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Chocolate, cinnamon & pecan babka

It's all about the chocolate filling with a kick - by Kerrie Worner
  • 27 Mar 2019
Chocolate, cinnamon & pecan babka
Cath Muscat
Serves 8-10
Proudly supported by

 

 

Ingredients

2½ cups plain flour, plus extra, to knead

¼ cup caster sugar

7g sachet dry yeast

2 eggs, beaten

¾ cup warm water

70g butter, cubed, at room temperature, plus extra, to serve

⅔ cup (90g) finely chopped pecans

Chocolate filling

100g dark cooking chocolate, chopped

50g butter

¼ cup icing sugar mixture, sifted

1 tsp cinnamon

2 tsp finely grated orange zest

Glaze

1/3 cup sugar

1/3 cup water

Method

  1. Sift flour into a large bowl. Add sugar and dry yeast, then stir until combined. Add eggs and water, then stir until mixture forms a dough. Knead dough on a floured surface for 3 minutes or until smooth.

  2. In a lightly oiled bowl (to avoid sticking), gradually knead in butter, 2 cubes at a time. Cover and sit in a warm place for 2 hours or until dough has tripled in size.    

  3. To make chocolate filling, put chocolate and butter in a medium glass heatproof bowl and stand over a medium saucepan of simmering water, making sure bottom of bowl doesn’t touch water. Stir until melted. Remove from heat. Stir in icing sugar, cinnamon and zest until combined. Set aside. 

  4. Punch down dough. Knead on a floured surface until just smooth. Roll out to 40cm x 28cm. Spread chocolate mixture over dough, leaving a 2cm border at 1 short end. Moisten that end with water. Sprinkle over pecans. Roll up from the short side, ending at moist end. Press edges together to seal.

  5. Slide dough onto an oven tray and refrigerate for 15 minutes, to set chocolate and make it easier to cut. Grease and line a 23.5cm x 10.5cm loaf pan with baking paper. Cut dough in half lengthways (down the centre of roll) to expose chocolate layers. Plait two halves together by crossing them over. Put babka in loaf pan, tucking in ends. Set aside in a warm place for 30 minutes or until babka has risen slightly. Preheat oven to 190°C. Bake for 25-30 minutes or until golden.    

  6. To make glaze, put sugar and water in a small saucepan over a medium-high heat. Stir to dissolve, then simmer for 5 minutes. Remove from heat. Pour and brush glaze on top of hot babka. Cool. Serve with extra butter.

Kerrie Worner
Kerrie Worner
With over 20 years in magazines, Kerrie’s work has adorned HB’s pages as contributing food editor, along with BHG, Elle Cuisine, Australian Women’s Weekly and Family Circle. “It is so important to encourage people to learn simple food skills so they can learn how easy it is to fall in love with their creative side,” she says.

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