Can there be anything better than brioche and chocolate combined? I don’t think so. This Chocolate Streusel Babka is an absolutely brilliant treat. Unfortunately, we do not make it very often. This bake needs a lot of attention and time when preparing it but the time and effort you put in is definitely worth it. A fluffy and chocolaty inside combined with a crisp and crunchy exterior… so good! Not only for Easter ;)
Babka has her/his origin in Eastern Europe (I’m not really sure about the gender here – my spell checker doesn’t even know “babka”, but I strongly lean towards the “female” version). There are actually several different pastries with this name. Babka is a derivative of “Baba”, which translates to “grandmother” in several Slavic languages. So we are talking about a baked grandmother ;P In Poland, the Baba or Babka is usually a regular pound cake for Easter – in other regions, you will get a brioche-like bake like this one here when you are ordering “babka” in a bakery, for example.
I know this grandmother (babka) here primarily from the US. Jewish immigrants took grandma with them to the States and over the years it became a very popular pastry. Babka was popular way before NY Times published a recipe for this type of bake ;P Waaaay before… more like “popular since WW1 or WW2” ;)
I already got a chocolate babka recipe here on the blog. Honestly, that was one of the first recipes I made for the blog in 2014 and an update was much needed. Both recipes are similar yet quite different. If you look at the other grandma, you’ll notice they don’t look all that similar. Not only because I took horribly bad photos of them back then, but also because you cannot see what to expect before cutting into the 2014 version. The babka here shows everyone immediately that it is filled with chocolate ;P
The recipe is quite detailed because there is also a lot to do to get the Babka on your plate along with a nice coffee. But it’s not really a complicated recipe. Most of the hard work has to be done by your food processor. That one should be able to knead stubborn doughs. My little machine did not catch fire but it had some difficulties here and there. I think I heard a little “fuck my life” at some point ;P
Anyway. Of course, you can also knead the dough by hand… as it was always been done in the past. Not a fun job tbh but you will get strong arms when you do it. If you are into muscular arms you might want to do it. I prefer letting my food processor do the job ;)
My Babka has gotten a bit dark in some spots – something I personally do not mind. The dark areas on top are mostly chocolate that got a bit (too) dark, but it actually did not taste burnt. I hate the taste of burnt chocolate – this one here was absolutely fine. If you want to avoid dark spots you can always place some aluminum foil or baking parchment on top. I did that too, but rather late… that’s why my grandma got a light sunburn ;P
INGREDIENTS / ZUTATEN
For the dough:
1/3 cup (80ml) lukewarm milk
0.75 oz. (21g) fresh (bakers) yeast
1/4 cup (50g) sugar
2 cups (260g) all-purpose flour
1 large egg
1 large egg yolk
1/4 tsp. salt
1/3 cup (80g) butter, at room temperature
For the chocolate filling:
7 oz. (200g) semi-sweet chocolate, chopped
1 tbsp. butter
3 tbsp. Licor 43 Chocolate*
1 tbsp. heavy cream
1 pinch of salt
2-3 tbsp. chopped hazelnuts
For the streusel:
4 tbsp. all-purpose flour
4 tbsp. confectioners’ sugar
1 pinch of salt
1/2 tsp. vanilla extract
1 tbsp. butter
For the egg wash:
1 large egg white
1 tsp. sugar
1 pinch of salt
Für den Teig:
80ml lauwarme Milch
21g frische Hefe
50g Zucker
260g Mehl (Type 550)
1 Ei (L)
1 Eigelb (L)
1/4 TL Salz
80g Butter, bei Zimmertemperatur
Für die Schokoladenfüllung:
200g Zartbitterschokolade, gehackt
1 EL Butter
3 EL Licor 43 Chocolate*
1 EL Sahne
1 Prise Salz
2-3 EL Haselnüsse, gehackt
Für die Streusel:
4 EL Mehl (Type 550)
4 EL Puderzucker
1 Prise Salz
1/2 TL Vanille Extrakt
1 EL Butter
Zum Bestreichen:
1 Eiweiß (L)
1 TL Zucker
1 Prise Salz
DIRECTIONS / ZUBEREITUNG
1. Before you start – be aware that your kitchen machine will have a hard job here and has to knead a sticky dough for quite some time… be warned. You also cannot leave the machine alone – you have to check quite often or change the kneading speed so (all of) the dough is kneaded correctly ;P
2. Warm the milk until lukewarm and add to the bowl of your kitchen machine. Add the yeast and mix (e.g. with a rubber spatula) until dissolved completely. Mix in a tablespoon of the sugar and two tablespoons of the flour. Cover the bowl and let sit for about 30 minutes so the yeast can start working.
