I am hosting Bread Bakers this month and asked my fellow bakers to whip up some babkas. I just love the look of babkas - all those beautiful swirls. Originally, I was going to do a baklava babka mash-up but the siren song of chocolate beckoned me. It just looks better with the chocolate. The swirls stand out more.
This babka just doesn't have good looks. The taste is simply amazing. Great chocolate flavour. Admittedly, the pistachio flavour is a bit lost here. You could substitute them with any nut of your choice. They do add a welcome crunch but if you left them out, you'd still have a great loaf.
Be sure to scroll down to see the other beautiful babkas the bakers have for you today.
Chocolate and Pistachio Babka
Ingredients
375 grams all-purpose flour
50 grams sugar
1 egg
1/2 cup plus 2 tablespoons milk
5 tablespoons softened butter
1 tablespoon instant yeast
1/2 tablespoon vanilla
1 1/4 teaspoon salt
1/4 teaspoon cinnamon
Filling
1/4 cup confectioner's sugar
2 1/2 tablespoons cocoa powder
2 tablespoons melted butter
1/4 teaspoon cinnamon
1/4 teaspoon espresso
1/2 cup chocolate chips (chopped)
1/2 cup toasted pistachio (chopped)
1 egg beaten, for the egg wash
Directions
Combine all the dough ingredients and knead to form and smooth, tacky dough. Placed the dough in a greased container, cover and let rise until doubled. I let mine proof overnight in the fridge. I prefer the flavour and the dough is usually easier to work with.
When the dough is ready, roll out to approximately 9" x 18".
Combine the confectioner's sugar, cocoa powder, melted butter, cinnamon, and espresso. Spread evenly across the dough leaving the edges clean. Sprinkle the chopped chocolate chips and chopped nuts over the dough. I also used my rolling pin to press them in a bit.
Starting along a short side, roll up the dough into a tight log.
Freeze for 5 to 10 minutes. This makes it a lot easier to slice.
Slice the dough lengthwise. With the dough side down and exposed sides up, twist the two pieces together and place the dough in a greased 9" loaf pan.
Cover and proof at room temperature until the dough has risen about an inch above the rim of the pan and is very puffy.
When the dough is almost ready, preheat the oven to 350 F.
Brush the dough with the beaten egg.
Bake for 30-35 minutes until it's golden and a skewer inserted doesn't have any raw dough. You can tent the loaf to ensure it doesn't get too dark.
Notes
- Things can get a bit messy. Fret not. If you lose any filling, just sprinkle it on top.
- Adapted from King Arthur Baking
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- Baby Babkas from A Day in the Life on the Farm
- Cherry Jam Babka from Herbivore Cucina
- Chocolate and Pistachio Babka from Passion Kneaded
- Chutney and Paneer Babka from Magical Ingredients
- Cinnamon Blueberry Babka from Karen's Kitchen Stories
- Nutella Babka Buns from Sneha's Recipe
- Peanut Butter Babka Buns from Food Lust People Love
- Pecan Pie Babka from A Messy Kitchen
- Savoury Babka with Sun-dried Tomato, Feta, and Coriander Chutney from Cook with Renu
We take turns hosting each month and choosing the theme/ingredient.
