Eggless Chocolate Walnut Babka Recipe | Learn how to make Whole Wheat Chocolate Babka without Eggs
Here I am with another of my favourite recipe that I love Chocolate Walnut Babka. A moist, dense bread with chocolate and walnut filling.
If you love Babka from your favourite bakery and you always thought making Babka needs special skill and and lot of time.. Well here is a perfect recipe for your to try at home. For those who love baking, it is a must try bread if you haven’t tried it at home.
This Chocolate Babka, is best suited for those who
- LOVE HOMEMADE BREADS,
- Prefer more fiber rich flour WHOLE WHEAT FLOUR /WHOLEMEAL,
- want EGG-FREE BABKA due to egg allergies or some kind of diet restrictions or vegetarian who avoid eggs in their diet.
What is Babka
Babka is a sweet dough yeasted cake more like a bread, which originated in the Jewish communities in Europe( mainly Poland) and it is also popular in Israel–: Source Online.
You can also compare it with laminated breads like croissants with lots of butter. The characteristic feature is the braided appearance, which shows swirls of chocolate and nuts.
Babka originated as the way to use leftover Challah dough( another yeast bread from Jewish community). Originally, the leftover challah dough was filled with nuts, raisins and cinnamon. Chocolate Babka came into picture when Babka gained popularity outside the Jewish community especially in the USA, around mid 20th century.
It is popular as EASTER BREAD/YEAST CAKE in many European countries.
Chocolate Babka is more popular in America whereas the European Babka has more of nuts, raisins and cinnamon fillings.
Most of the Babka recipes have egg in it which acts as binder, makes bread finer and richer. We do not have any dietary or religious restrictions. Since, we avoid eggs on certain occasions and there are family and friends who avoid eggs. Also there are many readers who always ask for eggless baking recipes.
So here, is my version of EGGLESS BABKA with WHOLE WHEAT FLOUR, which is as good, as moist and has a rich texture as the Babka with eggs.
Tagging my Chocolate Babka to my Facebook group Shh cooking Secretly Challenge for this month’s Easter Breads Theme. I am a bit late in publishing this post(post Easter), as due to some personal reasons I could not it on time. Easter or no Easter, we can enjoy Babka anytime of the year.
The theme Easter Breads was suggested by Renu who blogs at Cook with Renu. She loves baking and you her blog has treasure of healthy bakes with nutritious and health friendly ingredients. She made Paska Easter Bread and Muffins for the theme
For this month my partner is Narmadha , blogs at Nams Corner. Another wonderful blog with lots of recipes from South Indian Cuisine. I am quite intrigued by her Beetroot Croissant recipe which I have bookmarked to try soon.
She made this Casatiello Easter bread for the theme, making use of the secret ingredients (cheese and honey) that I gave to her. And here is my Chocolate Babka with the secret ingredients (Vinegar and Walnuts) as I told her that I will be making some eggless bread for the theme.
Details ingredients and method to make and shape dough and filling in recipe card.
Chocolate Baka has two sets of ingredients.. one is the bread dough and another is the chocolate filling.
For the dough
Simple ingredients that we use in bread baking.. Flour, Sugar, Fat, Yeast(Instant Active Yeast) and Egg Replacer.
Others– Vanilla Essence, Cinnamon Powder for flavour. You can use either or both.
Flour-Whole Wheat Flour(WWF)/ Wholemeal. I avoid using All Purpose Flour(APF) in baking, as it has no nutritional value. Though you won’t get store like texture in the bread when we use Whole Wheat Flour, it is a bit dense, but it more protein and fiber rich then the bread with APF. You can always swipe APF with WWF in the recipe, or use 1:1 ratio of both the flour.
In most of my recipes of cakes and breads I use Aashirvaad Whole Wheat/Multigrain Atta.
You can also use any other good branded Wholemeal or Atta available at your stores.
Or buy online
Egg Substitute– For a rich, fine moist and fine babka, I have replaced egg with Buttermilk (milk + vinegar). It makes the aids in making the bread soft and light. I also add milk powder which adds to the flavour and richness of this yeast cake.
Fat– Butter for the rich, soft texture and flavour.
For Chocolate Walnut Filling
Chocolate Chips/Chopped Chocolate, Cocoa Powder, Melted Butter, Finely Chopped Walnuts, Sugar, Vanilla Essence/Cinnamon Powder, Instant Coffee Powder/Granules(optional).
Sugar Syrup for Babka(optional)– Many people like to soak babka in sugar syrup. You can skip the step or use simple icing made with icing sugar to enhance the look of the swirled chocolate bread.
Other options for Filling– Nutella, finely chopped nuts and raisins with citrus zest.
How to make Dough for Chocolate Walnut Babka
Babka is made with the dough just like the bread dough, which is much sweeter than bread.
The dough is proofed and the rolled out in rectangle shape. Filling is spread out on the rolled dough. It is again rolled back lengthwise like tight jelly roll.
Then the rolled log is cut lengthwise in half. The two cut parts are then braided together.
The braided log is then kept for the second proof. You can keep it in loaf pan, bundt pan or tube pan. You can also give it a star bread shape, or bake like muffins, rolls. Below I have shown how you can bake it in loaf pan, tube pan and shape it like a wreath.
After the second proof, give dough milk wash , and then bake for 30-40 mins. in preheated oven.
Serving and Storing Suggestions
The bread is nice moist and tastes best on the day it is baked. Pairs so well with a cup of your favourite coffee/cappuccino. Kids will love it for their breakfast or after school snack with a cup of Hot Chocolate.
After a day it starts drying. You can refrigerate it the leftover in an airtight for 3-4 days. You can also freeze the bread(wrapped in cling film) for about a fortnight. Thaw in refrigerator and warm it before serving.
