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:

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The most viewed chocolate babka recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine