Prep
2h 30m
Cook
30m
Total
3h
Ingredients
Method
Nutrition
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For
8
M
I
For the brioche
2 1/4
tsp
Active dry or instant yeast
115
g
Whole milk, lukewarm
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Per Serving
Calories
439kcal
Fat
22g
Saturates
11g
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The quality of ingredients greatly affects the recipe. Use high-quality flour, butter, chocolate, and tahini for best results. I highly recommend letting your dough rise overnight in the fridge, and freeze the rolled up dough with filling for 20 minutes before cutting. Working with cold dough makes assembly much easier! This babka is best eaten the day it is made, but can also be stored in the freezer for up to 3 months.
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Prep
2h 30m
Cook
30m
Total
3h
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
For
8
M
I
For the brioche
2 1/4
tsp
Active dry or instant yeast
115
g
Whole milk, lukewarm
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Per Serving
Calories
439kcal
Fat
22g
Saturates
11g
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
The quality of ingredients greatly affects the recipe. Use high-quality flour, butter, chocolate, and tahini for best results. I highly recommend letting your dough rise overnight in the fridge, and freeze the rolled up dough with filling for 20 minutes before cutting. Working with cold dough makes assembly much easier! This babka is best eaten the day it is made, but can also be stored in the freezer for up to 3 months.
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Made it?
Cancel
