HOW TO MAKE CHOCOLATE SWIRL BREAD RECIPE | BEST CHOCOLATE BABKA RECIPE | EASY BY HAND OR WITH MIXER

HOW TO MAKE CHOCOLATE SWIRL BREAD RECIPE

In this video I will share with you how to make the best chocolate swirl bread recipe also known as chocolate Babka recipe with step by step explanations as well as tips and tricks
This is a traditional recipe that my grand mother used to make and was tweaked over the years with the help of our family friend Chesky who is a master baker and has is own bakery: it is full of yumminess, easy and there are so many ways to simplified even more: I will share these hacks through the video, make sure you stay until the end where I share with you the # 1 secret for your babka not to be dried but actually to be moist and gooey.
#swirlbread #babka #frumitup
Ingredients

For the yeast proofing:
1 Tbsp of regular or rapid rise yeast ( this will simply change the rising time)
1 tsp sugar
½ cup lukewarm water

For the dough:
4.5 cups sifted flour
1/3 cup regular white sugar
2 tsp vanilla
1 tsp cinnamon
¾ cup plus 2 Tbsp butter or margarine, melted
½ cup milk or almond milk
2 eggs

For the chocolate filling:
1/2 cup sugar
1/3 cup cocoa powder (unsweetened )
1 cup melted dark chocolate ( chocolate button can be used as well!)
½ cup melted margarine
Put everything in a Bain marie or microwave it until smooth
if you prefer you can use store bought spread such as Nutella or a parve version the BEST is Delinut!)

For the oowey gooey syrup aka the magic:
2/3 cup water
1 cup sugar
1 tsp vanilla
1/4 tsp cinnamon (optional)
If you want a bit of a kick, you can add 1tsp of rose water

STEP BY STEP:
Place yeast, sugar and warm water in a small bowl. Put aside until it bubbles , around 5 minutes
In a mixer with dough hook ( you can totally do this recipe by hand, it will be a bit longer to knead than with the mixer) , mix flour, sugar, vanilla and cinnamon.
In the pan where you melted the margarine/ butter add the milk/ or plant based milk , the fact that all the ingredients are warm will help the rising of the dough and will ensure a soft and supple dough!
Start your mixer on low while adding the proofed yeast little by little, then and margarine (butter) and milk (plant milk)mixture and finally add your room temperature eggs one by one ( don’t forget to check them before for blood spots!!)
When the dough is homogeneous, after about 3-4 minutes, change your speed to medium-high until the dough becomes way more elastic ( about 5 minutes depending on your mixer about 10 minutes if you are doing it by hand)
Pre-heat your oven at 350*F
Place your dough in a pre oiled container (bowl, big pot,…) and cover with a Saran Wrap or humid tea towel for about 1 to 2 hours depending on the type of yeast and or environment your dough is in: your reference point is that your dough should double in size
Depending on the size of your pan and the look you are going for this dough will give you 6 small individual babka or 3 loaf pan size babka or 2 large size round 8” spring pan.
Separate the dough in the amount of Babka you want, I like weighing my dough for even baking time
Roll the dough to form roughly a rectangle of about 1/4” thick and then put the chocolate filling or chocolate spread GENEROUSLY on the dough leaving a bit of the edges free for the “fold and roll” process to be easier
Fold the edge of the long side of the dough unto itself forming a small lip and then roll it as equally as you can, I usually use the side of my fingers to roll to have a larger surface to roll at the same time.
Once you reach the end of your dough and you have a log make sure the seam is at he bottom of the log and with a sharp knife, cut in the middle of the log twice to make sure it is completely separated
I like leaving the top edge of the log together to twist, once twisted and the chocolate well exposed, I will cut the other end of the log and tuck the edges
Place the chocolate swirl bread or Babka in a parchment lined pan.
Bake for 25-35 minutes depending on your oven and the size of your chocolate swirl bread as well as the nature of the pan: eg silicone will bake faster than glass
The magic will happen when you will add the rest of the sugar, water and “flavour” you want ( cinnamon, rose water, all spice,…) in a sauce pan bring to a light boil while mixing and create a light golden syrup ( some people will use corn syrup as a short cut!)

Around the 20 minutes mark, add 1/2 of the syrup on the Babkas while they are baking

When the Babkas /chocolate swirl bread are completely baked, brush the rest of the syrup on the chocolate swirl bread
CHESKY'S SECRET: Cover the chocolate swirl bread while still pipping hot with a tea towel: that will ensure that the moisture of the Babka is trapped in the Babka and will make for a moist and delicious result!

And voila you will have the best most delicious and easy babka
They can be frozen and enjoyed later

Stay safe and blessed
Sara Malka :)
To connect hellofrumitup@yahoo.com
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