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Chocolate Cinnamon Babka

Prep Time50 minutes
Cook Time30 minutes
Resting time12 hours
Total Time13 hours 20 minutes
Servings: 2 9x5 loaves

Ingredients

For the brioche dough:

  • ⅔ cup milk scalded and slightly cooled
  • 1 packet instant yeast
  • 4 cups all-purpose flour
  • ½ cup granulated sugar
  • 2 teaspoons salt
  • 3 large eggs
  • 1 large egg yolk
  • 1 teaspoon pure vanilla extract
  • 10 tablespoons unsalted butter room temperature

For the chocolate cinnamon filling:

  • ½ cup butter room temperature
  • ⅓ cup Dutch-processed cocoa powder
  • 1 teaspoon ground cinnamon
  • 6 ounces semi-sweet chocolate chips

For the cinnamon syrup:

  • ⅔ cup sugar
  • ⅔ cup water
  • ¼ teaspoon ground cinnamon

Instructions

For the brioche dough:

  • In a bowl fitted for a stand-mixer, add warmed milk, flour, yeast, salt, sugar, eggs, egg yolk, and vanilla extract. Attach dough hook and mix ingredients on low for 2 minutes until all the ingredients are combined, scrapping down the sides, as needed, to incorporate all the ingredients. Once incorporated, continue mixing for another 2-3 minutes until the dough smooths out.
  • Cut butter into 10 pieces. Add one piece of butter to dough and mix on low until completely incorporated into dough. Repeat with remaining pieces of butter, 1 piece at a time. Once all butter is added, continue to mix on low for another 5 minutes. It is important for all the butter to be thoroughly mixed into the dough. If the mixture is too loose, add more flour a couple tablespoons at a time until it slightly separates from the bowl.
  • Put the dough in a large bowl or plastic container and cover it with plastic wrap, pressing the wrap directly onto the surface of the dough to prevent it from drying out. Let the dough proof in the refrigerator overnight (16 hours max).

Assembling the babka loaves:

  • The next morning, prepare two 9x5 loaves by greasing with non-stick spray. Set aside. In the bowl of a stand mixer, add softened butter for filling (½ cup), Dutch-processed cocoa, and cinnamon. Using the paddle attachment, mix together until a paste forms. Set aside.
  • Remove dough from the fridge and bowl. Place on a lightly floured surface. Cut into two even halves. Roll out one halve into a 10x12 inches rectangle. Spread the entire dough with half of the chocolate cinnamon paste. Sprinkle with half of the chocolate chips.
  • Starting on the shorter side, roll into an even log. Using kitchen shears, cut the log from one end to the other but stopping with about 1 inch remaining at the other end and so that the two halves are still attached at the top. Braid the two halves by crossing over two or three times and then sealing the end. Tuck the end under and then place into greased loaf pan. Repeat with other halve of dough and filling. Cover loaves with a damp towel and let them rise again for 1.5 hours. During the last 30 minutes of the second rise, set the oven to preheat to 350 degrees.
  • Once rising time is done, remove towels and place loaves into preheated oven. Bake for 50 minutes or until center reaches 200 degrees. If tops get really dark before the centers are done, cover with foil. I had to do this about 35 minutes into the baking time.

Finishing the loaves with cinnamon syrup:

  • Remove from oven and let cool in pan for no more than 10 minutes. Remove from loaf pans and place on wired rack over a sheet pan. Prepare syrup by adding water and sugar to a small sauce pan. Heat over medium and let the water warm up enough to dissolve the sugar. Once dissolved, remove from heat and add cinnamon. Stir together to combine.
  • Poke holes into the top of the loaves. Brush the syrup over the tops and sides of both loaves. Let loaves cool completely before slicing.

Notes

Recipe adapted from Pioneer Woman