Chocolate braid (Babka) from The German Baking Book: Cakes, Tarts, Breads, and More from the Black Forest and Beyond (page 113) by Jürgen Krauss

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

    Can substitute all-purpose flour for white spelt flour, and 70% cacao chocolate for 54% cacao chocolate.

  • lindseyshannon34 on January 18, 2025

    So good! My little guy didn’t like the spices in the chicolate, but my husband and I thought it was delicious.

  • Beth891 on January 15, 2025

    I made a couple of changes - I skipped the orange and lemon zest and added nutmeg and vanilla extract instead. I also used my bread machine to make the dough - white dough setting. It needed just over 30 mins to prove at 30c after shaping and I baked it at 170fan for 32 mins and brushed with melted butter. Delicious! It was my first time making babka and the instructions are really clear re how to make the twist. Would recommend.

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