• 3 tbsp (45 mL) warm water
  • 3 tbsp (45 mL) granulated sugar, divided
  • 1 tbsp (15 mL) active dry yeast
  • ⅔ cup (150 mL) milk, warmed
  • 3 eggs, at room temperature, divided
  • ¼ cup (60 mL) unsalted butter, melted and cooled
  • 3½ cups (875 mL) all-purpose flour
  • ½ tsp (2 mL) salt
  • 1 tbsp (15 mL) 35% whipping cream

Filling

  • 1 bar (100 g) Lindt Excellence Madagascar Dark Chocolate, chopped
  • ⅓ cup (75 mL) walnut halves (optional)
  • ⅓ cup (75 mL) granulated sugar
  • ½ tsp (2 mL) ground cinnamon
  • ⅓ cup (75 mL) unsalted butter, at room temperature
Maître Chocolatier Tip
Maître Chocolatier Tip

This recipe is best served warm to bring out the flavour of the chocolate. If you like your babka richer, simply add more chocolate.