Typically, babka is a traditional sweet bread made with a rich dough that is made for Easter Sunday in order to celebrate the Christ rising. Nowadays, chocolate-raspberry babka is one of the most popular desserts all over the world. Here is my babka chocolate-raspberry loaf recipe:
Servings 2 loaves
For the dough:
- 1 cup warm water (around 115°)
- 1 ¼ tablespoon active dry yeast
- ½ cup (plus 1 teaspoon) sugar
- 3 eggs, lightly beaten
- 4 ½ cups flour (plus some more to dust)
- 9 tablespoons softened unsalted butter (plus more for greasing)
- ½ teaspoon kosher salt
For the filling and syrup:
- ½ cup raspberry jam
- 3 tablespoons cocoa powder
- 2 ½ tablespoons unsalted butter, softened
- 8 oz. dark chocolate, finely chopped
- 1 cup fresh raspberries, mashed
- ½ cup sugar, divided
To make the dough:
- In a bowl, combine water, 1 teaspoon sugar, and yeast until it starts to foam, around 10 minutes. Add flour and salt into it; set aside.
- Apply eggs and remaining sugar to yeast, whisk to incorporate; make a well in the middle of the flour and apply the yeast mixture. Combine to form a dough; turn out onto a lightly floured surface, apply butter and combine to incorporate and form a smooth dough.
- Apply in a greased bowl then cover with plastic wrap; allow to rise at a room temperature until doubled in size, around one hour.
To make the filling:
- In a small bowl, combine cocoa powder and jam together; using your fingers, apply butter until crumbly and moist; set jam mixture aside.
- In another bowl, combine ¼ cup sugar and chocolate; set aside.
- Grease two 9 by 5-inch loaf pans; leave aside. Split dough into two balls; working with one dough ball at a time and on a floured surface, roll dough into a 12 by 10-inch rectangle, around 1/8-in. thick.
- Apply 1/2 of jam mixture over dough, parting ¼ inch border around the edge; dash ½ of the chocolate mixture over the top. Roll dough up tightly starting at one of the short ends; slice in ½ lengthwise, parting ½ inch of dough connected at the top. Twist together the strands and pinch at the end in order to seal. Place in prepared pan; then repeat with the rest of the dough and filling.
- To finish, cover with plastic wrap and let it sit at a room temperature to double in size, around 40 minutes more.
To make the syrup:
- In a saucepan over high heat, combine 2 tablespoons water, remaining 1⁄4cup sugar, and raspberries; reduce heat and simmer until dissolved, around 1 to 2 minutes. Remove and let stand 10 minutes; then strain through a fine-mesh sieve; discard solids.
- Preheat oven to 350°F/ 180°C/Gas Mark 4. Bake the loaves until golden, around 47 to 60 minutes. Remove and immediately brush with syrup; let the babkas cool in their pans for 25 minutes before transferring them to a rack to cool entirely. Slice and serve at room temperature.