Chocolate + bread = why didn’t I bake this before??
I’ve been looking forward to making this since I printed it out. Besides sounding delicious, the beautiful photos of swirly babka bread I found online are drool-worthy.
Side note – Can I just say how much fun baking bread is?? I keep renewing over and over again my Artisan Bread in Five Minutes a Day book from the library (review here!). Something about the fact that yeast is ALIVE and you add stuff to make it grow and then enjoy what you’ve made is so awesome to me.
back to babka
This recipe had been sitting for a while in my to-bake pile, but when the Reddit bake challenge of Poland came up, I decided babka it is…and it must be chocolate babka!
As I’m typing this, I realize I have no idea if chocolate babka is authentically Polish, but either way it was delish!
If you’ve tried your hand at homemade cinnamon rolls, you’ll find these start off similarly – make your dough, let is rise, punch it down, roll it out and spread stuff on it, then roll it into a log. Babka differs in that you aren’t cutting the log into small circles, but instead cutting along the length of it and braiding together.
This recipe make 2 loaves, and practice apparently makes *improved* because my second loaf definitely looked more attractive than the first. I must make 10 more loaves of this bread to nail an appropriate swirl 🙂
It is so hard to wait for warm bread to cool before eating! It really was tastier after cooling. If we had a lot left, I’m pretty sure I would’ve cut it into slices and made French toast out of it 😉
Thank you to the recipe developers at King Arthur Flour – this one is yet another winner! Recipe here.