Savor the rich history of the chocolate babka, a treasured Eastern European Jewish pastry with deep roots in Poland and beyond. The name "babka" harkens back to its rustic origins, and over time, it has gained global acclaim for its decadent chocolate swirls enrobed in sweet dough. Originating in Eastern Europe, this beloved treat transcends borders, delighting dessert enthusiasts worldwide.

Now, with our D'BakerAid recipe, you can effortlessly indulge in the exquisite pleasure of crafting your own chocolate babka. Our recipe guarantees a tender, intricately swirled delight that captivates both the eyes and the taste buds. It's a uniquely sweet, remarkably chocolaty, and irresistibly soft masterpiece that elevates the art of baking. Experience the magic of homemade chocolate babka, made effortlessly with D'BakerAid!

Ingredients:

For the Dough:

• 3 cups all-purpose flour (440 grams)
• 1/2 cup warm milk (110°F or 43°C) (120 milliliters)
• 1/2 cup granulated sugar (100 grams)
• 2 1/4 teaspoons active dry yeast (1 packet) (7 grams)
• 3 large eggs, at room temperature
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon salt (3 grams)
• 1/2 cup unsalted butter, softened (113 grams)

For the Chocolate Filling:

• 1 cup semisweet chocolate chips or 70% dark chocolate (170 grams)
• 1/2 cup unsalted butter (113 grams)
• 1/2 cup granulated sugar (100 grams)
• 1/4 cup cocoa powder (30 grams)

For the Syrup:

• 1/3 cup water (80 milliliters)
• 1/3 cup granulated sugar (67 grams) 

Instructions:

For the Dough:

Activate the Yeast:

• Using your D'BakerAid, select the yeast activation program that matches your yeast type.
• In the D'Yeast glass bowl, combine warm milk and 1 tablespoon of sugar. Sprinkle the yeast over the mixture, stir gently, and let it sit for about 5-10 minutes until it becomes frothy.

Mix the Dough:

• In the D'Dough larger bowl, combine the remaining sugar, eggs, flour, vanilla extract, and salt. Mix manually or in a standing mixer(using dough hook) until well combined.
• Gradually add the yeast mixture and continue mixing.
• Add the softened butter in small portions and mix until the dough is smooth and elastic.

First Rise:

• Leave the dough in the D'Dough bowl, cover it with the lid, and select the proofing program for white dough.
• Let it rise until doubled in size (about 45min).

For the Chocolate Filling:

Prepare the Chocolate Filling:

• In the 1.65-Quart Stainless Steel (SST) Bowl, combine the semisweet chocolate chips, unsalted butter, granulated sugar, cocoa powder, and ground cinnamon (if using).

Use D'BakerAid's Chocolate Tempering Function:

• Place the 1.65-Quart Stainless Steel (SST) Bowl with the chocolate mixture into your D'BakerAid device.
• Select and activate the chocolate tempering function in your D'BakerAid, following the manufacturer's instructions for this specific feature.
• D'BakerAid will gently and precisely temper the chocolate mixture, ensuring it's smooth and perfectly combined.

Allow to Cool:

• Once the chocolate filling is tempered, remove the 1.65-Quart Stainless Steel (SST) Bowl from the D'BakerAid and let it cool slightly. It should be in a spreadable consistency.

Assembly and Second Rise:

Roll Out the Dough:

• On a floured surface, roll out the dough into a rectangle, approximately 16x12 inches.

Spread the Chocolate Filling:

• Evenly spread the prepared chocolate filling over the rolled-out dough, leaving a small border around the edges.

Roll the Dough:

• Starting from the longer side, roll the dough into a log.

Cut and Twist:

• Cut the log in half lengthwise, exposing the layers of filling.
• Twist the two halves together, creating a braided effect.

Shape and Second Rise:

• Place the twisted dough into a greased loaf pan. Cover it with a clean cloth or plastic wrap and let it rise again for about 1 hour, or until it has doubled in size.

Baking:

Preheat the Oven:

• Preheat your oven to 350°F (175°C) during the last 20 minutes of the second rise.

Bake:

• Bake the babka in the preheated oven for approximately 30-35 minutes, or until it's golden brown and a toothpick inserted into the center comes out clean.

For the Syrup:

Prepare the Syrup:

• In a small saucepan, combine water and sugar. Heat over medium heat until the sugar dissolves and the mixture thickens slightly, about 5 minutes.

Finish the Babka:

• As soon as the babka comes out of the oven, brush it with the sugar syrup while it's still warm. This adds a sweet and glossy finish.

Cool and Enjoy:

• Allow the babka to cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely.
• Slice and serve your homemade chocolate babka. Enjoy the rich and indulgent layers of chocolate and sweet dough!

With D'BakerAid's chocolate tempering function, you've made the process of preparing the chocolate filling even more convenient.

Enjoy your freshly baked chocolate babka!