Good Morning bakers! I’m starting my work week early today with parent teacher conferences, and i’m feeling jipped on my weekend! In honor of me missing my relaxing weekend, I have to share this incredibly delicious Chocolate Pecan Babka with you. Staring at the pictures the treat and remembering its amazing taste is letting me reminisce all the delicious shabbat food and the relaxing 2 days I was having!
I was inspired by the blogger, Shannon Sarna who shared her incredible recipe in her recent cookbook. Every few months I like to bake up a batch of babka to keep in the freezer. It’s become a freezer-staple that I keep to share with friends or family who are staying over for the weekend. Those who have come to us on Shabbat have come to expect babka in the morning, and I love being able to give that with them each time. Sharing my desserts with friends and family is probably one of my most favorite parts of being a baker. I love the reactions and seeing the smiles on their faces when I present something to them, and the feeling never gets old.
This babka is the classic ooey gooey baked treat you dream of. It has a delicious chocolate mixture inside, and is topped with a syrup that makes the babka sticky and extra delicious! I added some toasted chopped pecans to the filling because I always like a little crunch, as well as a hint of toasty nuttiness. You can switch out the filling for this babka and keep it sweet, or even savory!
Prep Time: 2 hours
Yields: 3 medium size babka
Ingredients
1 tablespoon yeast
½ cup + ½ teaspoon sugar
½ cup warm water
4 ½ cups flour
2 teaspoons vanilla
½ cup soy milk
¾ unsalted margarine; melted
2 eggs
Syrup topping
1/3 cup water
½ cup sugar
1 teaspoon vanilla
Filling
6 ounces chocolate chips
¾ cup unsalted margarine; room temperature
½ cup brown sugar
⅓ cup cocoa powder
¼ teaspoon cinnamon
¼ teaspoon kosher salt
½ cup toasted chopped pecans
Directions
1. In a bowl, place the yeast and ½ teaspoon of sugar. Add the warm water and stir to mix. Let mixture rest for 5 minutes
2. In a stand mixture with a dough hook mix together flour, sugar and vanilla. While you’re mixing, place the soy milk in a pan on the stove and let it bubble up, but not boil. Once it simmers, let the mixture cool for at least a minute
3. Add the soy milk and yeast mixture to the stand mixer along with melted margarine and eggs
4. When dough begins to come together, scrape down the sides of the bowl and continue to beat the mixture on high for 5-10 minutes until it looks smooth and elastic
5. Place dough in a greased bowl and cover with a towel. Let the mixture sit for 1 hour
6. While the dough is rising, combine all of the sugar syrup ingredients on the stove and let it come to a low boil. Mixture is done when all the sugar is dissolved
7. Once finished with the syrup, put together the chocolate filling. Begin by melting the chocolate and allowing it to cool. In a stand mixer, beat the margarine and sugar until smooth. Add the cocoa powder, melted chocolate, cinnamon and salt
8.Once dough is finished rising cut it into 3 equal parts (I used a kitchen scale). Take the first piece and with a rolling pin, roll into a wide rectangle. Using a rubber spatula spread ⅓ of the chocolate mixture and sprinkle some of the chopped pecans. Taking one of the sides of the rectangle roll from one side to another to create a long rope. Cut off a small piece from top and bottom tip and place aside.
9. With a sharp knife, slice through the babka the long way to create two long piece. Lay one piece on top of the other and twist together. Place in a greased loaf pan. Once finished with all three babkas, preheat oven to 350 and place a towel over the loaves and allow to rise for at least 20 minutes.
10. Bake the babka for 20 minutes. After the 20 minutes, take babka's out and brush them with two layers of the syrup mixture. Place back in oven for another 15 minutes. Once finished, immediately brush babka's with another 3 layers of syrup. Allow to cool , slice and enjoy!
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