Chocolate and Pecan Babka

I am pretty much obsessed with brioche dough. The only way to make brioche dough better, in my opinion, is to add chocolate to it.

This babka does exactly that, whilst also being impressively pretty to look at. Set in an easy twist, this loaf rises gorgeously, and due to its construction, leaves you with waves of chocolate and pecan nuts running through each slice.

The below recipe makes 2 12x5cm loaves.

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Ingredients

Brioche Dough

2 eggs

50gr granulated sugar

1tbspn salt

240ml milk

10gr instant yeast

170gr butter, melted

560gr flour

4 tablespoons milk (for brushing)

4 tablespoons butter, melted (for brushing)

Filling

120gr dark chocolate, melted

160gr butter, melted

65gr icing sugar

50gr cocoa powder

1tspn vanilla essence

75gr chocolate chips

75gr pecans, chopped

Glaze

150gr sugar

150gr water

Method

1. To make the brioche, warm the milk until just lukewarm. Sprinkle the yeast on top and set aside for around 5-10 minutes.

2. In a large mixing bowl, add the melted butter, eggs, sugar, and whisk together until just combined. Add the milk and yeast mixture, and whisk once again.

3. Add half the flour and combine.

4. At this point, ideally move on to the stand mixer/hand held mixer, using the dough hook. Add the rest of the flour and knead (using the mixer still) for around 5-10 minutes, or until the dough starts to pull away from the sides of the bowl.

5. Cover the bowl with a cloth or plastic wrap, and refrigerate overnight. Alternatively, refrigerate for a minimum of 3 hours, or place in a warm place until doubled in size. Leaving the dough in the fridge overnight develops flavour, however. So if you have the time, I highly recommend doing so.

6. To make the filling, add the melted dark chocolate, melted butter, icing sugar, cocoa powder, and vanilla into a small bowl until well combined.

7. Once the dough is done proofing, separate it in two. Preheat the oven to 180 degrees celsius. Set one batch aside and roll out the other batch onto a heavily floured surface until around 2-4mm thick into a square, more or less. Spread half the chocolate mixture onto the dough square.

8. Sprinkle half the chocolate chips and pecans on top.

9. Roll the dough gently into a tight roll. Cut the roll in half lengthwise. This will reveal strips of chocolate and dough.

10. Place one half onto the other, in a cross position. Starting at the top of the cross, place the bottom half over the top half. This will start a basic braid pattern. Repeat this at the bottom of the cross. You should only need to do this once on top, and once on the bottom. Tuck the very top and bottom bits under the braid. Place the braid in a lined loaf tin. Allow to proof for an hour. Repeat this process with the 2nd half of the dough and filling.

11. Brush the loaves with milk and butter. Bake in a preheated oven for 40-50 minutes. Keep an eye on the loaves to make sure they don't burn. They will likely need the full 50 minutes, however, due to their volume. If they start to burn, cover in foil for the last 10-15 minutes.

12. Whilst the loaves bake, make the glaze by dissolving the sugar into the water over a low heat. Once all the sugar is dissolved, take off the heat.

13. As soon as the loaves are out of the oven, start slathering on the glaze. Use the entire amount, splitting it in half between the loaves. This must be done as soon as the loaves are out of the oven, so that the heat will help the loaves absorb the glaze without the bread getting soggy.

14. Allow the babka to cool down for 30-40 minutes, and enjoy!

The brioche recipe has been adapted from Magnolia Kitchen, by Bernadette Gee.

Recreating this recipe? Tag me on instagram @juliawgr!