Description
Rich, tender bread swirled with chocolate-fig filling, a fig chocolate babka that transforms simple ingredients into bakery-worthy results.
Ingredients
Dough:
- 2¾ cups bread flour
- ½ teaspoon active dry yeast
- ⅓ cup whole milk, warmed to 105°F
- ¼ cup granulated sugar
- 1 large egg plus 2 egg yolks
- ½ teaspoon fine salt
- 6 tablespoons unsalted butter, softened
Filling:
- 7 ounces dried figs, stems removed
- 1¾ cups hot water
- 1½ ounces dark chocolate, chopped
- 3 tablespoons cocoa powder
- ¼ cup powdered sugar
- 3 tablespoons butter, softened
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 2 large egg whites
Assembly:
- 1 egg beaten with 1 tablespoon water
Instructions
- Soak figs in hot water for 20 minutes until softened.
- Combine warm milk, yeast, and 1 teaspoon sugar. Let foam for 8 minutes.
- Add remaining sugar, egg, and yolks to yeast mixture.
- Mix flour and salt separately, then add half to wet ingredients.
- Using dough hook, mix 2 minutes. Add butter gradually, then remaining flour.
- Knead 5-6 minutes until smooth. Rise in greased bowl 80-100 minutes.
- Drain figs and process with chocolate, cocoa, powdered sugar, butter, vanilla, and salt until jam-like.
- Cool filling slightly, pulse in egg whites. Refrigerate.
- Punch down dough, refrigerate 45 minutes.
- Roll to 16×12-inch rectangle. Reserve 3 tablespoons filling.
- Spread remaining filling, leaving ¾-inch border. Roll into log.
- Place seam-up, spread reserved filling over seam. Fold in half, twist.
- Place in greased 9×5-inch pan. Rise 60-75 minutes.
- Brush with egg wash. Bake at 340°F for 50-55 minutes until golden.
- Cool in pan 20 minutes, then on wire rack until completely cool.
Notes
Chill dough before rolling for easier handling. Let cool completely before slicing for clean cuts. Stores wrapped for 4-5 days at room temperature.
- Prep Time: 45 minutes
- Cook Time: 55 minutes (3 hours)