If there’s one thing I love baking is bread, especially when it’s filled with chocolate. There’s an art to baking bread, and I’m by no means an expert, but you can bet this Chocolate Brioche Babka recipe is absolutely delicious!
If you’ve made babka before you probably know it’s a labor of love. Not because it’s hard, but you need patience. The dough has to rest overnight, and then 2 more hours once it’s been filled and braided, but it’s oh so worth it!
To make this recipe, I teamed up with the only butter brand I use – Danish Creamery. Their recipe hasn’t changed since 1895 and it’s made with high-quality cream from California pasture-raised cows, and a touch of sea salt. Their European-style butter (85% butterfat!) makes it perfect for baked goods, and their Spreadable Butter with Coconut Oil made with organic cream is the perfect finishing touch. To learn more about the difference between European-style butter and regular butter, read this post!
Unlike most spreadable butters that contain canola oil, Danish Creamery Spreadable Butter is blended with organic virgin coconut oil for a smooth, spreadable texture and is made with organic cream that also meets non-GMO standards.
How to Make Chocolate Brioche Babka
Here are my tips to make your babka baking experience a little bit easier!
Read through the entire recipe and instructions. Sounds basic, I know, but I’m guilty of only reading the Ingredients list to make sure I have everything, only to realize that some things need to rest overnight, like this babka!
Make sure your yeast isn’t expired! Active dry yeast is one of those ingredients that I don’t use that often, cause I don’t make breads regularly. So check the date before you start and always go for a high quality brand – trust me, it makes a difference!
When making bread, your ingredients need to be room temp. When activating the yeast, warm the milk to 110F (max), or read through the instructions in the package, however this is pretty standard.
Use European-style butter, which contains 85% butterfat (5% more butterfat than regular butter) which means, a softer and buttery bread.
Use pure orange extract, not orange flavor!
Twist your dough instead of braiding it (like a traditional babka), it’s easier and not so messy, especially if it’s your first time.
I like to serve my Chocolate Brioche Babka warm, topped with some Danish Creamery spreadable butter blended with coconut oil. YUM!
There you have it, friends! The only brioche babka recipe you’ll ever need. PS: my boyfriend says it tastes like chocolate cinnamon rolls – maybe I should make some, too? 🙂
I’m so happy you’re making one of my recipes, and would love to see how it turns out! Share it on Instagram using #yogaofcooking so I can see it, it always makes my day!
In a bowl, combine the yeast and warmed milk (110F) and let stand until foamy, about 5 minutes
In the bowl of stand mixer fitted with the dough hook, add the yeast mixture, flour, salt, and sugar, and mix to combine.
Add the eggs and egg yolk, and continue mixing on low for 5 minutes or until the dough no longer sticks to the sides of the bowl.
Add the softened butter and mix for another 15 min, until the dough no longer sticks to the sides of the bowl.
Lightly oil a separate glass bowl. Form the brioche dough into a bowl and transfer to oiled bowl. Cover with plastic wrap and refrigerate overnight. Dough should double in size.
Remove the dough from the fridge and place on a lightly floured surface. Divide in half (I didn’t weigh it, but you can if you want to get exact loafs).
Lightly flour your rolling pin and roll out one half of the dough to 11″x15″, approximately.
Using an offset spatula, spread half the chocolate filling, careful to not spread all the way to the edges. Leave about 1/2 inch border. Starting at the long edge nearest you, tightly roll up the dough rectangle into a tight log. Repeat with the other dough half.
For a traditional babka loaf, using a sharp knife cut through the middle length-wise. Place one piece of the though over the other, and braid together. Place the babka in a 9×4 or 10×5 inch pan (greased and lined), cover and allow to rest for 2 hours. Repeat with the second half of the dough.
For a brioche loaf, cut the log in half crosswise. Place one half over the other, forming a cross. Twist to form a spiral and transfer to a grease and lined loaf pan. Cover and allow to rest for 2 hours.
Preheat the oven to 350F, and brush edges of dough with egg wash.
Bake for 30-35 minutes, until puffed and golden brown. Allow to cool slightly before removing from pan.
Serve warm with spreadable butter, optional but delicious.
For the Chocolate Orange filling
In a medium saucepan, combine the butter, sugar, cocoa powder, espresso, cinnamon and salt. Once butter has melted and all the ingredients are combined, remove from heat. Add the orange extract and chopped chocolate. Stir until chocolate melts and the mixture is fully incorporated.
Allow to cool for 15-10 min.
*Danish Creamery products are available nationwide. For more information, visit the Where to Buy section on their site.
Prep Time:20 minutes
Cook Time:30 minutes
Keywords: chocolate brioche babka
* This post is brought to you by Danish Creamery. All content, including recipe, photos, and words are my own. Thank you for supporting the brans that keep Yoga of Cooking, mindful.
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