This moist butterscotch Chocolate Babka recipe is soft, delicious, and has a crunchy addition of pecans. Enjoy this babka for breakfast, brunch or dessert.
Butterscotch Chocolate Babka
Take your bread baking to a whole new level with this amazing pecan Butterscotch Chocolate Babka. The flavor, texture, and aroma is spot on. The result is a sweet, but no too sweet bread that’s wonderful for breakfast, brunch, and with tea in the afternoon.
For those of you that have never tried this bread before, a babka is basically a sweet stuffed bread that is sturdy enough to slice but soft enough to eat without utensils.
The process is fairly simple if you’ve baked yeast goods before and it’s super fun. A cross between a cinnamon roll and a Brioche.
The inspiration for this Butterscotch Chocolate Babka came from my friend Adriana. We were attending a Challah bake last week and I kept telling her how much I love eating Babka.
She replied “babka is just a dry bread with chocolate, yuck” I was appalled. Oh hell no! You do not mess with one of my favorite foods!
The next day I baked 2 of them and dropped them off at her house. She’ll see how this Chocolate Babka is moist and flavorful.
I chose butterscotch and pecans because they are flavors that go with the upcoming Holiday season. You can also fill them with Nutella, Jam, or cinnamon and brown sugar. If you have a nut allergy, simply omit the pecans.
This recipe makes 2 big Babkas. You can bake 2 and freeze the second one for your next occasion. Or if you’re hosting a big gathering, simply double the recipe. Just make sure you have enough loaf pans or buy the silver disposable ones they sell at the supermarket.
The only ingredient you cannot skimp on is the Chocolate. Buy a good quality semi-sweet chocolate bar. In my opinion, the darker better (but that’s just me).
I hope you can try this delicious Butterscotch Chocolate Babka at home. If you do, please upload a pic on Instagram and tag me @Livingsweetmoments or use the hashtag #LivingSweet. I promise to repost it.
This moist butterscotch Chocolate Babka recipe is soft, delicious, and has a crunchy addition of pecans. Enjoy this babka for breakfast, brunch or dessert.
- 4 1/4 cups bread or all purpose flour you may need more
- 6 3/4 teaspoons (3 packets) active dry yeast not the instant kind
- 6 tablespoons sugar
- 3/4 cup + 2 tablespoons warm water
- 3/4 cup vegetable oil
- 2 eggs
- 1 teaspoon salt
- 2 cups brown sugar
- 10 tablespoons unsalted butter or margarine at room temperature
- 1/2 teaspoon cinnamon
- 4 egg whites
- 1/2 cup flour
- 1/2 teaspoon salt
- 6 oz bitter-sweet chocolate shaved
- 1 cup pecans chopped
- 1 egg lightly beaten
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In the bowl of the mixer, add the yeast and warm water. Mix lightly and cover with a dish towel for 5 minutes for yeast to activate
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Add the sugar, eggs, oil, flour, and salt and mix using your dough hook on medium speed until the dough comes together. If dough is too liquid or too sticky, add more flour, 1 tablespoon at a time
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When dough comes together and is soft and elastic, remove from mixer and place in a greased bowl. Cover with a dish towel and let it rise for 1 hour (or until doubled its size) in a warm area
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Mix the butter, sugar, cinnamon and salt together until creamy
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Add the eggs and mix until combined
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Add the flour and mix
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Grease 2 loafs
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Divide the dough in 2. Place one piece on a floured surface and the other one return to the bowl and cover
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Using a rolling pin, stretch the dough to form a rectangle. If dough appears too sticky, flour the pin as well as the surface
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Spread part of the filling over the surface of the dough leaving a small border
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Sprinkle the shaved chocolate and the pecans over the butterscotch filling
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Starting with long side farthest from you, gently roll the dough tightly to form a log leaving the seam on the bottom
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Cut out the ends (optional)
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Using a sharp knife, cut the log in half lengthwise and lay them next to each other on the counter, cut sides up
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Pinch the top ends gently together. Lift one side over the next, forming a twist until you get to the bottom. This part is very messy!
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Place babka inside the loaf pan. Cover and repeat the same process with the other dough
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Let the babkas rise again in a warm covered area for 45 minutes to 1 hour
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Preheat oven to 350 degrees Fahrenheit
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Brush the tops of the babkas with the beaten egg
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Bake for 30-35 minutes or until the babkas brown and are cooked through
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Remove from heat and let them cool in the pans for 20 minutes
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Unmold and enjoy!
This filling makes a little more than 2 babkas. You may have some left.
They're great to use in cinnamon roll dough, cookie filling, etc
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