Butterscotch Chocolate Babka

This moist butterscotch Chocolate Babka recipe is soft, delicious, and has a crunchy addition of pecans. Enjoy this babka for breakfast, brunch or dessert.

Course Breads, Brunch

Cuisine Jewish

Prep Time 2 30

Cook Time 30

Total Time 3

Servings loafs

Calories 3.553kcal

Author Tiffany Bendayan

Ingredients

For The Dough

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

For Butterscotch Filling*

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

Filling

6 oz bitter-sweet chocolate shaved
1 cup pecans chopped

Topping

1 egg lightly beaten

Instructions

For Babka Dought

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
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
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

To make the Butterscotch Frosting

Mix the butter, sugar, cinnamon and salt together until creamy
Add the eggs and mix until combined
Add the flour and mix

Assembly

Grease 2 loafs
Divide the dough in 2. Place one piece on a floured surface and the other one return to the bowl and cover
Using a rolling pin, stretch the dough to form a rectangle. If dough appears too sticky, flour the pin as well as the surface
Spread part of the filling over the surface of the dough leaving a small border
Sprinkle the shaved chocolate and the pecans over the butterscotch filling
Starting with long side farthest from you, gently roll the dough tightly to form a log leaving the seam on the bottom
Cut out the ends (optional)
Using a sharp knife, cut the log in half lengthwise and lay them next to each other on the counter, cut sides up
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!
Place babka inside the loaf pan. Cover and repeat the same process with the other dough
Let the babkas rise again in a warm covered area for 45 minutes to 1 hour
Preheat oven to 350 degrees Fahrenheit
Brush the tops of the babkas with the beaten egg
Bake for 30-35 minutes or until the babkas brown and are cooked through
Remove from heat and let them cool in the pans for 20 minutes
Unmold and enjoy!

Notes

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

Nutrition