Chocolate Babka Bread

Chocolate Babka Bread

Chocolate Babka Bread



One of the single greatest things about bread is its variety. The list of bread recipes out there is endless whether you’re going sweet or savory! One popular bread among Central and Eastern Europe is the “babka”. This sweet, braided bread can be filled with anything from cinnamon sugar to sweet cheese. And as we all know, chocolate is an amazing ingredient in (and frankly out of) the kitchen, so why not combine the two?!

The amazing Lekkco Chocolate Babka Bread made by chef Corina Muhhamad is simply out of this world. There’s really nothing like a fresh, moist, lightly sweetened bread, and this recipe has the extra flavor we all crave. Made with Lekkco Belgian Dark Chocolate Spread, this babka is both delicious and healthy! Is there a better combo than that?

Lekkco, as mentioned in its name, is from Belgium, the heart of chocolate! If that isn’t enough to say how great it tastes then you’ll just have to trust me and try it. You might just fall in love with it. Lekkco is also all natural, vegan, gluten-free, dairy-free, nut-free, and non-GMO certified. This means you could use Lekkco along with ingredients that suit your diet! Its versatility also lets you get creative in the kitchen. The possibilities with Lekkco don’t end and range from breakfasts to desserts. Lots of love, happiness and creativity come with Lekkco and there’s no room for guilt.

This recipe blesses you with 2 loaves and smiles so get going!

  • 00 1 packet / 2 ¼ tsp Active Dry Yeast
  • 00 1 Cup Whole Milk, Warm
  • 00 1 Egg
  • 00 2 Yolks
  • 00 ¼ cup Sugar
  • 00 1 ½ tsp Vanilla
  • 00 2 tsp Salt
  • 00 ¼ cup Maple Syrup
  • 00 4 Cups All-Purpose Flour
  • 00 ½ cup and 2 tbsp Butter, Very Soft
  • 00 ⅔ cup Lekkco
  • 00 4 tsp Cinnamon
  • 00 2 tsp Espresso Powder
  • 00 1 Egg for wash
  • 00 Add yeast to warm milk, making sure the milk is not too hot (no higher than 120F). Let bloom for about 10-15 minutes.
  • 01 In a large mixing bowl, combine the egg, yolks, sugar, vanilla, salt and maple syrup. Add the yeast milk and combine.
  • 02 Scoop about 3 cups of flour into the base mixture and combine evenly throughout. Add the rest of the flour and combine. Fold in ⅓ of the butter at a time, making sure butter is fully distributed before adding more. Let rest for 30 minutes.
  • 03 Dust a surface with flour and knead dough until smooth. Cut the dough in half, place in separate bowls, and cover with plastic or a clean towel. Let it rest for 2 hours. * Each dough ball equates to one loaf of bread.
  • 04 Line a baking sheet with parchment paper and set aside.
  • 05 In a bowl, mix together the Lekkco, cinnamon, and espresso powder. Set aside.
  • 06 Take one of the dough balls and cut in half, roll each half out to 12x7” rectangles. Evenly spread about ¼ of the Lekkco mixture onto the dough. From the long side, roll the dough up into a tube. With the seam side down, cut the tube horizontally down the center. Repeat with the rest of the dough. Repeat with the other dough ball or refrigerate in an air-tight container for up to 3 days to make later.
  • 07 Once both tubes of dough are rolled and cut, braid as desired. Transfer onto a baking sheet and let sit for 20-30 minutes for dough to relax. Preheat oven to 375F.
  • 08 Brush on egg wash and bake for 30-45 minutes or until the center temperature reaches 190-200F. Let cool and enjoy!

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