Chocolate Babka Couronne

A slice of Chocolate Babka

I have wanted to make Chocolate Babka for some long, I wanted to attempt my own chocolate spread and I know chocolate Babka is a thing of beauty. This week’s Great British Bake Off signature was chocolate bread so it was time for Babka to step up to the mark.I didn’t have a loaf tin big enough to house my bake, so I decided to make it in a couronne style for ease.A slice of Chocolate BabkaTesco offered their products for the bake, and fortunately my baking didn’t let the ingredients down. Everything went to plan, and hubby looked almost astonished by how delicious the result was, albeit it isn’t quite on our list of healthy foods.Tesco ingredients for a chocolate babkaThe thing for me with bread is it’s so therapeutic to prepare. I have to admit to loving not only the process of making bread but also the joy when things go right, the rise happens. I love how amazed the children are, they love to bake, bread is something none of us really understand (science isn’t my strong point) so we’re just happy to believe in magic.Chocolate babka recipeThe best thing about baking sweet breads is it almost doesn’t feel as naughty as having a slice of cake. I say almost, I know it is. But as afternoons at work drag on, there’s nothing quite as nice as a pick me up of coffee and a slice of Babka.Chocolate babka recipe

Chocolate Babka Couronne
A delicious Jewish version of Babka with homemade chocolate spread
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Prep Time
30 min
Cook Time
45 min
Total Time
4 hr 30 min
Prep Time
30 min
Cook Time
45 min
Total Time
4 hr 30 min
For the bread
  1. 500g strong white flour
  2. 1tsp salt
  3. 7g fast-action dried yeast
  4. 150g light brown soft sugar
  5. 125mls whole milk
  6. 3 eggs
  7. 150g softened unsalted butter
Chocolate spread
  1. 200g blanched hazelnuts
  2. 200g dark chocolate
  3. 100g milk chocolate
  4. 150mls whole milk
  5. 3tbsp cocoa powder
  6. 2tsp ground cinnamon
  7. 4tbsp maple syrup
  1. Mix the flour, salt and 75g of sugar in a large bowl. Make a well in the centre.
  2. Warm the milk slightly to above room temperature, and beat the eggs.
  3. Add the yeast to the well and pour in the milk and eggs.
  4. Mix to a smooth dough, it will be sticky to start but will firm.
  5. Gradually add the softened butter, kneading the bread to regain the smooth, firm dough.
  6. Place dough back in the bowl, cover with cling film or a damp tea towel.
  7. Leave to prove for two hours in a warm place, until doubled in size.
  8. Roast the hazelnuts on a baking tray for 10mins at 180 degrees celsius.
  9. Blend 150g hazelnuts, 100g dark chocolate, milk chocolate, cocoa powder, cinnamon, milk and maple syrup into a smooth consistency.
  10. Roughly chop 50g hazelnuts and 100g dark chocolate.
  11. Knock back the dough.
  12. Put the dough on a well floured surface and roll into a rectangle, approx. 60cm by 40cm.
  13. Spread the chocolate spread across the dough and scatter the nuts and chocolate evenly over the surface.
  14. Bring the short side toward you, roll into a tight sausage.
  15. Have the dough length-ways using a serrated knife.
  16. Tightly twist the two strips over each other with the filling facing outwards.
  17. Line a baking tray, move the dough onto the tray and shape into a couronne, pressing the two edges together.
  18. Re-cover and return to prove for a further hour, until doubled in size.
  19. Preheat the oven at 180 degrees celsius.
  20. Bake for 45 mins, until golden brown.
  21. Using the 75g sugar and 75mls of water, boil in a saucepan until the sugar is dissolved and the liquid becomes a syrup consistency.
  22. Brush the syrup over the Babka.
  23. Leave for 15mins and move to a wire rack to cool fully.
An Organised Mess
Disclosure: I received a voucher from Tesco for the purpose of this bake.
I’m joining in with Jenny’s Great Bloggers Bake Off link up, why not pop across and check out everyone’s fantastic bakes:

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  • Reply
    Jenny paulin
    September 12, 2016 at 22:48

    oooooh with your chocolate babka you are really spoiling me! Debbie this looks gorgeous and loo at that oozy chocolatey swirl running through your bread! mmmmm making me peckish
    Thank you for linking up x x
    Jenny paulin recently posted…Project 366, 2016. Week 36My Profile

  • Reply
    Ian Vallance
    October 17, 2020 at 15:09

    There is no instruction on how long to knead the dough?
    On instruction 4 does it mean the dough should be kneaded to fully develop the gluten BEFORE the butter is added?

    If so the instruction should say that as traditionally the instruction mix to a dough means just that ie mix until you have a dough to knead.

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