Chocolate-Tahini Babka Danish Ring Recipe
This babka is not the traditional shape or method. It is a little simpler and easier to serve. I use a half batch of my Challah Dough Base recipe, making it super easy to have your challah/babka and eat it, too! The filling is adapted from LeAnne Shor, Lion’s Bread. instructions - continued 8. Preheat the oven to 325˚F. Brush the ring with the beaten egg and sprinkle with standing sugar. 9. Bake for 45-50 minutes. 10. In the meantime, make the Glaze: Bring the water, sugar and salt to a boil over medium-high heat and cook for 5 minutes. Set aside.
Ingredients
- ½ a batch of the Challah Dough
- Base, Delicious Dish
- For the Filling
- 50 g/½ cup unsweetened cocoa
- (best quality)
- 100 g/½ cup dark brown sugar
- 145 g/ 12 tbsp unsalted butter,
- softened (not melted, just
- softened)
- 4-6 g/1 tsp kosher salt
- ¾ cup chocolate spread, use
- Nutella or any other chocolate
- spread you like (I like the Lindt
- dark chocolate hazelnut spread)
- ½ cup tahini
- For the Wash and Sprinkle
- 1 egg, beaten
- Standing sugar (Sugar in Raw)
- for sprinkling
- For the Glaze
- 180 g/180 ml/¾ cup water
- 160 g/¾ cup sugar
- Pinch of salt
- 11.
- When the babka-danish ring comes out of the oven, slowly drizzle with the glaze.
- 12.
- Let it cool (not entirely necessary ;) and serve.
- Serves 8-12.
Instructions
- 1
Grease and line an 8-10-inch cake pan with parchment paper.
- 2
Make the Filling: Mix all the ingredients together, EXCEPT the tahini, with a spoon or spatula. Mix until uniform. Place in the fridge for 30 minutes or in the freezer for 10 minutes.
- 3
Divide the Challah Dough in half. Using a rolling pin, roll out each piece into large thin rectangle, about 18” by 15”. Position the sheet so that the length is from top to bottom (not side to side).
- 4
Spread half the filling evenly over each rectangle, leaving a border on the right and left sides (not the top and bottom). Drizzle with half of the tahini.
- 5
Now tightly roll the rectangle up like a carpet from right to left or left to right. Every time you roll, pull the dough back a little to stretch it; this way you will get an extra revolution, making another yummy layer. Repeat with the second rectangle of dough, filling and tahini.
- 6
Position the two pieces of dough side by side and twist them. I like to start in the middle, twist to the bottom, then go back to the middle and twist to the top. Stretch the twist a little and pinch the two ends together, forming a ring. Place it in the lined cake pan. If you have a heatproof small bowl or ramekin, grease the outside, flip it upside down and place it in the middle of the ring; it will help to keep the ring shape.
- 7
At this point you have 2 choices: a) Cover the dough with a towel and let it rise until it has doubled in size, about 1-2 hours, and then proceed to Step
- 8
Or, b) Place the cake pan in the freezer. The night before the day you want to bake it, remove it from the freezer, cover it with a towel and place it in the fridge overnight. The next morning, remove it from the fridge and let it come to room temperature and rise until doubled in size. It will take quite some time, because it MUST be room temperature before baking it. It may or may not have risen in the fridge overnight. It will likely take 2-3 hours to come to room temperature, then 1-2 hours to rise until it is doubled in size.
- 9
see next page
Tips & Storage
- How to Store
- Store in an airtight container at room temperature for 2-3 days, or in the refrigerator for up to a week depending on the ingredients.
- Can I Freeze This?
- Many baked desserts freeze well for up to 2 months. Wrap tightly in plastic wrap and then foil to prevent freezer burn.
- Baking Tip
- Make sure your ingredients are at room temperature before starting unless the recipe specifies otherwise. This ensures better mixing and a more even bake.
You Might Also Like
More dessert recipes→
Dessert
Italian Lemon Ricotta Cheesecake with Blackberry Coulis
An Italian cheesecake is typically made with ricotta cheese. It is not overly sweet and slightly drier than a traditional cheesecake. This cake is best made the day before you want to serve it. The Blackberry Coulis really adds a nice touch. You can use frozen raspberries if you can find blackberries.
July 29, 2022
Dessert
Salted Frozen Yogurt Bark with Fruit and Nuts
This is the perfect sweet snack to satisfy those cravings.
July 15, 2022
Dessert
Wildberry Pie Oat Bars
I really do love anything berry but especially when they come guilt free. These decadent bars are refined sugar-free, gluten-free, vegan and incredibly delicious. They are not too sweet, just the way I like them and a great power snack. Feel free to make just blueberry or raspberry bars by subbing frozen or fresh raspberries or blueberries.
July 13, 2022
Frequently Asked Questions
How do I make Chocolate-Tahini Babka Danish Ring?
This Chocolate-Tahini Babka Danish Ring recipe by Carolyn Cohen includes step-by-step instructions that are easy to follow. You'll need 28 ingredients and the recipe is designed for home cooks of all skill levels.
Can I make this chocolate-tahini babka danish ring in advance?
Yes, many desserts can be prepared a day ahead. Store covered in the refrigerator and bring to room temperature before serving for the best flavor and texture.