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Chocolate Babka

Chocolate Babka

Meghan
This Chocolate Babka is a lighter yeast bread dough swirled with cinnamon and chocolate with a streusel topping. Less calories, full flavor!
Prep Time 1 hr
Cook Time 40 mins
Rise Time 2 hrs 20 mins
Total Time 4 hrs
Course Breakfast
Cuisine Polish
Servings 12

Equipment

  • 9 x 5–inch loaf pan

Ingredients
  

For the Dough:

  • 1 teaspoon granulated sugar
  • 1 package active dry yeast (about 2 1/4 teaspoons)
  • 3/4 cup warm 1% low-fat milk (105 - 110 degrees F)
  • 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

For the Filling:

  • 1/2 cup granulated sugar
  • 3 tablespoons unsweetened cocoa powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 4 ounces semisweet chocolate (finely chopped )

For the Streusel:

  • 2 tablespoons powdered sugar
  • 1 tablespoon all purpose flour
  • 1 tablespoon butter (cold)

Instructions
 

Prepare the Dough:

  • 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. Add 6 ounces (about 1 1/3 cups) all purpose flour and the 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. The 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). **I used my mixer to knead the dough. I just set it to medium speed and used the dough hook to knead for 10 minutes. I added the 1.5 ounces of flour, 1 tablespoon at a time, to the dough every minute or so, until it was completely incorporated.
  • 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. While the dough is rising, prepare the filling.

Prepare the Filling and Assemble the Loaf:

  • For the filling, combine 1/2 cup granulated sugar, cocoa, cinnamon, salt, and chocolate in a medium bowl; set aside.
  • Line the bottom of a 9 x 5–inch loaf pan with parchment paper; coat sides of pan with cooking spray.
  • 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. Meanwhile, preheat oven to 350°F and prepare streusel.

Prepare the Streusel and Bake the Babka:

  • For the streusel, combine powdered sugar, 1 tablespoon all purpose flour, and 1 tablespoon cold butter, stirring with a fork until mixture is crumbly.
  • Sprinkle streusel evenly over dough. Bake 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.

Notes

Source: Adapted from Cooking Light
You're Gonna Bake It After All
bakeitafterall.com
Keyword bread, breakfast, chocolate