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Prep
4h
Cook
50m
Total
4h 50m
Ingredients
Method
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Step 1
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For
1
M
I
For the Dough
1/2
cup
Unsalted butter, melted and slightly cooled
Additional butter, for greasing
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The dough is particularly convenient for preparing ahead of time.
After the initial 2-hour room-temperature rest, refrigerate the dough for at least 3 hours or for up to 3 days.
When you’re ready to bake, simply continue with the kneading, rolling, filling, and shaping instructions.
Storage: Babka is at its best the day it’s baked, when the outside is fresh and the chocolate-filled interior is especially soft.
Leftovers can be wrapped well or stored in an airtight container at room temperature for a few days.
Freezing: Once the baked babka has cooled completely, wrap it tightly in several layers of plastic wrap followed by foil.
Freeze for up to 1 month.
Allow the wrapped loaf to thaw at room temperature. For a freshly baked texture before serving, gently warm the thawed babka in the oven.
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Prep
4h
Cook
50m
Total
4h 50m
Ingredients
Method
Turn cooking mode on
Step 1
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
For
1
M
I
For the Dough
1/2
cup
Unsalted butter, melted and slightly cooled
Additional butter, for greasing
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
The dough is particularly convenient for preparing ahead of time.
After the initial 2-hour room-temperature rest, refrigerate the dough for at least 3 hours or for up to 3 days.
When you’re ready to bake, simply continue with the kneading, rolling, filling, and shaping instructions.
Storage: Babka is at its best the day it’s baked, when the outside is fresh and the chocolate-filled interior is especially soft.
Leftovers can be wrapped well or stored in an airtight container at room temperature for a few days.
Freezing: Once the baked babka has cooled completely, wrap it tightly in several layers of plastic wrap followed by foil.
Freeze for up to 1 month.
Allow the wrapped loaf to thaw at room temperature. For a freshly baked texture before serving, gently warm the thawed babka in the oven.
Only visible to you
Made it?
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