Chocolate swirled babkas are trending during our corona-staycation. My Polish grandmother always had 3 desserts in her home; fruit jello in the fridge, cherry tarts from the local bakery, and a homemade babka on the kitchen table. Hers had raisins and a crumble topping, baked in a Bundt shaped pan. It was dry as dirt but I loved her and that special cake she always made for her grandkids. I thought I’d give this updated variation a try. Tbh, it took 3 tries to nail it. If you want to make your own, most recipes will get you close to chocolate nirvana, with these suggestions:
1: in the final proof, give the loaves ample time to double in size. 2: keep an eye on the internal temperature of your loaf; the chocolate swirl makes it difficult to gauge if it’s baked or burned. Most bread is baked to an internal temp of 195-200 degrees, but these divas will be ready at 185. Use an instant read thermometer for best results. 3. Use ample simple syrup to douse the loaves when you remove them from the oven. 4 ounces should be perfect for a moist and delicious babka.
I used @joshuaweissman recipe with the above mentioned improvements.
Good luck! -
-#babka #chocolatebabka #yeastbread #sweetbread #chicagobaker #custombakery #chicagocoronavirusquarantine #bakingtherapy #saraneckibroscatering #babushkabakery