The famous chocolate babka from Breaking Breads: A New World of Israeli Baking (page 76) by Uri Scheft and Raquel Pelzel

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for variation.

  • anya_sf on August 13, 2024

    This was quite easy to shape. I used the basic babka dough and may have overbaked it (though I did check the temperature) as it was a little dry. As Zosia said, maybe it's best with the advanced dough. We loved the flavor. I used Bonne Maman chocolate-hazelnut spread, which isn't quite as sweet as Nutella, and dark chocolate chips.

  • Zosia on March 12, 2017

    I made this with the basic babka dough and though it was well received, I found the bread portion to be a bit firmer and drier than I like. With all of that chocolate and nutella no one else noticed (or cared). I'll have to make this again with the laminated dough.

  • Frogcake on December 31, 2016

    I just taste-tested this chocolate babka fresh out of the oven. My two babas (may they RIP) would agree unequivocally that this is the babka of all babkas. This will be New Year's Day breakfast tomorrow. Will definitely be making this again. Yum.

  • Astrid5555 on December 11, 2016

    I just love how effortlessly you can bake from this book. Made with the "Basic babka dough" which I prepared the day before and let chill overnight. Very approachable recipe which is well explained also with photos with a delicious end result. Makes 2 babkas, one of which I froze for an upcoming Christmas event with the neighbours. Will definitely go into regular baking rotation!

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