I had been holding on to this post for a very long time, it is time for me to share this delicious Jalapeno and Cheese Babka. I had been making this bread few times a year but never got the chance to share a post about it. Life gets really busy at times, and before I know it, the berad is gone and no photos were taken yet, lol.

So Babka.. Sounds interesting or intimidating? Probably both if you haven’t tried making it. The good news is that it is not as difficult as it looks. It is a beautiful bread which could be intimidating at times, but it is not really that hard. Time consuming, maybe a bit as with the same of most yeast bread.

What is Babka?

When I was browsing Pinterest, I came about a beautiful twisted chocolate bread called Babka. I thought, what is Babka? Is there something special about it aside from the name itself? I did a little bit of research and it turned out it is just a sweet bread with a filling inside, normally twisted and baked in a high loaf pan. So basically, it’s like cinnamon bread but shaped and filled with chocolate (most of the time). That made me feel comfortable and relax, and not intimidated anymore.

We fear what we do not know ..

The funny thing is I’ve already made this a log time ago I just did not know its called Babka. I call it Chocolate Swirl Bread, and the other times I used my Purple Yam Jam as filling for it and called it Purple Yam Loaf Bread. It’s the same idea, just different filling and shape. So I excitedly tackled Babka on a Saturday morning, unplanned and excited. I’m going to fill my kitchen with the smell of freshly baked bread and decadent chocolate filling, that was the plan. After all, what is better in a weekend than a homemade fresh bread that is loaded with jalapeno and cheese? Sign me in!

Different Ways to Make Babka

There are different ways to make Babka.

• the traditional way is using a high loaf pan. The bread is filled with chocolate
• You can also make Babka without a loaf pan, which is what we are doing today, a more free form style.
• Another option is to make it like a twisted ring, big or single serving.

There is no need to fear Babka, this recipe will make you love it

This Babka is a simplified version, why so? I used my One Hour Rosemary Dinner Roll dough to make the process and the wait shorter because I just cannot wait to have this bread, the sooner the better. Any sweet dough will work for Babka, if you have a cinnamon bread dough, you can also use that.

Making Babka is a two process, that is making the sweet bread and making the filling. You can use sweet filling like the traditional chocolate spread or make it savory like this one. With this simple recipe, there’s no need to fear Babka, I’m going to make you love it, and you would want to make more and more if this.

Shaping the Babka is the highlight of the process

Most people gets intimidated by the shaping process (that and the fact that it is a test bread), but believe me when I tell you it’s not that difficult. In fact, it’s fun making this bread, rolling it and twisting. There is no need for perfection. Braid it, twist it. The more rustic it looks, the better.

Shaping the Babka is the highlight of the process, and what people think as intimidating, but again it’s not. It is like braiding a bread, or twisting a rope, that easy.

For this one, we only need to portion of bread and we are making a twist not a braid. Braid will require 3 portions of bread to work on. You can also do that, it will not be a problem. Simply cut the dough vertically in 3 portions.

Tips in Making Babka

• Use High-Quality Ingredients: Opt for high-quality chocolate and cocoa powder for a richer flavor. Fresh, quality butter, flour, and yeast are also essential.
• Activate Your Yeast: Ensure your yeast is fresh and active. Proof it in warm water with a pinch of sugar until it becomes foamy. If it doesn’t foam, your yeast might be inactive.

• Knead Properly: Knead the dough until it’s smooth and elastic. This can take about 20minutes by hand or 15 minutes with a stand mixer. Proper kneading helps develop gluten, giving your babka a good structure.
• Let It Rise: Allow the dough to rise in a warm, draft-free place until it doubles in size. This could take about 1-2 hours depending on the room temperature.

• Roll Out Evenly: When rolling out the dough, try to keep it as even as possible. This ensures that your chocolate filling will be distributed evenly throughout the loaf.
• Spread the Filling Generously: Don’t skimp on the chocolate filling! Spread it generously and evenly over the dough to ensure every bite has that delicious chocolate flavor. Generously but not too th epoint of spilling out the edges of the bread.

• Twisting and Shaping: When shaping the babka, twist the dough tightly to create those beautiful, swirled layers. If your dough is sticky, lightly flour your hands and work surface.
• Second Rise: After shaping, let the babka rise again in the loaf pan. This helps the bread become lighter and fluffier.

• Baking Temperature: Bake your babka at the recommended temperature (usually around 350°F/175°C) and keep an eye on it. If the top browns too quickly, cover it with aluminum foil.
• Cooling: Let the babka cool in the pan for a bit before transferring it to a wire rack. This helps it set and makes it easier to slice.
• Store Properly: Store your babka in an airtight container at room temperature for up to a few days, or freeze it for longer storage.

