Chocolate-Cinnamon "Babkallah"
Chocolate-Cinnamon "Babkallah" is a flavorful Continental Desserts & Baking dish prepared with quality ingredients. Heat milk in a small saucepan until warm.
-
Easy Prep ≤ 4 steps · Fast & beginner friendly
-
Moderate 5–8 steps · Everyday home cooking
-
Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionHeat milk in a small saucepan until warm.
Transfer to a large bowl and whisk in yeast; let sit until foamy, 5-10 minutes.
Whisk in egg yolks, vanilla, and 1/2 cup butter.
Add sugar, salt, and 3 cups flour; mix until a shaggy dough forms.
Knead dough on a lightly floured surface until supple, smooth, and no longer shiny, 5-10 minutes.
Transfer to a large buttered bowl.
Cover and let sit in a warm place until doubled in size, 1 1/2-2 1/2 hours.
Mix chocolate, brown sugar, and cinnamon in a small bowl.
Turn out dough onto a lightly floured surface; divide into three portions.
Shape each into a 12"-long rope.
Roll out each rope to a 12x6" rectangle about 1/8" thick.
Brush with butter and top with chocolate mixture, pressing gently.
Roll up to form a log; pinch seam to seal.
Place logs, seam side down, side by side on a parchment-lined baking sheet.
Pinch logs together at one end; braid, then pinch ends together and tuck under.
Cover loosely and let sit in a warm place until 1 1/2 times larger, 1-2 hours.
Preheat oven to 350°.
Beat egg yolk with 1 tablespoon water in a small bowl.
Brush dough with egg wash; sprinkle with granulated sugar.
Bake until top is golden brown and "Babkallah" sounds hollow when bottom is tapped, 35-45 minutes.
Let cool on a wire rack.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.