Chocolate Babka Bread

Somehow, over the last few months, I've managed to purchase a large amount of yeast without noticing! As a result, a LOT of bread based goods is going to be made over the next few weeks!

Bursting at the seams with a super rich, dark chocolate and cinnamon filling; this is the perfect loaf to go with an afternoon tea or your evening coffee! 


Bread Dough:
  • 150ml whole milk
  • 140g unsalted butter, slightly softened 
  • 125g plain flour 
  • 125g strong white bread flour 
  • 1/2tsp fine salt 
  • 40g caster sugar 
  • 7g sachet of dried yeast 
  • 2 large eggs, in separate bowls, lightly beaten 
Chocolate Filling:
  • 60g unsalted butter 
  • 80g soft light brown sugar 
  • 100g 70% dark chocolate, roughly chopped 
  • 2tbsp cocoa powder 
  • 1tbsp cinnamon
  • 2 litre loaf tin (about 25 x 13cm) lightly buttered 
  1. Gently warm the milk and 40g of the butter in a small saucepan until the butter has melted (don't let it boil). Put both the flours, salt, sugar and yeast in a bowl and then stir to combine. 
  2. Make a well in the centre of the flour mix and then pour the warm milk mixture and one of the beaten eggs. Mix with a wooden spoon until just combined. 
  3. Lightly flour a chopping board or your kitchen surface before pouring the dough onto it. Using floured hands, knead the dough for 10-15 minutes until smooth and stretchy. 
  4. Now, taking the remaining butter in chunks, spread out the dough a little before spreading butter into the middle. Fold the dough so that the butter is enclosed inside. Repeat this process until all of the butter has been used up. 
  5. Cover the bowl with cling film and leave to rise at room temperature for 45-60 minutes until nearly doubled in size. Chill in the fridge for an additional 30 minutes. 
  6. Whilst the dough is rising, make the filling. Put the butter and sugar in another small saucepan and heat until melted; then add the remaining filling ingredients and stir until well combined. Remove from the heat and allow to cool.
  7. Flour your surface again then tip the risen dough onto it. Roll the dough out into a 28 x 60cm rectangle, moving the dough about often to prevent it from sticking. Spread the filling over the dough and then lifting from the long side, roll it up tightly like a Swiss roll.
  8. With the seam underneath, cut the dough lengthways down the centre, leaving the halves attached at one end by about 4cm. Twist the two halves around each other, then lay the dough in the tin, from one end to the other in a zig zag formation. Cover this loosely with cling film and then leave in a warm place to prove for about 30 minutes. Heat the oven to 180C/160C fan/Gas Mark 4.
  9. Very gently brush the top of the loaf with the second beaten egg and then place in the preheated oven for 1 hour, loosely covering with foil after 25 minutes. Cool in the tin for 10 minutes, then turn out onto a cooling rack to finish cooling. 
  10. Make a cuppa, kick your legs up and enjoy this little moment of joy!
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