Traditional Chocolate Babka Recipe

Step 1 : First, in a mixer, combine the flour, sugar, yeast, and salt on low speed until fully integrated.

Step 2 : Then, add the eggs and water, and continue mixing on medium speed for about 2 to 3 minutes until you get a smooth dough.

Step 3 : Next, incorporate the cubed butter, one piece at a time, and keep mixing on low or medium speed for approximately 10 minutes until the dough is soft, elastic, and shiny.

Step 4 : Form a ball with the dough, place it in a large oiled bowl, cover with plastic wrap, and let it rest in the refrigerator for at least 12 hours.

Step 5 : To prepare the filling, melt the chocolate with butter, cream, cocoa, sugar, and salt in a saucepan over medium heat, stirring constantly until smooth and glossy.

Step 6 : Remove from heat and let cool slightly until it has a spreadable consistency; if necessary, refrigerate for a few minutes to achieve the ideal texture.

Step 7 : Divide the dough into two equal parts and roll each into a rectangle, approximately 40x30 cm, on a floured surface.

Step 8 : Spread half of the filling over each rectangle, distributing it evenly across the entire surface.

Step 9 : Roll each rectangle from the side closest to you, forming long cylinders, and seal the edges with a bit of water if needed.

Step 10 : Then, cut each roll lengthwise in the middle, obtaining two long strips.

Step 11 : Cross these strips to form a braid, weaving them gently.

Step 12 : Place the braids into previously greased bread pans, cover with plastic wrap, and let them rise at room temperature for about an hour, or until they nearly double in size.

Step 13 : Meanwhile, preheat the oven to 175°C (350°F).

Step 14 : When the braids have risen, bake them for about 30 to 35 minutes, until golden and a thermometer indicates about 93°C inside.

Step 15 : For the syrup, bring the water and sugar to a boil, dissolving it completely.

Step 16 : When the babkas come out of the oven, brush them with this hot syrup to give them shine and a sweet touch.

Step 17 : Finally, let the babkas cool at room temperature or slightly warm.

Step 18 : Store in an airtight container for one or two days, and it is also possible to freeze them if you wish to prolong their freshness.