American Chocolate Cinnamon Babka

Ingredients

• 4 cups (500g) all-purpose flour 4 cups (500g) all-purpose flour
• 1/2 cup (100g) granulated sugar 1/2 cup (100g) granulated sugar
• 2 1/4 teaspoons (7g) instant yeast 2 1/4 teaspoons (7g) instant yeast
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/2 cup (120ml) whole milk, warmed 1/2 cup (120ml) whole milk, warmed
• 1/2 cup (113g) unsalted butter, melted 1/2 cup (113g) unsalted butter, melted
• 3 large eggs 3 large eggs
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• 1/2 cup (85g) semisweet chocolate chips 1/2 cup (85g) semisweet chocolate chips
• 1/4 cup (50g) granulated sugar 1/4 cup (50g) granulated sugar
• 2 tablespoons (15g) unsweetened cocoa powder 2 tablespoons (15g) unsweetened cocoa powder
• 1 tablespoon ground cinnamon 1 tablespoon ground cinnamon
• 1/4 cup (57g) unsalted butter, softened 1/4 cup (57g) unsalted butter, softened

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 16g, 9g
• Carbohydrates (total, sugars): 47g, 18g
• Protein: 6g
• Fiber: 2g
• Salt: 0.3g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, sugar, yeast, and salt.
2. 2.
   In a separate bowl, whisk together the warm milk, melted butter, eggs, and vanilla extract.
3. 3.
   Pour the wet ingredients into the dry ingredients and mix until a dough forms.
4. 4.
   Knead the dough on a lightly floured surface for about 5-7 minutes until it becomes smooth and elastic.
5. 5.
   Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1-2 hours or until doubled in size.
6. 6.
   In the meantime, prepare the filling by combining the chocolate chips, sugar, cocoa powder, cinnamon, and softened butter in a small bowl. Mix until well combined.
7. 7.
   Once the dough has risen, punch it down and roll it out into a rectangle shape on a lightly floured surface.
8. 8.
   Spread the filling evenly over the dough, leaving a small border around the edges.
9. 9.
   Starting from one of the longer sides, tightly roll the dough into a log.
10. 10.
    Using a sharp knife, carefully slice the log in half lengthwise, exposing the layers of filling.
11. 11.
    Twist the two halves together, keeping the cut sides facing up.
12. 12.
    Transfer the twisted dough into a greased loaf pan, cover with a kitchen towel, and let it rise for another 30-45 minutes.
13. 13.
    Preheat the oven to 350°F (180°C).
14. 14.
    Bake the babka for 30-35 minutes or until golden brown and cooked through.
15. 15.
    Remove from the oven and let it cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Treat your ingredients with care...

• Chocolate chips — Use high-quality chocolate chips for the best flavor and texture.
• Instant yeast — Make sure the yeast is fresh and active to ensure proper rising of the dough.
• Semisweet chocolate chips — If desired, you can use dark or milk chocolate chips instead.

Tips & Tricks

• To enhance the flavor, you can add a teaspoon of orange zest to the dough.
• If you prefer a stronger cinnamon flavor, increase the amount of ground cinnamon in the filling.
• Serve the babka warm for a gooey and melty chocolate experience.
• Leftover babka can be stored in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
• This babka can be frozen for up to 3 months. Thaw it at room temperature before serving.

Serving advice

Slice the American Chocolate Cinnamon Babka into thick slices and serve it as a delightful breakfast or brunch treat. It can also be enjoyed as a dessert or a sweet snack with a cup of coffee or tea.

Presentation advice

To enhance the presentation, dust the top of the baked babka with powdered sugar or drizzle it with a simple glaze made with powdered sugar and milk. This will add a touch of elegance and make it even more visually appealing.