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  • Writer's picturesariahsebastian

Hot Chocolate Babka Wreath


For dough:

- 1/ 4 cup sugar (50g)

- 1/ 2 cup milk (120mL)

- 1 packet of yeast (7g)

- 1 egg + 1 egg yolk (beaten)

- 1/ 2 cup unsalted butter, softened (110g)

- 1 1/ 2 tsp vanilla

- 2 cups + 3 tbsp flour

- 1/ 2 tsp cinnamon

- pinch salt


-2/ 3 cup Ovaltine

-1/ 3 cup cocoa powder

-1/ 4 cup white chocolate

-4 tbsp butter

-1/ 2 cup brown sugar

-1/ 2 tsp milk or cream

-pinch salt

-1 egg



1. In the bowl of a stand mixer combine sugar mixture, milk and yeast using a spatula. Let sit about five minutes.

2. Add all remaining ingredients to your bowl. Using a dough hook, knead on medium low until smooth, 5-10 minutes. Scrape down the sides of your bowl with the spatula as needed.

3. Remove dough from your bowl and grease the inside of the same, or a new, bowl and insert the dough.

4. Cover and let rise for one hour. After the initial rise, chill in the refrigerator overnight, or at least four hours.

5. After the dough has chilled sufficiently make your filling.

6. In a heat-proof bowl or measuring jug heat the white chocolate, butter and cream in the microwave. Heat in 15 second intervals, stirring until the chocolate and butter are melted.

7. Add Ovaltine, cocoa, sugar and salt to the melted chocolate mixture and combine thoroughly.

8. On a floured surface roll out your dough to about 12x14 inches in size. Spread filling onto the rolled-out dough, leaving a one inch margin around the edges.

9. Roll your dough using the edge of one of the longer sides, keeping the dough tight as you go. Cut off an inch or two from the ends of the rolled dough to keep it neat and insure the whole wreath will have filling in it.

10. Using a sharp knife, going down the middle, cut the rolled dough in half. (You’re cutting this “hot dog” style like you learned in elementary school ;) When you cut it you should see stripes not swirls)

Like how I did this Birthday Cake Babka! The only difference is you're cutting all the way down instead of leaving it together at the end.

11. Starting from the top, overlap each side to create a twisted braid in your dough. Once twisted pinch together the ends of both sides to seal them together. Then connect each end to create a wreath shape. Place dough on a greased sheet pan. Let rest one hour, covered.

12. Preheat oven to 350 degrees Fahrenheit or 177 degrees Celsius.

13. Put the last egg and a splash of water into a cup and whisk together. Use a pastry brush and cover your entire wreath in the egg wash.

14. Bake babka for 40-50 minutes. If you feel like the babka is getting too brown feel free to cover with tin-foil! It should be a nice deep color but definitely not burnt! :)

15. Let cool on a cooling rack and enjoy!


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