Chocolate Babka #choctoberfest

Today it’s an exciting day, because two events combined to push me outside of my bread baking box!

First off, it’s #Choctoberfest with Imperial Sugar – a celebration of all things chocolate!  Don’t forget to check out the sponsors and enter the giveaway here!

Today also happens to be World Bread Day and a dough lover like myself is not going to let that slide on by!

Before I realized that these two events were on the same day, I’d already decided that I wanted to branch and really stretch myself as a baker.

After I realized that bread day and Choctoberfest would coincide, it was obvious that my challenge was going to be chocolate bread and I immediately know I wanted to try Babka – definitely a challenge!

The bread was fun to make and absolutely stunning!  But while the flavors were delicious, the bread came out surprisingly dry.  Since I was temping the bread as it baked, I know the dryness isn’t a result of over-baking, so there must have been another factor – possibly too much flour (it was so humid out, I had to add extra flour to reduce stickiness)

So, if you try Babka (and you totally should) – don’t add too much flour!

Chocolate Babka

Adapted slightly from Bake from Scratch

Dough

3 – 3 ¼ cups all purpose flour, divided

1/3 cup granulated sugar

½ tablespoon instant dry yeast

2 eggs

6 ounces milk, warmed to 115 degrees F

½ teaspoon vanilla extract

½ cup (1 stick) unsalted butter, softened

½ tablespoon salt

Chocolate Filling

½ cup dark chocolate

6 tablespoons butter

6 tablespoons powdered sugar

2 tablespoons cocoa powder

½ teaspoon salt

Egg Wash

1 egg

1 teaspoon water

Combine 3 cups of flour, sugar, and yeast in the bowl of a stand mixer fitted with the paddle attachment.  Add the eggs, milk, and vanilla, mixing on low until the mixture comes together.

Switch to the dough hook.  Break the butter into chunks and add to the dough along with the salt.  Mix on low until the butter is completely incorporated (it may take some time).

Continue mixing until the dough becomes smooth and elastic.  If the dough is sticking to the sides of the bowl, slowly add more flour until the dough is tacky but no longer stick.

Place the dough in a greased bowl and turn to coat.  Cover loosely and place in a warm, draft free area to rise for 1 ½-2 hours or until the dough has doubled in size.  Place the dough into the refrigerator.

Meanwhile, melt the butter and chocolate and whisk to combine.  Whisk in the powdered sugar, cocoa, and salt.  Set aside to cool room temperature.  Once the chocolate mixture is thickened, but spreadable, remove the dough from the refrigerator.

Grease a 9x5 inch loaf pan and line with parchment.  Place the loaf pan on a baking sheet.

On a generously floured surface, roll the dough into a large rectangle (approximately 12x16 inches).  Brush egg wash all along the edges of the dough.  Spread the chocolate mixture over the dough, leaving a 1-inch border from the edge.

Beginning at a short end, roll the dough, jelly-roll style.  Pinch the edges to seal.

Take a large, sharp knife and cut the dough in half the long way.  Carefully twist the two halves together, almost like a braid.  Place the loaf into the prepared pan.  Cover loosely and set aside in a warm area for 1 hour or until doubled in size.

Preheat the oven to 350 degrees F.

Bake the bread in the preheated oven for 30 minutes.  If the bread is browning quickly, cover loosely with foil, then continue baking for another 35 minutes or until the bread is deeply browned and cooked through, reaching an internal temperature of 190 degrees F.

Cool in the pan for 5 minutes, then more to wire racks and cool completely before cutting.

Want more bread??

• Bao Buns from Karen's Kitchen Stories
• Cheesy Garlic Sourdough Focaccia from Cooking with Carlee
• Chocolate Babka from Amy's Cooking Adventures
• Chocolate Bread from A Day in the Life on the Farm
• No Knead Mediterranean Bread from Bear and Bug Eats
• Sourdough Rye Bread from Caroline's Cooking
• Sun Dried Tomato Pesto Dinner Rolls from Cooking for My Soul
• White Chocolate Mocha Braid from The Baking Fairy
• Yemarina Yewotet Dabo (Ethiopian Honey Bread) from Culinary Adventures with Camilla 

How about more chocolate??

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