Equipment
* optional
Ingredients
Brioche Dough
- 300 g bread flour
- 50 g granulated sugar
- 5 g instant yeast
- 4 g kosher salt
- 80 ml whole milk, room temperature
- 2 eggs, room temperature
- 75 g unsalted butter, softened, cut into cubes
Mocha Filling
- 60 g dark chocolate, finely chopped
- 60 g unsalted butter
- 40 g powdered sugar
- 20 g cocoa powder
- 5 g instant espresso powder
- 1 g kosher salt
Espresso Icing
- 100 g powdered sugar
- 30 ml brewed espresso, cooled
- 2 ml vanilla extract
Nutrition (per serving)
Method
In the bowl of a stand mixer fitted with a dough hook, combine the bread flour, granulated sugar, instant yeast, and kosher salt.
Add the room temperature whole milk and eggs. Knead on medium-low speed until a rough dough forms, about 3 minutes. Gradually add the softened butter piece by piece, waiting until each is incorporated. Continue kneading for 10 minutes until the dough is smooth, elastic, and clears the sides of the bowl.
Transfer the dough to a lightly oiled bowl, cover tightly with plastic wrap, and refrigerate overnight (8 to 12 hours) to slowly proof and firm up for easier rolling.
Prepare the filling by melting the dark chocolate and butter together in a microwave-safe bowl or over a double boiler. Whisk in the powdered sugar, cocoa powder, instant espresso powder, and salt until it forms a smooth, spreadable paste. Let cool to room temperature.
On a lightly floured surface, roll the chilled dough into a 30x40 cm rectangle. Use an offset spatula to spread the cooled mocha filling evenly over the dough, leaving a 1 cm border around the edges.
Roll the dough tightly from the short side into a log. Using a sharp knife, cut the log in half lengthwise to expose the filling. Twist the two halves around each other to form a braid, keeping the cut sides facing up.
Transfer the twisted loaf into a 9x5 inch loaf pan lined with parchment paper. Cover loosely with a damp towel and let rise at room temperature for 1.5 to 2 hours, until puffy and almost doubled in size.
Preheat oven to 175°C (350°F). Bake the babka for 40 to 45 minutes until deep golden brown. The internal temperature should reach 90°C (195°F). If the top is browning too quickly, tent loosely with aluminum foil after 25 minutes.
While the loaf cools in the pan for 15 minutes, whisk together the powdered sugar, cooled brewed espresso, and vanilla extract in a small bowl until completely smooth.
Remove the babka from the pan using the parchment paper overhang. Drizzle the espresso icing generously over the warm bread. Allow to set completely before slicing.
Chef's Notes
- Using bread flour instead of all-purpose flour provides the necessary gluten structure to support the heavy butter and chocolate filling without collapsing.
- The windowpane test is crucial for this dough. Take a small piece of dough and gently stretch it between your fingers. If it forms a translucent membrane without tearing, the gluten is properly developed.
- If you prefer a strictly chocolate babka, omit the espresso powder in the filling and replace the espresso icing with a simple vanilla or chocolate glaze.
- When twisting the dough, keeping the cut layers facing upward ensures those striking, intricate layers of chocolate are visible on top of the finished loaf.
Storage
Refrigerator: 5 days — Wrap tightly in plastic wrap to prevent drying out.
Freezer: 3 months — Freeze slices individually or as a whole wrapped loaf.
Reheating: Microwave a single slice for 10-15 seconds, or warm in a 150C oven for 5 minutes.
