This traditional Polish bread is fluffy, sweet and drenched in chocolate. It can be served at any time, whether at breakfast, at lunch, or as dessert after supper.
Have a look at this easy recipe below.
Ingredients
For the dough:
- 4½ cups all-purpose flour
- ½ cup sugar
- 2¼ teaspoons instant yeast
- 4 large eggs, room temperature
- ½ cup whole milk, room temperature
- 1½ tsp kosher salt
- 140g unsalted butter, room temperature
For the Filling:
- 113g unsalted butter, cubed
- ½ cup heavy cream
- 225g dark chocolate, chopped
- ¾ cup icing sugar
- ⅓ cup unsweetened cocoa powder
- For the Syrup:
- ⅓ cup granulated sugar
- ⅓ cup water
Method
To make the dough, place the flour, sugar, and yeast in the bowl or a stand mixer. Add the eggs, milk, and salt and mix on low speed using the dough hook attachment until combined, and a dough starts to form (about 2 minutes). Add the butter a tablespoon at a time, waiting for it to be incorporated before adding the next spoonful. Once all the butter has been added, continue kneading until a smooth elastic dough forms (about 10 minutes), scraping down the sides of the bowl occasionally. The dough should be sticky and very stretchy. Transfer to a large, oiled bowl then cover and chill overnight.
To make the filling, combine the butter and cream in a small saucepan and heat until butter is melted, and the mixture is steaming. Add the chocolate and stir until melted,
then remove from the heat. Whisk in the icing sugar and cocoa powder. Transfer to a bowl and let cool until thickened to a spreadable consistency (about 60 minutes).
Grease two 20cm x 10cm loaf pans then line them with baking paper. On a lightly floured surface, divide the chilled dough in half. Gently roll each half into 30cm x 40cm rectangles. Spread half of the filling on each rectangle all the way to the edge on three sides, leaving a 2½cm border on one short side. Starting at the short side opposite the border, roll the dough into a tight coil, and pinch the seam to seal.
Using a sharp knife, cut each rectangle in half lengthwise. Position each half parallel to each other with the cut sides facing up. Twist the halves together, keeping the cut sides facing up, and tuck the ends under. Gently place in the prepared loaf pans, loosely cover and let them rise in a warm place for 1½ to 2 hours. Preheat the oven to 180ºC. Bake the loaves for 40 minutes until golden brown or a wooden skewer inserted into the centre comes out clean.
While the babkas are baking, combine the sugar and water in a small saucepan. Bring to a simmer over medium heat, stirring until the sugar is fully dissolved. Remove from the heat. Brush the loaves with the syrup as soon as they come out of the oven, then let the babkas cool for 30 minutes in the pans. Serve warm.
Picture: Supplied
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