As I do everyday, I was scrolling through the numerous food blogs I follow to keep up on the latest food trends, seasonal recipes, and some interesting creations. I came upon a Food52 recipe for babka, and I was instantly drawn in. Babka reminds me so much of my childhood. Every Friday night and Saturday day when celebrating the Sabbath we would have babka as a treat. My favorite was warming it up and having it with a little bit of ice cream. When I saw the babka recipe all those silly childhood memories came rushing back and I knew I had to make my own spin on it.
I love the idea of using tahini in a sweet recipe. The nuttiness from the sesame seeds compliments the sweetness of chocolate as well as the cinnamon flavor. This babka is best eaten when still warm- you get all the gooey chocolate that’s twisted in with the soft dough!
Slightly adapted from Food52
CINNAMON TAHINI CHOCOLATE BABKA
26 hours 35 mins
- 4 cups of all-purpose flour
- 1 packet of yeast
- ½ cup granulated sugar
- 3 eggs at room temperature
- ½ cup of water
- 1 teaspoon of salt
- 2/3 cup of room temperature butter
- 7 oz of roughly chopped baking chocolate
- 2/3 cup of tahini
- ½ tablespoon ground cinnamon
- 6 tablespoons granulated sugar
- 1/3 cup water
- Combine all of the dry ingredients into a mixing bowl (for a mixer). Then add in the eggs and water until the dough begins to come together.
- In increments, add in cubes of the softened butter. Continue to mix until all the butter is incorporated into the dough.
- Place the dough into a greased bowl and cover with plastic wrap. Refrigerate over-night.
- Grease two loaf pans and preheat the oven to 375 degrees.
- Working with only half of the dough, while the other stays refrigerated, roll the dough out to a square- about 15 by 11 inches. Leaving 1-2 inches on the outside, spread half of the tahini on the dough. Then sprinkle with cinnamon and add half of the chopped chocolate. Roll the dough into a log, place into the greased pan, and refrigerate, seam side down. Repeat with the other half of the dough.
- Once the dough is rolled, take one log and cut off the ends. Then cut the log in half, lengthwise. Pinch the ends of the two halves together and fold each piece over one another until you reach the end. Pinch the ends together. Repeat with the second dough log.
- Place the twisted babka into the 375-degree and bake for 30 minutes until a toothpick comes out clean.
- While the babka cooks, combine the sugar and water in a small saucepan. Whisk together over a low heat until the sugar completely dissolves. Turns off the heat.
- When the babka is done cooking, immediate brush the syrup over the cakes and then allow them to cool fully.