5 from 3 votes
Butterscotch Chocolate Babka
This moist butterscotch Chocolate Babka recipe is soft, delicious, and has a crunchy addition of pecans. Enjoy this babka for breakfast, brunch or dessert.
Prep Time
2 hrs 30 mins
Cook Time
30 mins
Total Time
3 hrs
Servings:
2
loafs
Calories:
3553 kcal
Course:
Bread, Brunch
Cuisine:
Israeli
Ingredients
For The Dough
- 4 1/4 cups bread you may need more, or all-purpose flour
- 6 3/4 teaspoons active dry yeast not the instant kind, 3 packets
- 6 tablespoons sugar
- 3/4 cup + 2 tablespoons water warm
- 3/4 cup vegetable oil
- 2 egg
- 1 teaspoon salt
For Butterscotch Filling*
- 2 cups brown sugar
- 10 tablespoons butter at room temperature, unsalted or margarine
- 1/2 teaspoon cinnamon
- 4 egg white
- 1/2 cup flour
- 1/2 teaspoon salt
Filling
- 6 oz bittersweet chocolate shaved
- 1 cup pecans chopped
Topping
- 1 egg lightly beaten
Instructions
For Babka Dought
- In the bowl of the mixer, add the yeast and warm water. Mix lightly and cover with a dish towel for 5 minutes for yeast to activate
- Add the sugar, eggs, oil, flour, and salt and mix using your dough hook on medium speed until the dough comes together. If dough is too liquid or too sticky, add more flour, 1 tablespoon at a time
- When dough comes together and is soft and elastic, remove from mixer and place in a greased bowl. Cover with a dish towel and let it rise for 1 hour (or until doubled its size) in a warm area
Cup of Yum
To make the Butterscotch Frosting
- Mix the butter, sugar, cinnamon and salt together until creamy
- Add the eggs and mix until combined
- Add the flour and mix
Assembly
- Grease 2 loafs
- Divide the dough in 2. Place one piece on a floured surface and the other one return to the bowl and cover
- Using a rolling pin, stretch the dough to form a rectangle. If dough appears too sticky, flour the pin as well as the surface
- Spread part of the filling over the surface of the dough leaving a small border
- Sprinkle the shaved chocolate and the pecans over the butterscotch filling
- Starting with long side farthest from you, gently roll the dough tightly to form a log leaving the seam on the bottom
- Cut out the ends (optional)
- Using a sharp knife, cut the log in half lengthwise and lay them next to each other on the counter, cut sides up
- Pinch the top ends gently together. Lift one side over the next, forming a twist until you get to the bottom. This part is very messy!
- Place babka inside the loaf pan. Cover and repeat the same process with the other dough
- Let the babkas rise again in a warm covered area for 45 minutes to 1 hour
- Preheat oven to 350 degrees Fahrenheit
- Brush the tops of the babkas with the beaten egg
- Bake for 30-35 minutes or until the babkas brown and are cooked through
- Remove from heat and let them cool in the pans for 20 minutes
- Unmold and enjoy!
Notes
- This filling makes a little more than 2 babkas. You may have some left.
- They're great to use in cinnamon roll dough, cookie filling, etc
Nutrition Information
Serving
1bread
Calories
3.553kcal
(0%)
Carbohydrates
535g
(178%)
Protein
60g
(120%)
Fat
135g
(208%)
Saturated Fat
60g
(300%)
Polyunsaturated Fat
16g
(94%)
Monounsaturated Fat
48g
(240%)
Trans Fat
2g
(100%)
Cholesterol
401mg
(134%)
Sodium
2.032mg
(0%)
Potassium
1.605mg
(0%)
Fiber
23g
(92%)
Sugar
284g
(568%)
Vitamin A
2.183IU
(0%)
Vitamin C
1mg
(1%)
Calcium
385mg
(39%)
Iron
23mg
(128%)
Nutrition Facts
Serving: 2 loafs
Amount Per Serving
Calories 3553
% Daily Value*
| Serving | 1bread | |
| Calories | 3.553kcal | 0% |
| Carbohydrates | 535g | 178% |
| Protein | 60g | 120% |
| Fat | 135g | 208% |
| Saturated Fat | 60g | 300% |
| Polyunsaturated Fat | 16g | 94% |
| Monounsaturated Fat | 48g | 240% |
| Trans Fat | 2g | 100% |
| Cholesterol | 401mg | 134% |
| Sodium | 2.032mg | 0% |
| Potassium | 1.605mg | 0% |
| Fiber | 23g | 92% |
| Sugar | 284g | 568% |
| Vitamin A | 2.183IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 385mg | 39% |
| Iron | 23mg | 128% |
* Percent Daily Values are based on a 2,000 calorie diet.