Dark Chocolate-Raspberry Babka

Dark Chocolate Raspberry Babka

For the Dough

• 1 cup water, warmed to 115°F or 46.11°C
• 2 1⁄4 tsp. active dry yeast
• 1 tsp Granulated sugar
• 4 1⁄2 cups flour, plus more for dusting I always end up using an additional 3/4 cups of flour.
• 1 tsp. kosher salt
• 3 eggs, lightly beaten
• 1/2 cup granulated sugar
• 8 tbsp. unsalted butter, softened, plus more for greasing

For the raspberry-chocolate filling

• 1⁄4 cup raspberry jam
• 2 tbsp. Dark cocoa powder
• 2 tbsp. unsalted butter, at room temperature

For the chocolate filling

• 8 oz. bittersweet chocolate (finely chopped or rough chopped for bigger swirls) or chocolate chips
• 1⁄4  granulated sugar

For the raspberry syrup

• 1 cup fresh raspberries, mashed
• 1/4 cup granulated sugar
• 2 Tablespoons of water (temp doesn’t matter) 

Make the dough: 

Place water, yeast, and 1 tsp. sugar in mixing bowl with dough hook attachment. Mix until it begins to foam, about 5 minutes. 

Whisk flour and salt in a bowl; set aside.

Add remaining sugar and eggs to yeast to mixer to combine; add the flour and add the yeast mixture.

Mix to combine until a dough forms; turn dough out onto a lightly floured surface, and fold in  butter, 2 pieces at a time, until a smooth dough forms. It will SUPER sticky at first, but as you continue to fold the dough more it will get smoother. See pictures below.

Place in a greased bowl and cover with plastic wrap; let rise in a warm place until doubled in size, about 1 hour.

While the dough is proofing/rising make the filling.

Make the filling:

Combine jam and cocoa powder in a small bowl; using your spoon, add butter until smooth. Set jam mixture aside. 

Grease two 9" x 5" loaf pans; set aside.

Continuation of making dough:

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 1⁄8" thick.

Spread half of jam mixture over dough, leaving 1⁄4" border around the edge.

Sprinkle half of the chocolate and sugar all over the dough.

Starting at one of the short ends(see diagram), roll dough up tightly and pinch at seams.

Slice dough in half lengthwise, leaving 1⁄2" of dough connected at the top. Twist the strands together and pinch at the end to seal.

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.

Make the syrup:

Combine mashed raspberries, remaining 1⁄4 cup sugar, and 2 tbsp. water in a 2-qt. saucepan over high heat.

Reduce heat and simmer until sugar has dissolved, 3-5 minutes.

Remove from heat and let stand 10 minutes; strain through a fine mesh sieve, discarding solids. While waiting for syrup to stand preheat oven to 350°. 

Baking dough: 

Bake babkas until golden and cooked through for about 35 minutes.

Remove from oven and immediately brush with syrup.

Let the babka loaves cool in their pans for 20 minutes before transferring them to a wire rack to cool completely. That way the syrup soaks into the loaves.

Serve at room temperature.