Chocolate Babka

巧克力巴布卡是一种甜的、编织的面包,里面充满了半甜巧克力的漩涡. 这可能看起来很有野心,但这是一个颓废而令人惊叹的面包,值得一试.

把巧克力巴布卡面包和几片面包放在砧板上.

Cambrea Gordon

巧克力巴布卡是一种甜的、编织的面包,里面充满了半甜巧克力的漩涡. 生面团醇厚而有黄油味, like brioche, 加了鸡蛋的嫩法国面包, sugar, and butter.

面团被卷成长方形,涂上自制的巧克力馅,然后被卷成辫子. 巴布卡是一种甜的、松软的巧克力面包,可以用来做一顿丰盛的早餐或甜点.

巴布卡看起来令人印象深刻,确实如此. 幸运的是,你的摊位调酒师做了大部分的工作,但功劳都归你了. 诚然,这是一个漫长的过程, a lot of the time is spent simply waiting for the dough to rise. You can even choose whether to let the dough rise overnight in the fridge, 或者当天就烤好, 这取决于你的日程安排.

揉捏面团可能会很粘, chocolatey mess, 但这正是烘焙项目的乐趣所在. After baking, it looks stunning, no matter how messy the shaping was.

这是值得付出努力和耐心的,特别是当你做两个面包,就像这个电竞菠菜. 你可以把第二块面包保存在冰箱里,或者把它送给别人,以炫耀你的辛勤工作.

Babka’s Origins

巴布卡起源于东欧的犹太社区,尤其是乌克兰和波兰. It's long been a staple of Jewish delis and bakeries in the U.S.尤其是在纽约. Recently, 它的受欢迎程度激增, and you can find it in many bakeries and grocery stores across the country.

“babka”一词源于斯拉夫语,意思是祖母. 人们认为,这种面包之所以获得这个名字,要么是因为它过去是在传统的凹槽模具中烘焙的, 像祖母们穿的裙子, or because grandmothers were often the ones lovingly baking the braided loaves.

Babka was originally a way to use up extra dough from making challah, a braided, enriched bread of Jewish origin that’s not quite as rich as brioche. 面团里塞满了肉桂、果酱、甜奶酪,或者一种用罂粟籽做成的甜糊. 现代的巴卡斯,就像这里的这个,通常比白面包更富有,是用奶油蛋糕面团做的.

切板上的巧克力面包的侧视图,有漩涡显示在切边.

Cambrea Gordon

Babka和Povitica有什么区别?

巴布卡可能是最著名的, but it is not the only twisted or braided bread from Eastern Europe. Povitica, 来自斯洛文尼亚和克罗地亚的复活节面包, 是不是也有类似的富含核桃馅的面包. 与babka相比,potivica卷得更薄,并有精细的螺旋图案.

用什么巧克力最好?

This babka is made with a very rich dough and doused in sweet syrup. 为了平衡甜味,我更喜欢略苦的巧克力,比如半甜的(大约60%是可可). 如果你喜欢的话,你可以用苦中带甜或黑巧克力, 但我觉得牛奶巧克力太腻了.

Use this guide 来帮助你确定哪种巧克力最适合你.

Babka Filling Variations

巴布卡不仅仅局限于巧克力. Here are a few ideas for different fillings, but the possibilities are endless.

  • 用能多益来代替巧克力馅. Not only is the chocolate hazelnut spread a delicious alternative, 但它也会节省你一些时间和几步. Replace the chocolate filling with 3/4 cup (222g) Nutella per loaf.
  • 在馅料中加入一些切碎的烤坚果. 把巧克力馅撒在面团上, 每条面包上撒上1/2杯(60克)切碎的烤坚果. 试着搭配山核桃、核桃、开心果或榛子.
  • 用你最喜欢的果酱或蜜饯来代替巧克力. Replace the chocolate filling with 1/2 cup (170g) jam per loaf. 如果面包表面的果酱在烘烤过程中变得太黑, 用箔纸把巴卡斯包起来.
Braided chocolate babka on ruffled plates and with the loaf to the left.
Cambrea Gordon

如何供应巧克力巴布卡

巴布卡已经很有钱了,不需要太多的修饰. A slice of dense, 巧克力巴布卡蛋糕和一杯咖啡或茶搭配起来非常棒,可以作为一顿丰盛的早餐,也可以作为下午的提神饮品.

While it can last for up to a few days, don’t fret when it goes stale. Imagine the French toast this would make! Or try it in a bread pudding or French toast casserole.

如何储存和冷冻巴布卡

将冷却后的巴布卡用塑料包装或密封容器保存在柜台上最多3天. 你可以将切片放入微波炉加热几秒钟,或者将整条面包放入烤箱加热几分钟.

