High Protein Babka Toast
Treat yourself to the ultimate fusion of indulgence and nutrition with this **High Protein Babka Toast**! This wholesome twist on the classic babka combines the nutty richness of whole wheat flour, the satisfying sweetness of honey, and a generous boost of protein from unflavored protein powder. Swirled with dark chocolate chips and a touch of cinnamon, each bite delivers a decadent, chocolate-filled experience while packing in the nutrients you need to fuel your day. Perfectly soft and airy with a beautiful braided design, this high-protein loaf is a show-stopping addition to your breakfast table or snack lineup. Enjoy it toasted with a smear of butter or your favorite spread—this versatile recipe is as nourishing as it is delicious, making it a must-try for fitness enthusiasts and dessert lovers alike!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 300 g whole wheat flour
- 60 g unflavored protein powder
- 7 g active dry yeast
- 180 ml lukewarm milk
- 2 large eggs
- 50 g unsalted butter
- 40 g honey
- 1 tsp salt
- 1 tsp ground cinnamon
- 100 g dark chocolate chips
- 1 egg wash (1 egg beaten with 1 tbsp water)
Instructions
In a small bowl, dissolve the active dry yeast in lukewarm milk and let it sit for about 10 minutes until it becomes frothy.
In a large mixing bowl, combine whole wheat flour, protein powder, and salt.
Add the frothy yeast mixture, eggs, butter, and honey to the dry ingredients and mix until a rough dough forms.
Knead the dough on a floured surface for about 8-10 minutes until it is smooth and elastic.
Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 to 1.5 hours or until it doubles in size.
After the first rise, punch down the dough and roll it out into a rectangle approximately 30x40 cm.
Sprinkle the rolled dough with ground cinnamon and chocolate chips.
Roll the dough tightly into a log starting from the long side, then cut it lengthwise into two halves.
Twist the two halves together to form a braided shape, ensuring the cut sides are on the outside to expose the chocolate layers.
Place the braided dough into a greased loaf pan, cover it, and allow it to rise for another hour.
Preheat the oven to 180°C (355°F).
Before baking, brush the top of the babka with egg wash.
Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and the babka sounds hollow when tapped.
Remove the babka from the oven and let it cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Slice and enjoy your high-protein babka toast!
Nutrition Facts
Calories |
2543 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 99.3 g | 127% | |
| Saturated Fat | 50.6 g | 253% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 2782 mg | 121% | |
| Total Carbohydrate | 324.1 g | 118% | |
| Dietary Fiber | 45.9 g | 164% | |
| Total Sugars | 85.6 g | ||
| Protein | 122.4 g | 245% | |
| Vitamin D | 5.4 mcg | 27% | |
| Calcium | 726 mg | 56% | |
| Iron | 22.8 mg | 127% | |
| Potassium | 2618 mg | 56% | |
*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.
