Hand-Kneaded Chocolate Babka Knots
8-10
servings
Main
Course
Print Recipe
Ingredients
Directions
For the dough:
2 ⅓ c
(290 grams) all-purpose flour
3 tbsp
(37 grams) granulated sugar
1 ¾ tsp
instant yeast
¾ tsp
Diamond Crystal kosher salt
4 tbsp
(56 grams) unsalted butter, melted and slightly cooled
¾ c
(180 grams) whole milk, lukewarm
For the filling:
3 tbsp
(45 grams) heavy whipping cream
3 oz
(85 grams) bittersweet chocolate, roughly chopped
2 tbsp
(25 grams) granulated sugar
1 tbsp
(7 grams) Dutch-processed cocoa powder
1 tsp
ground cinnamon
Pinch kosher salt
3 tbsp
(42 grams) unsalted butter, cut into small cubes, left out of the fridge for 20 minutes to soften slightly
For the vanilla syrup:
⅓ c
(66 grams) granulated sugar
¼ c
(60 grams) water
1 tsp
vanilla extract or paste
While most babka recipes require the use of a stand mixer for kneading the enriched, sticky dough, these simplified babka knots have a slightly lower hydration and can be kneaded by hand—plus they’re filled with gooey, melty chocolate. For the softest texture, it’s important to knead the dough until it’s very smooth and supple. While the dough is rising, you’ll make the filling; it comes together on the stove but needs to cool down completely before being spread over the dough to avoid a chocolaty mess.
Directions
Make the dough:
- In a large mixing bowl, combine the flour, sugar, yeast, and salt and mix briefly to combine. Drizzle in the melted butter and the warm milk and mix until a sticky, shaggy dough is formed. If the dough is very wet and sticky, an additional 2 tablespoons of flour may be added.
- Turn the dough out onto a floured surface and begin to gently knead it. Use a light hand here, and take care not to smear the dough over the counter. After 2 to 3 minutes of gentle kneading, the dough will become stronger and can be kneaded with a bit more power. Knead for 5 to 7 minutes more, or until the dough is very smooth and supple. Place the dough in a bowl and cover it with plastic wrap or a damp towel, allowing it to rise in a warm place for about 90 minutes, or until slightly more than doubled in size.
While the dough is rising, make the filling:
- In a small saucepan, combine the cream, chocolate, sugar, cocoa powder, cinnamon, and salt. Place the pot over low heat and stir occasionally until the chocolate is just melted and the mixture is smooth. Remove from the heat and stir in the butter. Set aside to cool to room temperature. To speed the cooling process along, you may place the filling in the refrigerator, but note that it will turn solid if chilled for too long. Check on it after 20 minutes.
- When the dough has doubled in size, turn it out onto a floured work surface. Use a rolling pin, roll the dough into a 10-by-14-inch rectangle. With a long end facing you, cut the dough in half vertically so that you’re left with two 10-by-7-inch pieces. Spread the chocolate mixture evenly over one of the pieces. (You may have slightly more chocolate mixture than you can comfortably fit on the dough—save any extra for spreading on toast.) Cut the dough into 8 to 10 equally sized strips that are about ¾ inch wide and 10 inches long.
- Working with one piece at a time, gently twist each strip of dough a few times, then form it into a coil, tucking the loose end underneath on the bottom of the coil. Evenly space out the knots on a parchment-lined sheet pan, then cover them loosely with plastic wrap and let them rise in a warm spot for 30 to 60 minutes or until nearly doubled in size.
- Heat the oven to 350°F. Bake the knots for 10 to 13 minutes or until light golden brown.
While the knots are baking, make the vanilla syrup:
- Combine the sugar and water in a small saucepan and bring to a boil over high heat. Remove from the heat and stir in the vanilla.
- When the knots come out of the oven, immediately brush them with the warm syrup. Let the knots cool for 5 to 10 minutes before serving them.
Zola Gregory
Zola Gregory is a writer and recipe developer based in Seattle. Having previously worked as a pastry chef and baker, she now enjoys helping others find success in their own kitchens through her stories, recipes, and baking classes.