chocolate babka

Two of the greatest things in the world, chocolate and bread, combine to create something truly special.

Chocolate babka

yeast

(185 milliliters) milk, warmed

(110 grams) caster sugar

eggs, egg yolk

cinnamon

bread

unsalted butter, chopped, softened

dark (70%) chocolate,

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Deliciously soft and fluffy vegan chocolate hazelnut babka recipe, filled with dairy-free chocolate and hazelnut. Crafted to a vegan brioche style recipe with only simple ingredients.

Vegan Chocolate Hazelnut Babka Recipe

grams plain flour

unsweetened plant milk

420 grams plain white flour

caster sugar

of sea salt

milliliters unsweetened plant milk,

milliliters rapeseed oil

Vegan Chocolate spread (roughly 2-3 tablespoons)

hazelnuts

tbsp maple syrup (or agave nectar)

tbsp plant milk

In a large mixing bowl combine 420g plain flour, sugar, yeast, and salt. In a separate jug combine plant milk and oil.

Add 40g of plain flour and 180ml plant milk to a non-stick saucepan and heat over low heat. Stir continuously until the mix begins to thicken. Remove from the heat. 

Create a well in the dry ingredients, pour in the contents of the jug as well as the Thangzhong. Combine all ingredients with a wooden spatula, then transfer the dough to a lightly floured surface and knead until soft and smooth. 

Place the dough ball into a greased bowl, cover and leave to rise for 1 hour in a warm place.

Once the hour elapses, knead the dough again for 1 minute, then roll it out on a floured surface to about half a centimetre thickness.

Spread the vegan chocolate spread on top and sprinkle with the crushed hazelnuts.

Gently roll up the dough lengthwise and carefully slice it down the middle of the roll.

Carefully fold the babka by lifting the right string over the right. Repeat until the entire babka is knitted, gently squish the top and bottom of the babka to get it into a denser shape. Transfer to a lined loaf tin, cover and let it rise for another 30 minutes.

Brush with the vegan 'egg' wash, then transfer to a pre-heated oven and bake at 190C for 20-25 minutes or until golden.

Remove from the oven and drizzle with a little agave nectar for a sticky coating. Allow to cool for at least 20 minutes before removing the babka from the tin.

endless swirls of rich dark chocolate filling layered between buttery yeasted cake

Dark Chocolate Babka Ring

unbleached all purpose flour

dry active yeast 10 grams (10 g)

¾ teaspoon kosher salt (5 g)

cornstarch (12 g)

unsalted butter, melted (114 g)

eggs (room temperature)

avocado oil

milk

sugar (60 g)

Scharffen Berger 100% cacao unsweetened cocoa powder

unsalted butter, softened (145 grams)

dark brown sugar, packed (100 g)

½ teaspoon kosher salt (3 g)

water (180 g)

sugar (160 g)

kosher salt

egg (beaten for egg wash)

In a large bowl, combine the flour, yeast, salt, and cornstarch. Whisk to combine. Make a well in the center of the bowl, then add the melted butter, eggs, avocado oil, milk, and granulated sugar. Stir with a wooden spoon to combine. When the mixture becomes thick and sticky, start mixing by hand. Pinch to incorporate the ingredients.  Begin kneading the dough in the bowl, by hand, until it becomes fairly smooth, and forms a ball. This should take about 3 minutes of kneading. Cover the bowl with plastic wrap, and let the dough rise at room temperature for about 1.5 hours or until it has doubled in volume.

Make the Filling:

In a medium size bowl, add the softened butter, cocoa powder, brown sugar, salt, and melted semisweet chocolate Baking Portions. Use a spoon to combine until the mixture is totally smooth, with no lumps remaining. Set aside.

Make the dough:

Dust a large work surface generously with flour. Pour the risen dough out into the work surface, and use a floured rolling pin to to roll the dough out into a large rectangle that is approximately 20” long and 14” wide, 1/4” thick. Spoon all of the chocolate filling out onto the rectangle of dough. Use an offset spatula to gently smooth the filling out into an even layer, leaving a 1/2” border on all sides. With the long edge facing you, begin rolling the dough up tightly into a log.

With the seam facing down, use a very sharp chef’s knife to slice the log in half lengthwise. Turn the cut side up, exposing the beautiful chocolate layers.

Start twisting the babka up, keeping the cut side up. Trim the edges. Bring the top to meet the bottom, and create a ring, pressing the ends together to create a continuous circle.

Line a 9” round cake pan with parchment paper. Gently lift the babka ring and place in the prepared cake pan. Cover the top loosely with a clean kitchen towel, and place in a warm place to rise for about an hour.

