Chocolate-Cinnamon Babka

By Stef -

 


I can't give this a proper rating because I forgot a few steps, but the texture was good and it makes for a nice presentation. Don't forget the last steps (with the glaze and the poking of water and sugar in after it's done baking) like me, because it just wasn't sweet enough. This is a Fine Cooking recipe. 

For the dough

  • 1/2 cup warm whole milk (110°F to 115°F)
  • 1-1/2 tsp. active dry yeast
  • 1/4 cup plus 1 tsp. granulated sugar
  • 10 oz. (2-1/4 cups) all-purpose flour; more as needed
  • 1/2 tsp. kosher salt
  • 1 large egg plus 2 large egg yolks, at room temperature
  • 2 oz. (4 Tbs.) unsalted butter, at room temperature, cut into 1/2-inch cubes; more as needed

For the filling

  • 3 Tbs. (1-1/2 oz.) butter
  • 3 oz. semisweet chocolate, finely chopped
  • 3 Tbs. granulated sugar
  • 2 Tbs. cocoa powder (Dutch process or regular)
  • 1 tsp. cinnamon
  • 1/2 tsp. kosher salt

For baking

  • 1 large egg
  • 1 Tbs. heavy cream
  • 1/4 cup granulated sugar

For the glaze

  • 1/4 cup heavy cream
  • 2 oz. semisweet chocolate, finely chopped
  • pinch cinnamon
  • pinch kosher salt


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