Chocolate Tahini Babka

The bittersweet chocolate works beautifully in this recipe paired with the sweet dough and nutty tahini! It's a bit of a process to make, but how could you say no to pillowy brioche filled with chocolate?! If you have never made babka before, don't be intimidated - I've laid out exactly how to make brioche dough and how to shape it into a beautiful babka!

For more tahini recipes, try Frosted Tahini Brownies, Dark Chocolate Tahini Cups, Banana Tahini Chocolate Chip Muffins, and Double Chocolate Tahini Muffins.

How to shape babka

1. On a lightly floured surface, roll the dough out into a rectangle about 10" x 15". It doesn't need to be too exact, but it helps to keep it close to this size.
2. Spread the filling evenly all over the dough, leaving a small border around the edge.
3. Roll the dough up from the short side. We want as many twists and turns of filling on the inside of the babka as possible, and rolling up from the short side and ensures that it bakes up that way! 
4. To make it easier to cut and shape, I highly recommend placing the rolled up dough in the freezer for about 20 minutes. 
5. Cut the ends of the dough off - you can use your loaf pan to measure how much to cut off. Then, cut straight down the middle, leaving you with two exposed pieces. Braid the dough, placing one piece over the other, keeping the layers facing upwards.
6. Transfer the babka to a loaf pan lined with parchment paper. You may need to squish it up slightly so it will fit. Don't worry if it doesn't look perfect. After it rises, all of the imperfections will be filled out.

Ingredient Notes

• Active Dry Yeast or Instant Yeast: If using active dry yeast, combine  with milk and sugar and allow to sit for 15 minutes. If using instant yeast, there is no need to let the yeast sit in the mixture.
• Milk: Warm the milk to about 110 degrees F to activate the yeast.
• Sugar: A tiny bit of sugar is added to the dough, primarily to help activate the yeast. You will also need sugar for both the filling and sugar syrup.
• Eggs: You’ll need 2 eggs at room temperature. 
• All Purpose Flour: You'll need about 2 ½ cups of all-purpose flour.
• Unsalted Butter: You’ll need about 6 tablespoon of unsalted butter at room temperature, which will need to be added one piece at a time to properly incorporate into the dough. A couple tablespoons of butter will also be needed for the filling. 
• Chocolate: I used bittersweet chocolate for the filling. Alternatively, you could use semi-sweet chocolate. 
• Tahini: My favorite tahini brands are Krinos and Seed + Mill!
• Cocoa Powder: I recommend using either dutch process or black cocoa powder!
• Honey: You'll need just one tablespoon of honey for the sugar syrup.
• Cardamom: I also added a touch of cardamom to the sugar syrup to round out those mediterranean flavors!

See recipe card for full information on ingredients and individual quantities.

Step by Step Instructions

Here are step by step photos and instructions on how to make this chocolate tahini babka recipe! For the full ingredient list and method, see the recipe card at the end of this post.

STEP 1: Activate the yeast. Heat the milk to 110 degrees F and stir in yeast and sugar. If using active dry yeast, allow to sit for 15 minutes. If using instant yeast, simply move on to the next step. Mix the eggs and vanilla into the milk yeast mixture.

STEP 2: Make the dough. Combine flour and salt together in the bowl of a stand mixer fitted with a dough hook. Pour the wet ingredients into the dry ingredients and mix on low-medium speed for about 3 minutes, or until it forms a ball around the hook. Add in one piece of butter at a time, then turn the mixer up to medium-high speed and mix for 8-10 minutes. Perform the windowpane test to confirm the dough is ready.

STEP 3: Proof. Once the dough is ready, transfer it to a lightly greased bowl, cover, and place in the fridge to proof overnight. Alternatively, you can proof the dough in a warm environment for one hour or until doubled in size, then assemble and bake the same day.

STEP 4: Make the chocolate filling. Just before you are ready to assemble the babka, make the filling. In a small saucepan, melt the butter over low-medium heat. Add the sugar and stir until it begins to bubble along the sides and the sugar has dissolved. Remove the saucepan from heat, then stir in the chocolate until melted and fully combined. 

STEP 5: Add the tahini and cocoa. Lastly, stir in the tahini and cocoa powder. Set aside while you roll out the dough.

STEP 6: Roll the dough. On a lightly floured surface, roll the dough out into a rectangle about 10" x 15".

STEP 7: Spread. Spread the chocolate tahini filling evenly all over the dough, leaving a small border around the edge. 

STEP 8: Shape the babka. Roll the dough up from the short side and cut the ends of the dough off. Then, cut straight down the middle, leaving you with two exposed pieces. Braid the dough, placing one piece over the other, keeping the layers facing upwards.

STEP 9: Transfer and proof. Transfer the babka to a loaf pan lined with parchment paper. You may need to squish it up slightly so it will fit. Cover with plastic wrap and allow to rise in a warm environment for about one hour. Towards the end of the proof time, preheat the oven to 350 degrees F (180 degrees C).

STEP 10: Bake. Bake for about 35-40 minutes or until the inside of the babka registers 190 degrees F (90 degrees C). While still warm, brush the sugar syrup all over the top of the babka, then allow to cool completely before cutting.

Expert Baking Tips

• The quality of ingredients greatly affects the recipe. Use high-quality flour, butter, chocolate, and tahini for best results. 
• I highly recommend letting your dough rise overnight in the fridge, and freeze the rolled up dough with filling for 20 minutes before cutting. Working with cold dough makes assembly much easier!
• This babka is best eaten the day it is made, but can also be stored in the freezer for up to 3 months. 

All of the recipes on this blog are carefully developed with gram measurements so you can easily recreate them in your own kitchen with success. Volume measurements are extremely inaccurate and leave room for significant errors. Not all measuring cups are made equally, so your one cup of flour will be different from my one cup of flour. By providing precise measurements in grams (aside from minor ingredients, which are given in tsp/tbsp), you can make these recipes accurately and with less cleanup! All you need is this kitchen scale. 

If this still isn't enough to convince you, I have provided volume measurements in the recipe card. If you are interested in understanding the conversions, this is the best conversion chart.

But trust me, once you try baking in grams you'll never turn back!

Happy baking! x