Hi Bold Bakers! With the BBB community being such a mix of cultures I wanted to make sure everyone was represented in my holiday recipes. A traditional treat eaten around Hanukkah is Chocolate Babka, a sweetened yeasted bread typically loaded with a chocolate filling. Already have an account?
What Is Chocolate Babka?
Babka is a sweet braided yeasted bread of Jewish origin, that is popular in the United States and Israel. It is most commonly enjoyed around Hanukkah. It can be filled with a variety of sweet fillings such as chocolate, cinnamon sugar, apples, sweet cheese, or raisins. Topped with sugar syrup in order to preserve freshness and make the cake moister, it is often also topped with a streusel topping.
Why Is My Babka Dry?
Although a delicious dough, it isn’t an incredibly moist one, to begin with, and that is one of the reasons you have to generously glaze it with a sugar syrup once out of the oven. Just take care not to ‘over bake’ so it won’t dry out and use all that sugar glaze in the recipe.
How to Roll Babka
Spread the chocolate mixture evenly over the dough, leaving a 1/2 inch border all around. Brush the end farthest away from you with water to help seal it. Roll up the dough with the filling into a long, tight cylinder. Seal the dampened end onto the log. Store your Babka well wrapped at room temperature. I like to heat it a little before I eat it to freshen it up a little.
How do I store it?
How long does it last?
Babka will keep fresh for up to 3 days. It also freezes well for up to 3 weeks.
I adapted this recipe from Bromabakery.com who knows a little more about Babka than I. I only know about the eating…
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