About the Homemade Chocolate Babka Recipe
It’s officially that time of year for which everyone waits eagerly and desperately baking cupcakes, cakes, making snacks, shakes, etc… That warm aromatic smell that constantly comes from every house you pass yes it’s Christmas time! and what better way to celebrate it than baking this delicious chocolate babka which everyone loves and enjoys. This homemade chocolate babka recipe is made with flour and all the delicious chocolate fillings making this a tasty all-time favorite recipe for my family as well as me.
I bet you that you can’t resist this super warm, chocolaty babka that’s soo soft, buttery, and full of chocolate goodness in it. It’s an easy-to-make recipe that doesn’t need much hassle and ingredients yet it turns out to be the best you’ll have. This is my way of making this delicious chocolate babka bread you can also bake it at your home by choosing whatever filling you all like and prefer like chocolate, cinnamon, fruit, nuts, etc…
Do share this recipe with your family and friends and let them also know about this hidden gem. Let me know your experience with how this recipe turns out for you. For more delicious recipes like these, follow “Spicyum”
Enjoy!
Down below is the list of my other recipes you may like so, do check out by clicking on the link below-
- Vegan Raspberry Swirl Coffee Cake
- Vegan Chocolate Cupcakes
- Best Chocolate Coke cake
- No-Bake Vegan Cheesecake
- Homemade Chocolate Oreo Cake
What is babka?
A babka is a sweet braided bread (not a cake) that originated in the Jewish communities of Poland and Ukraine. There are many different types of babka such as White chocolate cranberry babka, Cinnamon babka, Better chocolate babka, Sticky cinnamon pecan babka loaves, Chocolate raspberry babka, Nutella babka, etc… I love them all equally but I have a very special place for chocolate babka it’s so delicious, mouth-filling and sits absolutely perfectly on my cravings.
What is chocolate babka made of?
Babka is made of a rich brioche dough, usually with a cinnamon or chocolate filling. Sometimes they’re topped with streusel for extra crunch.
Ingredients for making the homemade chocolate babka recipe are:-
FOR THE FILLING:
- ⅔ cup brown sugar
- ¼ cup all-purpose flour
- 2 tbsp unsweetened cocoa powder
- 2 tsp ground cinnamon
- 4 tbsp vegan margarine, room temperature
- ⅛ tsp salt
FOR THE STREUSEL TOPPING:
- ¼ cup sugar
- 3 tbsp all-purpose flour
- ½ tsp ground cinnamon
- ¼ tsp salt
- 2 tbsp vegan margarine, room temperature
- Soy, almond, or rice milk for brushing
FOR THE DOUGH:
- 2 cups all-purpose flour, plus extra for rolling
- ¼ cup sugar
- 1 (1½ tsp) packet of active dry yeast
- ½ tsp salt
- ¾ cup soy, almond, or rice milk, heated to 43°C/110°F
- 8 tbsp vegan margarine
- 2 tsp pure vanilla extract Canola oil, for greasing 1.
The steps for making homemade chocolate babka recipe are:-
To make the filling:
- In a medium bowl, mix all ingredients and set aside.
To make the streusel topping:
- To make the streusel topping, combine sugar, flour, cinnamon, and salt in a medium mixing bowl.
- Toss with two forks, as if tossing salad, until the margarine is melted, and the mixture is crumbly. Crumbles should be about the size of small peas.
To make the dough:
- Combine flour, sugar, yeast, and salt in the bowl of a stand mixer fitted with a dough hook or whisk attachment.
- Heat non-dairy milk and margarine in a medium saucepan to 43°C/110°F. Remove from the heat and stir in the vanilla extract.
- While mixing on low speed, gradually add the milk mixture to the flour mixture. When everything is combined, increase the speed to medium and beat for 10 to 12 minutes.
- The dough will be sticky and wet. Place the dough on a lightly poured surface and knead it with your hands for a minute or two.
- If necessary, add a pinch of flour to prevent the dough from sticking to your hands.
- Transfer the dough to a large, well-oiled mixing bowl and rotate the dough ball to coat it completely with oil.
- This will keep the dough from sticking to the sides of the bowl as it rises. Place in a warm area of the kitchen and cover with a dry kitchen towel. Allow it to stand until it has doubled in volume (about 1 1/2 hours).
