Go Back
chocolate-walnut-babka

Chocolate Walnut Babka Recipe

An imaginative and spectacular twist is what made the babka conquer the world.
Pin Recipe Print Recipe (please consider the environment before printing)
Prep Time 1 hour
Cook Time 45 minutes
Total Time 1 hour 45 minutes
Course Breakfast, Dessert
Cuisine Jerusalem
Recipe TypeBabka, Chocolate, Christmas dessert, Easter dessert
Servings 2 loaves

Ingredients
  

For Dough

  • cups flour
  • ½ cup sugar
  • 5 tsp dried yeast
  • 1 tsp salt
  • 3 eggs
  • ½ cup cold water
  • ½ cup butter

For the Filling

  • 1 bar dark chocolate 100g
  • cup butter
  • cup powdered sugar
  • cup cocoa powder unsweetened
  • 1 tsp salt
  • ½ cup walnut chopped

For Syrup

  • 2 cups powdered sugar
  • ½ cup water

Instructions
 

Preparing the Dough

  • The dough to put together the night before. Combine the flour, sugar, dried yeast, salt then add 3 eggs and water.
    Whisk together and add the butter little by little. Mix until just incorporated.
    Form bun from it and place in a lightly oiled bowl, cover, and put it in the fridge for at least 4 but preferably 12 hours.
    The dough rises in the morning. It will be springy, rich consistency.

Making the Filling

  • Continue preparing the filling. Put the chocolate, butter in a medium bowl and melt over steam.
  • In a little bowl mix the powdered sugar, cocoa powder, and salt well.
  • Add the melted chocolate and butter then combine thoroughly.

Making Loaves

  • Divide the dough into 2 equal parts. Stretch out one part of the dough into a 15 x 12 inches rectangle.
  • Spread with half of the chocolate filling and sprinkle with half of the chopped walnuts.
  • Starting from the long edge closest to you, and roll it up tightly.
  • Cut it in half lengthwise and with the cut-sides facing upwards gently lift the right half over the left half then the left half over the right half. Repeat twisting the dough to make a two-stranded plait. Repeat the above method with the other loaf.
  • Place the loaves in lightly oiled tins and cover with a tea towel. Leave at room temperature, in a draft-free place for 1 hour.
  • Preheat the oven to 375 degrees F (190 C) and bake them for about 30 minutes.

Making the Syrup

  • While the babkas are baking, make the sugar syrup. In a little bowl melt the sugar with water. Leave to cool and spread on the top of the hot babkas. Serve at room temperature and enjoy!

NOTES

The above figures assume a cup with a volume of 250 ml.