In Search of the Superior Babka - Cinnamon vs Chocolate

The two contenders, resting

Oooh I have a winter treat to share.

Chocolate babka

... and the cinnamon

One of my favourite “bits” in Seinfeld is where they get stuck in the bakery buying babka and lament that they don’t get the “superior” babka – aka chocolate (compared to cinnamon). I obviously had to test them both out. For science.

Did I need to make two full size babkas for two people? No. Was it worth it? Absolutely.

The superior babka really depends on your tastes. Chocolate is a really rich dessert-y treat, cinnamon is a slightly sweeter delight. Both are amazing fresh. Both are amazing toasted. If you wanted to toast a slice or two and dollop vanilla icecream on top I think that would be ridiculous.

… but sorry Seinfeld, cinnamon is the superior babka in my house.

Ingredients for the Dough

• 1 cup (250ml) lukewarm water
• 2 tbsp dry yeast
• 750g plain flour
• 2 tsp salt
• ½ tsp ground cinnamon
• 100g caster sugar
• 2 tbsp vanilla sugar or 1tbsp extract
• 2 large eggs
• 140g room temperature butter

Chocolate Filling

• 50g granulated sugar
• ½ tsp cinnamon
• 15g cocoa powder
• ½ tsp espresso powder
• 30g melted butter
• 100g choc chips

Cinnamon Filling

• 50g brown sugar
• 2 tsp cinnamon
• 30g melted butter
• ½ cup walnuts

Glaze

• 1 egg, beaten

Crunchy Topping

• ½ tsp cinnamon
• 75g granulated sugar
• 50g plain flour
• 50g butter

Method

To a small bowl, put in ½ cup (125ml) lukewarm water, ½ the yeast and 1 tbsp of the sugar and let sit for 15 minutes.

Place the flour in a bowl, mix through the cinnamon and rest of the sugar. 

Make a well in the middle and put the other half of the yeast in one side and all the salt in another.

Into the centre, add the yeasty mixture, the vanilla, the rest of the water (125ml) and the eggs and butter. Mix well until the dough comes together. You might need a little more water.

Kneed until smooth and soft.

Place in a greased bowl, cover and allow to rise for 2 hours until puffy.

Meanwhile, make your filling. For the chocolate – mix the sugar, cinnamon, cocoa, espresso powder and butter. For the cinnamon – mix the sugar, cinnamon and butter.

Also make the topping mix the flour, sugar and cinnamon together and rub in the butter until you have a crumble-texture dough.

Punch down the risen dough and divide in half - remember we're making TWO babkas tonight!

Shape each half into a long rectangle, about 22cm x 45cm.

Spread the cinnamon filling onto one and sprinkle with the nuts. Spread the chocolate filling onto another and sprinkle over the chocolate chips.

Cinnamon and walnut filling

Chocolate filling

Starting with the long end, roll each up into a log.

I rolled the one I took pictures of from the short end. It's ok!

Cut into half, lengthwise.

Twist the two pieces together like a braid, filling side up.

Start slightly nearer the middle

Repeat with the chocolate babka.

Place each one in a loaf tin. 

Brush with egg glaze. Sprinkle half the topping over each loaf.

Cover the loaf tins and allow to rise another hour or so until really puffy.

Preheat the oven to 175 degrees C.

Bake the bread for 35 minutes, then cover lightly with foil and bake for another 20 minutes until a beautiful golden on top.

Let cool in the pan for 10 minutes before turning out to a cooling rack.

Slice and serve still slightly warm. This is fabulous lightly toasted, and freezes really well for a toaster treat.