Chocolate Babka
also called babka · krantz cake
Three ways to read this recipe
The table
| 1/3 cup(80 mL)warm whole milk | stir, stand 10 min | add and knead 8 min | beat in the butter, chill overnight | spread the filling, roll, twist into a 9x5-in loaf pan, proof | bake 350°F 45 min, then soak with syrup |
| 3 Tbs(40 g)granulated sugar | |||||
| 2 tsp(6 g)instant yeast | |||||
| 2 1/2 cups(300 g)all-purpose flour | |||||
| 2 largeeggs | |||||
| 3/4 tsp(5 g)table salt | |||||
| 1/3 cup(75 g)softened unsalted butter | |||||
| 4 oz(115 g)bittersweet chocolate | melt to a spreadable filling | ||||
| 3 Tbs(40 g)unsalted butter | |||||
| 2 Tbs(12 g)cocoa powder | |||||
| 1/4 cup(30 g)powdered sugar | |||||
| 1/3 cup(70 g)granulated sugar | simmer to a syrup 3 min | ||||
| 1/3 cup(80 mL)water | |||||
What to lay out
Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.14 things to get out.
Pans and tools
1stir, stand 10 min
2melt to a spreadable filling
3simmer to a syrup 3 min
4add and knead 8 min
goes in with what step 1 made
5beat in the butter, chill overnight
goes in with what step 4 made
Cooking it
Tap a step when it is done; the next one lights up.
The clock
- Start to finish
- at least 10 hr 33 min1 of 7 steps gives no time
- Needs you
- about 8 min
- If you get it wrong
- Forgiving — the syrup goes onto the loaf straight out of the oven, and a babka left to cool before it is soaked stays dry all the way through
stir, stand 10 min
10 minwalk away(we think)from the start
melt to a spreadable filling
not timedfrom the start
simmer to a syrup 3 min
3 minwalk away(we think)from the start
add and knead 8 min
8 minneeds you(we think)10 min in
beat in the butter, chill overnight
8 hrwalk away(we think)18 min in
spread the filling, roll, twist into a 9x5-in loaf pan, proof
1 hr 30 minwalk away(we think)8 hr 18 min in
bake 350°F 45 min, then soak with syrup
45 minwalk away(we think)9 hr 48 min in
- needs you
- you can walk away
- never timed
- we think
You'll need 9x5-in loaf pan
Goes with
See how it is written
>> title: Chocolate Babka
>> category: Breads
>> tags: bread, chocolate, enriched, twisted, oven
>> counters: Bakery, Deli
>> aka: babka, krantz cake
>> servings: 10
>> time: 12 hr
>> slack: forgiving — the syrup goes onto the loaf straight out of the oven, and a babka left to cool before it is soaked stays dry all the way through
>> step: stir, stand 10 min
Stir @warm whole milk{1/3%cup}(80 mL) with @granulated sugar{3%Tbs}(40 g) and @instant yeast{2%tsp}(6 g), then let stand ~{10%min}.
>> step: add and knead 8 min
Add @all-purpose flour{2 1/2%cup}(300 g), @eggs{2%large}, and @table salt{3/4%tsp}(5 g) to @&(~1)yeast mixture{}, then knead ~{8%min}.
>> step: beat in the butter, chill overnight
Beat @softened unsalted butter{1/3%cup}(75 g) into @&(~1)dough{}, then chill ~{8%hours}.
>> step: melt to a spreadable filling
Melt @bittersweet chocolate{4%oz}(115 g) with @unsalted butter{3%Tbs}(40 g), @cocoa powder{2%Tbs}(12 g), and @powdered sugar{1/4%cup}(30 g).
>> step: spread the filling, roll, twist into a 9x5-in loaf pan, proof
Spread @&(~1)filling{} over @&(~2)dough{} rolled to 14x10 in, then roll, twist into a #9x5-in loaf pan{}, and proof ~{1 1/2%hours}.
Simmer @granulated sugar{1/3%cup}(70 g), @water{1/3%cup}(80 mL) to a syrup, ~{3%min}.
>> step: bake 350°F 45 min, then soak with syrup
Bake @&(~2)babka{} at 350°F for ~{45%min}, then soak with @&(~1)sugar syrup{}.