CHOCOLATE SWIRL BABKA

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1 hr 5 min Prep
9 hr 55 min Total
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10 Servings

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This decadent babka is swirled with toasted nuts and a dark chocolate filling that’s full of flavor.


Ingredient List
    Dough
  • Small check mark in a circle icon1 package (2 1/4 teaspoons) regular active dry yeast
  • Small check mark in a circle icon1/2 cup warm milk (105°F to 115°F)
  • Small check mark in a circle icon1 teaspoon sugar
  • Small check mark in a circle icon2 to 3 cups Gold Medal™ all-purpose flour
  • Small check mark in a circle icon6 tablespoons unsalted butter, softened, cubed
  • Small check mark in a circle icon1 egg
  • Small check mark in a circle icon1/4 teaspoon salt
    Filling
  • Small check mark in a circle icon7 tablespoons unsalted butter
  • Small check mark in a circle icon3/4 cup sugar
  • Small check mark in a circle icon3 oz bittersweet chocolate, coarsely chopped
  • Small check mark in a circle icon5 tablespoons unsweetened baking cocoa
  • Small check mark in a circle icon1 teaspoon ground cinnamon
  • Small check mark in a circle icon1/2 cup chopped walnuts
    Syrup
  • Small check mark in a circle icon1/2 cup sugar
  • Small check mark in a circle icon1/2 cup water
  • Small check mark in a circle icon1 tablespoon honey
Preparation
  1. Make Dough: In large bowl, stir yeast, warm milk, 1 teaspoon sugar and 1/3 cup of the flour. Let rest 10 to 15 minutes or until bubbles appear on surface.
  2. Use wooden spoon to stir in 6 tablespoons softened butter, egg and salt. Stir in 1 2/3 cups of the flour until dough forms. Transfer dough to well-floured surface. Knead 10 minutes, adding just enough remaining flour until dough is soft, smooth and elastic. Return dough to bowl. Cover with towel or lightly greased plastic wrap. Refrigerate dough 6 hours.
  3. Grease 9x5-inch loaf pan with butter or cooking spray; line with cooking parchment paper. Grease parchment paper with butter or cooking spray. Make Filling: In 1-quart saucepan, melt 7 tablespoons butter over medium heat. Stir in 3/4 cup sugar until nearly dissolved. Remove from heat. Add chopped chocolate to saucepan. Let stand 1 minute, then add cocoa and cinnamon; stir until smooth.
  4. In 6-inch skillet, cook and stir walnuts 3 to 5 minutes over medium heat until just toasted.
  5. On lightly floured surface, roll out chilled dough to 12x20-inch rectangle. Spread filling evenly over dough to edges. Sprinkle walnuts evenly on top. Roll dough up, starting at one long side; pinch seam to seal. Place seam side down on work surface. Using sharp knife, slice dough lengthwise to within 1/2 inch from bottom of dough. Keeping cut sides up, bring ends together, twisting dough together. Place in loaf pan in rough coil. Cover and let rise about 2 hours or until doubled.
  6. Meanwhile, in 1-quart saucepan, heat Syrup ingredients to boiling. Boil 4 minutes. Set aside to cool.
  7. Heat oven to 375°F. Bake loaf 30 to 35 minutes or until deep golden brown. Drizzle syrup evenly over top of warm loaf. Cool loaf completely in pan on cooling rack.
Tips
  • Bread can be stored, fully cooled and tightly wrapped in plastic wrap at room temperature, for up to 2 days. To freeze, wrap cooled bread in plastic wrap and aluminum foil, and freeze up to 2 months.
  • Swap chopped walnuts for chopped almonds or pecans, if desired.