Cinnamon Chocolate Babka Recipe aka Chocolate Bread

Name: Cinnamon Chocolate Babka Recipe
Prep time: 10 min
Cook time: 45 min
Total time: 160 min
Yield: 10 servings
Ingredients: 120 ml Warm milk (about 110 F); 60 ml Warm cream; 1 tbsp Instant yeast; 1/4 cup Honey (or 6 tbsp sugar); 2 Eggs (large); 80 gram Melted butter; 420 grams All-purpose flour; 1 tsp Salt; 1/2 tsp Cinnamon powder; 200 grams Semi-sweet chocolate (chopped); 1/4 cup Cream; 50 grams Butter; 1 tsp Cinnamon powder; 1 Egg yolk (see note above); 2 tbsp Cream; 2 tbsp simple syrup (just heat 2 tbsp sugar in 6 tbsp water until sugar is dissolved)

November 26, 2012 By Veena Azmanov 38 Comments

Cinnamon Chocolate Babka aka Chocolate Bread

This Cinnamon Chocolate Babka is the perfect recipe for anyone who loves the combination of bread and chocolate and the exotic warmth of Cinnamon. This simple & easy method I have adopted will have you making it more often than any other sweet breads.

Cinnamon Chocolate Babka

Doesn’t that look scrumptious? I must tell you the smell of chocolate bread and that cinnamon all at the same time is so intoxicating. It’s like going to Chocolate Heaven – death by bread!!

Cinnamon Chocolate Babka Recipe

What is Babka?

Well, actually Babka is made from a doubled and twisted length of yeast dough and is typically baked in a high loaf pan. like I did in one of the progress pictures below instead of the traditional fruit fillings you add chocolate. I believe a traditionally Babka is supposed to be topped with streusel.
We get something very similar in Israel and it’s called Kokosh. My husband is a big fan of chocolate Babka because it reminds him of his childhood in Israel.

I must warn you though, this recipe has chocolate oozing all over and under it. So it’s a bit messy on the hands but absolutely delicious on the pallet.

Cinnamon Chocolate Babka Recipe

Let’s talk ingredients

Chocolate – I love to use a nice dark chocolate for the filling – up to 80% if I had a choice.
Cinnamon – you can omit if you don’t like cinnamon but it just takes the whole chocolate bread to a whole new level. If you know what I mean.
All-Purpose Flour – You can you bread flour as well but I personally prefer all-purpose in this recipe.
Yeast – I always use instant dry yeast and I always let it sit five mins so I can be sure the yeast is activating but again if you prefer you could just do a shortcut and pour everything into the mixer – go for it – I have done that too!
Cream in the egg wash – the cream in the egg wash contributes to the dark golden top which I love – but if you prefer to have it less dark – I’d suggest going with the traditional egg wash of egg and water –
Simple Syrup – this just makes sure the bread is moist and not too dry. I’d say if you want to omit but then again NO ONE complained about a soft moist Cinnamon Chocolate Babka EVER! Did they?

Cinnamon Chocolate Babka Recipe

Recipe – Cinnamon Chocolate Babka aka Chocolate Bread

Useful Tips and Tools

A small Mixing Bowl or measuring cup to activate the yeast. I prefer to use glass over metal. If the metal is cold it can lower the temperature of the liquid ingredients. Not a big deal. And yet, it’s nice to get the yeast activated quickly and move on with the recipe.
I like mixing bread dough by hand. It’s quite therapeutic. But bread dough can be difficult to handle. Not just because it needs more kneading but also because it’s often a soft, sticky mess. And yet, keeping the dough soft and sticky is important for good bread baking. So, I highly recommend using a stand mixer Kenwood, kitchen-aidor other brands, it does not matter. Personally, I also have a hand mixer. And yet, I don’t use it for baking bread. Because bread dough is dense compared to cakes. So, it might harm my hand mixer. (recommended read – which stand mixer is good for home bakers)
Baking bread is a science. So measuring ingredients correctly is important. Also, do not wing the measurements. Use a Measuring Cup for liquid ingredients and Measuring Spoons for dry ingredients.
A good baking tray is as important to bread baking as it is to other baking Baking Tray. Therefore, buy a good quality baking tray that’s not too thin. The thick ones will prevent the bread from burning on the bottom. Sometimes you can even add a second tray on the bottom to prevent it from getting burnt.
Every oven works differently. So the baking times are just guidelines. In the case of bread, a hollow sound on the bottom of the bread is a great indication. If the bread bakes too quick or too slow compared to the time given it might be a good idea to check if your oven needs calibration. An oven thermometer is a great little gadget to help keep the oven temperature in check. All you need to do is adjust the temperature accordingly.

