Chocolate Swirl Bread (Adapted Babka)

Swirl breads are so much fun and so easy to make. While they look fancy, you essentially follow a standard break making process, with one additional step to add the filling of your choice. Pesto bread, cinnamon rolls, and coconut twists are all different variations of a swirl bread. This recipe uses an enriched dough, which has milk, butter, and eggs to create a soft, rich bread. The chocolate is enhanced by cinnamon and espresso powder for additional flavor and walnuts for texture. This recipe includes both volume and weight measurements. When making bread (or measuring flour), I highly recommend measuring by weight in order to get the most accurate results.

This recipe was inspired by a traditional Jewish babka. I have simplified the recipe to work with the ingredients and time that work for me.

Adapted from Sally's Baking Addiction.

Ingredients

Yields 1 loaf

• 2 c + 2 T (265 g) all-purpose flour

• 1/4 c (100g) sugar

• 1 c whole milk (sub 2% or plant based milk), warmed 20 s in microwave

• 1/4 c butter, softened

• 1 egg

• 1 1/4 t instant yeast (add extra 1/4 to 1/2 t if very old)

• 1/4 t salt

Filling

• 1/2 c (4 oz) dark or semi-sweet chocolate

• 2 T milk

• 1 t espresso powder

• 1 t cinnamon powder

• 1/3 c walnuts, chopped

Directions

Takes 4-6 hours total, 30 mins to 1 hour active prep

1. Mix together flour, sugar, milk, butter, egg, yeast, and salt. I like to measure the flour and sugar by weight for the most accurate results. Knead for 10 minutes until elastic. The dough should start to hold its shape and come away from the side of the bowl.

2. Let the dough rise until doubled (1-2 hours depending on temperature). To create a warm environment, preheat the oven to 200˚F (I stop it at around 150˚F. Place the dough in the warm oven and keep the over door slightly open to allow it to retain some of the heat but not be too hot. This will allow the yeast to rise much faster.

3. Line a 9x5 inch loaf pan with parchment paper or butter.

4. Once doubled in size, punch down dough and roll it into a 9x13 inch rectangle.

5. Prepare ganache. Mix together chocolate and milk and melt in the microwave in 30 second intervals. Once melted, mix in the espresso and cinnamon powder. The ganache should resemble a paste.

6. Spread ganache onto the dough leaving a 1/2 inch border on the ride. Sprinkle the walnuts on top.

7. Roll the dough from the long side to create a long log. Slice the log in half lengthwise and twist the two strands together.

8. Transfer the twisted dough into the loaf pan, looping it if needed.

9. Let dough rise until doubled (1-2 hours depending on temperature). The dough rises best in a warm environment. Make sure to not let it rise too much or it will collapse in the oven.

10. Preheat oven to 375˚F (400˚F) in my oven.

11. Milk or egg wash the bread if desired.

12. Bake for 35-40 minutes. If the top is starting to brown, place foil on top.