you.
SHAPE LOAF: Roll tightly starting from the short end closest to you, pinch seam, and freeze log for 10 minutes. (If you are using a silicone mat, use it to hold and transfer the roll to the freezer.) Slice lengthwise, twist halves cut-side up, and tuck ends. (See video.) Place in a greased 8½ x 4½ loaf pan. If it is too long, compress the twisted dough from each end to make it fit.
BAKING: As soon as you finish shaping your loaf, preheat your conventional oven to 350 °F (180˚C). Do not let the loaf rise until it doubles like a traditional bread recipe. Brush the loaf with egg glaze.
As soon as your oven reaches temperature, bake for 40-45 minutes, or until the internal temperature of the bread reaches 190-195. (90-93˚C). Check the babka as it bakes--if the crust starts to get too dark, cover the loaf with foil.
FINISH: Brush with sugar syrup immediately after removing the bread from the oven. Let it stand in the pan for 30 minutes and transfer to a cooling rack for another hour before slicing.

Notes

Directions for making bread with a stand mixer or by hand:

Stand Mixer: Add ingredients in order to the bowl. Mix on LOW until moistened, then knead with the dough hook on speed 2–3 until smooth and elastic (5–10 minutes). Cover, let rise until doubled, then shape as directed.

By Hand: Mix ingredients into a shaggy ball. Knead on a floured surface until smooth and elastic (10–20 minutes). Place in a greased bowl, cover, let rise until doubled, then shape as directed.

Note: If using active dry yeast, add ¼ tsp more. Dissolving is optional.

For Clean Slices: Freeze the cooled loaf, thaw slightly, slice, and let bread finish thawing before serving.
How to store Babka: Best eaten fresh. Warm leftovers for up to 3 days, or freeze for up to 3 months. Double-wrap to avoid freezer burn.

Nutritional Information