Saturday, 13 April 2013

Chocolate Yeast Bread (Babka)

My Israeli friend made a delicious chocolate bread when she came round last week. She said that it's traditional to have this bread on the Sabbath in Israel but it is so delicious that I think it could be traditional to have it at any time (although I'm not sure my diet can cope with it). Here's her recipe for Babka:

500g strong plain flour
1 sachet dried yeast
1 tsp salt
50g soft brown sugar
2 eggs
125ml milk
100g softened butter

Put all the ingredients except the butter in the food processor with a dough hook. Knead together for 5 minutes. I added a splash more milk as the dough wasn't coming together. Keep mixing and add the butter bit by bit. Keep kneading for another 5 minutes. Put in a bowl and allow to rise.

Once risen, dived into two and roll each piece of dough out into a rectangle.
Cover each rectangle with Nutella (or butter, sugar and cinnamon or a filling of your choice). Roll up each rectangle from the short end and place into a bread loaf tin.

Leave to rise for an hour until doubled in size.

Brush with a beaten egg and cook in an oven preheated to 170 degrees centigrade for 25 minutes. Once out of the oven, cover with icing sugar or a sugar syrup or leave plain. Enjoy.


  1. Looks amazing, don't think my diet could tolerate knowing how to bake babka, my favorite! thanks for sharing on craft schooling sunday!

  2. Thank you for linking up this delicious post to the Say G'Day Saturday linky party. This weekend's party has just started so I hope you can join in again!

    Best wishes for a great weekend,
    Natasha in Oz