- A challenge
- January 2017
- Makes 1 loaf (serves 8-10)
- Hands-on time 35 min, oven time 1 hour, plus rising, proving, chilling and cooling
A cross between bread and cake that’s swirled with cinnamon-spiced chocolate – after one delightful slice, you’ll know this babka was worth every bit of effort.
For more handy tips for success and step-by-step images too, see the full guide to making a chocolate babka.
- 22.5g (13.5g saturated)
- 38.3g (18.6g sugars)
When incorporating the butter into the dough (step 2), make sure the butter really is at room temperature or it won’t mix in properly. Give it at least an hour out of the fridge. Don’t microwave it to soften it, as too-warm butter will make the dough greasy.
Let the chocolate filling cool to the point where it’s still fluid and only just warm. If it gets too cold it will seize (turn hard) so warm it up again gently, stirring over a low heat.
The dough is very soft, so flour the work surface and rolling pin generously when rollin.
As the dough is so soft it might stretch when twisting, but don’t worry. It will look much neater after it bakes than when it’s been put into the loaf tin.
Once the babka is in the oven, don’t be tempted to open the oven door before 25 minutes. If you do, you could lower the temperature and cause the loaf to collapse.
The babka will sink a little towards the end of baking and as it cools, but that’s normal.
Babka is best eaten on the day it’s made, but it will keep for up to 24 hours wrapped in cling film.
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