Easy Baking Powder Babka
Discover the magic of homemade bread with this *Easy Baking Powder Babka*—a simplified twist on the classic, yeast-based treat that swaps long proofing times for the convenience of baking powder. Perfect for bakers of all levels, this babka comes together in just an hour with pantry staples like all-purpose flour, sugar, baking powder, and a luscious filling of dark chocolate, cocoa, and cinnamon. The buttery, tender dough is rolled and twisted to showcase layers of rich, chocolatey goodness in every bite. Whether served as an indulgent breakfast, an afternoon coffee pairing, or a show-stopping dessert, this no-yeast babka is guaranteed to impress. Try this easy babka recipe today and enjoy bakery-style results straight from your oven!
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Recipe Information
Ingredients
- 250 grams All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 75 grams Granulated sugar
- 100 grams Unsalted butter (cold, cubed)
- 2 large Eggs
- 60 milliliters Milk
- 1 teaspoon Vanilla extract
- 100 grams Dark chocolate (chopped)
- 1 tablespoon Cocoa powder
- 50 grams Brown sugar
- 0.5 teaspoons Ground cinnamon
Instructions
Preheat your oven to 180°C (350°F) and lightly grease a standard loaf pan with butter or non-stick spray.
In a large mixing bowl, whisk together the flour, baking powder, salt, and granulated sugar until well combined.
Add the cold, cubed butter to the dry ingredients and use a pastry cutter or your fingers to rub it in until the mixture resembles coarse crumbs.
In a separate bowl, whisk together the eggs, milk, and vanilla extract. Gradually add the wet ingredients to the dry ingredients, stirring with a wooden spoon until a soft dough forms. Avoid overmixing.
On a clean, floured surface, roll out the dough into a rectangle approximately 30x40 cm (12x16 inches).
In a small bowl, mix the chopped chocolate, cocoa powder, brown sugar, and cinnamon to create the filling.
Sprinkle the chocolate mixture evenly over the rolled-out dough, leaving a 1 cm (1/2 inch) border around the edges.
Starting from one long edge, tightly roll up the dough into a log. Pinch the edges to seal.
Using a sharp knife, slice the dough log in half lengthwise to expose the filling layers. Cross the two halves over each other to form a twist, then press the ends together.
Carefully transfer the twisted dough into the prepared loaf pan.
Bake for 35-40 minutes, or until the babka is golden brown and a skewer inserted in the center comes out clean.
Let the babka cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing and serving.
Nutrition Facts
Calories |
2862 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 126.1 g | 162% | |
| Saturated Fat | 75.0 g | 375% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 596 mg | 199% | |
| Sodium | 2302 mg | 100% | |
| Total Carbohydrate | 388.3 g | 141% | |
| Dietary Fiber | 16.3 g | 58% | |
| Total Sugars | 152.1 g | ||
| Protein | 47.2 g | 94% | |
| Vitamin D | 2.7 mcg | 14% | |
| Calcium | 306 mg | 24% | |
| Iron | 26.5 mg | 147% | |
| Potassium | 1240 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
