Babka Bread

I'm useless at making bread, completely useless! This is why I don't attmept to make it very often.
When I saw Jes' recipe for Babka Bread though, I had to try.
Guess what?
It turned out good!

It smelled, looked and tasted great. I don't know whether it was the recipe or the bread baking God's were looking down on me that day.

I'm not going to lie to you. This bread takes a while to prepare and bake, and it makes one hell of a mess. It is worth it though.

This bread comes with a story, and since not a part of me is Polish I'll leave Jes to explain;

"This chocolate version of babka is my personal favorite and holds a place in traditional Jewish households. If you're not familiar with babka, this guy is a sweet yeast bread with a chocolate and cinnamon sugar filling. The marble-y cut is from folding and twisting the bread before adding streusal and baking. Babka originated from the Polish kitchens and the word meant "grandmother"... Which is perfect for comfortable yet traditional, delicate yet sturdy, and crunchy yet spongy, chocolate and spice perfection. I'm not exaggerating, this bread is what dreams are made of."

So here it is, my version of Babka bread.


Babka Bread
Makes 1 giant loaf or 2 baby breads.

3/4 c. warm milk
1 pack dried yeast
3/4 c. sugar
3 eggs
3 c. flour
3/4 c. butter
1 c. cocoa powder
100g chocolate
1 tbsp cinnamon
1 tbsp heavy cream
1/2 tsp salt

1. Pour the warm milk into a bowl and sprinkle a pinch of sugar, and the yeast on top. Let it sit for 5 mins. Whisk together 2 eggs and 1/2 the sugar. Combine yeast mixture and whisk.
2. In a mixer, combine flour and salt. Pour in the egg/yeast mixture. Add the butter 'knead' for 10 mins.
3. Place the dough for 40 mins on a rack above boiling water until it has doubled in size.
4. Mix the chocolate, cocoa, sugar, cinamon and butter.
5. Knock back the bread. Roll into a sqaure shape. Whisk the egg and cream together to make an egg wash. Cover the outside edges of the dough with the egg wash. Save 1/2 a cup of the filling and pour the rest inot the middle of the dough. Roll is like a swiss roll, strecth and shape it. (See photo 1 below.)
6. Twist 4 times, brush with egg wash and pat down on top the rest of the filling mixture. Fold it in 2 lengthways, and twist it 2/3 more times. (See photo 2 below.)
7. Make the streusel topping:
3/4 c. powdered sugar
2/3 c. flour
6 tbsp butter
8. Sprinkle the streusel on top of the loaf. Let the bread prove for 30 mins (over a wire rack and boiling water again, preferably.)
9. Bake at 350 degrees for 55 mins, turning once. Reduce the heat to 300 degrees and bake for another 20 mins. Add an extra 10 mins if you don't like it doughy in the middle.

See I told you there were a lot of steps.
You've seen the picture though. You know it looks good!


tiff@thecoffeehouse said...

coming from a girl who doesn't cook, this looks hard (but impressive). also coming from a girl who loves to eat ... I could stare at this bread all day long. yum!

Anastasia Ricks said...

Helen, this look AMAZING!! I bet your house smells WONDERFUL!!! I'll have to give it a go myself!! I've given you an award. Come visit me at

Jelli said...

This looks amazing (both the photo and the recipe!) I haven't made a bread for quite some time, though I really love to do it. Thanks for sharing, Helen!

Kristine Foley said...

Droooooolworthy!! I do not cook/bake but I'm SO having my Momma make this! I'm not ashamed :)

Featuring it on my blog tomorrow! Feel free to grab a featured button and get your brag on! :)

Thanks so much for linkin up with me last week! Hope you link up again on Sunday!
Kristine from The Foley Fam {unedited} Blog

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