Recipe details
Breakfast
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Chocolate Nut Babka Brioche Plait
1h 10min
10 servings
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This Chocolate Nut Babka Brioche Plait features a soft, buttery brioche dough beautifully marbled with rich chocolate and crunchy nuts, then braided into an impressive loaf. The dough bakes to a golden brown with a tender, pillowy interior swirled with melted chocolate and toasted nuts. This simplified version maintains the stunning appearance and delicious flavor of traditional babka while streamlining the ingredients. Perfect for special breakfasts, brunches, or as a sweet treat with coffee, this eye-catching bread combines the best elements of babka and brioche in one delicious package.
Nutrition Facts
Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.
Facts
Quantity
Fiber
Sugar
2 g
12 g
Allergen Content
Based on your allergy profile, please note the following possible allergens:
Eggs
Milk
Nuts
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Ingredients
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Steps
Read instructions and get ready to cook
Prepare the dough
In a large bowl, mix flour, sugar, yeast, and salt.
Warm the milk
Warm milk and butter together until butter is melted. Let cool until just warm to the touch.
Add wet ingredients
Add eggs and vanilla to the milk mixture. Whisk until combined.
Make the dough
Pour wet ingredients into dry ingredients. Mix until a dough forms. Knead for 5-7 minutes until smooth and elastic.
First rise
Place dough in a greased bowl. Cover with plastic wrap or a damp cloth. Let rise in a warm place for 1-2 hours until doubled in size.
Prepare the filling
Melt chocolate and butter together. Stir in sugar and cinnamon. Let cool slightly.
Prepare the nuts
Roughly chop the nuts. Set aside.
Roll out the dough
On a floured surface, roll the dough into a large rectangle about 12x16 inches.
Add the filling
Spread the chocolate mixture evenly over the dough, leaving a 1-inch border. Sprinkle chopped nuts over the chocolate.
Roll and cut
Starting from the long edge, roll the dough tightly into a log. Using a sharp knife, cut the log in half lengthwise to expose the layers.
Create the plait
With the cut sides facing up, twist the two halves around each other, keeping the cut sides exposed. Pinch the ends together to seal.
Second rise
Transfer the plait to a parchment-lined baking sheet. Cover loosely and let rise for 30 minutes.
Preheat the oven
Preheat oven to 350°F (175°C).
Bake
Bake for 35-40 minutes until golden brown. If the top browns too quickly, cover loosely with foil.
Cool
Let the babka cool on the baking sheet for 10 minutes. Transfer to a wire rack to cool completely.
Serve
Slice and serve at room temperature. Store leftovers in an airtight container for up to 3 days.
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