Classic Chocolate Babka Recipe

Instructions

1. 1

   In a large bowl (I like clay), mix ⅓ of a cup of the measured flour with the yeast, add the warm milk/water, whisk to mix, and let this mixture rest covered with a towel or plastic wrap for about 15-20 minutes.  It will puff up and become spongy looking.  This is called a sponge.

2. 2

   Add the oil, eggs, sugar/honey, and salt; stir until well combined, the sponge will remain lumpy.  I use a wooden spoon for this.

3. 3

   Add the remaining flour.   Mix the dough in the bowl until the ingredients are combined.  The dough will be very shaggy.

4. 4

   Turn the dough out onto your work surface; knead until the dough is very smooth, about 2 minutes.  The dough will feel very tough and difficult to knead.  If it is soft and sticky add a little more flour until the dough is firm.

5. 5

   Transfer the dough to a warm, clean, large bowl, cover with a towel over the top and place in a warm cozy area of your kitchen.

6. 6

   Let the dough rise until it has doubled in size, it will take about 2 hours.

7. 7

   In a medium saucepan, combine sugar, cream and salt.  Simmer, stirring most of the time until the sugar dissolves, about 5 minutes.  Remove from the heat and stir (using a whisk) in the chocolate, butter and vanilla until smooth.  Let cool in the fridge for at least one hour or place it in the freezer if you are using it as soon as your dough rises. This step can be made up to a week ahead and stored in the fridge.  No need to bring to room temp before using.

8. 8

   In a bowl, mix together the flour, sugar, cocoa and salt.  Stir in the melted butter to make moist crumbs, stir in the chocolate chips.  This can be made 3 days ahead.  Store covered in the fridge.

9. 9

   In a small pot, combine the sugar and ⅔ cup of water.  Bring to a boil, reduce the heat to a simmer and cook for an additional 2 minutes, stirring occasionally.

10. 10

    Cut the dough in two.  On a floured surface, roll one piece into a 9-by-13-14  inch rectangle (with the 13 inch side along the edge of the counter). Spread with half the filling (there's no need to leave a border). Starting with a long side, roll into a tight coil or carpet-like. Transfer the coil onto a dish towel or piece of plastic wrap and stick it in the freezer for 10 minutes. Repeat with the other piece of dough.

11. 11

    Slice one of the dough coils in half lengthwise to expose the filling. Twist the halves together as if you were braiding them, then fold the braid in half so it’s about 9 inches long. Place into a prepared pan, letting it curl around itself if it’s a little too long for the pan. Cover loosely with a clean kitchen towel and let rise in a warm place for 1 to 1 1/2 hours, until puffy (it won’t quite double). Alternatively, you can cover the pans with plastic wrap and let them rise in the refrigerator overnight.  Bring them back to room temperature for an hour before baking.  You can freeze one (or both) of them before rising it.

12. 12

    When you're ready to bake, heat the oven to 325 degrees. Use your fingers to clump streusel together and scatter all over the tops of the cakes. Transfer to oven and bake until a tester goes into the cakes without any rubbery resistance and comes out clean, 52-60 minutes. The cakes will also sound hollow if you unmold them and tap on the bottom. An instant-read thermometer will read between 185 and 210 degrees.

13. 13

    As soon as the cakes come out of the oven use a skewer or paring knife to pierce them all over going all the way to the bottom of the cakes and then pour the syrup on top, making sure to use half the syrup for each cake.

14. 14

    Transfer to a wire rack to cool before serving.