Brioche bread…. ……. so hungry for brioche in these days ……….
And so, Tonka and chocolate chips Babka is born.
The Russian brioche, better known as Babka, is prepared with a not too sweet brioche dough, grated tonka bean and dark chocolate chips.
A stringy, soft and moist dough.
Perfect for breakfast or as a snack, the Tonka and chocolate chips Babka will not disappoint you.

Tonka and chocolate chips Babka

Porzioni 6
Chef Aria


Brioche dough

  • 1 cup (125 g) all purpose flour
  • 1 cup (125 g) bread flour
  • 1 grated Tonka bean
  • 10 g fresh yeast
  • 3 medium whole eggs
  • 4 tbsp (60 g) superfine granulated sugar
  • ½ cup + 1 tbsp (125 g) soft unsalted butter, diced
  • 1 tsp (5 g) salt


  • A generous 1/3 cup (60 g) dark chocolate chips
  • 1 tbsp (15 g) melted unsalted butter to brush
  • 1 whole egg, for egg wash


Brioche dough

  1. In the bowl of a stand mixer fitted with paddle attachment, mix the sifted flours, the yeast,

    grated Tonka bean and mix to combine.

    Gradually add lightly beaten eggs and start to knead.

    When the dough is formed, switch to dough hook and continue to knead.

    Gradually add sugar, then butter, a piece at a time.

    When the butter is well incorporated, add salt and continue mixing for about 10 minutes on medium speed, until dough is completely smooth, elastic, shiny, and pulls away from the sides of the bowl. During mixing, you will need to scrape down the sides of the bowl.

    Shape the dough into a ball, place into a bowl, cover with plastic wrap and let rise until double in size.

    On a floured surface, deflate the dough, shape into a ball, place into a bowl, cover with plastic wrap and refrigerate for 12 hours.

    Roll out dough on a lightly floured surface and shape into a rectangle measuring 16×12 inches (40×30 cm) and brush the surface with melted butter.

    Sprinkle chocolate chips and gently, pass the rolling pin on the surface so as to insert chocolate chips.
Use both hands to roll up the rectangle like a roulade, starting from the long side

    and ending at the other long end.

    Cut one end, long about 1.8 inches (4,5 cm) and set aside.

    Using a knife, gently cut the roll in half lengthwise, leaving the top uncut, for about 1.5 inches (4 cm).

    Take the two pieces and loosely twist together, leaving the cut side up, place the cutted end inside and seal the dough.

    Line with parchment paper a 9.5×4.3×3 inches loaf pan (24x11x7,5 cm).

    Place the twist in the parchment-lined bread pan, let the loaf proof until doubled.

    Brush with egg wash and bake for 26 minutes in a fan oven 340F – 170°C.

    Let cool on a wire rack before serving.

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