Every year for the holidays we do a Christmas breakfast. For the past few years, I’ve been the one to host.
On top of the usual eggs, bacon, sausage, and pancakes, I also try and make a loaf of babka. Babka has so many applications for breakfast that my whole family loves.
We toast it and slather with butter. We turn it into French toast. We use it as breakfast sandwich bread.
It gets waffled, used as a crumb topping to muffins, and just cut and eaten as-is. There’s really no limit to what we will do with our babka.
This year I am making another chocolate cookie butter babka. I don’t get to Trader Joe’s often, so when I do, I tend to stock up on a few different items.
One of them this past trip was a few jars of their chocolate swirled cookie butter. If for any reason you can’t find any chocolate cookie butter, any regular cookie butter and some melted semi-sweet chocolate will work.
Typically, babka is topped with a streusel topping, but I like to keep things simple, so just do a topping of turbinado sugar. It’s a million times faster and still very tasty.
The whole process of making this chocolate cookie butter babka is pretty simple, even if you’ve never used yeast before. The one thing to remember is that babka, like most bread recipes, involves a lot of waiting.
Yes, it’s boring, but it’s important to develop flavor and have light, fluffy bread. It makes this such a great weekend baking project.
You can make this chocolate cookie butter babka ahead of time. You can make the bread right up to the point where you swirled your bread and put it in the loaf and freeze it, then bake when you are ready.
Just be sure to give it a few extra minutes in the oven. You can also freeze baked and finished babka in an airtight container for up to a month.
No matter what you decide, there isn’t anything more tasty than a slice of chocolate cookie butter babka to start your day!
Chocolate Cookie Butter Babka Recipe
- 0.5 Whole Milk warm
- 2.25 Active Dry Yeast
- 0.25 Granulated Sugar
- 1 Egg room temperature
- 1 Large Egg Yolk room temperature
- 2.5 All-Purpose Flour divided
- 0.5 Salt
- 7 Unsalted Butter room temperature, cubed
- 0.5 Chocolate Cookie Butter
- Egg Wash (1 egg + 1 tablespoon cream)
- Turbinado Sugar
- In a bowl, mix together the milk, yeast, and a pinch of the sugar together and set aside 5 minutes. The mixture should foam. If it does not, you may need to scrape and try again with new yeast.
- In another bowl, mix together the remaining sugar, egg, and yolk together.
- In a mixer, add 2 1/4 cups of the flour and salt. Mix in the yeast mixture as well as the yolk mixture until it starts to come together.
- Use a dough hook to knead the dough for about 8 minutes. While it is kneading, add in the butter one cube at a time.
- Take out the dough and form into a ball. It should be smooth, soft, and slightly sticky.
- Oil a bowl and place the dough inside. Cover and allow the dough to rise for about an hour. Transfer to the refrigerator and continue to allow it to rise for another 45 to 60 minutes.
- Lightly flour a flat surface, then roll out the dough into a large rectangle of about 14-22 inches.
- Slightly warm the cookie butter to make it easier to spread and stir in the remaining flour.
- Spread the cookie butter over the dough leaving a small border along each side.
- Roll the dough along the long side until it forms a long log. Cut the log in half and place the halves cut side up.
- Twist the two halves together, keeping the cut sides up. Place in a 9×5 baking pan, you may need to tuck in the ends a bit.
- Cover with plastic wrap and set aside.
- Preheat the oven to 350°F.
- Once preheated, brush the bread with the egg wash and top with the turbinado sugar. Bake for about 50 minutes.
- Allow to cool completely before cutting.