Chocolate Babka
Ingredients
-
¼ cup whole milk
-
2¼ teaspoons active dry yeast
-
2½ cups all-purpose flour
-
3 large eggs
-
2 large egg yolks
-
⅓ cup sugar
-
1 teaspoon vanilla extract
Go Premium
Sign up for full access to June's entire recipe library. Your first three months are complimentary, and you can cancel at any time. After your trial, a monthly subscription is $9.99 or an annual subscription is $99. Download the app and start cooking today!
Go Premium
Sign up for full access to June's entire recipe library. Your first three months are complimentary, and you can cancel at any time. After your trial, a monthly subscription is $9.99 or an annual subscription is $99. Download the app and start cooking today!
Preferences
Prepare the June Pan
Lightly coat the June Pan with the nonstick cooking spray then line with plastic wrap. (The spray will help keep the plastic in place.)
plastic wrap
nonstick cooking spray
Dissolve the yeast
Pour the warm milk into the bowl of the stand mixer fitted with the dough hook attachment and add the yeast. Stir to dissolve, then let the yeast bubble and proof 5 minutes.
¼ cup whole milk
2¼ teaspoons active dry yeast
stand mixer
measuring spoons
liquid measuring cup
Start the dough
To the bowl with yeast mixture, add the flour, eggs and egg yolks, sugar, vanilla, salt and cinnamon. Mix with the dough hook on medium speed until a dough forms and the flour is fully hydrated.
2½ cups all-purpose flour
⅓ cup sugar
3 large eggs
2 large egg yolks
1 teaspoon vanilla extract
½ teaspoon salt
½ teaspoon ground cinnamon
measuring cups
Knead the dough
Stop the mixer and scrape down the sides of the bowl and the dough hook. Mix the dough on medium speed for an additional 5 minutes to develop the gluten. The dough will be sticky and mostly gathered around the dough hook.
spatula
Add the butter
Scrape the dough off of the dough hook again, then resume mixing the dough on medium speed. Add the butter 1 to 2 cubes at a time, mixing until the butter is fully incorporated and no longer visible before adding more. Repeat until all the butter is incorporated into the dough. The dough will be very soft, smooth and shiny.
½ cup unsalted butter
Let the dough rise
Turn the dough out onto the prepared June Pan. Use your fingers to gently flatten the dough to evenly cover the whole surface of the June Pan. If your fingers stick to the dough, you can lightly coat them in cooking spray or butter. Cover the dough with another sheet of plastic wrap and put in a warm place to rise. Let dough rise for about 1½-2 hours, until it is puffy and nearly doubled in size. Once the dough has risen, place the June Pan in the refrigerator and let the dough chill for at least 1 hour.
Preheat the June Oven
When the dough is nearly done chilling, start the filling. With the shelf in the bottom position, preheat the June Oven to 350℉ on the Bake cook mode using the button below.
June Oven
Start the filling
In a small bowl, mix the brown sugar and cinnamon together. Set aside.
¼ cup dark brown sugar
small bowl
½ teaspoon ground cinnamon
whisk
Melt the chocolate mixture
In a medium heatproof bowl, combine the chocolate chips or discs, butter and salt. Place the filling on the bottom shelf of the June Oven. Heat the filling 5 minutes, until the butter is almost melted and the chocolate is soft. June will notify you when the filling is ready.
½ cup bittersweet chocolate chips
3 tablespoons unsalted butter
¼ teaspoon salt
heat-proof bowl
Remove the filling
Carefully remove the filling from the June Oven. Whisk until chocolate is melted. Add the cocoa and whisk until incorporated. Set the chocolate and brown sugar mixtures aside while you shape the dough.
2 tablespoons cocoa
Prepare the loaf pan
Lightly coat the interior of the loaf pan with butter or nonstick cooking spray. Set aside.
loaf pan
Deflate the dough
Remove the chilled dough from the refrigerator and uncover. Using your fingers, push and dimple the chilled dough to release the air.
Shape the dough
With the longer side facing you, invert the June Pan over a lightly floured surface to release the dough from the pan. Working quickly, use your fingers or a lightly floured rolling pin to gently stretch the dough away from you, increasing the height of the dough to about 12”. You should have a rectangle that’s about 12” x 14”. Lift the dough often to make sure it’s not sticking.
rolling pin
all-purpose flour
Add the filling
Using an offset spatula, spread the chocolate mixture evenly over the dough, leaving a ¼” rim uncovered around the edges. Sprinkle the brown sugar mixture evenly over the chocolate, again leaving the rim uncovered.
offset spatula
Roll the dough
Starting at the end closest to you (the long side of the dough), roll the dough up into a long log.
Seal the dough
Once you finish rolling, gently pinch the dough down the seam to seal the filling.
Start shaping the dough
Continuing to work quickly, twist the log from each end a few times, then fold the log in half. Holding the two loose ends with one hand, gently twist the other end of the dough several times to create a spiral. Tuck the two ends of the dough underneath the spiral.
Finish shaping the dough
Place the shaped spiral in the prepared loaf pan. Using a very sharp knife, slice the visible portions of dough lengthwise, about ½” deep, to expose the filling. Cover the loaf pan with plastic wrap and let rise 30 minutes to 1 hour, until puffy but not doubled. (The dough will not fill the entire loaf pan until it is baked.)
knife
Start the streusel
While the babka is rising, make the streusel. In a small bowl, mix the flour, sugar, brown sugar and salt until combined.
½ cup all-purpose flour
2 tablespoons dark brown sugar
2 tablespoons sugar
1 teaspoon salt
small bowl
Finish the streusel
Add the chilled butter cubes and mix with your fingers or a fork, rub or cut the ingredients together until the butter is incorporated and the mixture resembles large bread crumbs.
4 tablespoons unsalted butter
Preheat the June Oven
When the babka has risen, preheat the June Oven. With the shelf in the bottom position, preheat the June Oven to 350°F on the Bake cook mode using the button below.
Glaze the babka
In a separate small bowl, mix the egg and the milk or cream together to make the egg wash. Remove the plastic or kitchen towel from the babka and brush the top with the wash.
1 large egg, lightly beaten
1 tablespoon whole milk
pastry brush
small bowl
Add the streusel
Sprinkle the streusel evenly over the top of the babka. Use all the streusel.
Bake the babka
Place the babka on the bottom shelf of the June Oven. Bake the babka for 1 hour, until the top is a deep golden brown and the streusel is golden. June will notify you when the babka is ready. If desired, follow on-screen instructions to continue cooking.
Serve the babka
Remove the babka from the June Oven and transfer to a cooling rack to completely in the pan, or for at least 1 hour. Run a knife around the outside of the bread to loosen it from the pan, then invert the pan onto a chopping board. Let the babka cool completely, streusel-side up, before slicing and serving.
cooling rack