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Chocolate Walnut Babka

Eggless Chocolate Walnut Babka

Swati
Eggless Chocolate Walnut Babka recipe with Whole Wheat Flour | Learn How to make Chocolate Walnut Babka with Whole Whole Wheat Flour and without eggs
4.84 from 12 votes
Print Recipe Pin Recipe
Prep Time 2 hours
Cook Time 40 minutes
Course Breads
Cuisine Eastern European, Jewish

Equipment

  • Oven/OTG/ Conventional Microwave Oven
  • Mixing Bowl
  • Sharp Knife
  • Baking Tray/Loaf Pan/Tube Pan

Ingredients
  

For Dough

  • 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

Instructions
 

Make Dough

  • 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.

Make Filing

  • 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.

Shape Babka

  • 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.

Notes

  • 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.
Keyword Eggless Chocolate Walnut Babka
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