Babka

Why Bake Babka at Home?

Baking babka at home allows you to control the quality of ingredients and customize the flavors to your liking. Plus, the satisfaction of creating this intricate bread from scratch is unmatched. This guide will walk you through each step, ensuring even beginners can achieve professional results.

Ingredients You'll Need

For the Brioche Dough:

• 250 g Eggs (about 5 large eggs)
• 120 g Whole Milk (around 30C or 90F)
• 60 g Granulated Sugar
• 250 g Bread Flour
• 250 g All-Purpose Flour
• 1 tsp Instant Yeast
• 200 g Unsalted Butter (cubed, at room temperature)
• 10 g Salt

For the Almond Chocolate Streusel:

• 100 g Almond Paste
• 70 g Powdered Sugar
• 80 g All-Purpose Flour
• 20 g Unsweetened Cocoa Powder
• 1 g Salt
• 100 g Unsalted Butter (cold, cubed)

For the Chocolate Fudge Filling:

• 150 g Dark Chocolate (chopped)
• 150 g Milk Chocolate (chopped)
• 100 g Unsalted Butter

For the Orange Syrup:

• 250 g Water
• 250 g Granulated Sugar
• 15 g Orange Blossom Water (optional but recommended)

Essential Tools

• Stand Mixer with Dough Hook
• Rolling Pin
• Two 9x4-inch Loaf Pans
• Food Processor
• Candy Thermometer or Infrared Thermometer
• Cooling Rack
• Pastry Brush

Step-by-Step Baking Instructions

1. Prepare the Brioche Dough (Day Before Baking)

Tip: Starting a day ahead allows the dough to develop more flavor and makes it easier to handle.

• Activate the Yeast: If using active dry yeast, dissolve it in the milk with a pinch of sugar and let it sit until frothy (about 5-10 minutes). Skip this step if using instant yeast.

• Mix the Dough: In the bowl of your stand mixer, combine eggs, warm milk, sugar, salt, bread flour, all-purpose flour, and yeast.

• Knead the Dough: Using the dough hook attachment, mix on medium speed for about 15-20 minutes. The dough should become smooth and elastic, pulling away from the sides of the bowl.

  Technical Insight: Proper gluten development is crucial. The windowpane test is a good indicator—stretch a small piece of dough; it should become thin and translucent without tearing.

• Incorporate Butter: Gradually add the cubed butter, a few pieces at a time, mixing on medium-low speed. Continue kneading until the butter is fully incorporated and the dough is glossy and elastic.

• First Rise: Place the dough in a lightly greased bowl, cover with plastic wrap, and refrigerate overnight. This slow fermentation enhances the flavor and texture.

2. Make the Almond Chocolate Streusel

• Combine Ingredients: In a food processor, blend the almond paste, powdered sugar, cocoa powder, flour, and salt until crumbly.

• Add Butter: Add the cold, cubed butter and pulse until the mixture resembles coarse crumbs.

• Chill and Bake: Press the streusel mixture into a flat layer about 1/4 inch thick between two sheets of parchment paper. Freeze for 30 minutes, then cut into small cubes or crumble. Bake at 325°F (160°C) for about 12 minutes. Let it cool and set aside.

  Tip: Half of this will be used inside the babka, and the other half will be sprinkled on top for extra crunch.

3. Prepare the Chocolate Fudge Filling

• Melt Ingredients: In a heatproof bowl set over a pot of simmering water (double boiler), melt the dark chocolate, milk chocolate, and butter together. Stir until smooth.

• Cool Slightly: Allow the mixture to cool to a spreadable consistency but still warm enough to be easily spread over the dough.

4. Make the Orange Syrup

• Boil Water and Sugar: In a saucepan, bring the water and sugar to a boil, stirring until the sugar dissolves.

• Add Flavoring: Remove from heat and stir in the orange blossom water. Let it cool to lukewarm temperature.

  Tip: Brushing the baked babka with syrup keeps it moist and adds a delightful citrus aroma.

5. Assemble the Babka

• Roll Out the Dough: On a lightly floured surface, divide the chilled dough in half (for two loaves). Roll each half into a rectangle approximately 1/4 inch thick.

  Tip: If the dough becomes too soft or sticky, place it back in the fridge for a few minutes.

• Add Filling: Spread a generous layer of the chocolate fudge over the dough, leaving a small border around the edges. Sprinkle half of the almond chocolate streusel over the filling.

• Roll and Shape: Starting from the long edge, tightly roll the dough into a log. Using a sharp knife, slice the log lengthwise down the middle to expose the layers. Twist the two halves together, keeping the cut sides facing up.

• Prepare the Pans: Grease the loaf pans with butter or non-stick spray. Gently place the twisted dough into the pans.

6. Proof the Dough

• Second Rise: Cover the pans with a clean kitchen towel and let the dough rise in a warm place (about 80°F or 26°C) for approximately 2 hours, or until it has doubled in size and reaches the top of the pans.

  Technical Insight: Proper proofing ensures a light and airy crumb. Over-proofing can cause the loaf to collapse, while under-proofing results in a dense texture.

7. Bake the Babka

• Preheat the Oven: Preheat your oven to 325°F (160°C).

• Optional Egg Wash: For a glossy finish, brush the tops of the loaves with a beaten egg mixed with a tablespoon of water.

• Bake: Place the babkas in the oven and bake for about 30-35 minutes. The internal temperature should reach 195°F (90°C).

8. Finishing Touches

• Syrup Soak: As soon as the babkas come out of the oven, poke a few holes with a skewer and generously brush the orange syrup over the loaves.

• Add Streusel Topping: Sprinkle the remaining almond chocolate streusel over the top while the babkas are still warm.

• Cool: Let the babkas cool in the pans for about 15 minutes, then transfer them to a cooling rack to cool completely.

Helpful Tips

• Measuring Ingredients: Baking is a science. Use a kitchen scale for precise measurements.
• Temperature Matters: Ingredients like butter and eggs incorporate better at room temperature unless specified otherwise.
• Patience is Key: Don’t rush the proofing times. Yeast needs time to work its magic.
• Practice Makes Perfect: The twisting and shaping might be tricky at first. Don’t worry if it looks messy—the babka will still taste delicious.

Process Summary

Baking babka involves preparing a rich brioche dough, making a luscious chocolate filling, and crafting a crunchy almond streusel. The dough is rolled out, filled, and twisted to create the signature swirls. After a careful proofing process, the babka is baked to golden perfection, soaked in fragrant syrup, and topped with streusel. Each step is essential to achieve the perfect balance of textures and flavors.

Enjoy your homemade babka with a cup of coffee or tea!