- Dish type
- Yeast bread
Of all of the sweet breads I've baked, my friends love this one the most. It's soft and moist, and the chocolate just melts in your mouth.
53 people made this
- Babka dough
- 175ml milk
- 50g butter
- 250g bread flour
- 250g plain flour
- 2 teaspoons dried active baking yeast
- 4 tablespoons caster sugar
- 4 tablespoons water
- 1 egg
- 3/4 teaspoon salt
- Chocolate filling
- 125g plain chocolate, finely chopped
- 1 1/2 teaspoons ground cinnamon
- 5 tablespoons caster sugar
- 50g butter, chilled
- 4 tablespoons icing sugar
- 4 tablespoons plain flour
- 50g butter, chilled
- 1 egg beaten with 1 tablespoon water for egg wash (optional)
MethodPrep:35min ›Cook:25min ›Extra time:2hr rising › Ready in:3hr
- Warm the milk and melt 50g butter in a glass or ceramic bowl in the microwave for 30 seconds, or on the hob in a saucepan. Combine the bread flour, 250g plain flour, yeast and 4 tablespoons sugar. Add the water, the milk-butter mixture, the egg and the salt to the dry ingredients and mix well.
- Use the dough hook in a stand mixer on low speed or knead the dough by hand until the dough is smooth and elastic, about 15 minutes. If the dough is too wet, add more bread flour, about 2 tablespoonfuls at a time (up to 8 tablespoons) to make a workable dough; too much flour can make the dough dry. Cover the dough with a damp cloth and let rise until double in size, about 1 to 1 1/2 hours.
- Make the chocolate filling and the topping while the dough is rising. For the filling, stir together the finely chopped chocolate, the cinnamon and 5 tablespoons sugar. Rub in 50g chilled butter with a fork. To make the topping, combine the icing sugar and 4 tablespoons plain flour; rub in 50g chilled butter until the mixture resembles coarse crumbs.
- When the dough has doubled, punch the dough down and cut it into two equal pieces. Loosely shape each piece into a ball. Cover the dough with a damp cloth and let it rest for 10 minutes.
- Roll out one portion on a lightly floured surface to form a 35x10cm rectangle. Sprinkle with half the chocolate filling, roll up to form a long log, and seal the seam. Attach the ends to form a circle and place the ring, seam-side down, on a parchment-lined baking tray. Repeat with the second piece of dough. Use a serrated knife or kitchen shears to cut slits at 2.5cm intervals around the rings. Cover the rings with damp kitchen cloths and let rise until doubled in size, about 30 minutes.
- Preheat an oven to 180 C / Gas 4.
- Brush the loaves with the egg wash, if desired. Sprinkle topping on top. Bake the loaves for about 25 minutes, rotating the baking trays to promote even browning, until the bread is a deep golden brown.
Reviews & ratingsAverage global rating:(61)
Reviews in English (49)
Fun and an easy risen bread to make. I like it doesn't had loads of sugar in it. I filled mine with cinnamon and apples, but will have to try chocolate soon. Makes two large rings so you will have plenty to enjoy!-21 Feb 2015
Great bread kids loved it-18 Nov 2013
This bread was excellent and fairly simple to make. It tasted very much like a chocolate croissant.-28 Dec 2012