I just want to preface this post by saying – I had absolutely nothing to do with this *wildly waving hands about* baking feat. Okay — I take that back. I was the one who started watching The Great British Baking Show (I pulled Derek along for the ride, as usual). We both fell in love and Derek became inspired (and, hey, if the dude wants to bake me delectable chocolatey bread, I’m not going to complain). After watching baker after baker struggle to create this Braided Chocolate Swirl Bread Recipe (Babka), I was skeptical that Derek could pull it off. But by golly Molly, he did a darn-tootin’ heck of a job!

Braided Chocolate Swirl Bread Recipe – Ingredients

Normally, I try to keep any recipe I share as easy as possible because, well, mama ain’t got time for anything over five steps and I’m not operating a French bakery, here. However, I realize that there are folks out there who may be up for a challenge (and I’m cheering you on!) so let’s do this!

Dough

• 4 cups flour
• 2 ¼ teaspoons yeast
• 1 cup whole milk, warm to the touch
• 1 teaspoon salt
• 1 ½ teaspoons vanilla
• ¼ cup sugar
• ¼ cup honey
• 1 egg
• 2 egg yolks
• 10 tablespoons butter, softened

Chocolate Sauce

• 12 oz bittersweet chocolate
• ¾ cup butter
• ½ cup sugar
• ¼ cup cocoa powder
• 1 tablespoon ground cinnamon
• 2 tablespoons espresso powder
• ½ cup turbinado sugar (or 1/4 cup regular and 1/4 cup brown sugar)
• 1 egg wash

Roll Up Those Sleeves and Pour The Wine!

Before we freak out — a good majority of this is basically a long-winded explanation for “twist the dough” — Derek says it’s not hard….

1. Combine the yeast and warm milk and let sit until foamy, about 5 minutes.
2. In large mixing bowl, add the egg, egg yolks, vanilla, sugar, and honey and whisk to combine.
3. Add in the milk and yeast mixture and whisk until fully incorporated.
4. Gradually add in the flour and mix until fully incorporated.
5. Gradually add in the butter and mix until fully incorporated.
6. Cover with a towel and let rest for 30 minutes.
7. Bring out the dough onto floured work surface and knead until smooth.
8. Divide the dough into two equal parts and place in bowls and cover each with plastic wrap. Let the dough sit at room temperature for at least two hours, or when it has doubled in size.
9. Preheat oven to 375˚F (190˚C).
10. For the chocolate sauce, combine bittersweet chocolate, butter, sugar, cocoa powder, cinnamon, espresso powder, and turbinado sugar in a medium sized mixing bowl and microwave for 1-2 minutes. Stir to combine and set aside.
11. Once the dough has doubled in size, transfer to a floured work surface and roll both pieces of dough into a rectangle roughly 10×15-inches.
12. Cover the dough with half of the chocolate sauce leaving an ½ inch – 1 inch of room on all sides.
13. Gently roll the dough up and repeat with second piece of dough and remaining chocolate sauce.
14. Using a bench scraper or a knife, carefully cut each log vertically in half making sure the seam is side down.
15. Lay one piece of dough horizontally and lay another piece over it vertically so you have a rough ‘plus sign’.
16. Lay another piece horizontally over the vertical piece and above the other horizontal piece.
17. Lay the final piece vertically on the right of the other vertical piece having it go over the top horizontal piece but weaving it under the lower horizontal piece.
18. Starting with the bottom vertical piece on the right side, bring it to the left layering it over the other vertical lower piece.
19. Follow this method around the dough clockwise.
20. Once returned to the bottom lower vertical pieces. Take the original piece you crossed over (the lower left vertical piece) and cross that over to the right layering it over the last piece you used. Continue this counterclockwise until back at the bottom or you are unable to layer the dough anymore.
21. Tuck in the excess pieces of dough under the bread.
22. Transfer the bread into a parchment paper-lined baking sheet and brush with egg wash.
23. Bake for 35-45 minutes, until lightly browned and cooked through.

**See the original recipe, here!

Well. That’s a wrap, friends (literally, haha). This was hands down the best bread I’ve ever had in my life. I’m not kidding. The aroma of chocolate and espresso powder filled every nook and cranny of the house and was absolutely drool worthy. Derek has solidified his place as star baker in this house.

I hope you give this delectable bread a shot and when you do, let me know! Until later, friends, be well —

For another yummy treat, head over here!