Babka's appeal lies in the contrast between its tender, airy dough and the generous filling rolled inside it — here, a silky bittersweet chocolate mixture. Rather than baking the usual loaf, this version goes big: the dough is twisted and coiled into one large wheel that can be sliced into wedges or pulled apart piece by piece.
Info
- Cook time: 45 minutes
- Total time: 4 hours 10 minutes
- Yield: 8 to 10
Ingredients
For the dough
- 1 cup milk
- 1/4-ounce packet active dry yeast (about 2 1/4 teaspoons)
- 1/2 cup granulated sugar
- 4 cups all-purpose flour, plus extra as needed and for dusting (see Cook's Note)
- 8 tablespoons (1 stick) unsalted butter, at room temperature
- 1 tablespoon pure vanilla extract
- 1 large egg plus 2 yolks
- Nonstick cooking spray, for the bowls
For the filling
- 12 ounces bittersweet chocolate, chopped
- 4 tablespoons unsalted butter, cut into cubes
- 1 cup granulated sugar
For the glaze
- 4 ounces cream cheese
- 3/4 cup confectioners' sugar
- 1/4 cup milk
- Flaky sea salt, for sprinkling
Instructions
- Start the dough. In a small saucepan over low heat, warm the milk until a thermometer reads 100 to 110 degrees F. Stir in the yeast and a pinch of the granulated sugar. Leave it undisturbed until a foam forms on top, roughly 5 minutes.
- In a large bowl, whisk the flour together with the rest of the granulated sugar.
- In the bowl of an electric mixer fitted with the paddle attachment, stir the butter, vanilla and yolks on low speed until blended. Pour in the yeast mixture and keep mixing on low until incorporated. Add the flour mixture and mix on low for about 1 minute, until a thick, slightly sticky dough comes together. Replace the paddle with the dough hook and knead on medium speed for 3 to 4 minutes, adding as much as 1/4 cup more flour if necessary, until the dough is soft and smooth and clings to the hook.
- Spray 2 large bowls with cooking spray. Divide the dough in two, shape each half into a ball, and place one ball in each bowl, turning them so the surfaces are coated. Cover with plastic wrap and leave at room temperature until doubled in size, about 2 hours.
- Make the filling. Put the chocolate and butter in a medium microwave-safe bowl and microwave in 30-second bursts, stirring after each, until melted and smooth. Stir in the granulated sugar and set aside.
- Line a baking sheet with parchment. Deflate one ball of dough, turn it out onto a lightly floured surface and knead it a few times. Roll it into a 12-by-16-inch rectangle, with the longer edge facing you. If the chocolate filling has firmed up and won't spread, microwave it for 30 seconds. Spread half the filling over the dough, leaving a 1-inch border. Roll the dough up from the long side into a long log and set it seam-side down. With a bench scraper or sharp knife, split the log in half lengthwise to make 2 long strips, then twist each strip 4 times. Coil one twisted strip tightly (it will resemble the center of a cinnamon roll) and carefully lift it onto the prepared baking sheet. Wrap the second twisted strip around the first. Repeat the rolling, filling, twisting and coiling with the remaining dough ball. The result is 1 giant twisted babka roll; it may look a little messy, but that is part of the fun. Cover the baking sheet with clean kitchen towels and let it rest for 30 minutes.
- Set an oven rack in the center of the oven and preheat to 350 degrees F.
- Whisk the whole egg with 1 tablespoon water. Brush the entire roll with the egg wash. Bake until risen and golden brown, about 40 minutes. Cool on the baking sheet for 10 minutes, then move it to a cutting board.
- Make the glaze. Microwave the cream cheese in a microwave-safe bowl for 10 to 15 seconds, until softened. Whisk in the confectioners' sugar and milk until smooth. Drizzle over the roll and finish with flaky sea salt.
Notes
To measure the flour, spoon it into a dry measuring cup and level off the excess. Scooping straight from the bag packs the flour down, which can make baked goods dry.
