I’ve had my eye on this chocolate babka recipe from Smitten Kitchen for a while– it has so many elements I love in a baked good: a chocolate swirl, a fancy layered inside, and a burnished, sugary outside. When I accidentally seized some chocolate while melting it the other day, I knew I had the perfect excuse to break out the yeast and make some babka! (Yes, I could’ve made brownies like the praline cheesecake ones I made the last time I had seized chocolate, but where’s the fun in that?)
I’m not going to go through the entire recipe here– Deb does a great job on her own page, and besides I didn’t take many photos of the process. But here are my own notes on the recipe:
- I let my dough rise on the counter for three hours, rather than overnight in the fridge– since it was significantly warmer on the counter, I got a decent rise out of the dough, which was nice to see. I also followed her instructions about chilling the dough before trying to roll it out, and the chilled dough really did roll out like a dream– no sticking, no cracking, just perfect.
- While the filling does start off pretty soupy when you first mix it, I let mine rest on the counter at room temperature for about an hour (not on purpose, it was just a timing error), and it firmed up nicely. If it gets too firm you can always give it a few seconds in the microwave and it’ll soften up a bit.
- Once filled, rolled, cut, and twisted, I expected my dough to rise in the pan during the 90 minutes it sat on the counter. It did not– possibly because it was still kind of cold from being chilled prior to slicing. And while I did get some oven spring, it wasn’t a huge amount, so keep that in mind when you’re filling your loaf pans.