3. Add the remaining sugar, flour, the egg, and egg yolk, as well as the salt, and knead for about 8 minutes on medium-high speed until you get an elastic dough that pulls away from the sides of the bowl (it can still stick to the bottom). Reduce the kneading speed a bit and gradually add the butter while still kneading – make sure the butter you just added is fully incorporated before you add more. This will probably take about 4-5 minutes all in all. You might have to scrape down the sides from time to time and play a bit with the kneading speed of your kitchen machine. When all the butter is well incorporated continue kneading the dough for another 4-5 minutes. Your dough is ready when it’s crawling up your dough hook and only a small part of it is slightly sticking to the bottom of the bowl. Shape into a ball and place in a lightly greased bowl. Cover and place in the fridge for 2 hours.
4. Shortly before you are ready to continue with the babka, make the chocolate filling. Add half of the chopped chocolate to a microwave-safe bowl. Add the butter, liquor, heavy cream, and salt and warm up carefully in the microwave until the chocolate has melted completely and you got a nice thick chocolate sauce. Let cool down a bit.
5. For the streusels mix the flour, confectioners’ sugar, and salt in a small bowl. Add the vanilla extract and the butter and rub everything between your fingers to create the streusels. Place in the fridge until needed.
6. Line a 9×4 inches (23x11cm) loaf pan with baking parchment and grease lightly. Take the dough out of the fridge and roll out on a floured surface to get a 16×16 inches (40x40cm) square. Spread the chocolate all over the dough, sprinkle with the remaining chopped chocolate and chopped hazelnuts and then roll up tightly from one side. Cut the log lengthwise into two strings (showing the layers inside) and braid those two strings. It’s best to cut half of the log first to create the two strings, braid that, then cut the other side of the log and continue braiding. Tuck the ends underneath and place the babka in the prepared loaf pan.
7. Mix the egg white with sugar and salt. Brush the babka with the mixture – be generous. Sprinkle with the streusels and press them slightly down so they stick to the babka. Cover with some plastic wrap and let rise for 45-75 minutes. The babka should have expanded quite a bit, fill out the loaf pan and gone slightly over the edge of the pan.
8. While the babka is rising preheat the oven to 375° (190°C). Bake the babka for 45-50 minutes. If the top gets too dark (the exposed chocolate tends to get quite dark), cover with some baking parchment and continue baking. Take out of the oven, let cool down a moment in the pan, then remove by lifting the baking parchment and let cool down completely on a wire rack.
1. Bevor man mit dem Teig anfängt, sollte einem klar sein, dass die Küchenmaschine hier einen harten Job haben wird, weil ein recht klebriger Teig eine ganze Weile lange geknetet werden muss. Man kann die Maschine auch nicht wirklich alleine lassen, weil oft gecheckt werden sollte und die Knetgeschwindigkeit angepasst werden muss ;)
2. Die Milch leicht erwärmen und in die Schüssel der Küchenmaschine geben. Hefe dazugeben und verrühren, damit sie sich komplett auflöst. Einen EL des Zuckers und zwei EL vom Mehl dazugeben und unterrühren. Die Schüssel abdecken und etwa 30 Minuten stehen lassen, damit die Hefe ihre Arbeit aufnehmen kann.
