Back To Basics: Easy *Cheat* Chocolate and Cinnamon Babka! | Georgia’s Cakes

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds a unique flavor and is dairy-free.

chocolate chips

🥗Healthier: dark chocolate

💰Cheaper: chocolate bars

Dark chocolate has less sugar and can be more affordable in bulk.

Heat the milk until warm to the touch.

Add a teaspoon of sugar to the warm milk and sprinkle the yeast over it, then mix and let sit for about 10 minutes until frothy.

In a bowl, combine plain flour, sugar, and salt, and mix by hand.

Use the rubbing method to mix cold butter into the flour mixture until it resembles sand.

Once the yeast is frothy, mix it and add to the dry ingredients along with the eggs, which should be beaten with a fork before adding.

Mix the wet ingredients into the dry using a fork, then switch to using hands to bring the dough together.

Knead the dough on a surface for about 5-10 minutes until smooth and elastic, checking if it bounces back when poked.

Place the dough in a lightly floured bowl, cover with a tea cloth, and let it rise in a warm place for about an hour until doubled in size.

Punch down the dough to remove air bubbles, then knead briefly and divide it in half.

For the chocolate filling, mix cocoa powder with sugar and melted butter until it forms a wet paste.

Roll out the dough into a thin rectangle, ensuring it’s not too wide for the baking tin.

Spread a thin layer of the chocolate filling evenly over the dough, reaching the corners.

Sprinkle chocolate chips over the filling.

Start rolling the dough tightly from the side closest to you, pinching as you go to create a spiral.

Cut the rolled dough in half lengthwise, exposing the filling.

Twist the two halves together, keeping the filling facing up, and place it in a lined loaf tin.

Let the twisted dough prove for half an hour before baking.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens