Chocolate Babka with Yuzu

Chocolate Babka with Yuzu


  • SPRIG Japanese Yuzu Extract 2 tsp
  • All Purpose Flour 400 gms
  • Melted Butter + 10 g additional (for brushing the Babka) 40 gms
  • Milk 200 ml
  • Cashews 50 gms
  • Sugar 80 gms
  • egg 1 nos
  • Instant Yeast 7 gms
  • Salt 1 tsp
  • Dark Chocolate (Melted) 100 gms
  • Yuzu Flavoured Sugar Syrup: Sugar 1/2 cups
  • Water 1 1/2 cups
  • SPRIG Japanese Yuzu Extract 1 tsp


Warm up the milk and add sugar and yeast and let it rest till the yeast bubbles (3-5 mins)

Sift flour with salt, add melted butter, whipped egg, SPRIG Japanese Yuzu Extract and milk + yeast mixture. Combine well to make a pliable dough. Let this rest in a warm, dark spot for about an hour

After an hour, knead the dough for a few minutes, roll it out into a square, spread melted chocolate and cashew bits. Roll this into a cylinder and cut it through the centre into 2 halves (lengthwise). Pleat both together and make a wreath. Add some cashews on top of the chocolate layers and let it rest for another hour

Brush the babka dough with butter and bake in a preheated oven at 180 C for about 30 minutes

Once the babka is baked, brush it with Yuzu flavoured sugar syrup for a nice glaze and enjoy it with a hot cuppa coffee


Login to comment