• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Cloudy Kitchen
  • recipes
  • about
  • contact
  • products
menu icon
go to homepage
search icon
Homepage link
  • recipes
  • about
  • contact
  • products
  • calculators
  • subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Recipes » Breads » Babka and Brioche Knots » Dark Chocolate, Tahini, and Halva Brioche Babka

    Dark Chocolate, Tahini, and Halva Brioche Babka

    2 Comments
    By Erin Clarkson on Apr 13, 2019 (updated Dec 1, 2021) This post may contain affiliate links.

    Jump to Recipe·Print Recipe

    Dark Chocolate, Tahini, and Halva Brioche Babka. Fluffy brioche dough is spread with a dark chocolate tahini filling and sprinkled with halva, then rolled up and turned into the most perfect twisty bread. Perfect for a delicious breakfast or a snack with a coffee. #babka #brioche #tahini #halva
    Dark Chocolate, Tahini, and Halva Brioche Babka. Fluffy brioche dough is spread with a dark chocolate tahini filling and sprinkled with halva, then rolled up and turned into the most perfect twisty bread. Perfect for a delicious breakfast or a snack with a coffee. #babka #brioche #tahini #halva
    Dark Chocolate, Tahini, and Halva Brioche Babka. Fluffy brioche dough is spread with a dark chocolate tahini filling and sprinkled with halva, then rolled up and turned into the most perfect twisty bread. Perfect for a delicious breakfast or a snack with a coffee. #babka #brioche #tahini #halva
    Dark Chocolate, Tahini, and Halva Brioche Babka. Fluffy brioche dough is spread with a dark chocolate tahini filling and sprinkled with halva, then rolled up and turned into the most perfect twisty bread. Perfect for a delicious breakfast or a snack with a coffee. #babka #brioche #tahini #halva
    Dark Chocolate, Tahini, and Halva Brioche Babka. Fluffy brioche dough is spread with a dark chocolate tahini filling and sprinkled with halva, then rolled up and turned into the most perfect twisty bread. Perfect for a delicious breakfast or a snack with a coffee. #babka #brioche #tahini #halva

    Whoopsies - I was just flicking through my drafts and realised that I never shared this with you! Here it is - a Dark Chocolate, Tahini, and Halva Brioche Babka, which was a product of a recent (ish) baking day with my friend Rachel! We made this babka, and these sesame buns, which both have the same filling, but a slightly different dough base and technique.

    This particular babka is filled with a dark chocolate and tahini mixture, which is super simple to put together - you essentially just melt it all together, and leave it to sit for a bit. We also filled it with some sea salt halva from Rachel’s amazing wee store in Chelsea Market here in NYC (they ship too if you are outside of the city, get on it!). She has the best tahini and halva I have ever tasted - if you haven’t had halva before it is essentially like a tahini candy. It is sweet, crumbly, and slightly savoury from the tahini. It holds up well in baking, and was insanely delicious rolled up in this babka. It perfectly offset the dark chocolate tahini filing, which isn’t super sweet.

    This recipe makes two loaves, but the good news is that they freeze super well, and make insanely good french toast and bread pudding. I often have a loaf of babka stashed in my freezer for when the need strikes - I love it just toasted and served with butter alongside a coffee or as a sneaky delicious breakfast. Just make sure you wrap it tightly in plastic or foil before you freeze.

    A few wee tips:

    • Ideally the tahini chocolate filling needs a little bit of time to rest and cool - either overnight, or a few hours. It won’t go super solid like nutella, but it will thicken a little as it sits!
    • You may have a little filling leftover, but it is great served with the babka, on toast, or drizzled over a banana.
    • If I know I am making something ahead of time, I like to do the first rise overnight. Just make the bread dough, shape into a ball, and place into a large bowl (I usually just reuse my mixer bowl), and leave it in the fridge overnight. Then in the morning the dough is risen and will be super easy to work with! I find if I rise overnight I can skip the chilling step once the dough is rolled out.

    Made this recipe and love it?

