Chocolate Babka Recipe
Chopped Pecans Optional
This babka dough is enriched with egg yolks, egg, sugar, and butter. It's made by slowly beating in butter to the finished dough the same way you'd make brioche.
4 yolks 1 egg 1 1/2 tsp kosher salt 2 oz brown sugar 1 tsp cinnamon 20 oz AP flour 2 tsp yeast 10 oz buttermilk 6 oz butter
The finished dough is super stretchy and supple. A rest in the fridge overnight makes it easy to shape the next day.
1/4 c honey 1/2 c melted butter 6 oz bittersweet chocolate 1 tsp instant coffee 1 oz cocoa powder pinch salt 1 cup toasted pecans
MIx all the filling ingredients together really well. Roll out chilled dough and add dots of the filling, then spread evenly with an offset spatula. Toasted pecans are optional, but are they really?
To shape babka, pictures speak louder than words. Roll into a log, slice in half lengthwise, cross the two halves and twist, cut sides up.
This recipe makes two loaves. See how much it rises once in the pan? The babka bakes up light and tender with swirls of chocolate nut filling. So good!
After baking, brush the loaves with a simple syrup made of brown sugar, water, and vanilla. Leave well-enough alone, or add one or both optional glazes for a decadent treat!
The full monty is the brown sugar glaze plus coffee glaze and a drizzle of chocolate ganache.
Feeling decadent? Go for it!
Serve as part of a breakfast, indulgent coffee break, or even as a dessert.
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