Ingredients:

• 1 1/4 teaspoon Active Dry Yeast
• 1/3 cup Water (110F)
• 3 tablespoon + 1/2 teaspoon granulated Sugar, divided (1/2 tsp for yeast, remaining for flour mixture)
• 1/2 cup Milk (80F)
• 1 large Egg – room temperature
• 2 tablespoon flavorless Oil
• 1/2 tsp Salt
• 2 1/2 cup Bread Flour  + 1/4 cup on the side ONLY as needed
• 2 tablespoon softened Butter
• 1 tablespoon beaten Egg + 1 teaspoon Milk (or water) – for brushing rolls

Filling:

• 1/2 teaspoon Paprika Powder or Cayenne Powder
• 1/2 teaspoon Italian Seasoning
• 1/2 teaspoon Parsley
• 1/2 teaspoon Basil
• 1/2 teaspoon Oregano
• 1/2 teaspoon Onion Flakes
• 1/2 teaspoon Garlic Powder 
• 1/2 teaspoon Salt
• 1/3 – 1/2 cup diced Jalapeño Peppers (about 4 medium size)
• 1 1/2 cup mix shredded Cheddar and Mozzarella Cheese
• 1/4 cup Cream Cheese (in a box) – cut  into small pieces– optional

For the Egg Wash:

• 1 Egg – Beaten
• 1 teaspoon Water – you can use powdered milk diluted in water

Instructions:

• Activate the Yeast: Microwave the milk for 20- 25 seconds until lukewarm but NOT hot, aim for 110F. If you have a baking thermometer, use it as it is the best way to be sure of the temperature. Hot milk will kill the yeast and the bread will not rise properly. Transfer milk in bowl of stand mixer and add 1/2 tsp of the granulated sugar and stir. Add the yeast and let rest for 10 minutes until mixture is foamy. If the mixture did not become foamy, either the yeast is old or the milk is too hot. Do NOT proceed until corrected, otherwise you will end up with a tough dense bread
• Add Wet Ingredients: Add remaining sugar (3 tbsp) and egg to the yeast mixture.
• Add Dry Ingredients: Followed by the flour and salt.
• Knead the Dough (Speed 2) Using the paddle attachment, mix for about 30 seconds just to bring the mixture together. Replace with the dough/hook attachment and knead for 15 minutes (KitchenAid Speed 2). If the dough is too dry, add 1/2 teaspoon of milk until it reach a smooth, soft and elastic texture. The side of the bowl should be clean, while the dough is slightly sticking to the bottom of the bowl.
• Add the softened butter and knead for another 15 minutes. When you add the butter, you will notice the dough will break apart and it will look like it is too wet. Do not panic, this is expected. Continue mixing (even if longer than 15 minutes) until the dough comes together completely (it will), the side of the bowl is clean and the dough is slightly sticking at the bottom of the bowl. Do not stop mixing until you get to this stage. It takes time to fully incorporate the butter to the flour mixture, be patient.
  • To Check: The dough should be smooth, soft, elastic and slightly sticking to the bottom of the bowl

• Mix the seasonings, cheese and spices.
• Rest 15 minutes: Remove the dough and form into a ball. Transfer into a greased bowl and cover bowl with plastic wrap and rest 15 minutes before shaping. The rest period will make the shaping easier.

• Shape and Arrange: 
  • Lightly push the dough down with the heel of the palm of your hands roll the dough. Using a rolling pin, flatten the dough.
  • Sprinkle the grated cheese and chopped jalapeno filling on top and make sure to cover most of the top. Leave at least 1/2 inch on the side without a filling. This is to avoid spilling when you roll it.
  • Starting from the end closer to you, start rolling into a log shape. Gently push the dough and roll till the end.
  • Using a sharp knife, cut the dough into half.
  • Twist the dough as shown in the photos. Criss-crossing alternately.
  • Prepare the egg wash by mixing 1 egg + 1 tsp water then brush the bread .

• Sprinkle with more chopped jalapeno.
• Transfer in a parchment lined 9-inch loaf pan pan and let rest for 60 minutes or until the bread puff-up. This could take 60 – 90 minutes depending on the temperature in where you leave it to rest.
• To help the dough rise better,Pre-heat the oven to 110F then turn it off. Let rest inside the pre-heated ove.
  • DO NOT forget to stop it, you only want the oven to warm up for the dough to rise, you do not want to dough to be baked. Some oven has a proofing setting, mine doesn’t, so this is my trick.

• Bake at 350F for 40 – 45 minutes or until the top is golden brown and the center no longer wet.

Homemade Bread From Scratch Video:

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