Ingredients

Bread Dough

120 ml or 1/2 cup warm milk (about 110 F)
60 ml or 1/4 cup warm cream
1 tbsp instant yeast
1/4 cup honey or 6 tbsp sugar
2 large eggs
80 gram / 6 tbsp melted butter
420 grams all purpose flour
1 tsp salt
1/2 tsp cinnamon powder

Chocolate Spread

200 grams semi-sweet chocolate chopped
1/4 cup cream
50 grams Butter
1 tsp cinnamon powder

Egg Wash

1 egg yolk + 2 tbsp cream (see note above)

Additional

2 tbsp simple syrup (just heat 2 tbsp sugar in 6 tbsp water until sugar is dissolved)

Method

Making the Bread

In a bowl – mix the milk, cream, yeast, honey – set aside for 5 mins until foamy.
Add in the eggs butter, cinnamon.
Stir salt in the flour.
Make a hollow in the center of the flour.
Pour the yeast mixture.
Use your hands or a wooden spoon to bring it all together.
Knead to form a soft, smooth and elastic dough – about 7 to 10 mins by hand or 5 mins in the mixer.
Place in an oiled bowl, cover with cling/plastic wrap.
Leave in a warm place until double in volume. About an hour.
After an hour, knead the dough for three more minutes punching all the air out – about 2 mins.
And let rise one more time for an hour again.

Make the Chocolate Spread for the chocolate Babka

Place the chocolate, cream, butter in a microwave safe bowl or a double boiler.
Heat on 50% power for one minute. Stir well.
Continue to place in microwave on 50% power for 20 secs intervals until all the chocolate has melted.
Set aside to cool.

Pleating the Chocolate Babka

Roll out the dough on to a floured surface about 1/8 inch. thick.
Spread the cooled chocolate mixture on to the surface of the dough leaving 1/2 inch all around to seal.
Roll like a jelly roll – seam side up.
Cut the roll in the middle dividing it into two lengthways. This is a bit messy so work carefully.
Pleat the two parts into each other. (see pictures below).
Place into a greased loaf pan or baking tray.
Cover with cling wrap and let rest in a warm place for about 30 to 45 minutes.

Baking the Chocolate Babka

When almost double in volume – brush with the egg wash and bake in a preheated oven at 180 C / 360 F.
About 20 minutes into baking. Brush the 2 tbsp of simple syrup on the top surface of the loaf with a pastry brush.
This will add moisture and stop the top from getting too crisp.
Bake for a total of 30 to 40 mins.
When baked completely – cool for 10 minutes in the pan.
Invert on to a serving platter before it cools completely – once the chocolate cools it may be difficult to get it out of the pan.

Progress pictures – this one was made in a loaf pan

I made this for my husbands Birthday dinner and didn’t do justice to the pictures, but this is how you would do the traditional loaf pan method. Sorry, it got over before I could take pictures of the finished loaf.

Cinnamon Chocolate Babka Recipe

This one was made in a cake pan

I often make it in a cake pan. I love a round bread – don’t judge me I’m a cake decorator, remember? Whatever shape you make it I promise you will love it.

Cinnamon Chocolate Babka Recipe

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Cinnamon Chocolate Babka Recipe aka Cinnamon Chocolate Bread

Recipe Card – Cinnamon Chocolate Babka Recipe or Chocolate Bread

Cinnamon Chocolate Babka Recipe

This Cinnamon Chocolate Babka is the perfect recipe for anyone who loves the combination of bread and chocolate and the exotic warmth of Cinnamon. This Simple & Easy method I have adopted will have you making it more often than any other sweet breads.

5 from 19 votes

Print Pin Rate

Course: Dessert

Cuisine: Russian

Adjust Servings Here: 10 servings

Calories: 440kcal

Author: Veena Azmanov

Prep Time: 10 mins

Cook Time: 45 mins

Total Time: 2 hrs 40 mins