Best Chocolate Cinnamon Babka Recipes

Cinnamon Chocolate Coffee Cake - or Babka image

Provided by Red_Apple_Guy

Time 3h

Yield 1 medium loaf, 12-14 serving(s)

Number Of Ingredients 11

260 g all-purpose flour (2 cups, unbleached)
11 g instant yeast (3 2/3 teaspoons)
96 g buttermilk (scant 1/2 cup)
48 g butter (unsalted - 1/4 cup)
48 g sugar (scant 1/4 cup)
4 g vanilla extract (1/2 teaspoon)
4 g salt (table salt, 2/3 teaspoon)
48 g egg yolks (from 2 large or jumbo eggs)
145 g semi-sweet chocolate chips (scant cup, frozen)
4 g cinnamon (ground - 1/2 teaspoon)
32 g butter (2 1/4 tablespoons, very cold)

Steps:

Cream butter and sugar until smooth.
Add vanilla and slightly beaten egg yolks and mix about 2 minutes until fluffy.
Add flour and yeast and stir slightly.
Add the milk and mix on low speed to make a soft dough, adding flour as needed or milk.
Knead for 4 minutes before tipping onto counter.
Stretch the dough into a rectangle and fold letter style top to bottom and side to side.
Place dough in straight sided container, cover and rest 15 minutes.
Stretch and fold again, resting 15 more minutes.
Allow dough to rise 1.5 times its volume to double its volume.
Roll dough out to a 12 inch by 12 inch rectangle.
Make filling by placing frozen chocolate chips and cinnamon in a food processor and process to a grandular consistency. Add cold butter and pulse until well mixed.
Spread mixture on dough, leaving a 1/4 inch rim uncoated.
Roll dough into a rope like cylinder without stretching the length beyond 15 inches.
Cut the rope into 2 15 inch half-cylinders and braid to form a loaf, folding in the ends. Place in an 8 inch x 4.5 inch loaf pan well oiled.
Preheat oven to 350F while letting loaf rise to 1.5 times its volume.
Brush with egg white glaze if desired and bake for 50 minutes to an hour and 10 minutes, until the internal temperature is 180F to 200°F.
To prevent over browning due to the sugar in this recipe, cover loosely for at least half the time with aluminum foil while baking.
Let cool completely before serving.

Nutrition Facts : Calories 220.8, Fat 10.4, SaturatedFat 6, Cholesterol 58, Sodium 189.2, Carbohydrate 29.5, Fiber 1.8, Sugar 11.1, Protein 4.1

Chocolate-Cinnamon Babka image

Provided by Kishka

Time 5h30m

Yield 2 loaves

Number Of Ingredients 8

5 ounces semisweet chocolate
1 1/2 teaspoons ground cinnamon
1/3 cup sugar
1/4 cup butter or 1/4 cup margarine, chilled
1/2 cup confectioners' sugar
1/2 cup flour
1/4 cup butter or 1/4 cup margarine, chilled
1 egg, beaten with a 1-2 tbsp water to thin

Steps:

Preheat the oven to 350 and grease two loaf pans.
To make chocolate filling:
In the bowl of a food processor (I use a mini-prep for this), chop the broken up chocolate, cinnamon and sugar until the mixture looks coarse and sandy. If you do not have a food processor, simply chop the chocolate finely and mix with cinnamon and sugar.
Cut in the butter or margarine with a fork.
To make streusel:.
In a medium bowl, combine the confectioner's sugar and flour, then cut in the butter or margarine until it resembles coarse crumbs.
To assemble:.
Roll out the dough as thinly as possible on a lightly floured surface to form a 15x4 inch rectangle (the thinner you roll out the dough, the greater the swirl effect inside).
Sprinkle the dough evenly with the filling then roll up tightly lengthwise so that you are left with a long log. Seal the seam if you can.
To create the swirl: fold the log in half (it should look like a squished letter 'U') and then twist the 'U' a few times so it looks like a twisted rope.
Immediately place the shaped loaf into a greased loaf pan and set aside to rise for 30 min or so.
Brush the loaves with the egg wash, then sprinkle heavily with the streusel topping.
Place the loaves on a baking sheet (never bake without something underneath - as the cake rises, the streusel can tumble out of the pan onto the oven floor, creating a smoky mess) and bake for 30-40 min, depending on the size of your loaves. They should be a deep golden brown on top.