Babka also freezes well. Since this recipe makes two loaves, you can keep one fresh and freeze the other. Once cooled, wrap the loaf in a couple of layers of plastic wrap, then in foil.

巴布卡可以在冰箱中保存一个月. 在室温下解冻,仍然包裹. Before serving, 你可以在325华氏度的烤箱里加热大约10分钟, 直到它变暖,巧克力融化.

半甜巧克力巴布卡放在木制的餐盘上,切成三片放在前面.
Cambrea Gordon

更颓废的巧克力甜点

Chocolate Babka

Prep Time 3 hrs 30 mins
Cook Time 35 mins
Rise Time 11 hrs
Total Time 15 hrs 5 mins
Servings 16 to 20 servings
Yield 2 (9x5-inch) loaves

If you prefer to make just one loaf, you may halve the recipe. 如果你的搅拌碗大于5夸脱, I don’t recommend it, 因为面团的质量太小,搅拌机无法搅拌.

Ingredients

  • For the dough
  • 4 3/4杯(570克)面包粉
  • 1/3 cup (70g) sugar
  • 3茶匙速溶酵母
  • 1 teaspoon kosher salt
  • 2/3杯(160ml)全脂牛奶,温热(100°F)
  • 3个大鸡蛋,室温
  • 10 tablespoons (150g) unsalted butter, softened, plus more for greasing loaf pans
  • For the filling
  • 6盎司(170克)半甜巧克力
  • 半杯(113g)无盐黄油
  • 1/2 cup (100g) sugar
  • 1/2杯(42g)无糖可可粉
  • For the syrup
  • 1/2杯(120毫升)水
  • 2/3 cup (133g) sugar

Method

  1. Mix the dry ingredients:

    In the bowl of a stand mixer fitted with a dough hook attachment, whisk together the flour, sugar, yeast, and salt.

    把干燥的材料搅拌成巧克力面包.
    Cambrea Gordon
  2. Make the dough:

    倒入温牛奶和鸡蛋, 用低速搅拌,直到所有材料都混合在一起,面团变成一个粗糙的球, about 5 minutes.

    将速度提高到中,继续揉捏,直到面团变得有弹性,不再粘在碗边. 这大概需要5分钟,但要一直揉,直到面团在面团钩周围聚集.  

    让面团不盖盖子,静置10分钟. 这给了面筋一个放松的机会,让它更容易融入黄油.

    Kneaded dough in the bowl of a stand mixer to make braided chocolate babka

    Cambrea Gordon

  3. Add the butter:

    把搅拌器调到中速,加入软化的黄油,每次1汤匙, waiting until it’s fully incorporated before adding the next tablespoon. 慢慢来,让面团吸收黄油. 要5到8分钟才能把所有的黄油都加进去

    Kneaded dough in the bowl of a stand mixer to make braided chocolate babka

    Cambrea Gordon

    Kneading the dough in a stand mixer to make chocolate loaf bread
    Cambrea Gordon
  4. Knead the dough:

    继续以中速揉面,直到面团变得光滑,不再粘在碗边, about 10 minutes. 碗的两边应该是干净的, and the dough may make a slapping sound against the bowl as it mixes; these are good signs that the dough is ready for the first rise.

  5. Let the dough rise at room temperature then transfer to the refrigerator:

    Scrape the dough out onto a clean surface and shape it into a ball. 在碗里轻轻抹上黄油. Transfer the dough back into the bowl and cover with plastic wrap. 让面团在室温下发酵一个半小时.

    一旦面团在室温下发酵, 面团应该已经很鼓了,并且明显地涨起来了, but it won’t have doubled. 将带盖的碗放入冰箱, where the dough will continue to rise a bit and develop flavor. 冷藏一夜或最多2天.

    Same-day option: While an overnight rise is preferable for developing the best flavor, 你可以在同一天完成巴布卡,只要你把面团在冰箱里冷藏至少1小时. The dough will need this time to continue rising, and to chill. 冷面团更容易擀开和成型.

    玻璃碗里的巧克力巴布卡面团.

    Cambrea Gordon

    玻璃碗里的巧克力巴布卡面团.

    Cambrea Gordon

  6. 制作巧克力馅料:

    When you’re ready to bake the babka, make the chocolate filling. 在一个小炖锅里用小火加热,加入巧克力,黄油,糖和可可粉. 用抹刀不断搅拌直到融化.

    Use the lowest heat setting possible to prevent the chocolate from burning. It’s okay if the sugar looks grainy; it will dissolve while baking. Set the filling aside for 20 minutes to cool and thicken slightly.

