Ingredients

1 cup whole milk, heated to 110°F

3 teaspoons instant yeast

1/2 cup + 1 tablespoon sugar

2 eggs

2 teaspoons vanilla extract

4 1/2 cups all-purpose flour

1 teaspoon salt

12 tablespoons unsalted butter, softened and cut into 12 pieces

1/2 cup sugar

1 1/2 teaspoons vanilla extract

1/2 cup natural unsweetened cocoa powder

6 tablespoons butter, melted

1 (7.5-ounce) jar marshmallow fluff

6 full graham cracker sheets, crushed

1/2 cup miniature chocolate chips

2/3 cup brown sugar, packed

2/3 cup graham cracker crumbs

6 tablespoons cold butter, cubed

1/3 cup miniature chocolate chips

1 egg

1 tablespoon water

Instructions

Step 1: Prepare the dough. In the bowl of a stand mixer fitted with a dough hook, combine the warm milk, yeast, and 1 tablespoon sugar. Whisk together and set aside for 5 minutes until frothy.

Step 2: On low speed, add the remaining sugar, eggs, and vanilla extract to the yeast mixture. Mix in the flour and salt until dough just comes together, about 2-3 minutes. Increase speed to medium-low and add the softened butter pieces one at a time, mixing until smooth and elastic, about 10 minutes total.

Step 3: Transfer the dough to a greased bowl, cover, and let rise in a warm place for 1 hour. Then refrigerate, still covered, for 1 hour up to 36 hours, until doubled and firm.

Step 4: Make the chocolate filling by mixing the sugar, vanilla extract, and cocoa powder in a small bowl. Stir in the melted butter until combined. Set aside.

Step 5: Grease two 9×5-inch loaf pans. Punch down the dough and divide it in half, keeping one half covered.

Step 6: Roll one half of the dough into a 9×18-inch rectangle. Spread half the chocolate filling evenly, leaving a border. Top with half the marshmallow fluff, then sprinkle half the crushed graham crackers and miniature chocolate chips.

Step 7: Roll the dough tightly from the long side into a cylinder, fold in half, and twist several times. Place into a prepared loaf pan. Repeat with the remaining dough and filling. Cover and let rise for 1 1/2 hours at room temperature.

Step 8: Prepare the streusel topping by combining brown sugar and graham cracker crumbs. Cut in the cold butter until the mixture is sandy with pea-sized pieces. Stir in chocolate chips.

Step 9: Preheat the oven to 350°F. Beat the egg and water together and brush over both loaves. Sprinkle the streusel topping generously on top.

Step 10: Bake the babkas for 40 to 50 minutes until golden brown and an instant-read thermometer reads 190°F in the center.

Step 11: Immediately after baking, poke holes all over the loaves with a skewer to let steam escape. Cool in pans for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Tips & Variations

For a richer flavor, try using half milk and half cream for the dough.

Substitute dark chocolate chips for a more intense chocolate taste.

If you don’t have graham crackers, crushed digestive biscuits make a good alternative.

Allowing the dough to rise overnight in the fridge enhances flavor development.

FAQs

Can I make the dough without a stand mixer?

Yes, you can mix and knead the dough by hand. Combine ingredients until just combined, then knead on a floured surface for about 10 minutes until smooth and elastic.

How do I know when the babka is fully baked?

The loaves should be golden brown on top and register 190°F in the center with an instant-read thermometer. If you don’t have one, the bread should sound hollow when tapped on the bottom.

Dessert

S’mores Babka Recipe

Introduction