The Best Easy Chocolate Babka!

• servings: 1 serving
• active time: 2 hours 45 minutes
• total time: 3 hours 20 minutes

Ingredients

2 cups flour

1 egg

2 teaspoons fast-acting yeast

1 tablespoon butter (cut into small pieces)

2 tablespoons granulated sugar

1/2 teaspoon salt

3/4 cup milk

1/2 teaspoon olive oil

1/2 cup chocolate chips

2 tablespoons coco powder (sieved)

1/3 cup butter

1/3 cup powdered sugar (sieved)

1/2 cup water

1/2 cup granulated sugar

Directions

Make the Babka Dough and first Proof

In a large bowl, add the flour, salt, granulated sugar and yeast and mix together. Add in the butter and with clean hands pinch and smash the butter with your fingers and incorporate it into the dough. Add the egg and mix together with a spoon. Lastly add the milk, 1/4 cup at a time, until a dough forms.

You can use a dough hook in a stand mixer for this, but I use my hands! Knead the dough for 10 minutes, stretching and pulling and twisting as best you can. The dough should be a bit sticky, but not too wet. In the same large bowl that you mixed the dough into, add the olive oil and wipe it around the bottom and sides of the bowl. Drop your dough ball into the bottom of the bowl. Cover with a wet kitchen towel and leave to proof for 2 hours (see notes!)

Make the Filling

While your dough is proofing you can make the filling ahead of time (about 1 hr-45 minutes before the proofing time is done) so it has plenty of time to cool. To a small saucepan add the butter and chocolate chips and cook on low heat until it is melted, stirring occasionally. Add the powdered sugar and continue to stir, frequently, until all of the sugar has dissolved and is well mixed. Turn off the heat and add the coco powder, again mixing frequently and making sure everything is well mixed, smooth, and with no lumps (see notes!).

Make the Icing Sugar

Mix the sugar and water into a small saucepan on medium high heat. Bring to a boil and allow to boil for 2-3 minutes, then turn off the heat and set aside. The consistency should be just slightly thick but easily drip off of a spoon.

Prepare the Babka and second Proof

When 2 hours has passed check your dough: it should have risen to about double the size. On parchment paper or a clean surface add a handful or two of flour and drop your dough onto it. Roll out the dough into a large rectangle - as long as you can get it but keeping the dough about 1/4 inch thick. Keep the long side facing you.

Pour the chocolate filling onto the dough and spread it across the entire surface, making sure to leave 1 inch of dough free of filling at the opposite long end. Starting at the long end closest to you, roll the dough over the filling and continue rolling until the end. Pop this into the fridge for 10-15 minutes. This will make the cutting easier and allow it to set a bit more.

After it has been in the fridge it is time to cut and shape! Cut the rolled dough lengthwise in the middle, all the way through. You will have two long halves; move the cut side facing up so that the filing is facing upwards (see my photos above!). Pinch one end of the two pieces together. Now take one half of the dough roll and bring it over the other, and alternate between the two pieces until you come to the end. Basically this is a twist, so just twist one half of the dough over the other until you get to the end!

Prepare a loaf pan and put parchment paper or foil to cover the bottom and sides (this will help it come out easier), and spray with cooking spray. Put the babka carefully into the loaf pan. Cover again with a wet kitchen towel and proof for 30 more minutes. The dough will rise a bit more. Set the oven to 350 F.

Bake and Ice!

When the second proof is done, bake the babka for 30-35 minutes. Stick a long toothpick into an area of the babka without chocolate and make sure it comes out clean with no wet dough. When it comes out, brush icing sugar all across the top of the babka for that fabulous shine. There will most likely be leftover icing sugar. Cut into large slices, and enjoy!