Poland · Europe
Babka
Split, twist, braid: a swirl of chocolate layers you can see from the side.
chocolate babkaEastern European braided bread
The Chemistry in This Bake
Rolling a filled dough into a log, splitting it, and braiding it — visibly building a layered internal structure.
Learn the full technique →Ingredients
- Bread flour
- Instant yeast
- Eggs
- Sugar
- Butter
- Dark chocolate
- Cocoa powder
- Butter and powdered sugar (for filling and syrup)
Method
Knead a rich brioche-style dough and chill overnight.
Roll out and spread with chocolate filling.
Roll into a tight log, slice it in half lengthwise, and twist the two strands together.
Lay the braid in a loaf tin and proof until puffy.
Bake at 180 °C for 30-35 minutes.
Brush with sugar syrup while hot for shine.