    If you made this recipe then I would LOVE for you to leave me a review below to let me know how you liked it! Also, please make sure to tag me on Instagram if you make it!

    A note on salt and oven temperature

    It is important to note the type of salt that is called for in a recipe. I use Diamond Crystal salt throughout my recipes - if you use a different sort of kosher salt or regular table salt you will need to adjust accordingly as some salt is 'saltier' than others. Morton's salt is twice as salty, so you will need half the quantity. Same goes for a regular table salt. I am working to get gram measurements throughout my recipes for salt but still getting there.

    All oven temperatures are conventional unless otherwise stated. If you are baking on fan / convection, you will need to adjust the temperature. An oven thermometer is a great investment to ensure that your oven is the correct temperature.

    Using the double / triple function in the recipe card

    You will notice that there is a '1X' '2X' '3X' button in my recipe card. This can be used for doubling or tripling a recipe. However, please note that this only doubles the ingredient quantities in the ingredients list and NOT in the method. If there are quantities or pan sizes in the method of the recipe (for example weigh out 150g brown butter), you will need to scale this number manually. It will also not change the baking time in the recipe so you will need to adjust this yourself too. It is always a good idea to read through a recipe fully before doubling it just to check this. If you would like to scale this recipe or convert for another pan size, use my calculator!

    Tools and equipment

    For a list of my go-to tools and equipment, I have a post you can refer to here.

    Why is this recipe in grams?

    I post my recipes in grams as it is the most accurate way to bake. Cups are not only inaccurate but they vary in volume worldwide. There is no way for me to provide one cup measure that works for everyone. However, posting in weight fixes this issue. If you would like the recipe in cups you are welcome to convert it yourself via google, but please do not ask me to do it for you as I am not comfortable providing a recipe using a method that I have not tested. Baking with a scale is easy, accurate, and also makes cleanup super simple. Here is the scale that I use if you would like a recommendation! Here's to accurate baking!

    Print
    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

    Dark Chocolate, Tahini, and Halva Brioche Babka

    • Author: Erin Clarkson
    • Yield: Makes two loaves 1x
    Print Recipe
    Pin Recipe

    Description

    Dark Chocolate, Tahini, and Halva Brioche Babka


    Ingredients

    Scale

    Brioche Dough

    • 1 envelope (2 ¼ tsp) active dry yeast
    • 200g (¾ cup plus 1 Tbsp) whole milk, lukewarm
    • 4 Tbsp (50g) sugar
    • 565g (3 ¾ cups) all-purpose flour
    • 1 tsp salt
    • 2 eggs, at room temperature
    • 1 tsp vanilla bean paste
    • 115g (8 tbsp) unsalted butter, at room temperature

    Tahini Chocolate Filling

    • 200g Bittersweet dark chocolate (I used 65%)
    • 200g Tahini (I used Seed and Mill)
    • ⅛ tsp salt
    • 200g halva, crumbled (we used Seed and Mill’s sea salt dark chocolate)

    Egg wash

    • 1 egg whisked with 1 Tbsp water

    Instructions

    BREAD DOUGH

    1. In a small bowl, combine the yeast, milk and 2 Tbsp of the sugar. Mix well, and leave to sit for 10-15 minutes, or until foamy.
    2. In the bowl of a stand mixer fitted with the dough hook, combine the flour, salt, and remaining 2 Tbsp sugar. Mix briefly to combine. Add the eggs, vanilla, and foamy yeast mixture to the bowl. Mix on low for 2-3 minutes, until the dough is starting to come together. It may look slightly dry but do not worry - it will mix together nicely in the next steps. Increase the mixer speed to medium, and mix for another 10 minutes, until the dough is soft and smooth. 
    3. Reduce the mixer speed to low, and add the butter a little at a time, waiting until it is fully incorporated into the dough before adding the next piece. This process should take 3-4 minutes. Once the butter is fully incorporated, increase the mixer speed to medium, and mix for a further 5 minutes, until the dough is very soft and smooth. 
    4. Transfer to an oiled bowl, and cover tightly with plastic wrap. Place in a warm spot until doubled in size, approximately 1 - 1 ½ hours. Alternatively, place the bowl in the fridge, and do the first rise overnight.

