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pumpkin chocolate babka rolls

Whole Wheat Spiced Pumpkin Chocolate Babka Rolls

Whole Wheat Spiced Pumpkin Chocolate Babka Rolls. These are yeasted braided breads with chocolate and nut filling.
Servings 8 rolls
Author Recipe courtsey - https://www.davidlebovitz.com/chocolate-babka-kranz-bread-recipe/

Recipe Ingredients

For the dough

  • All purpose flour : 1 cup
  • Whole wheat flour : 1 cup
  • Pumpkin puree : 1 cup
  • Warm milk : 1/2 cup +/-
  • Butter : 6 tbsp/ 90 gm
  • Eggs : 2 here eggs are really small
  • Yeast active dry : 11/2 tsp
  • Sugar : 1 tsp
  • Pumpkin pie spice : 1 tbsp
  • Salt : 1 tsp

For the filling

  • Chocolates bitter sweet : 70-80 gm
  • Cocoa powder : 5-6 tbsp
  • Butter : 4 tbsp
  • Honey / maple syrup : 4 tbsp

For the syrup

  • Sugar : 1/2 cup
  • Water : 1/2 cup

Recipe Instructions

Prepare the dough

  1. Dissolve the yeast in the warm milk, add 1/3 cup cup flour and sugar.
  2. Mix it very gently. Leave aside in a close and drought free area (I keep it inside microwave oven) for 15 minutes till foamy and doubled in volume.
  3. In a separate bowl, add in the pumpkin puree, eggs and butter. Mix them well
  4. Sift both the flour with salt and pumpkin pie spice.
  5. Add in the yeast mixture followed by the pumpkin-egg-butter mix.
  6. Knead everything together with hand until the dough is smooth and elastic.
  7. With wheat flour, you won't get that window pane effect.
  8. But the dough should be very smooth. This will take around 15-20 minute to knead the dough.
  9. In a well greased bowl, place the dough, brush with little oil, cover and let it rest for minimum 1 hour till the dough is doubled in volume.
  10. You can also refrigerate the dough for 4-6 hours and let it rise in cold temperature. This helps to develop the flavour and texture. I often do this to pizza dough.

Prepare the filling

  1. Bloom the cocoa powder in 1/4 cup hot water.
  2. Melt the chocolates and butter in microwave for 30 sec.
  3. Mix together the melted chocolates and the bloomed cocoa.
  4. Add in the honey and blend very well.
  5. Chop the nut mix if you are using.

Shaping the dough and second rise

  1. After the dough is double in volume, deflate it with your fingers, knead for 5 minute and let it rest for 10 minute.
  2. Divide the dough in equal portions. Take a small portion about an apple size. Roll out the dough thinly on flour dusted surface. Try to get a rectangular strips.
  3. Spread the chocolate mixture evenly across the dough, spreading it all the way till the edges.
  4. Sprinkle the nut mix.
  5. Roll the long edge of the dough into a tight log like cinnamon rolls. With the help of pizza cutter or sharp kitchen shear, slice the rolled log in half lengthwise.
  6. Then with the cut sides facing up, that is the chocolate side facing up, cross one end over the other, the way you do the braiding and repeat all the way down the length of the dough, keeping the cut sides facing up while wrapping the two lengths of dough around each other to form a rope or twist.
  7. Now coil the dough and twist it and give shapes like knotted dinner rolls.
  8. Repeat the process with the remaining the dough.
  9. This will yield around 8 rolls.
  10. Place them in lined square pan. Cover and let it rise in warm place for another hour or until double in size.

Prepare the syrup

  1. Bring the sugar and water to a rapid boiling and keep simmering it till it thickens. The syrup consistency should be light , one string and not too thick.

Baking the babka rolls

  1. Preheat the oven to 180C.
  2. Brush the babka rolls with butter before putting them in the oven.
  3. Bake for 30 minutes or until a skewer inserted into the rolls comes out mostly clean. Few crumbs of chocolates will stick to it which is perfectly fine.
  4. Brush the baked babka rolls with warm syrup.
  5. Serve the babka rolls warm or at room temperature.

Recipe Notes

In its simplest form, babka breads are plain spiral loaf filled with almonds, poppy seeds and sesame.