Sweet Easter Babka
Baking and Desserts | European cuisine
⏳ Time
2 hours + 2 hours
🥕 Ingredients
10
🍽️ Servings
16
Description
In the early 19th century, babka was served during Passover in Eastern European countries, but over time the recipe made its way into Easter celebrations. Since the mid-20th century, babka has been made with chocolate filling, and it often includes cinnamon and nuts. The dough turns out very tender, and with proper storage (in the refrigerator wrapped in plastic), babka remains soft for up to three days. Typically, babka is not decorated—it is beautiful as is—but for Easter, it can be glazed like a traditional Easter bread. Of all the recipes in the collection, this one is an editorial favorite.
Ingredients
- Wheat Flour - 21.2 oz
- Dry yeast - 0.4 oz
- Sugar - 6.2 oz
- Vanilla extract - 2½ spoons
- Milk - 4 fl oz
- Butter - 13.1 oz
- Chicken Egg - 2 pieces
- Powdered Sugar - 7.1 oz
- 70% Dark Chocolate - 5.6 oz
- Cocoa Powder - 2.8 oz
Step by Step guide
Step 1
Mix the yeast and 1 teaspoon of sugar with 125 ml of room temperature water. Let it sit for 5–10 minutes.
Step 2
Combine the flour and 70 grams of sugar in a mixer using the dough hook attachment.
Step 3
Add 2 teaspoons of vanilla extract to the warm milk.
Step 4
On low speed, add the yeast mixture, milk, and 170 grams of melted butter to the mixer.
Step 5
Add the eggs one at a time. After 2–3 minutes, scrape down the sides of the bowl and continue mixing the dough on high speed for another 5–10 minutes. The dough should be glossy, elastic, and soft.
Step 6
Place the dough in a bowl greased with vegetable oil, cover with a damp cloth. Let it rest for 1 to 2 hours.
Step 7
Prepare the filling. Melt 200 grams of butter, powdered sugar, and chocolate in a saucepan over low heat, stirring until the mixture is smooth. Remove from heat and stir in the cocoa powder. Transfer to a bowl and let it cool slightly.
Step 8
Make a sugar syrup by combining 75 ml of water, 100 grams of sugar, and 0.5 teaspoon of vanilla essence. Cook until the sugar is dissolved, then let it cool.
Step 9
Cut the dough into two equal parts (it's better to use a scale). Roll each part into a rectangle. Spread half of the filling over the dough.
Step 10
Roll it up along the shorter side.
Step 11
Slice each babka lengthwise into two halves. Trim 1 cm from each end.
Step 12
Braid the babka. Place it in a baking pan greased with vegetable oil and lined with parchment paper. Repeat the same steps with the second babka.
Step 13
Cover the buns with a damp cloth. Let them rise for 30 minutes.
Step 14
Bake for 20 minutes at 356°F.
Step 15
Brush each babka with two layers of sugar syrup. Return to the oven for 15 minutes. The edges should be lightly browned, and the center should be soft and fluffy.
Step 16
Once the babkas are baked, immediately brush each one with three layers of sugar syrup. Let them cool in the pan for 5–10 minutes, then remove the babkas from the pan and allow them to cool completely on a wire rack.
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