Tuesday, June 14, 2022

Chocolate and Pistachio Babka #BreadBakers

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


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

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


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. 


  • Things can get a bit messy. Fret not. If you lose any filling, just sprinkle it on top.
  • Adapted from King Arthur Baking

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.

We take turns hosting each month and choosing the theme/ingredient.

Tuesday, May 10, 2022

No Knead Marbled Brioche - #BreadBakers

I wish you could hear the sounds that I made when I bit into a slice of this lovely loaf. So rich, so buttery, so moist, so delicious. And so so easy too. Let me share the recipe because I'm not sure that I want to part with even a bite of this loaf. I'm making sandwiches in the morning for my nephews to take to school. And while I could make the sandwiches with this, it would break my heart if they wasted even a crumb. One is a picky eater and I just can't risk it. 

Be sure to scroll down to see what the other Bread Bakers are sharing today.

No Knead Marbled Brioche 


110 grams eggs (about 2 eggs)
100 grams butter, melted
70 grams water
50 grams sugar
5 grams salt 
3 grams instant yeast
250 grams all-purpose flour
8 grams cocoa powder (1 tablespoon)
1 egg plus 1 tablespoon of water for egg wash


Whisk eggs, butter, water, sugar, and salt for about 30 seconds. Sift in yeast and flour and mix for an additional 30 seconds. The dough will look smooth. Divide the dough into two and add the cocoa powder to one half. Mix in the cocoa powder until it's no longer streaky. Leave both doughs to rest in covered bowls at room temperature for one hour. 

Take the doughs out of the bowl and using a bench scraper, perform two stretch and folds. Fold the top over the bottom, the bottom over the top, the left over the right and the right over the left.  Repeat. You can also do this in the bowls. DO NOT ADD FLOUR. Embrace the sticky dough. 

Move the doughs to the refrigerator for 24 to 48 hours. 

Take the doughs out of the fridge. Flatten both doughs and place one on top of the other. Roll them up together so that the doughs are roughly combined. You don't want perfect swirls so you can give it a couple quick kneads. 

Divide into 4 or 6 balls and place in a greased 8" x 4" loaf pan. 

Brush the dough with some of the egg wash then cover and leave to proof until doubled. This could take up to three hours depending on the room's temperature. 

Preheat the oven to 375F. 

Brush the dough with egg wash again. Bake for 10 minutes then lower the temperature to 320 F. Bake for another 15 minutes. 

Completely cool before slicing and not sharing with anyone. 

  • You must shape the dough while cold or you'll have a sticky mess to deal with. 
  • Adapted from Weekend Bakery


A Rustic Homemade No Knead Bread From Sneha’s Recipe
Chocolate Chestnut Bread From A Messy Kitchen
Easy No Knead German Crusty Rolls From Karen’s Kitchen Stories
Mixed Grain Sourdough Soda Bread From Food Lust People Love
No Knead Knead Marbled Brioche From Passion Kneaded
Pide Ekmek (Turkish Flatbread) From A Day in the Life on the Farm
Vegan No Knead Tomato Basil Bread Form Magical Ingredients    

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.

We take turns hosting each month and choosing the theme/ingredient.

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Thursday, April 21, 2022

Chocolate Overload Bundt - #BundtBakers

I have been without an oven for the last six weeks and to say that it stressed me out, is putting it mildly. I am so glad that I am finally able to bake again and especially in time for this month's Bundt Bakers. This month, our host Rebekah chose the theme Angel or Devil. I didn't think twice about making something with all the chocolate. Today also happens to be my "brainiversary" so something chocolate was definitely needed to celebrate. Before they removed the pesky little brain tumour, I had actually given up chocolate in hopes of reducing the pain from trigeminal neuralgia. It's only right that we pile on the chocolate today. 

Be sure to scroll down to see all the other Bundts the bakers made today. It seems we only have one "angel" in a sea of chocolate devils. 

Chocolate Overload Bundt

240 grams (2 cups) all purpose flour
400 grams (2 cups) sugar
84 grams (1 cup) cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder 
1 teaspoon salt 
2 eggs, room temperature
1 cup warm coffee
2/3 cup buttermilk 
1/3 cup oil 
1/3 cup yogurt 
2 teaspoons vanilla
1/3 cup condensed milk 
1/4 cup chocolate chips
splash of vanilla
Anything chocolate that you can think of
-Cookies, Candy, Chocolate Bars, Truffles, Chocolate Chips

Thoroughly grease a 10-12 cup Bundt pan. Preheat the oven to 350 F. 

Whisk flour, sugar, cocoa powder, baking soda, baking powder, and salt. 

Whisk the eggs and add to the flour mixture along with the coffee, buttermilk, oil, yogurt, and vanilla. 
Beat for a couple minutes until smooth. This is a thin batter. 

Pour into the prepared Bundt pan. 

Bake 45-50 minutes or until a long skewer inserted into the centre comes out clean. 

Cool then turn out. 

When the Bundt, is almost cool, prepare the glaze. In a small saucepan on low heat, stir together the condensed milk and chocolate chips until smooth. You can also do this in a bowl on top of a pan of simmering water. Just ensure that the bowl does not touch the water. 

When all the chocolate has been melted, remove it from the heat and add a splash of vanilla. Allow it to cool slightly and then pour it over the cake. 

Top with all the chocolatey things that can fit on your Bundt. Alas, you don't have a lot of room on top of a Bundt cake so serve with some chocolate on the side. It's chocolate overload! 

  • Cake recipe slightly adapted from The Stay at Home Chef
  • My glaze was still a bit too runny because I started pouring it early. Be patient. 


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