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Chocolate Babka

Jun-14-2016
Namita Tiwari
360 minutes
Prep Time
30 minutes
Cook Time
6 People
Serves
Read Instructions Save For Later

ABOUT Chocolate Babka RECIPE

Babka is a half-yeasted bread, half- cake hybrid from Eastern Europe that is filled, rolled, twisted and baked. Babka’s buttery rich brioche-like crumb, laden with chocolate and nuts is luscious served as dessert or breakfast, with coffee or as a quick snack. Babka has a tender rich crumb that just melts in the mouth

Recipe Tags

  • Non-veg
  • Medium
  • Festive
  • European
  • Baking
  • Chilling
  • Dessert

Ingredients Serving: 6

  1. Dough - ½ cup warm milk
  2. 2 teaspoons instant dry yeast
  3. 1 teaspoon sugar
  4. 6 tablespoons unsalted butter
  5. 1 large egg
  6. ¼ teaspoon salt
  7. 2 cups all-purpose flour
  8. Filling - 100 Gms butter
  9. ¾ cup castor sugar
  10. 80 grams dark chocolate (semi-sweet chocolate)
  11. 5 Tablespoons Cocoa Powder
  12. 1 teaspoons candied peels chopped or 1 teaspoon cinnamon powder
  13. ½ cup almonds
  14. ½ cup crumbled chocolate cookies

Instructions

  1. In a bowl stir sugar in warm water. Add Yeast. Cover and keep for 15 minutes or until the mixture is bubbly.
  2. Whisk together flour and salt in a large bowl. Add yeast mixture, egg and butter. Stir for 5 minutes. Scrape the dough onto the floured counter and knead for 10 minutes until soft and elastic.
  3. Transfer to a buttered bowl. Cover with a cling film and keep in refrigerator overnight or at least for 6 hours. Slow rise makes the dough easier to handle and to roll.
  4. Generously butter one 9 inch x 5-inch loaf pan. Line the bottom and up the sides with parchment paper overhanging the long two sides.
  5. Boil ½ glass of water and turn off the heat. Add almonds. After 10 minutes, push off the skins. Toast almonds in oven at 150 degrees C for 15 minutes. A sweet aroma will emanate and almonds will change colour. Cool. Chop.
  6. To prepare filling, melt butter and add sugar. Remove from heat add dark chocolate and stir well till chocolate melts. Add cocoa powder and mix to get a smooth paste.
  7. Remove dough from refrigerator. Punch and knead into a ball. Roll out the dough into a square 12x 12 inch on a floured counter. Spread the filling leaving ½ inch edge all around.
  8. Sprinkle candied peel / cinnamon powder, cookie bits, and almonds. Roll from the long end tightly into a log.
  9. With a sharp knife dipped in water, slice the dough into half lengthwise, leaving the top portion of the roll intact. With the cut sides facing up, overlap the end of one-half over the other.
  10. Continue overlapping and twisting the dough with cut sides facing up till you reach the end. Tuck in the end and the top.
  11. Lift the loaf and fit it inside the prepared pan by pushing it on the two ends. Cover and keep in a warm place to rise until puffy double.
  12. Bake Babka in a preheated oven at 190 degrees C for about 30 minutes. Insert a toothpick in the centre. It should come out clean. Small bits of chocolate clinging to it are normal.
  13. Remove from loaf pan after 10 minutes. Cool completely. Slice.

Reviews (4)  

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monika mitruka
Jun-16-2016
monika mitruka   Jun-16-2016

Sukhmani Bedi
Jun-14-2016
Sukhmani Bedi   Jun-14-2016

Amazing recipe

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