Chocolate Babka Recipe

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Chocolate Babka
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Ingredients
19
Count
Nutrition
2684
Calories
Total time
47
Minutes
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Ingredients:

Directions:

  1. Bread Dough: Proof yeast in milk with a pinch of sugar for 5-10 minutes until foamy; whisk sugar, eggs and egg yolks together; add to yeast and whisk.
  2. Combine flour and salt and stir in egg mixture, mixing thoroughly; cut butter into 1 pieces and beat into flour mixture until dough is smooth and sticky and butter is completely incorporated.
  3. Scrape dough onto floured work surface and knead until smooth and elastic, about 10 minutes; place in buttered bowl, cover with plastic wrap and allow to double, about 1 hour.
  4. Filling: Stir chocolate, sugar and cinnamon together; cut butter in; set aside.
  5. Egg Wash: Whisk egg and cream together and set aside.
  6. Streusel Topping: Stir sugar and flour together; cut butter in until clumps range in size from crumbs to 1 ; set aside.
  7. Butter three 9 x5 x2 3/4 loaf pans and line with parchment paper; punch dough down and let rest 5 minutes; cut into 3 equal pieces; keep 2 pieces covered with plastic wrap while working on the third.
  8. On a floured surface, roll the dough out 16 square by 1/8 thick; brush edges with egg wash; crumble 1/3 of the Filling (reserving 2 T) evenly over the dough, leaving a 1/4 border.
  9. Refresh egg wash if needed; roll dough up tightly, jelly roll fashion; pinch ends together to seal; twist dough evenly throughout the length of the roll a full five or 6 turns; brush top of roll with egg wash.
  10. Sprinkle the reserved 2 T Filling over the egg-washed top and press in gently so that it doesn't slide off; fold right half of the roll over onto the coated left half; fold ends under and pinch to seal; twist roll two turns and fit into prepared pan; (Loaves may be frozen at this point for up to a month).
  11. Repeat with the remaining dough and filling; preheat oven to 350°; brush the top of each loaf with egg wash and crumble 1/3 of the Streusel Topping over each; loosely cover with plastc wrap and rest loaves 30 minutes.
  12. Bake loaves 30 minutes; rotate and bake another 25 minutes until golden; lower heat to 325° and bake another 15-20 minutes or until deep golden; cool in pans on wire rack; remove from pans and serve.
  13. Baked loaves may be frozen up to one month; if frozen unbaked, let stand at room temperature 5 hours and bake.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 2683.58 Kcal (11236 kJ)
Calories from fat 1347.38 Kcal
% Daily Value*
Total Fat 149.71g 230%
Cholesterol 399.83mg 133%
Sodium 509.46mg 21%
Potassium 1009.79mg 21%
Total Carbs 333.22g 111%
Sugars 195.56g 782%
Dietary Fiber 17.32g 69%
Protein 31.71g 63%
Vitamin C 0.2mg 0%
Vitamin A 1.1mg 38%
Iron 7.8mg 43%
Calcium 237.7mg 24%
Amount Per 100 g
Calories 413.61 Kcal (1732 kJ)
Calories from fat 207.67 Kcal
% Daily Value*
Total Fat 23.07g 230%
Cholesterol 61.62mg 133%
Sodium 78.52mg 21%
Potassium 155.64mg 21%
Total Carbs 51.36g 111%
Sugars 30.14g 782%
Dietary Fiber 2.67g 69%
Protein 4.89g 63%
Vitamin A 0.2mg 38%
Iron 1.2mg 43%
Calcium 36.6mg 24%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 65.3
    Points
  • 76
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • good source of fiber

Bad Points

  • High in Sodium,
  • High in Sugar,
  • High in Total Fat

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