Chocolate Babka Bread is a delicious chocolate and white bread that I decided to make this week. I saw this bread at a class that I could take for $45, and so I decided that I could make it myself. 

I used a couple of different recipes that I combined to make my own and this is what I came up with. It is a moist and delicious bread that turns out fun and beautiful.

One thing that I love about this bread is that you can add orange zest, or you can add cinnamon, or if you just might even want to add a few slivered almonds.

If you are like my son, and do not care for dark chocolate, use milk chocolate chips. I thought this bread might be fun for my family this weekend since we have General Conference on TV through www.churchofjesuschrist.org/

With all that is going on in the world, it will be nice to sit back with my family and listen to what our leaders have to say. However, worlds best cinnamon rolls are a must at my house! I guess it is a lucky week with two wonderful bread recipes.

I knew that I had extra time on my hands and that is why I took the time to make this wonderful bread. I hope that you get a chance to try it and that you love it as much as we do.

 

 

What Ingredients Do I Need For Chocolate Babka Bread?

Bread:

  • Flour
  • Sugar
  • Quick-rise yeast
  • Salt
  • Butter
  • Water or milk
  • Eggs
  • Orange zest

Filling:

  • Butter
  • Dark chocolate chips
  • Confectioner’s sugar
  • Baking cocoa
  • Salt

Glaze:

  • Water
  • Sugar

 

How Do I Make Chocolate Babka Bread?

Bread:

  • In a large mixing bowl, place 2 cups flour, sugar, yeast and salt.
  • Next add the butter, until crumbly.
  • In a small sauce pan, heat the water to 110 – 130 degrees.
  • Pour the water or milk into the flour mixture.
  • Then add the eggs, yolk and the orange zest and enough of the remaining flour to form a soft tacky dough.
  • Place a small amount of flour onto the counter top, and knead the dough for 6-8 minutes.
  • Grease a large bowl, and then place the dough into the bowl, turning the dough one time so that both sides are greased.
  • Cover the dough loosely and refrigerate over night.
  • Remove the dough from the refrigerator and place it onto a counter top that has been slightly greased or floured.
  • Divide the dough in half and roll the first half into a rectangle 8″ x 10″.

 

Filling:

  • In a microwave safe bowl, combine the butter, and the chocolate chips.
  • Microwave on power level 5 for 30 seconds, repeat the process until the chocolate is all melted.
  • When the chocolate is melted, add the confectioner’s sugar, cocoa and the salt, and stir to combine.
  • Place half of the chocolate onto the rolled out dough, spreading the chocolate within 1/2″ of the edges, roll the dough starting with the smallest side and repeat the process with the second loaf.
  • Seal the edges.
  • Using a serrated knife, cut each loaf in half, length wise.
  • Turn each half cut side up.
  • Take the two sides and set them side by side, then loosely twist the two halves together, keeping the cut sides up.
  • Pinch the two loose ends together and place then in a 9″ x 5″ greased loaf pan.
  • Cover with plastic wrap that has been sprayed with cooking, spray so that it won’t stick to the bread, place loosely over the loaves.
  • Let rise until doubled in size, or about 45 minutes to an hour.
  • Preheat the oven to 375 degrees.
  • Bake the bread for 17 minutes.
  • Then take a peace of aluminum foil and set over the bread lightly.
  • Continue to bake for another 17 minutes or until the center of the bread is done, total of 35-40 minutes.

 

Glaze:

  • Combine the sugar and the water into a small sauce pan.
  • Stir and bring to a boil.
  • Reduce the heat and simmer for 7 – 8 minutes.
  • When the bread is done, place half of the glaze over each loaf of bread.
  • Cool for 5 minutes before removing from the pans to a wire rack

 

 

What is Babka Bread?

  • Babka is a dense cake, although it looks a little like a bread.
  • It’s a sweet yeast dough filled with fudgy chocolate or cinnamon in layers and baked.
  • It also sometimes has a streusel on top. 

 

Why is it Called Babka?