Recipe Card for Chocolate Walnut Babka
Eggless Chocolate Walnut Babka
- Oven/OTG/ Conventional Microwave Oven
- Mixing Bowl
- Sharp Knife
- Baking Tray/Loaf Pan/Tube Pan
- 3 Cups Whole Wheat Flour All Purpose Flour or Bread Flour
- ¼ Cup Milk Powder
- ¼ Cup Sugar
- 1 tsp Instant Yeast or Active Dry Yeast (see notes)
- 1 tsp Vanilla Essence optional
- 1 tsp Cinnamon Powder optional
- 1 Cup Milk to make Buttermilk
- 1 tsp Vinegar to make Buttermilk
Chocolate Walnut Filling
- ¾ Cup Finely Chopped Chocolate(I used Dark Chocolate) Choco chips
- ¾ Cup Finely Chopped Walnuts
- ¼ Cup Cocoa Powder
- 3-4 tbsp Melted Butter
- ¼ Cup Raw Cane Sugar (or as required) or use Castor Sugar
- 1 tsp Vanilla Essence optional
- Make buttermilk. Add vinegar in milk let it stand for 5 mins. Do not stir it.
- In a mixing bowl, add all the dry ingredients(flour, yeast, sugar, cinnamon powder). add salt is using unsalted butter. Mix well.
- Add Vanilla essence if not using cinnamon powder, add buttermilk and mix .
- Add about 1-1½ Cup more water, depending on the flour you are using. Dough will be sticky. Add water carefully do not pour it all at once.
- Do not knead the dough at this step. Just mix everything and keep the dough covered for about 10 mins.
- Now, take the dough on a clean counter top or silicone mat and start kneading the dough.
- Keep adding butter little by little while kneading. Knead the dough with the heel of your palm using stretch and fold method.
- Once the dough is smooth and elastic, keep it in an oil bowl for first proof. Cover the bowl with cling flim or damp cloth. Keep it in warm place. It takes about 1-1½ hrs for proofing.
- Alternatively you can also keep the dough overnight(7-8 hrs) in refrigerator. Takeout in morning let it come to room temp. and then shape the bread.
- Once the dough doubles up in size, take it out on clean floured counter/mat and punch lightly to deflate it.
- Knead it lightly and then shape the bread as per your preferences.
- In a bowl add finely chopped chocolate, cocoa powder, finely chopped walnuts, melted butter and sugar. Add vanilla essence or cinnamon powder if using.
- Mix well to form a coarse paste. You can skip making the filling and also use Nutella and finely chopped walnuts.
- Roll out babka to ¼" thick and 16" by 12".
- Keep the long side toward yourself for easy rolling.
- Spread the filling nicely leaving the borders about ¼"
- Now with floured hands, lightly make the roulade or jelly roll starting from the length side closest to you.
- Position the roll with seam side down. Pinch to seal both the ends of roulade.
- Now using a sharp knife, carefully cut the roll lengthwise starting from the top and finishing at the other seam. This divides the roll into two equal halves.
- The chocolate layers are now visible. Now carefully, from the top side start braiding both the parts.
- Now you can make cut into equal parts to make different shapes or place the braided dough in the pans in which you want to bake.
- Alternatively, you can also give dough the wreath shape.
- Lightly brush oil in pans and also, line the pans with parchment paper.
- Place dough in the pans. I divided the dough and baked one half in a loaf pan(6" by 2" by 2") and other half in tube pan of 1 Cup size.
- Keep the pans in a warm place for second proofing. Cover the dough with cling film or damp cloth.
- Proof the dough for 30-45 mins depending on the weather.
- Preheat the oven to 200°C or 400°F. For OTG, preheat on both the rods and fan on mode, for 10 mins.
- Give milk wash before baking the bread.
- Bake for about 30-40 mins at 200°C or 400°F till it is golden brown in color. Use a good oven thermometer to keep a check on oven's internal temperature.
- Once done, take out the pans. Let the babka cool completely before slicing.
- Refrigerate in an airtight container. Warm the bread a bit before serving.
To make Babka Wreath
- After making the roulade, do not cut the dough lengthwise.
- Transfer the roll on parchment paper.
- Carefully make the ring. Using a sharp knife, make cuts in the rings as shown in the pic. Do not cut through the dough.
- Then carefully turn the slices on the side placing alternate portion on inside of the circle.
- Cover with cling film or damp cloth and let it proof for 30-45 mins depending on the weather.
- Once proofed, give milk wash and bake the bread at 30-40 mins at 200°C or 400°F in a preheated oven.
- Once baked till golden brown, let the bread cool completely then serve or store as required.
- You bake whole dough in large loaf tin or bundt or tube pan.
- You can knead dough using your stand mixer too. But knead it with hand also for 4-5 mins to get smooth elastic dough.
- Instead of making chocolate filling from starch you can use chocolate ganache/Nutella along with nuts of your choice.
- You can also top the bread with icing made with icing sugar for a more appealing look.
- In the recipe I have used Instant Yeast, you can also use Active Dry Yeast or Fresh Yeast. Take 1 cup water.Add dry Yeast in warm water(110°F or 38°C) to activate. Also add sugar,cover the bowl for 10-15 mins. The solution with be frothy or double up. If it doesn't discard the solution and repeat again.
Some more Recipes for Easter or Holidays
Some of the bread recipes that your will love to try
Hope you will try this Chocolate Walnut Babka/Yeasted Cake and will love as much as my family loves it. You can make for special occasions and celebrations or just like that and serve to your kids with a warm glass of milk/hot chocolate.
Tagging my Eggless Chocolate Walnut Babka to A-Z Challenge of the Facebook group, where the we cook the dishes with key ingredients alphabetically. This month was ‘W’, and I choose Walnut as one of the main ingredient.
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