3. Restlichen Zucker, Mehl, Ei und Eigelb, sowie das Salz hinzufügen und etwa 8 Minuten lang auf mittlerer bis hoher Stufe kneten, bis ein elastischer Teig entsteht, der sich vom Schüsselrand löst (am Boden kann er noch kleben bleiben). Die Knetgeschwindigkeit etwas verringern und dann die Butter nach und nach dazugeben. Jede Portion Butter sollte gut eingearbeitet sein, bevor man mehr dazugibt. Der Prozess dauert um die 4-5 Minuten. Ggf. muss man den Teig zwischendurch vom Schüsselrand immer wieder mal abkratzen und auch mit der Knetgeschwindigkeit spielen, damit sich alles gut verbindet. Wenn die gesamte Butter eingearbeitet ist, den Teig weitere 4-5 Minuten durchkneten lassen. Der Teig ist fertig, wenn er am Knethaken hochkrabbelt und nur noch ein kleiner Teil am Boden der Schüssel klebt. Zu einer Kugel formen und in eine leicht gefettete Schüssel geben. Abdecken und für 2 Stunden in den Kühlschrank stellen.
4. Kurz, bevor es weitergeht, die Schokoladenfüllung zubereiten. Dazu die Hälfte der gehackten Schokolade in eine mikrowellengeeignete Schüssel geben. Butter, Likör, Sahne und Salz dazugeben und vorsichtig in der Mikrowelle erwärmen. Es sollte eine dickflüssige Schokoladensoße entstehen. Etwas abkühlen lassen.
5. Für die Streusel das Mehl, Puderzucker und Salz in einer kleinen Schüssel vermischen. Den Vanille Extrakt und die Butter dazugeben und alles mit den Fingern zu Streuseln verreiben. Bis zur weiteren Verwendung in den Kühlschrank stellen.
6. Eine etwa 23x11cm (9×4 inches) große Kastenform mit Backpapier auslegen und leicht einfetten. Den Teig aus dem Kühlschrank nehmen und auf einer leicht bemehlten Fläche zu einem Quadrat mit etwa 40x40cm (16×16 inches) ausrollen. Die Schokoladenmasse auf dem Teig verteilen, mit der verbliebenen gehackten Schokolade und den gehackten Haselnüssen bestreuen und dann von einer Seite her fest aufrollen. Die Rolle der Länge nach halbieren und in zwei Stränge teilen und dann zu einem Zopf verdrehen (Schokoschichten sollten gut sichtbar sein). Die Enden nach unten einschlagen und dann in die vorbereitete Backform legen.
7. Eiweiß mit Zucker und Salz verrühren und dann die Babka damit großzügig einstreichen. Die Streusel darauf verteilen und leicht andrücken. Mit Klarsichtfolie abdecken und für etwa 45-75 Minuten gehen lassen. Die Babka sollte sich in der Form schön breit gemacht haben und über den Rand hinausschauen.
8. Während die Babka aufgeht, den Ofen auf 190°C (375°F) Ober-/Unterhitze vorheizen. Die Form in die Mitte des Ofens stellen und für etwa 45-50 Minuten backen. Sollte die Oberseite zu dunkel werden (die freiliegende Schokolade neigt dazu, schnell mal zu verbrennen), einfach mit etwas Backpapier abdecken und weiterbacken. Aus dem Ofen nehmen, kurz in der Form abkühlen lassen, dann mit dem Backpapier aus der Form heben. Auf einem Kuchengitter komplett abkühlen lassen.
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Here is a version of the recipe you can print easily.
PrintChocolate Streusel Babka
- Prep Time: 00:45
- Cook Time: 00:50
- Total Time: 06:00
- Yield: 1 1x
- Category: Bread
- Cuisine: International
- Diet: Vegetarian
Description
The absoute highlight for babka & brioche fans: Chocolate Babka. Fluffy on the inside and crisp and crunchy on the outside! Delicious!
