White Chocolate Babka
Prep
30 mins
Cook
40 mins
Servings
6
Difficulty
Easy
There's something magical about white chocolate babka that makes it feel fancy without requiring a ton of effort. This beautiful swirled bread comes together in just seventy minutes total, making it perfect for a weekend baking project when you want impressive results without spending your whole day in the kitchen. The white chocolate and almond filling creates this luxurious, nutty flavor that honestly tastes like you spent hours perfecting it. Plus, almonds bring wonderful protein and healthy fats to the table, so you can feel a bit better about indulging in an extra slice. Trust me, once you make this, it'll become a regular request from everyone who tastes it.
Ella x
Ingredients
- 300all-purpose flour
- 200granulated sugar
- 10yeast
- 10salt
- 100unsalted butter
- 400white chocolate chips
- 4egg yolks
- 150milk
- 200melted white chocolate
- 20butter, melted
- 50confectioners' sugar
- 100ground almonds
- 50brown sugar
- 2egg whites
Detail level
Instructions
- 1
Preheat the oven to 180°C (350ºfF).
Tip: Line a 9x5cm loaf pan with parchment paper.
- 2
In a small bowl, combine the yeast, warm milk, and 1 tablespoon of sugar. Let it sit for 5 minutes, until the mixture becomes frothy.
Tip: This step is called 'proofing' the yeast.
- 3
In a large mixing bowl, combine the flour, granulated sugar, and salt.
Tip: Use a whisk or a stand mixer to mix the dry ingredients.
- 4
Add the softened butter to the dry ingredients and mix until the mixture resembles coarse crumbs.
Tip: Use a pastry blender or your fingertips to mix the butter and dry ingredients.
- 5
In a separate bowl, whisk together the egg yolks and melted white chocolate.
Tip: Make sure to scrape down the sides of the bowl.
- 6
Add the egg yolk mixture to the dry ingredients and mix until a shaggy dough forms.
Tip: Use a stand mixer with a dough hook attachment or a wooden spoon to mix the dough.
- 7
Gradually add the flour mixture to the dough and mix until a sticky dough forms.
Tip: Use a stand mixer with a dough hook attachment or a wooden spoon to mix the dough.
- 8
Knead the dough for 10 minutes, until it becomes smooth and elastic.
Tip: Use a stand mixer with a dough hook attachment or knead the dough by hand.
- 9
Transfer the dough to a greased bowl, cover it with plastic wrap, and let it rise in a warm place for 1 hour, until it has doubled in size.
Tip: Make sure the bowl is in a draft-free area.
- 10
Preheat the oven to 180°C (350ºfF).
Tip: Line a 9x5cm loaf pan with parchment paper.
- 11
Punch down the dough and transfer it to the prepared loaf pan.
Tip: Make sure the dough is evenly distributed in the pan.
- 12
Bake the babka for 30-40 minutes, until it is golden brown and sounds hollow when tapped.
Tip: Check the babka every 10 minutes to avoid overbaking.
- 13
Remove the babka from the oven and let it cool in the pan for 10 minutes.
Tip: Don't open the oven door during this time.
- 14
Transfer the babka to a wire rack to cool completely.
Tip: Let the babka cool completely before slicing.
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