Chocolate-Raspberry Babka

Chocolate-Raspberry Babka
Chocolate-Raspberry Babka
Classic babka gets an update with a double dose of raspberry: A few spoonfuls of jam add a tart edge to the cocoa filling, while a simple syrup infused with fresh berries adds a pink-tinged, lacquered shine to the final loaf. Get the recipe for Chocolate-Raspberry Babka »Sang An

In Leah Koenig's cookbook Modern Jewish Cooking: Recipes & Customs for Today's Kitchen (Chronicle, March, 2015), classic babka gets an update with a double dose of raspberry: A few spoonfuls of jam add a tart edge to the cocoa filling, while a simple syrup infused with fresh berries adds a pink-tinged, lacquered shine to the final loaf.

Featured in: Behind the Babka

Chocolate-Raspberry Babka
A few spoonfuls of raspberry jam add a tart edge to cocoa-filled babka, while berry syrup adds a pink-tinged, lacquered shine to the final loaf.
Yield: makes 2 Loaves

For the Dough

  • 1 cup water, warmed to 115°
  • 2 14 tsp. active dry yeast
  • 12 cup sugar, plus 1 tsp.
  • 4 12 cups flour, plus more for dusting
  • 1 tsp. kosher salt
  • 3 eggs, lightly beaten
  • 8 tbsp. unsalted butter, cubed and softened, plus more for greasing

For the Filling and Syrup

  • 14 cup raspberry jam
  • 2 tbsp. cocoa powder
  • 2 tbsp. unsalted butter, at room temperature
  • 8 oz. bittersweet chocolate, finely chopped
  • 12 cup sugar, divided
  • 1 cup fresh raspberries, mashed

Instructions

  1. Make the dough: Combine water, yeast, and 1 tsp. sugar in a bowl until it begins to foam, about 10 minutes. Whisk flour and salt in a bowl; set aside. Add remaining sugar and eggs to yeast and whisk to combine; make a well in the center of the flour and add the yeast mixture. Mix to combine until a dough forms; turn dough out onto a lightly floured surface, and add butter, 2 pieces at a time, until a smooth dough forms. Place in a greased bowl and cover with plastic wrap; let rise in a warm place until doubled in size, about 1 hour.
  2. Make the filling: Combine jam and cocoa powder in a small bowl; using your fingers, add butter until moist and crumbly and set jam mixture aside. Combine chocolate and 14 cup sugar in a bowl; set chocolate mixture aside.
  3. Grease two 9" x 5" loaf pans; set aside. Divide dough into 2 balls; working with 1 ball of dough at a time and on a lightly floured surface, roll dough into a 12" x 10" rectangle, about 18" thick. Spread half of jam mixture over dough, leaving 14" border around the edge; sprinkle half of the chocolate mixture over the top. Starting at one of the short ends, roll dough up tightly; slice dough in half lengthwise, leaving 12" of dough connected at the top. Twist the strands together and pinch at the end to seal. (See gallery, below, for process shots.) Carefully place in prepared pan; repeat with remaining dough and filling. Cover loosely with plastic wrap and place in a warm area until doubled in size, 45 minutes more.
  4. Make the syrup: Combine raspberries, remaining 14 cup sugar, and 2 tbsp. water in a 2-qt. saucepan over high; reduce heat and simmer until sugar has dissolved, 1–2 minutes. Remove from heat and let stand 10 minutes; strain through a fine mesh sieve, discarding solids.
  5. Heat oven to 350°. Bake babkas, rotating halfway through, until golden and cooked through, 45-60 minutes. Remove from oven and immediately brush with syrup; allow babkas to cool in their pans for 20 minutes before transferring them to a wire rack to cool completely. Serve at room temperature.

See how to braid babka, in our gallery, bellow.

Chocolate-Raspberry Babka
Chocolate-Raspberry Babka
Classic babka gets an update with a double dose of raspberry: A few spoonfuls of jam add a tart edge to the cocoa filling, while a simple syrup infused with fresh berries adds a pink-tinged, lacquered shine to the final loaf. Get the recipe for Chocolate-Raspberry Babka »Sang An
Sang An
Sang An