    巧克力馅用于编织巧克力蛋糕.

    Cambrea Gordon

  7. Divide the dough in half:

    Lightly flour a clean work surface and scrape the chilled dough onto it. Use a sharp knife or a dough scraper 把面团分成两半. 每次处理一片面团,将另一片盖上盖子,放入冰箱.

    生面团用于制作巧克力面包,切成两半.
    Cambrea Gordon
  8. Roll out the dough:

    在面团的顶部轻轻撒上面粉. 用擀面杖把面团擀成长方形, about 10 inches by 15 inches with the short edge nearest you.

    如果面团是冷的,它应该不会粘太多. 在滚动过程中,暂停定期移动面团, 把它从工作台上拿起来,如果开始粘起来,再加一点面粉.

    擀出巧克力面包面团.
    Cambrea Gordon
  9. 涂抹巧克力馅料:

    Pour half of the chocolate filling onto the dough and use an offset spatula or the back of a spoon to spread it evenly over the entire surface of the dough, leaving a 1/2-inch margin at the top of the rectangle furthest from you.

    Dough for semi-sweet chocolate babka being spread with chocolate.
    Cambrea Gordon
  10. Roll the dough:

    Roll the dough into a snug spiral, starting with the short end closest to you. 将擀好的面团用保鲜膜包好,放入冰箱冷藏10分钟.

    Meanwhile, roll and fill the second dough following the same method. Transfer the second dough to the freezer while you prepare the pans.

    把生面团卷成半甜巧克力巴布卡.
    Cambrea Gordon
  11. Prepare the pans:

    在两个烤盘上大量抹上黄油. 把烤盘铺上一张羊皮纸, 在长边留下几英寸的悬挑.

    不要担心面包的短边,羊皮纸可以帮助你很容易地把面包拿出来. 你可以使用9x5英寸或8x4英寸的烤盘.

    Loaf pan coated with parchment and cooking spray to make chocolate babka.

    Cambrea Gordon

  12. Twist the babkas:

    从冰箱中取出一根生面团,用锋利的刀或刮刀把它纵向切成两半.

    Pinch the ends together and twist the halves over each other a few times, 把它们拧成螺旋状. The cut-side of the dough with the chocolate layers will be exposed.

    轻轻地将巴布卡放入一个准备好的平底锅中,用塑料薄膜或干净的厨房毛巾覆盖.

    对第二个面团重复上述步骤.

    Slicing the rolled dough horizontally to make chocolate babka.
    Cambrea Gordon
    编织巧克力巴卡面包.

    Cambrea Gordon

    Braiding chocolate babka.
    Cambrea Gordon
    Braiding chocolate babka.
    Cambrea Gordon
    Braided chocolate babka in a loaf pan and ready to be baked.
    Cambrea Gordon
  13. 室温下证明:

    让面团在室温下发酵1 1/2到2小时,直到几乎翻倍. 面团应该是蓬松的,上升到距离锅边大约1/2英寸的地方.

    Braided chocolate babka in a loaf pan and ready to be baked.
    Cambrea Gordon
  14. Preheat the oven:

    当面包快要烤好时, arrange a rack in the middle of the oven and preheat it to 350°F.

  15. Bake the babkas:

    取出保鲜膜,烤35分钟,或者烤到面包表面呈金黄色. 把一根牙签插进面包里,拔出来时应该不会有面团粘在上面. Or you can check with an instant thermometer, which should read 190°F.

    测试巧克力巴布卡的熟度.
    Cambrea Gordon
  16. Make the syrup:

    烤蛋糕的时候,准备好糖浆. In a small saucepan over medium heat, bring the sugar and water to a simmer. 煮到糖完全溶解. 把火关了,放在一边.

    巧克力巴布卡的糖浆.
    Cambrea Gordon
  17. 在蛋糕上刷上糖浆:

    等巴布卡一烤好, use a sharp knife or a skewer to pierce the tops of the babkas in several places.

    用酥皮刷在上面刷上糖浆. 看起来好像很多,但要把所有的糖浆都用完,把它平分在两块面包上. It keeps the bread moist and adds an attractive shine to the top.

    将糖浆涂在巧克力蛋糕上.
    Cambrea Gordon
  18. Cool:

    让巴卡斯在锅里休息10分钟,稍微冷却,吸收糖浆. Don’t leave them in the pans for longer than 10 minutes, or they may stick.

    用羊皮纸把面包拿出来,放在铁丝架上冷却. Allow the babkas to cool completely before slicing and serving. It’s difficult to wait, but the structure of the bread won’t set until it’s close to room temperature.

    巧克力巴布卡在架子上冷却.
    Cambrea Gordon