  • Babka bread is a Polish Jewish bread.
  • It is said to originate from the Poland and Ukraine areas.
  • The word “babka” comes from the Slavic word babcia, which means grandmother.
  • It is believed that it was named after grandmothers because they are known for making lots of goodies and desserts.
 

 

More Delicious Bread Recipes:

Basic White Bread

Cinnamon Burst Bread

Whole Wheat Bread

 

Yield: 2 loaves

Chocolate Babka Bread

Chocolate Babka Bread

Chocolate Babka Bread is a beautiful bread that has chocolate in it. It is a work of art and each loaf has its own special look. It is packed with flavor.

Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes

Ingredients

  • Bread:
  • 4 1/4 cups all purpose flour
  • 1/3 cup granulated sugar
  • 2 - 2 1/2 teaspoons quick-rise yeast
  • 1 teaspoon salt
  • 2/3 cup butter
  • 1/2 cup water or milk
  • 2 large eggs + 1 egg yolk
  • 2-3 Tablespoons orange zest
  • Filling:
  • 1/2 cup butter, softened
  • 5 ounces dark chocolate chips
  • 1/2 cup confectioner's sugar
  • 1/8 cup baking cocoa
  • 1/8 teaspoon salt
  • Glaze:
  • 1/4 cup water
  • 1/4 cup sugar

Instructions

Bread:

  1. In a large mixing bowl, or high powdered mixer, place 2 cups flour, sugar, yeast and salt.
  2. Next add the butter, until crumbly.
  3. In a small sauce pan, heat the water to 110-130 degrees.
  4. Pour the water or milk into the flour mixture.
  5. Then add the eggs, yolk and the orange zest and enough of the remaining flour to form a soft tacky dough.
  6. Place a small amount of flour onto the counter top, and knead the dough for 6-8 minutes or you can mix it in the high power mixer for 4-5 minutes.
  7. Grease a large bowl, and then place the dough into the bowl, turning the dough one time so that both sides are greased.
  8. Cover the dough loosely and refrigerate over night.
  9. Remove the dough from the refrigerator and place it onto a counter top that has been slightly greased or floured.
  10. Divide the dough in half and roll the first half into a rectangle 8" x 10".

Filling:

  1. In a microwave safe bowl, combine the butter, and the chocolate chips.
  2. Microwave on power level 5 for 30 seconds, repeat the process until the chocolate is all melted.
  3. When the chocolate is melted, add the confectioner's sugar, cocoa and the salt, and stir to combine.
  4. Place half of the chocolate onto the rolled out dough, spreading the chocolate within 1/2" of the edges, roll the dough starting with the smallest side and repeat the process with the second loaf.
  5. Seal the edges.
  6. Using a serrated knife, cut each loaf in half, length wise.
  7. Turn each half cut side up.
  8. Take the two sides and set them side by side, then loosely twist the two halves together, keeping the cut sides up.
  9. Pinch the two loose ends together and place then in a 9" x 5" greased loaf pan.
  10. Cover with plastic wrap that has been sprayed with cooking, spray so that it won't stick to the bread, place loosely over the loaves.
  11. Let rise until doubled in size, or about 45 minutes to an hour.
  12. Preheat the oven to 375 degrees.
  13. Bake the bread for 17 minutes.
  14. Then take a peace of aluminum foil and set over the bread lightly.
  15. Continue to bake for another 17 minutes or until the center of the bread is done, total of 35-40 minutes.

Glaze:

  1. Combine the sugar and the water into a small sauce pan.
  2. Stir and bring to a boil.
  3. Reduce the heat and simmer for 7-8 minutes.
  4. When the bread is done, place half of the glaze over each loaf of bread.
  5. Cool for 5 minutes before removing from the pans to a wire rack.

Nutrition Information

Yield

20

Serving Size

1

Amount Per Serving Calories 284Total Fat 14gSaturated Fat 9gTrans Fat 0gUnsaturated Fat 5gCholesterol 58mgSodium 221mgCarbohydrates 35gFiber 2gSugar 12gProtein 5g

 

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