Video

How to make a babka

Chef Bruno shows us how to prepare a beautiful chocolate cinnamon babka

Chef Bruno shows us how to prepare a beautiful chocolate cinnamon babka

Judge and world-renowned pastry chef Bruno Feldeisen shows how to make a delicious chocolate babka loaf. 1:50

On Bread Week, our bakers completed three very different challenges. Chef Bruno shows us how to assemble, twist and bake a chocolate cinnamon babka with beautiful swirls and streusel topping.

Ingredients

Filling

  • 2 tbsp unsalted melted butter
  • 3 ounces of bittersweet chocolate, finely chopped
  • 2 tbsp unsweetened cocoa powder
  • 1 tbsp granulated sugar
  • 1/4 teaspoon ground cinnamon
  • dash of kosher salt

Streusel

  • 2 tbsp unsalted melted butter
  • 2 tbsp dark brown sugar
  • 5 tbsp all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • 1 tbsp granulated sugar
  • dash of kosher salt

Egg Wash

  • 1 large egg
  • 1tbsp heavy cream

Instructions

  1. Use your favourite enriched yeast dough recipe. Place dough in a bowl, cover with plastic wrap, and let rise in a warm place until doubled in size, 1½–2 hours. Once dough has risen, chill for 45 minutes. Turn out chilled dough onto a clean, lightly floured surface. Roll out to a 22x12" rectangle.
    (The Great Canadian Baking Show)
  2. In a double boiler (heat proof bowl fitted over a saucepan of gently simmering water), melt together chocolate, cocoa, butter, sugar, cinnamon and salt, until mixture is smooth. Set aside to cool at room temperature.
    (The Great Canadian Baking Show)
  3. Once filling has reached room temperature, using a small offset spatula, spread the chocolate mixture evenly over the dough all the way to the edges.
    (The Great Canadian Baking Show)
  4. Working from the right to left side, roll up dough away from you, pulling lightly on it as you roll to maintain thickness.
    (The Great Canadian Baking Show)
  5. Once dough is evenly rolled, cut the roll in half. Put halves side by side with the long side toward you. Place one half over the other to form an X.
    (The Great Canadian Baking Show)
  6. Holding the dough at the intersection of the X, twist each of the ends twice, and then tuck the ends under slightly.
    (The Great Canadian Baking Show)
  7. Transfer dough to greased loaf pan, cover with a clean kitchen towel, and let rise 30 minutes.
    (The Great Canadian Baking Show)
  8. While dough is rising make streusel by combining brown sugar, white sugar, cinnamon, salt, and 2tbsp of melted butter. Stir in flour with a fork until moist clumps form (streusel should look slightly wet). Whisk egg and cream in a small bowl and brush risen babka with egg wash.
    (The Great Canadian Baking Show)
  9. Sprinkle a generous amount of streusel on the risen babka dough and bake for 1 hour until golden brown.
    (The Great Canadian Baking Show)
  10. Transfer Babka to a wire rack and let cool for 15 minutes before slicing.
(The Great Canadian Baking Show)