I had the good fortune to make chocolate babka before, I made the version from Jerusalem A Cookbook by Ottolenghi and Tamimi. Yeasted bread is a make ahead affair and doubly so with a filling and topping. The end result was well worth the wait. I took Kim’s advice and made two loaves and froze one for later. This was a to-die-for bread that was a hit with family and friends. This is a very decadent bread with lots and lots of butter but well worth the effort and calories for a once a year treat. To see what others thought head over to Tuesdays with Dorie.
CafeMomCooks 
You made not one, but two beautiful loaves. They look amazing! I’ve been checking out Ottolenghi’s recipe in Jerusalem and like it a lot. How would you compare the two recipes?
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I have not made the Jerusalem recipe in a long time but I do like that it doesn’t have as much butter and I don’t think the topping is necessary. You should try the recipe you will like it.
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they look fantastic! this was my first time making a babka, but I’ve read about the Jerusalem one elsewhere, so I’ll try that if there’s a next time 🙂
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Yaaay! Wasn’t it so good?!! Glad you made the two…one for now and one for later 😍
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Your babka look devine Dianne! This was a delicious recipe. I only made one, but quite a bit is still in the freezer for later.
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