To assemble and bake the babka:
- Lightly grease an 8½- x 4-inch loaf pan and line it with parchment paper long enough to overhang the 2 long edges.
- Roll out the dough into a 20-by-12-inch rectangle on a lightly poured surface. Crumble the filling over the dough, leaving a 12-inch border on all sides.
- Roll the dough up evenly as if it were a sleeping bag or yoga mat, with the short end facing you. Brush the top of the dough roll with non-dairy milk, then sprinkle with half of the streusel. Use your fingertips to press the streusel into the dough.
- Roll the dough up evenly as if it were a sleeping bag or yoga mat, with the short end facing you. Brush the top of the dough roll with non-dairy milk, then sprinkle with half of the streusel. Use your fingertips to press the streusel into the dough.
- Preheat the oven to 165°C/325°F once the babka has risen. Bake for 50 minutes, uncovered until the top is golden.
- Allow the babka to cool completely before removing it from the mold. Cut into slices and serve. The next day, slice and toast the leftover babka.
Recipe Notes
- After the assembled unbaked babka has risen, cover it in plastic wrap in the pan and place it in the refrigerator overnight.
- Remove the plastic wrap and bake the following day according to the recipe directions.
How to make the Best Homemade Chocolate Babka Recipe
Equipment
- 2 Medium bowl
- Mixer
- Saucepan
- Parchment paper
Ingredients
FOR THE FILLING:
- ⅔ cup brown sugar
- ¼ cup all-purpose flour
- 2 tbsp. unsweetened cocoa powder
- 2 tsp ground cinnamon
- 4 tbsp vegan margarine room temperature
- ⅛ tsp salt
FOR THE STREUSEL TOPPING:
- ¼ cup sugar
- 3 tbsp. all-purpose flour
- ½ tsp ground cinnamon
- ¼ tsp salt
- 2 tbsp. vegan margarine room temperature
- Soy, almond, or rice milk for brushing
FOR THE DOUGH:
- 2 cups all-purpose flour, plus extra for rolling
- ¼ cup sugar
- 1 1½ tsp a packet of active dry yeast
- ½ tsp salt
- ¾ cup soy, almond, or rice milk heated to 43°C/110°F
- 8 tbsp. vegan margarine
- 2 tsp pure vanilla extract Canola oil for greasing 1
Instructions
- To make the filling:
- In a medium bowl, mix all ingredients and set aside.
- To make the streusel topping:
- To make the streusel topping, combine sugar, flour, cinnamon, and salt in a medium mixing bowl.
- Toss with two forks, as if tossing salad, until the margarine is melted, and the mixture is crumbly. Crumbles should be about the size of small peas.
- To make the dough:
- Combine flour, sugar, yeast, and salt in the bowl of a stand mixer fitted with a dough hook or whisk attachment.
- Heat non-dairy milk and margarine in a medium saucepan to 43°C/110°F. Remove from the heat and stir in the vanilla extract.
- While mixing on low speed, gradually add the milk mixture to the flour mixture. When everything is combined, increase the speed to medium and beat for 10 to 12 minutes.
- The dough will be sticky and wet. Place the dough on a lightly poured surface and knead it with your hands for a minute or two.
- If necessary, add a pinch of flour to prevent the dough from sticking to your hands.
- Transfer the dough to a large, well-oiled mixing bowl and rotate the dough ball to coat it completely with oil.
- This will keep the dough from sticking to the sides of the bowl as it rises. Place in a warm area of the kitchen and cover with a dry kitchen towel. Allow it to stand until it has doubled in volume (about 1 1/2 hours)
- To assemble and bake the babka:
- Lightly grease an 8½- x 4-inch loaf pan and line it with parchment paper long enough to overhang the 2 long edges.
- Roll out the dough into a 20-by-12-inch rectangle on a lightly poured surface. Crumble the filling over the dough, leaving a 12-inch border on all sides.
- Roll the dough up evenly as if it were a sleeping bag or yoga mat, with the short end facing you. Brush the top of the dough roll with non-dairy milk, then sprinkle with half of the streusel. Use your fingertips to press the streusel into the dough.
- Preheat the oven to 165°C/325°F once the babka has risen. Bake for 50 minutes, uncovered until the top is golden.
- Allow the babka to cool completely before removing it from the mold. Cut into slices and serve. The next day, slice and toast the leftover babka.
- Our Chocolate babka is ready.
