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Dec 13, 2007 07:21 PM

ISO best babka recipe-lots of chocolate, streusel and buttery dough

Hi, I'm craving a really good babka. One with lots of chocolate, chunky streusel topping and a soft, buttery dough (maybe sour cream-enriched, and I don't want it to be like challah). These are the recipes I collected. Anyone have experience with these or know of a better one?


Martha Stewart

Mithcell London

The Art of Dessert by Ann Amernick

Pure Dessert by Alice Medrich
a rich brioche dough swirled with chocolate

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  1. The recipe attached makes 3 loaves, so you can eat one and freeze 2 for later. I like this because if you are going through all the work, you will have more results!

    3 hours 15 minutes 45 mins prep
    Bread Dough
    4 1/2 teaspoons active dry yeast (two 1/4 ounce packages)
    1 1/2 cups warm milk (110°)
    1 pinch sugar
    3/4 cup sugar
    2 large eggs, room temperature
    2 large egg yolks, room temperature
    6 cups all-purpose flour, plus more for work surface
    1 teaspoon salt
    1 cup unsalted butter, room temperature
    butter, for oiling bowl and loaf pans

    36 ounces semisweet chocolate, very finely chopped
    1 cup sugar
    2 1/2 tablespoons ground cinnamon
    3/4 cup unsalted butter
    Egg Wash
    1 tablespoon heavy cream
    1 egg
    Streusel Topping
    1 2/3 cups confectioners' sugar
    1 1/3 cups all-purpose flour
    12 tablespoons unsalted butter, room temperature

    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

    3 Replies
    1. re: Diane in Bexley

      DinB, this recipe sounds fantastic - can I ask where it comes from? I like to know so if I love a recipe, I can go find others from the same source. I made the babka from Gourmet last year (linked in op) and it was really delicious although I think I remember finding the dough a little delicate when rolled out before filling and shaping. Although I don't have an archtypal chocolate babka to compare it to, to me it was rich and just chocolatey enough without going overboard. No streusel, though. I'm going to change that this year!

      1. re: noeldottir

        It might be the MS recipe, however, I got it from a local newspaper in the NYC area, the Gothamist, when I Googled babka recipes several years ago.

      2. re: Diane in Bexley

        Isn't this the Martha Stewart recipe that thesue linked to? It's sure an awful lot like it if it's not.

      3. No experience, but I've been looking at chocolate babka recipes as well and thought Martha Stewart's looked most like what I wanted because it seems as though it would be super chocolatey. I also came across this recipe.

        Not sure where I found it originally, but it seems to be on a number of different Web sites. Eager to hear what you try and what you think. It'll be a while before I can get around to it.

        1 Reply
        1. re: JoanN

          You can't be serious! NO Eggs, No Vanilla. I'm thinking this is posted just to raise some sort of response or to hype the website you mention. No serious baker would make a chocolate or any other babka without these two ingredients. Call it Bundt Cake. Call it Coffee Cake. Call it Chocolate Crumb Cake. But, Please don't call it Babka!

        2. i have a chocolate babka recipe my mom got from a polish guy. let me know if you are interested and i'll fish through her recipe drawer for it. i know she has it.

          1. The original comment has been removed