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Coconut Chocolate Babka Bread
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Coconut Chocolate Babka

Coconut Chocolate Babka bread made with quality coconut oil. Soft homemade babka bread with a coconut chocolate fudge filling.
Course Bread, Breakfast, Dessert
Prep Time 2 hours
Cook Time 40 minutes
Total Time 2 hours 40 minutes
Servings 12 slices
Author Jenn

Ingredients

Dough:

  • ¾ Cup ( 96 g) Warm Coconut Milk
  • 2.5 tsp Active Dry Yeast
  • 4 Cups (512 g) All Purpose Flour
  • 1 tsp Kosher Salt
  • 3 Eggs
  • ½ Cup ( 100 g) Granulated Sugar
  • 1 Tbsp Cocavo melted and cooled
  • 8 Tbsp Unsalted Butter room temperature cut into slices

Fudge Filling:

  • 1 cup ( 150 g) Dark Chocolate Chunks
  • ½ Cup ( 64 g) Coconut Milk
  • ½ Cup (100 g) Granulated Sugar
  • 3 Tbsp Cocavo
  • 1 Tbsp Vanilla Extract

Topping:

  • ½ Cup (50 g) Shredded Coconut
  • Sea Salt to tast

Instructions

Dough

  • Add warm coconut milk and yeast to bowl of stand mixer. (give a gentle stir) Let sit for 10 minutes until frothy.
  • Meanwhile weigh and sift flour into a medium bowl. Whisk in salt. Set aside.
  • Add eggs, Cocavo, and sugar to yeast mixture and mix on medium speed with paddle attachment until smooth.
  • Switch to dough hook attachment.
  • Slowly spoon in flour mixture while on medium high speed. You may need to to take a spatula and press down flour from the sides.
  • Once dough has formed, add slices of room temperature butter one at time until thoroughly worked into the dough.
  • Dough should pull away from the sides of the bowl and be tacky. Work dough on medium high for about 10 minutes. (alternatively you can kneed with your hands on a lightly floured surface.)
  • Transfer dough to a plastic bowl that has been oiled with Cocavo. Cover with plastic and let dough rise until doubled in size. (1-2 hrs, or overnight in the fridge.)

Fudge Filling

  • Combine all ingredients together in a small saucepan on low heat.
  • Stir until sugar and chocolate are melted and creamy.
  • Remove from heat and set aside to cool. Can place in fridge until ready to assemble babka.

Assemble Babka

  • Grease and line 9 x 5 in loaf pan with parchment paper. See photo above for parchment paper.
  • Remove dough from plastic bowl and punch down excess air.
  • On a lightly floured surface, roll out into a rectangularly shape about the size of a cookie sheet.
  • Spoon even thinnish layer of fudge filling onto dough. Leave a 1.5 inch border around the edges. Sprinkle with coconut flakes and sea salt.
  • Roll the dough inward lengthwise, tucking as you go. Make sure it is a snug roll and not loose.
  • Once rolled take a sharp knife and cut the dough log into two pieces length wise. Rotate the halves upward to expose the filling. Criss cross the halves down the entire length of dough. Pinch the ends together and tuck underneath.
  • Place pan in a warm draft free place to rise (proof) a second time. (1-2 hrs).
  • Preheat oven to 375 F (190 C) and bake for 35-45 minutes until center temperature has reached 190 F
  • Cover babka with aluminum foil halfway through baking to prevent the top from burning.
  • Once baked set on coming rack for 10 minutes before lifting from pan. Brush with honey and serve!