More like a yeasted cake than a loaf of bread, babka can be incredibly sweet and rich.
For maximum chocolate flavor, we recommend including the optional espresso powder and cacao nibs in the filling.
Let stand for about 5 minutes.
Photo: Brittany Conerly
Add all-purpose flour, rye flour, egg, 1 tablespoon sugar and 3/4 teaspoon salt.
Mix on low speed until the dough comes together off the sides of the bowl, about 2 minutes.
Remove the pan from the heat and add chocolate.
Stir in cocoa, cinnamon, espresso powder (or vanilla) and salt.
Set aside to cool to room temperature, about 10 minutes.
To prepare babka:Lightly coat a 9-by-5-inch loaf pan with cooking spray.
Roll the dough on a lightly floured surface into a 12-by-15-inch rectangle.
Spread the cooled filling evenly over the dough to the edges.
Sprinkle with nuts and cacao nibs, if using.
Starting from one long side, roll the dough up into a tight log.
If it’s stretched longer than 15 inches, squish it back with your hands.
Using a sharp knife, cut the sign in half lengthwise.
With the cut sides facing up, twist the two halves together like a rope.
Preheat oven to 350F.
Meanwhile, prepare glaze:Combine sugar and water in a small saucepan.
Bring to a simmer over medium heat.
Cook, stirring occasionally, until the sugar has dissolved, 1 to 2 minutes.
Remove from the heat.
Brush or spoon the glaze on the top of the babka immediately when it comes out of the oven.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
