It’s summer, so it seems like time is moving a million miles a minute. We constantly have places to go and things to do, but this week, we’re saving up our energy to celebrate Alex’s birthday!
A quick ode to the quirks that define my husband: He doesn’t drink coffee in the morning. Even if it’s already made and offered to him. He usually only starts drinking coffee after 1:30 in the afternoon. His favorite foods are chocolate, cookies, tortilla chips, and…vegetables. He also has the crazy super power of being able to order, almost without fail, whatever on the menu a restaurant doesn’t have. Pork chops? We’re out. Skillet cookie? We took that off the menu. It was with this constant disappointment in mind that Alex’s birthday treat this year was created.
If you can believe it, there have been two times that Alex has seen chocolate french toast on a menu at a restaurant. Before ordering it, he was perplexed: “What is chocolate french toast? Where do they add the chocolate?” Chocolate drizzled on top? Chocolate chips? Chocolate bread? Anyway, the end of the story is that he ordered the french toast and was told, BOTH TIMES, that they didn’t have it. So we went on with our lives, assuming that chocolate french toast was actually just too good to exist in this world and we were just imagining it on menus. Then! It was time for Alex’s birthday. I’ve mentioned before that Alex doesn’t like cake. (“It’s fine,” he says.) So each year, I try to get a little creative with what his birthday dessert will be. And, this year, I said, “I’m going to make that man some chocolate french toast.” Dark chocolate french toast. Using chocolate babka.
Babka is a sweet yeast dough, often filled with chocolate or cinnamon, or sometimes fruit, and baked in a loaf. At first Alex was skeptical, only becoming more accepting when I explained it to him in Seinfeld. Then he was immediately on board. And so I set out to create the birthday treat of his dreams. Spoiler: It went well.
Dark Chocolate Babka French Toast
2 cups flour
6 tbsp sugar
1 1/8 tsp active yeast
2 tsp grated orange zest
1/4 cup warm water
1/4 cup warm milk
1/2 tsp salt
4 tbsp butter, extremely soft
For the chocolate filling:
1/4 cup confectioners’ sugar
1 tbsp sugar
3 tbsp cocoa powder
2 oz dark chocolate, chopped
1/4 cup unsalted butter, melted
For the syrup:
1/3 cup water
3/4 cup sugar
For french toast:
4 3/4-inch slices of babka
2 tbsp whole milk or heavy cream
1/8 tsp salt
1 tbsp unsalted butter, for pan
Whisk together the warm water and yeast in a medium bowl. Allow to sit for about five minutes, until frothy.
Oil a slightly larger bowl.
Add the milk, egg, butter, sugar, salt, zest, and 1 cup of the flour. Mix well with a wooden spoon. Continue adding enough flour to make the mixture easy to handle, up to 2 cups total.
Place the mixture onto a well-floured surface and knead until the dough is smooth and no longer sticks, adding flour as needed, for about five minutes.
Once the dough is elastic, place in the oiled bowl, and turn over to cover the entire surface of the dough with oil. Cover the bowl with a dish towel and allow to rise in a warm place for about 1 1/2 hours.
To make the chocolate paste, mix the confectioner’s sugar, white sugar, and cocoa powder. Chop your dark chocolate and melt your butter. While the butter is still warm, add the chopped chocolate, stirring until it is melted. Wait to mix the butter/chocolate mixture into the dry ingredients until right before you’re ready to spread it on the dough.
Spray an 8×4-inch loaf pan with cooking spray and line with parchment paper.
When your dough has rested, punch it down and begin to roll it out on a lightly floured surface. Roll to 16 by 12 inches, with the long side nearest to you. The dough is not too precious, so if you need to pull it a bit or use a bench scraper to keep the edges even, do so.
Now mix your butter/chocolate mixture into the dry chocolate ingredients. Spread the mixture over the top of the dough, leaving less than a 1/2 inch border around the edge.
Roll the long side of the dough up onto a roll. Place the roll seam-side-down.
Use a knife or bench scraper to cut the roll in half lengthwise–you want to end up with two long, narrow halves, with stripes of the chocolate mixture showing through.
Then, with the chocolate stripes facing up, gently lay one of the halves over the other until you have a long braid, banded with chocolate. If your ends have gotten uneven, you can again cut them down.
Place the braid chocolate-side-up into your oiled 8×4-inch loaf pan, tucking the ends under.
Cover with a dish towel and allow to rise in a warm spot for about 45 minutes to 1 hour. It will not quite double in size. Meanwhile, preheat the oven to 375 degrees.
After letting it rise, bake for about 20-25 minutes, until golden brown. To ensure it is done, insert a knife into the middle–it may come out with chocolate on it, but there should be no sign of dough.
While the bread is baking, whisk together the sugar and water over low heat until the sugar is completely dissolved.
Remove the loaf from the oven and immediately brush the glaze entirely over the top, ensuring some gets down each side of the pan.
Allow to cool.
If making french toast, mix together eggs, milk, and salt into a flat-bottomed pan. Place slices of babka into the mixture for about 30 seconds, then flip and allow to soak for another 30 seconds on the second side.
While the bread is soaking, melt the butter in a skillet over medium heat.
Carefully move the soaked bread into the hot pan, allow to brown (about 2-3 minutes on each side).
Serve warm with berries, powdered sugar, syrup or butter. Enjoy!
My God, it is a thing of beauty. And the taste? Forget it. It looks so much more difficult to create than it is. You will need a little time, mostly for letting it rise, but if anything is worth waiting for, it’s this french toast. (It’s so good, I think I might trying making another loaf to use in my friend Sarah’s grandmother’s bread pudding recipe.) For this dough, I used my mom’s time-tested pecan roll recipe. For the filling, glaze, and preparation, I followed this Seven Spoons recipe, halved, which itself is an adaptation of Yotam Ottolenghi and Sami Tamimi’s recipe from Jerusalem: A Cookbook. I only made one loaf, because I’m no fool: I know that 2 loaves of babka equals one loaf per person in this household, and I just can’t have it around.
On Alex’s actual birthday, we will be going out for a nice Italian dinner. I can’t say where, because this post goes up before his birthday and Alex’s birthday dinner location is always a secret to him. Then we’ll go out for drinks (but more likely we’ll be tired, get one drink, and go home, which is nice, too).
Happy birthday, my dear love! This babka’s cool, but not half as cool as you.