This babka french toast is bomb. Maybe top three most delicious things on this blog. It takes a bit of work because you have to make the babka first, or you could buy some babka. I wasn’t planning on making french toast with this babka. I had a loaf in the freezer and the brilliant idea came to me one day.
I never tasted babka until a trip to New York city a year and a half ago. I had planned an epic food journey through New York including Breads Bakery. The chocolate babka at Breads did not disappoint one bit. To me, reminiscent of a cinnamon roll in a loaf form and with chocolate hazelnut filling to boot. And it was warm, never underestimate the power of a warm baked good. I seriously can’t believe that I never tried babka before.
Chocolate Babka – recipe adapted from Smitten Kitchen
4 1/2 cups flour
1/2 cup sugar
2 teaspoons yeast
1/2 cup water
1 teaspoon salt
2/3 cup butter, room temperature
1 cup chocolate chips
1/2 cup butter
1/2 cup powdered sugar
1/3 cup cocoa powder
1/4 teaspoon salt
Instructions for the dough:
Combine flour, sugar and yeast in stand mixer bowl.
Add eggs and water. Mix using paddle attachment on stand mixer.
Slowly add the butter and salt.
Mix for 10 minutes until butter is fully incorporated and dough is shiny and smooth.
Let dough rise overnight in the fridge or for a few hours at room temperature.
When ready to form, if at room temperature, refrigerate or freeze for half an hour before handling. It is much easier to form the dough if it is cold.
Make the filling:
Melt chocolate and butter together in saucepan over low to medium heat.
Add powdered sugar, cocoa powder, and salt. Mix till fully combined. Let cool.
Split dough into two equal balls. Leave one in the fridge.
Take the other and roll it out into a large rectangle about 10 inches by 12 inches.
Spread half of filling evenly over the dough leaving a 1/2 inch border.
Tightly roll up the dough hot dog style. Transfer to a cookie sheet and freeze for 10 minutes.
Remove from freezer. Trim ends off the log of dough.
Make a cut down the long middle of the log. Pinch one end of today gently together.
Twist the dough, lifting one side up over the other and vice versa till you reach the end.
Transfer the babka to a loaf pan or 8 inch cake pan.
Repeat with other ball of dough.
Cover loaves and let rise 1 1/2 hours.
Heat oven to 375 degrees.
Bake for 30 minutes or possible more if the loaves need to brown up a bit more.
Eat in the next few days or freeze like I did.
1/2 cup milk
2 tablespoons brown sugar
1/2 teaspoon vanilla
pinch of salt
sprinkle of cinnamon
butter for the pan
Whisk all ingredients in a shallow pan.
Remove loaves from freezer. You can obviously do this without frozen babka but it is easier to cut this way and holds together better when you soak it in the egg mixture.
Dip babka slices in egg mixture and let absorb some of the liquid.
Heat a skillet on medium heat. Add a chunk of butter.
Carefully transfer babka slice to skillet. Cook for a few minutes on one side and flip and repeat. Serve with whipped cream. No maple syrup needed unless you want, then go for it 🙂