Classic babka. Tender, moist, and fluffy, this classic babka recipe is like a cinnamon roll in sliceable loaf form—which makes for unlimited possibilities. A fresh warm slice is delightful on it's own, while the leftovers are the. Our chocolate-filled take on this traditional bread would make any Jewish grandmother proud.
A traditional babka cake is a good recipe for special occasions. This best-ever chocolate babka recipe from Melissa Weller at Sadelle's in New York City gets great flavor from chocolate cookie crumbs in the swirl. Tender, moist, and fluffy, this classic babka recipe is like a cinnamon roll in sliceable loaf formwhich makes for unlimited possibilities. You can have Classic babka using 20 ingredients and 12 steps. Here is how you achieve it.
Ingredients of Classic babka
- You need 1/2 cup of whole milk.
- You need 1 packet of instant yeast.
- It’s 70 gms of sugar plus a pinch.
- You need 510 gms of flour.
- It’s 1 tsp of salt.
- You need to taste of Grated nutmeg,.
- It’s 4 of large eggs, lightly beaten.
- It’s 12 Tbsp of unsalted butter, cut into tablespoons, plus more for greasing.
- You need 1 cup of sugar.
- It’s 1 cup of water.
- It’s of FOR CHOCOLATE BABKA:.
- It’s 1/2 cup of butter.
- It’s 255 gms of chocolate.
- You need 2 tsp of espresso powder.
- It’s 2/3 cup of cocoa powder.
- It’s 2/3 cup of powdered sugar.
- It’s of FOR CINNAMON BABKA:.
- It’s 4 Tbsp of ground cinnamon.
- You need 1 cup of brown sugar.
- It’s 1 cup of unsalted butter, softened (room temp).
Classic babka gets an update with a double dose of raspberry: A few spoonfuls of jam add a tart edge to the cocoa filling, while a simple syrup infused with fresh berries adds a pink-tinged, lacquered shine. Babka or Bobka (meaning grandmother in Polish) is a sweet braided bread or cake of Ashkenazi Jewish origin, popular in Israel, in American Jewish cuisine, and elsewhere in the Jewish diaspora. It is prepared with a yeast-leavened dough that is rolled out and spread with a filling such as chocolate. Sign up for our Nosher recipe newsletter!
Classic babka step by step
- Heat milk (slightly more than warm, not hot!) Add yeast and a pinch of sugar to milk, stir, and allow to sit at room temperature for 10-15 minutes, or until foaming..
- Meanwhile, in the bowl of a stand mixer, combine flour, sugar, salt, and nutmeg. Affix dough hook, or if using bowl, mix with spoon. Add yeast mixture. Mix for 1 minute or until barely combined..
- Add eggs and mix on medium speed for about 5 minutes, or until the dough pulls away from the bowl of the mixer, and forms a cohesive ball. Add half the butter, and beat on medium speed for 5-7 minute or knead using hands until incorporated.
- Repeat with remaining butter, adding flour 1 tablespoon at a time if the dough is too sticky. Form the dough into a ball, place in a large buttered bowl, and cover with a clean kitchen towel. Place in an off oven and allow to rise for 1 1/2 hours..
- Remove dough, punch down, cover with plastic wrap, and refrigerate overnight (or at a minimum of 4 hours)..
- Syrup: To make simple syrup, combine sugar and water, and simmer until syrupy, about 15 minutes. Allow to cool completely..
- If making chocolate babka, melt butter and chocolate together on medium power in the microwave, stirring every 30 seconds, until completely smooth. Whisk in espresso powder, cocoa powder, and powdered sugar until a spreadable paste forms..
- If making cinnamon babka, combine cinnamon, sugar, and melted butter, combining thoroughly until a spreadable paste forms..
- Remove dough from the refrigerator, divide in half, and roll out to a 24 x 18 inch rectangle on a lightly floured surface. Spread evenly with desired filling, leaving a 1-inch gap around all sides. Roll into log lengthwise, and place in the freezer for 15-20 minutes, or until firm. Repeat with the other half of dough..
- Remove dough roll from the freezer, and using a bread knife, cut down the middle lengthwise, exposing all the chocolate/cinnamon layers. Hold the two halves of dough against each other so the cut sides are facing out, and twist into a decorative loaf. Watch the video to see it done! Place in buttered, parchment-lined loaf pans, cover with a samp towel, and allow to rise in the off oven for 1 1/2 hours..
- Preheat oven to 180 degrees and bake for 30-40 minutes, or until a tester inserted into the thickest part of the loaf comes out clean..
- Remove from the oven, place on wire racks, and immediately brush down with syrup. Allow to cool for at least an hour before slicing and serving..
Classic babka is filled with chocolate which pairs so well. The chocolate is slightly bitter which For a classic babka recipe, check out my crunchy chocolate babka. If you're in need of even more fall or. This delicious Babka is packed with dark chocolate and drenched in a tasty honey syrup. The first babka I made tasted incredible.