Coconut Babka with Chocolate

A delicious leavened treat with a juicy coconut filling and chunks of dark chocolate. The given quantities yield two babkas if using a 20 cm long loaf pan.

Details

  • Preparation Time: 110 minutes
  • Cooking Time: 50 minutes
  • Difficulty: 3
  • Spiciness: 0
  • Number of Servings: 12

Ingredients

Dough

  • 750 g Flour, Wheat, bread flour

  • 1 teaspoon Salt, table

  • 250 ml Milk, whole milk

  • 1 cube Yeast, dry

  • 80 g Sugar, white

  • 3 pieces Egg, fresh

  • 100 g Butter, unsalted

  • pieces Lemon zest, fresh

  • 1 bag Sugar, white

Filling

  • 2 piece Pudding, vanilla

  • 850 ml Milk, whole milk

  • 160 g Sugar, white

  • 1 bag Sugar, white

  • 140 g Coconut, flakes

  • 200 g chocolate, dark

Steps

  1. Sift the flour into the mixer's bowl and make a well in the center. Sprinkle the salt around the edges of the flour, making sure it doesn’t fall into the well.

  2. In a separate bowl, mix three tablespoons of warm milk, one tablespoon of sugar, and crumbled yeast. Stir the ingredients well and let it sit for 10 minutes to allow the mixture to rise.

  3. Once the yeast has risen, pour it into the well made in the flour. In another bowl, mix the remaining milk, sugar, melted butter, vanilla sugar, lemon zest, and eggs.

  4. Start kneading the dough on the lowest speed (using dough hooks) and gradually pour in the liquid mixture. Once all the ingredients are in the bowl, knead the dough for at least 10 minutes or until it starts to pull away from the sides of the bowl. If the dough seems too wet, you can add a bit more flour.

  5. Once the dough is ready, transfer it to a floured surface and shape it into a nice loaf. Place it in a greased bowl and cover with a damp cloth. Let the dough rise for 45 minutes. Meanwhile, prepare the filling.

  6. Cook the pudding according to the instructions using milk, regular sugar, vanilla sugar, and pudding powder. Mix the coconut flour into the cooked pudding. Cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Place the filling in the refrigerator for 30 minutes or until it cools. The cooled filling will be quite thick, so mix it well before use to make it spreadable.

  7. Roll out the risen dough into a rectangle, about 1 cm thick. Spread the coconut filling over the entire surface of the dough and sprinkle with chocolate chips.

  8. Roll the dough tightly, like a strudel. Then, cut it lengthwise down the middle, but leave one end still connected.

  9. Twist the two halves together like a braid, then place the braid into a greased loaf pan. The dough is enough for two 20 cm long loaf pans.

  10. Let the babka rise for 30 minutes before baking, then brush it with a mixture of egg and milk and place it in the oven preheated to 160°C for 40-50 minutes.

  11. Let the baked babka cool before slicing. Before serving, dust the top with powdered sugar if desired.

Nutrition Information (Per 100g)

  • Calories: 395.72 kcal
  • Fat: 12.65 g
    • Saturated Fat: 8.08 g
  • Carbohydrates: 60.96 g
    • Sugars: 26.17 g
  • Protein: 7.43 g
  • Fiber: 2.1 g

Advice

Instead of chocolate chips, you can also use chopped chocolate.