Imagine a mouthful buttery, fluffy brioche. Its cottony texture is interspersed with a creamy-decadent bittersweet chocolate swirl. Notes of cinnamon fly high overhead while bits of crunchy baked streusel dot the terrain. That’s what a big bite of chocolate babka tastes like, friends. I can’t sell it any harder than that.
There’s word on the street that babka takes a lot of time and effort to make. Which isn’t true. You can have the whole thing done in about four hours and have a cooled loaf waiting for you by tea time. Trust me, this isn’t hard. Start by assembling your ingredients. Next, grease a standard 8 1/2″ x 4 1/2″ loaf pan and place a piece of parchment in it like so. Grease a little more.READ ON