Separated by many miles. We’ve been that way since college. Though, sometimes, our brains still seem to be on the same wavelength. “Babka.” We were both thinking about it, for weeks. Maybe that’s what 28 and a half years of friendship does to two people.
When the opportunity presented itself, I drove north to Philly to see her, my favorite baking buddy, knowing she’d be game for a culinary adventure and a trip down memory lane.
Maybe we should have explored her new city, met up with other friends when asked, acted our age; but, one of the things I’ve always loved about her is her inclination (like mine) towards pajamas, food TV, and baking. Our kind of Saturday night. Our first babka. Sticky, dough-covered hands, the inevitable mishap, and those unavoidable deep belly laughs that hurt just a little.
We kneaded, slathered, twisted and baked as the sun sunk low over the City of Brotherly Love. We stayed up most of the night chatting and munching babka, the gooey, chocolate filling smearing our faces. We remembered a similar time from our childhood, when I let her paint my face with melted chocolate for a face mask. We couldn’t stop laughing.
I was up early the next morning. I had to go – New Jersey next. As I packed up my half of the babka, I was bummed to leave. It seems the older I get, time spent with friends is harder to come by. Visits are shorter and periods of separation expected. More to do. Less time. Monday morning always calling. But it’s nice to have a break from all that, even if only briefly. And I’d say, baking a first babka with a best friend is just the break I needed.
Maybe you do too. Here’s my recipe:
Measure out all ingredients. Full list below.
To make the babka dough follow these steps:
- Combine flour, sugar, yeast, and orange zest in the bowl of a stand mixer fitted with a hook attachment. Mix.
- Add eggs and water.
- Mix with dough hook until the dough starts to come together.
- With the mixer on low, add the salt and the butter. Add the butter one knob at a time. Keep adding the butter slowly until it is all incorporated. Mix on medium for 5 minutes until the dough is completely smooth and pulls away from the side of the bowl. Place in an oiled bowl and cover with plastic. Leave in the fridge for at least 6 hours or overnight. (Sorry about that!)
When the dough is nearly done its rest, you can make the filling. All you’ll need is butter, cocoa powder, confectioners’ sugar, dark chocolate chips or chunks, vanilla and cinnamon.
Melt the butter, chocolate and vanilla in a small saucepan and whisk until combined. Add the confectioners’ sugar, cocoa powder and cinnamon.
Stir until smooth. Set aside to cool.
When you are ready to assemble, take out half of the dough and place it on a generously floured surface. Leave the other half in the fridge until you are ready for it.
Roll the dough into a rectangle that’s about 12 inches long and 10 inches wide
Slather half of the chocolate spread on the dough. Leave a border.
Spread some water across the top edge, this will help you seal it. Roll the dough into a tight…roll. Repeat entire process with second half of dough. Place both logs into the freezer for 5 – 10 minutes to firm up a bit.
Working with one log at a time, cut the roll in half length wise.
Then, keeping the cut sides up, twist it into a bread and chocolate cyclone. (Full disclosure: this process is neither clean nor attractive. There will be chocolate on your hands, the twist will look wonky but that’s TOTALLY fine.) Place the dough into a 9 inch loaf pan that has been greased and lined with parchment. Repeat with second log. Cover both dough logs with plastic and place in a warm spot. Let rest for an hour. (Sorry, again!!)
Bake in a 350°F oven for 25 – 30 minutes. While the babkas bake, make the simple syrup. Heat sugar and water in a saucepan and stir until sugar dissolves.
The babkas are finished when they have puffed nicely and are golden brown. Brush hot babkas with simple syrup.
Let the babkas cool slightly before removing from pans, slicing and serving! Enjoy!
Chocolate Babka
Ingredients:
Dough:
4 1/4 cups of all purpose flour, plus extra for dusting
1/2 cup of granulated sugar
1 packet of instant dry yeast (about 2 1/4 teaspoons)
zest of 1 orange
3 eggs
1/2 cup of water
1 teaspoon of kosher salt
2/3 cups of butter, at room temperature
Filling:
1 cup of dark chocolate chips or chunks
1/2 cup of butter
1/2 cup of confectioners’ sugar
1/3 cup of cocoa powder
1/2 teaspoon of cinnamon
Syrup:
1/3 cup of water
6 tablespoons of sugar
Directions:
Begin by making the dough. Place the flour, sugar, yeast and orange zest in the bowl of a stand mixer fitted with a dough attachment. Mix.
Add the eggs and the cold water. Mix until the dough comes together and forms a ball.
Add the salt and the butter. Add the butter a knob at a time. Mix on low until the butter is incorporated.
Mix on medium for 5 – 10 minutes until the dough is smooth and pulls away from the sides.
Place the dough in a lightly oiled bowl, cover with plastic, and place in the fridge for at least 6 hours to overnight.
When the dough is nearly done resting, you can make the filling. Place the butter, chocolate and vanilla in a small saucepan and melted over medium heat. Once melted, add the confectioners sugar, cocoa and cinnamon. Whisk until smooth. Remove from heat and set aside to cool.
To assemble the babka, remove half of the dough from the fridge. On a generously floured surface, roll out the dough into a rectangle that is 12 inches long and 10 inches wide.
Smear the babka dough with half of the chocolate filling.
Before you roll it up, brush the long side you are rolling towards with water – this will help seal it. Working from the end closest to you, roll the dough into a tight log.
Repeat the process with the second half.
Place both logs into freezer for 5 – 10. This will make it easier to cut.
Cut the logs lengthwise in half. Take each side, and with the cut side up, twist into a swirled log. Place each log into a greased and parchment-lined 9 inch loaf pan. Let the dough rest for an additional hour.
When ready to bake, place in a 350°F oven and bake 25 – 30 minutes. While the bread bakes, make the syrup. Place the water and sugar in a small saucepan over medium heat. Cook, while whisking, until the sugar is dissolved. Remove from heat and set aside.
The babkas are done baking when they are puffed and golden brown. You can test them by sticking a toothpick in a bread (non-chocolate) pocket. If it comes out clean, they’re done.
Slather the hot babkas with sugar syrup.
Let cool slightly before eating!