Ingredients
For the dough:
1/3 cup (80ml) lukewarm milk
0.75 oz. (21g) fresh (bakers) yeast
1/4 cup (50g) sugar
2 cups (260g) all-purpose flour
1 large egg
1 large egg yolk
1/4 tsp. salt
1/3 cup (80g) butter, at room temperature
For the chocolate filling:
7 oz. (200g) semi-sweet chocolate, chopped
1 tbsp. butter
3 tbsp. Licor 43 Chocolate*
1 tbsp. heavy cream
1 pinch of salt
2–3 tbsp. chopped hazelnuts
For the streusel:
4 tbsp. all-purpose flour
4 tbsp. confectioners’ sugar
1 pinch of salt
1/2 tsp. vanilla extract
1 tbsp. butter
For the egg wash:
1 large egg white
1 tsp. sugar
1 pinch of salt
Instructions
1. Before you start – be aware that your kitchen machine will have a hard job here and has to knead a sticky dough for quite some time… be warned. You also cannot leave the machine alone – you have to check quite often or change the kneading speed so (all of) the dough is kneaded correctly ;P
2. Warm the milk until lukewarm and add to the bowl of your kitchen machine. Add the yeast and mix (e.g. with a rubber spatula) until dissolved completely. Mix in a tablespoon of the sugar and two tablespoons of the flour. Cover the bowl and let sit for about 30 minutes so the yeast can start working.
3. Add the remaining sugar, flour, the egg, and egg yolk, as well as the salt, and knead for about 8 minutes on medium-high speed until you get an elastic dough that pulls away from the sides of the bowl (it can still stick to the bottom). Reduce the kneading speed a bit and gradually add the butter while still kneading – make sure the butter you just added is fully incorporated before you add more. This will probably take about 4-5 minutes all in all. You might have to scrape down the sides from time to time and play a bit with the kneading speed of your kitchen machine. When all the butter is well incorporated continue kneading the dough for another 4-5 minutes. Your dough is ready when it’s crawling up your dough hook and only a small part of it is slightly sticking to the bottom of the bowl. Shape into a ball and place in a lightly greased bowl. Cover and place in the fridge for 2 hours.
4. Shortly before you are ready to continue with the babka, make the chocolate filling. Add half of the chopped chocolate to a microwave-safe bowl. Add the butter, liquor, heavy cream, and salt and warm up carefully in the microwave until the chocolate has melted completely and you got a nice thick chocolate sauce. Let cool down a bit.
5. For the streusels mix the flour, confectioners’ sugar, and salt in a small bowl. Add the vanilla extract and the butter and rub everything between your fingers to create the streusels. Place in the fridge until needed.
6. Line a 9×4 inches (23x11cm) loaf pan with baking parchment and grease lightly. Take the dough out of the fridge and roll out on a floured surface to get a 16×16 inches (40x40cm) square. Spread the chocolate all over the dough, sprinkle with the remaining chopped chocolate and chopped hazelnuts and then roll up tightly from one side. Cut the log lengthwise into two strings (showing the layers inside) and braid those two strings. It’s best to cut half of the log first to create the two strings, braid that, then cut the other side of the log and continue braiding. Tuck the ends underneath and place the babka in the prepared loaf pan.
7. Mix the egg white with sugar and salt. Brush the babka with the mixture – be generous. Sprinkle with the streusels and press them slightly down so they stick to the babka. Cover with some plastic wrap and let rise for 45-75 minutes. The babka should have expanded quite a bit, fill out the loaf pan and gone slightly over the edge of the pan.
8. While the babka is rising preheat the oven to 375° (190°C). Bake the babka for 45-50 minutes. If the top gets too dark (the exposed chocolate tends to get quite dark), cover with some baking parchment and continue baking. Take out of the oven, let cool down a moment in the pan, then remove by lifting the baking parchment and let cool down completely on a wire rack.
Notes
Enjoy baking!
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