Today is an exciting bread making day 🙂 We are making free form Chocolate Babka. Have you heard about Babka before? If not, then read-on and learn more about it and hopefully this post will inspire yout to make one for yourself. Today’s Babka version is a sweet Babka filled with homemade chocolate spread. A free form, no loaf pan needed kind of Babka, easier than the normal Babka but equally delicious. This is going to be a bit long post so let’s get started!

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 chocolate? 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 pa, 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 shortcut it by using a bottled chocolate spread, like Nutella, but I decided to go on a different route, for a change. Besides, I made this Babka so that I can use my Homemade Chocolate Hummus with Toasted Almond Spread. 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

One thing that makes Babka attractive it its layers and layers and swirl of chocolate filling that alternate the bread dough. On top of that, it’s twisted form has a charm that naturally attracts people who see it. The shape and chocolate filling made more attractive than a regular loaf bread, but also sometimes the reason why people tend to shy away from it. But believe me when I tell you it’s not that difficult. In fact, it’s fun making this bread, rolling it and twisting. 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 abraid. 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.

Spread it out! Chocolate Hummus with Toasted Almond Spread

What makes this Babka different is the filling. There are different filling that you can use for Babka. The most common readily available is Nutella, grab and spread. You can also make a Chocolate Ganache, homemade and you can choose from dark chocolate or milk chocolate. You can also use Purple Yam Jam like in my post here, or cinnamon filling,

I used my homemade Chocolate Hummus with Toasted Almonds for the filling. I know it’s not a easy as grabbing a jar of Nutella, but it’s not difficult to make either. It’s just like making a regular hummus, except this one is with chocolate. Everything goes into the food processor or blender and in just few minutes you have a homemade healthier chocolate spread, that is different from anything you’ve ever tried. I encourage you to give it a try, I have a separate post dedicated for this so check it out.

The last thing you want is a puddle of chocolate filling your pan

I always say, with chocolate more is better and I still believe in that with just an exception for this bread. If it would be for me, I will spread as much Nutella or Chocolate Ganache in this beautiful bread and I did that before. Here is the thing, Nutella and Chocolate Ganache are very sensitive to heat, which means little heat could actually melt them like crazy. Although a lot of filling will be in between the dough, there will also be a lot of exposed portion once its cut and twisted. This means that spreading too much chocolate filling could create a hug sticky mess in your pan. The last thing you want is a puddle of chocolate filling your pan.

This is even more true is you are making it out of the pan, because there is nothing to contain or hold it. Although it cannot be avoided, the most that you can do it to spread a reasonable amount, although you might be tempted to spread more I guess with this one just take it easy. This is true for liquid based filling, but not for my Chocolate Hummus filling because there is no melted chocolate in it. Which means the filling will not melt while the bread it baking. But this doesn’t mean I am going easy on chocolate, I want chocolate in this bread and I am determined to get it in. So the route I took is to drizzle the bread with Chocolate Ganache once the bread cools down a little. This way, I have the chocolate filling from inside and outside of the bread, and on top of that I have the melting decadent Chocolate Ganached drizzled on top. Believe me when I tell you, it’s heaven! Pure heaven! I hope that you will give it a try, because I believe that you can make it. Let me show you how I made it. Let’s get started!

Tips in Making Babka

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.
8. Second Rise: After shaping, let the babka rise again in the loaf pan. This helps the bread become lighter and fluffier.
9. 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.
10. 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.
11. Store Properly: Store your babka in an airtight container at room temperature for up to a few days, or freeze it for longer storage.

SweetnSpicyLiving

Free‑Form Chocolate Babka (Easy, No‑Pan Twist Bread)

This free‑form chocolate babka is rich, swirly, and surprisingly simple to shape. The soft dough wraps around a generous chocolate filling, creating beautiful twists without needing a loaf pan. It’s a cozy, homemade treat that feels impressive but comes together with an easy, relaxed approach.

Print Recipe Pin Recipe

Prep Time 2 hours hrs 30 minutes mins

Cook Time 25 minutes mins

Total Time 2 hours hrs 55 minutes mins

Servings: 8

Course: Bread

Cuisine: American

Ingredients Equipment Method

Ingredients

  

• 2 1/4 teaspoon Active Dry Yeast
• 1/2 cup warm Water 110F
• 3 tablespoon Granulated Sugar divided (1/2 tsp for yeast, remaining for flour mixture)
• 3/4 cup Full Fat Milk warmed to about 80F
• 1 large Egg – room temperature
• 3 tablespoon Flavorless Oil
• 3 1/2 cups Bread-Flour plus 1/4 on the side as needed
• 1/2 teaspoon table Salt
• 1/2 cup Chocolate Almond Hummus or Chocolate Ganache or Nutella
• Eggwash – 1 beaten Egg + 1 teaspoon water

Equipment

• Oven
• Mixer

Method

 

1. Activate Yeast: In the bowl of an electric stand mixer whisk together yeast with water and 1/2 teaspoon of the granulated sugar. Rest 15 minutes until mixture is foamy.
2. Add Wet Ingredients: Set mixer with paddle attachment and mix in remaining sugar, milk, egg, oil, rosemary and salt on low-speed.
3. Add Dry Ingredients: Add 2 cups of flour and mix on low-speed until combined, then switch to a hook attachment. Set mixer on low speed and slowly add in remaining 1 1/2 cups flour. Allow mixture to knead on medium-low speed until smooth and elastic. If the dough is too sticky add 1 tbspof flour at a time (up to 1/4 cup as needed) until the dough starts to form. Dough should be slightly sticky and not too dry. If too much flour is added rolls will be dense and heavy and if it too sticky, the bread will spread.
4. 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.
5. Lightly push the dough down with the heel of the palm of your hands and divide into 2 equal portions or 4 if you want smaller portions.
6. Cover the other 1/2 while you work on the first half. Using a rolling pin, flatten the dough to about 12 x14-inch, it doesnt have to be exact.
7. Spread chocolate 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.
8. Sprinkle toasted nuts on top of the chocolate filling. Starting from the longer side, start rolling into a log shape. Gently push the dough and roll till the end.
9. Using a sharp knife, leave about 2 inches allowance from the top, then cut the dough into half. Slightly seprate the 2 portions for easier twisting.
10. Twist by ovelaping right side to left side and vice versa until you reach the end.
11. Sprinkle the top with remaining toasted nuts.
12. Prepare the egg wash by mixing 1 egg + 1 tsp water then brush the side of the bread without the chocolate covering. That will basically be the top, end and side of the bread.
13. Transfer in a 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.
14. To help the dough rise better,Pre-heat the oven to 110F then turn it off. Let rest inside the pre-heated ove.
15. 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.
16. Bake at the pre-heated 350F oven for 25 – 30 minutes. Make sure to check 5 minutes earlier.

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