Shape the Babka Ring:

In a small sauce pan, combine the granulated sugar and water. Whisk to combine. Allow the mixture to come to a boil, and let simmer for 5-6 minutes, until the mixture thickens slightly, and all of the sugar dissolves. Set aside.

Preheat the oven to 350°F.

Brush the top of the risen dark chocolate babka ring with beaten egg, and bake for 30-35 minutes until the top is deeply golden brown, rotating the pan 180° halfway through so that the babka bakes evenly.

Remove the babka from the oven and immediately brush with the warm simple syrup. Use all of the simple syrup. It slowly soaks in and keeps the babka very moist.

Allow to cool before serving. Enjoy!

Make the Simple Syrup:

My Chocolate Babka Recipe with its nutella filling  is a visually stunning sweet bread that has a couple of tips to help you shape this marvelous swirlly filled yeast dough.

Chocolate Babka Recipe

dry yeast

water

sugar (50 grams)

table salt

unsalted butter

vanilla

bread flour (350 grams)

+ 2 tablespoons Nutella (320 grams)

cream

sugar (100 grams)

Dissolve the yeast in the water.  Set aside.

Heat the milk to simmering. Remove from the heat and add the sugar, butter and salt.  Stir to dissolve and cool to lukewarm.

Transfer to a mixing bowl and add the egg, egg yolk and vanilla. Fit the mixer with a dough hook.  Add  half the flour and beat until smooth. Add the remaining flour and again, beat until smooth. Knead in the machine for 3 minutes, turning it half way through. It will be a very soft dough.

Take a small piece of dough and stretch it between your fingers. If you can see through it, it&#39;s fine. If it doesn&#39;t or if it breaks, knead it for another minute or two in the machine. Test it until you can see through it. (See the photo in the Step by Step instructions). This is referred to as the windowpane test and should be used on yeast doughs to determine the strength of the gluten.

Spray a container at least twice the size of the dough with a non-stick baking release. Remove the dough from the mixer and place in the container turning it over so the top will be greased also. Cover with a piece of plastic wrap and allow to rise until doubled - about 1 1/2  hours.

If the room is really cool, place the container in the oven with the light on. Do not turn the oven on. The light will provide enough heat to make a proofer.  Check the temperature after about an hour. Make sure it isn&#39;t over about 90°F.  If it is, place a wooden spoon in the door to keep it ajar about 1/2&quot; to moderate the temperature. This works with any yeast dough.

Deflate, cover again and refrigerate overnight or up to 3 days.

Yeast Dough

Spray a 9&quot; x 5&quot; loaf pan with a non-stick baking release. Set aside.

Roll the dough into an 18&quot; x 24&quot; rectangle. Turn the dough so the 18&quot; side is in front of you. If at any point the dough softens too much and is difficult to work, place it on a baking sheet (fold it to fit) and place it in the fridge or freezer to firm it up. Unfold, smooth out any wrinkles and continue.

Reserving 2 tablespoons of nutella, spread the remainder (1 cup) over the dough to within 1/2&quot; of all the edges. Roll up tightly to within the last inch.  Lightly wet the edge of the dough and finish rolling. Pinch the seam and ends together.

Taking one end of the roll in each hand, twist in opposite directions. Twist as hard as you can or several times to maximize the twists.

Spread the last 2 tablespoons of nutella on half the twisted roll. Fold the plain  twist on top of the nutella and press down.

Place it in the the prepared pan and press down to flatten. Cover and let rise until doubled.

While the oven is preheating, combine the egg yolk and cream. Just before putting the babka in the oven, brush it with the egg wash. Let it sit for 5 minutes  and brush again to give it that really deep, shiny finish when baked.

Bake for 45 to 55 minutes until dark brown and a tester comes out clean and the babka sounds hollow when tapped.

While the babka is baking, combine the 1/2 cup water and 1/2 cup granulated sugar in a small saucepan. Bring to a boil and boil for 1 minute.  Remove from the heat and cool.

When the babka is baked, immediately poke holes all over the cake with a cake  tester. Spoon the simple syrup evenly over the babka. Cool for about 30 minutes and then turn it out if all of the syrup has been absorebed onto a cooling rack to cool completely.

Slice and serve. The babka will keep covered for a couple of days at room temperature. For longer storage, freeze, wrap well and keep frozen for several months. Thaw at room temperature.  To freshen, wrap in foil, leaving a small opening at the top.  Place in a preheated 350°F oven for about 20 minutes until warmed through.

Filling, Shaping and Finishing

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