Fall
Chocolate Babka
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13 Reviews
Billie J.
April 12, 2016
I made this a week or so ago and it was incredible. I am now making 3 more because they are so delicious. Mixing bittersweet with some semisweet chocolate gave more depth to the flavor. This is a wonderful recipe and giving me more confidence as a baker. Thank you.
Jenny
January 23, 2016
I just made this Babka this afternoon, it is the first time i'm trying a Babka. I started with using 3 cups of AP flour and used the other 1/4 cup to dust my table top to knead the dough with my hands and it turned out really soft. For the filling, after I read the comments that the filling falls out, I generously added one more tablespoon of butter to hold everything together while having very finely chopped chocolate, so they melt easier. The filling turned out fine :) Then finally, I wanted the Babka to keep for at least two, three days so I decided to not go with the Streusel and only used the egg wash to let the top brown but instead I put Black sesame, which had a great aroma.
candice B.
October 26, 2015
I just make this Babka this morning! It took a bit longer in the oven than noted, but it's a lovely light texture and taste so good!
I think I need to roll it better next time though, my filling is falling out everywhere :)
I think I need to roll it better next time though, my filling is falling out everywhere :)
meredith
February 27, 2015
Could I prep the entire bread in one day (dough, rise, fillings added, and stuffed in pan), and then allow it to sit in the fridge overnight before baking? I want to have this fresh for breakfast, and am inexperienced with babka... :)
Tomatobob
July 8, 2014
Thanks for this recipe--very excited about it. I baked it today after an overnight rest. When I removed it from the oven, at 185 on an instant read thermometer) the streusel was almost burned. I'll try it again and cover with heavy foil after 30 minutes. Bottom and sides were also too dark. Perhaps I should reduce the temperature to 340? (My oven has baked other breads at 350, 400, and 425 without problems.) Thanks for the tip on reducing the amount of chocolate.
Ceege
June 19, 2014
Will these stay nice and fresh if baked the day before. I am having a brunch in a few weeks and would love to have this as part of my menu. This would be such a great addition if I can make ahead - perhaps even a week ahead and freeze?? OR even just baking the day before would help me out. What would be the best method of storing overnight if already baked. Thanks for any advice or suggestions.
Yossy A.
May 18, 2014
Hi all, I received some comments that the filling was crumbly after being baked so I reduced the chocolate in the recipe by a few ounces which should help solve that problem.
Eddie
January 6, 2016
Could you please give the weight equivalent of finely chopped chocolate? It's likely that a measurement error is the source of the problem.
Lois
May 4, 2014
If the dough rises overnight in the frig, does it need to come to room temperature before rolling and shaping? The babka looks delicious!
Yossy A.
May 5, 2014
Hi Lois, you can work with it straight from the fridge. Just make sure to give it ample time to rise before putting it into the oven.
Hillary W.
May 2, 2014
What type of chocolate?
Yossy A.
May 2, 2014
Hi Hillary, I think semisweet or bittersweet would both work well, depending on your preference.
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