Mushroom Free Chocolate Swirl Babka
Total time4 hr 40 min
Prep time1 hr
Cook time40 min
4.5(5)
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Learn more →Ingredients
10 servings
For the dough
- ½ cup whole milk, warmed to 110°f (43°c)
- 2 ¼ tsp active dry yeast (1 standard packet)
- ¼ cup granulated sugar
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 3 cups all-purpose flour, plus more for dusting
- ½ tsp fine salt
- 6 tbsp unsalted butter, cut into 1-inch pieces, softened
For the chocolate filling
- 4 oz dark chocolate (60–70% cacao), finely chopped
- 4 tbsp unsalted butter
- 3 tbsp powdered sugar
- 2 tbsp unsweetened cocoa powder
- ¼ tsp fine salt
For the sugar syrup
- ⅓ cup granulated sugar
- ⅓ cup water
Instructions
- 1
Combine the warm milk, yeast, and 1 tsp of the granulated sugar in the bowl of a stand mixer. Let stand for 5–8 minutes, until foamy and fragrant.
- 2
Add the remaining granulated sugar, eggs, and vanilla extract to the yeast mixture and whisk briefly to combine. Add the flour and salt, then mix on low speed with the dough hook until a shaggy dough forms, about 2 minutes.
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