Chocolate Babka | How to make Chocolate Babka

By Namita Tiwari  |  14th Jun 2016  |  
4.5 from 4 reviews Rate It!
  • Chocolate Babka, How to make Chocolate Babka
Chocolate Babkaby Namita Tiwari
  • Prep Time

    6

    Hours
  • Cook Time

    30

    mins
  • Serves

    6

    People

23

4





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

Chocolate Babka is delicious and authentic dish. Chocolate Babka by Namita Tiwari is a great option when you want something interesting to eat at home. Restaurant style Chocolate Babka is liked by most people . The preparation time of this recipe is 360 minutes and it takes 30 minutes to cook it properly. Chocolate Babka is an amazing dish which is liked by the people of every region. By the help of this recipe you can definitely know how to make a perfect Chocolate Babka. Chocolate Babka is an amazing dish which is perfectly appropriate for any occasion. Chocolate Babka is delicious as well as healthy dish because it contains large amount of healthy nutrients. Surprise your family and friends by preparing this restaurant style Chocolate Babka at your home.

Chocolate Babka

Ingredients to make Chocolate Babka

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

How to make Chocolate Babka

  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.

My Tip:

You can get very creative with the filling. Toss in toasted nuts of your choice. Add more candied peels, black currants, golden raisins etc

Reviews for Chocolate Babka (4)

monika mitrukaa year ago

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Sukhmani Bedia year ago

Amazing recipe
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Sonali Pashinea year ago

wat may i use instead of egg..am allergic to egg
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Bindiya Sharmaa year ago

Namita..this is so beautiful!
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