    TAHINI DARK CHOCOLATE FILLING

    1. Combine all of the filling ingredients in a heat safe bowl, and place over a pot of simmering water to create a double boiler setup. Ensure that the bowl does not touch the water. Heat, stirring occasionally with a spatula, until the chocolate has melted and the mixture has combined. Do not whisk or you could cause the tahini to seize. Transfer into a jar and allow to sit at room temperature for at least an hour, or overnight. Store at room temperature.

    ASSEMBLY

    1. Line a baking sheet with parchment paper.
    2. Turn out the dough onto a lightly floured surface. Roll into a rectangle 16” x 24”, squaring off with a bench scraper as you roll to make sure it is as even as possible. Using an offset spatula, spread the half a cup of the filling mixture over the surface of the dough, then sprinkle with the halva.
    3. Starting from the long side of the dough, roll up the dough into a tight spiral. Measure the length of the sausage of dough, then cut in half so it is in two sausages. Place these pieces side by side on the lined baking sheet, cover with plastic wrap, and chill for an hour. You can skip this step if you did an overnight rise.
    4. Line two loaf pans with a parchment paper ‘sling’. Remove the chilled dough sausages from the fridge. Working with one at a time, using a sharp knife, cut the first piece in half, lengthwise, and then cross the pieces over each other, and then cross over two more times to form a twist (this video also explains well). Place into the loaf pan, tucking the ends under slightly if needed. Repeat with the second half of the dough.
    5. Lightly cover the loaf pans in plastic wrap, and place in a warm place to rise for an hour to 90 minutes, or until the dough springs back lightly when pressed. While the loaves are proofing, preheat the oven to 350˚f / 180˚c. 
    6. Brush the loaves lightly with egg wash. Bake for 40-45 minutes, or until the loaves are golden brown and the internal temperature registers 200˚F / 90˚c. Remove from the oven and cool completely before slicing. Store leftovers in an airtight container, or wrap tightly before freezing.

    Did you make this recipe?

    Tag @cloudykitchen on Instagram and use the hashtag #cloudykitchen

    Key Ingredients

    • Chocolate
    • Sesame
    « Brown Butter Carrot Sheet Cake with Vanilla Bean Cream Cheese German Buttercream
    Custard Brioche Buns with Bonne Maman Mixed Berry Preserves and Vanilla bean Streusel »
    395 shares

    Reader Interactions

      Leave a comment & rating, or ask a question Cancel reply

      If you made this recipe then I would love for you to leave me a review below to let me know how you liked it! If you have recipe questions please feel free to leave them below too!

      Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

      Comments

    1. Savannah

      March 21, 2022 at 12:34 pm

      Hi,

      I've been excited to try out this recipe but just reread the instructions and realized it makes two loaves and not one! I only have one loaf pan... do you think it would turn out if I just let it bake freestyle on a baking sheet?

      Reply
      • Erin Clarkson

        March 24, 2022 at 5:46 pm

        Hi! I'm not sure sorry as i've never tried it any other way! It might work but it might also be a disaster and melt everywhere haha

        Reply

    Primary Sidebar

    Erin Clarkson Cloudy Kitchen

    HI, I'M ERIN

    My recipes range from quick & easy all the way to complex & impressive. I love the science and process of recipe development almost as much as baking itself. I specialize in rigorously tested recipes that are fun, reliable, and accurate.

    More about me →

    Popular

    • Funfetti Cookies
    • No Knead Focaccia
    • My Perfect Chocolate Chip Cookie
    • S'mores Bars

    Footer

    Links

    • About
    • Contact
    • Web Stories

    Newsletter

    • Sign Up! for emails and updates

    Resources

    • FAQ
    • Policies
    • All recipes at once

    Copyright © 2022 Cloudy Kitchen

    Support by Foodie Digital

    • Pinterest
    • Facebook
    • Twitter