Christmas Rum Babka with Tempered Deep-Chocolate Glaze

What Makes This Special

This advanced Italian Christmas babka elevates the breakfast table with a festive twist: a plush, enriched dough swirled with rum-soaked fruit, cinnamon, hazelnuts, and deep dark chocolate. The grand finale? A glossy, tempered chocolate glaze that delivers irresistible shine and snap, fit for the season’s most joyful mornings. Masterful techniques like tempering and dough shaping combine for a showstopper that’s as much a joy to make as it is to share.

Ingredients

Let’s explore the starring roles each ingredient plays in this festive bake.

For the Dough and Filling

• Bread flour: Gives structure and chew for that luxurious babka crumb.
• Yeast, milk, eggs: Standard Italian enriched dough trio for a tender, flavorful result.
• Butter: Softens and enriches the dough.
• Rum, raisins, cherries: Classic holiday flavors; soaking intensifies their taste and juiciness.
• Chocolate (for filling): Adds deep, slightly bitter richness—choose real chocolate for shine and flavor.
• Hazelnuts: Italian flair and festive crunch.
• Cinnamon, orange zest: Warm winter aromatics that pair beautifully with the rum and chocolate.

For the Syrup

• Sugar and water: Keeps the babka moist, with a subtle shine.

For the Glaze

• Bittersweet couverture chocolate: Required for proper tempering and glossy finish.
• Butter: Adds silkiness and flavor.

Instructions

Step 1: Soak the Fruit

Combine raisins and dried cherries with rum in a bowl; microwave gently for 30 seconds, cover, and set aside to plump for 30 minutes. Drain before use, reserving any extra rum for syrup.

Why it matters: Soaking prevents chewy, dry fruit and infuses flavor.

Step 2: Mix and Knead the Dough

In the stand mixer bowl, combine flour, sugar, salt, and yeast. Add lukewarm milk and eggs. Mix on low until a shaggy dough forms, then increase speed to medium. Gradually add softened butter in small pieces. Knead 8–10 min until smooth and elastic.

Why it matters: Proper gluten development ensures a strong, tender crumb and lofty rise.

Step 3: Bulk Fermentation

Transfer dough to a lightly oiled bowl. Cover and let rise in a warm spot until doubled, about 50–60 minutes.

Step 4: Prepare the Filling

Mix chopped chocolate, soaked and drained fruit, chopped hazelnuts, cinnamon, and orange zest in a bowl. Set aside.

Step 5: Shape and Fill the Babka

On a lightly floured surface, roll dough into a 30x40cm rectangle. Brush with melted butter. Scatter filling evenly, leaving a 2cm border. Roll up tightly from the long side. With a sharp knife, split the roll lengthwise. Lay both halves cut side up, then twist together, keeping filling exposed. Transfer to lined loaf pan, tucking ends under.

Why it matters: The twist exposes layers, creating dramatic swirls and maximizing filling in every slice.

Step 6: Second Rise

Cover loaf and let rise 30–40 minutes, until puffy but not quite doubled.

Step 7: Bake

Preheat oven to 180°C. Bake for 35–40 minutes, until golden brown and dough registers at least 90°C internally.

Step 8: Syrup

While baking, combine sugar, water, and any reserved rum in a saucepan. Bring to a boil, simmer 2 minutes, then cool slightly. Immediately after baking, brush babka generously with warm syrup. Cool in pan 15 min, then unmold onto wire rack.

Why it matters: Syrup keeps the babka plush and infuses extra flavor.

Step 9: Temper the Chocolate Glaze

Chop couverture chocolate finely. Melt 140g over a bain-marie to 45–48°C. Remove from heat; add remaining 60g and stir to bring down to 32°C. Stir in 40g butter until melted and glaze is glossy and fluid.

Why it matters: Tempering ensures a shiny finish and delicate snap when set.

Step 10: Glaze and Set

Place cooled babka on a rack over parchment. Pour glaze evenly over the top, letting it drip down sides. Allow to set undisturbed at cool room temp (16–20°C) for 15–20 minutes, or until chocolate is firm and shiny.

Pro Tips

• Room Temperature Ingredients: Ensure butter, eggs, and milk are all at room temp for optimal dough texture.
• Use Real Couverture: Only real couverture chocolate will temper correctly—check the label for cocoa butter content.
• Don’t Rush the First Rise: A slow, full rise builds flavor and texture. If your kitchen is cold, use your oven light as a gentle proof box.

Troubleshooting

Dough isn’t rising: Ensure your yeast is fresh and milk isn’t too hot (should be just warm to the touch, 38–40°C).

Chocolate glaze is dull or streaky: Chocolate was not tempered correctly. Re-melt and try tempering again, following temperature instructions closely.

Variations

• Espresso Twist: Add 2 tsp instant espresso powder to the filling for a mocha holiday vibe.
• Nutella Swirl: Replace chopped chocolate with 100g of Nutella for a softer, sweeter filling.
• Almond-Amaretto: Substitute hazelnuts for almonds and use Amaretto in place of rum for a different festive flavor.

Storage

Store babka tightly wrapped at room temperature for up to 48 hours. For longer storage, freeze (unglazed) for up to 1 month. Glaze after thawing and just before serving for best shine and texture.

This Christmas Rum Babka combines the best of Italian holiday baking—rich dough, festive fillings, and showstopping chocolate technique—into a winter breakfast tradition you’ll want to make every year. Buon Natale e buon appetito!