First things first, nothing is wrong with classic babka, especially chocolate babka. However, every time I am eating chocolate babka I am brainstorming other possible flavor combinations. Finally this summer, I went ahead with the s’mores babka that has been brewing in my mind.
I normally stick to the classics when making babka. Since it is a little bit of a process it always seems easier to keep it simple. Chocolate and cinnamon are also pretty crowd-pleasing, so they seem to be the go-to flavor.
Last September, I strayed from classics and was inspired by the fall season. I added in some finely chopped apples to the cinnamon filling and created something very tasty. It was basically a caramel apple babka. After that little experiment, I knew I had to play around with different flavor combinations.
Since its the middle of the summer, s’mores seemed like the obvious choice. Nothing sounded bad about adding in some crushed graham crackers and marshmallow to that chocolaty babka.
Turns out the flavor combo was pretty delicious. I made the chocolate filling like I normally would and spread it out on the dough. Next, I added in some crushed graham crackers and mini marshmallows on top of the filling. Finally, I rolled it out and braided the two halves like I normally would.
Once in the pan, I topped the s’mores babka with more marshmallows, crushed graham crackers, and mini chocolate chips. I popped it in the oven and hoped for the best!
The s’mores flavor was a great idea. Immediately out of the oven it had me drooling. The marshmallows were super toasty and a perfect golden brown. The chocolate had melted and formed a deconstructed s’more with the graham crackers.
The s’mores babka was even better after cutting into in. The marshmallows swirled perfectly into the chocolate babka. It was even spread out so every bite was like a mini s’more.
This little flavor experiment definitely paid off. The only thing I would change would be the use of the marshmallows. Next time, in order to bring the s’mores flavor up a notch, I would consider using marshmallow fluff. This would make the s’mores babka flavor even more intense and extremely gooey!
Check out the recipe below! Let me know what you think of this classic summer flavor combination!
- 1/2 cup warm water
- 1/2 oz (2 envelopes) active dry yeast
- 2 1/2 cups, plus 1 tsp sugar, divided
- 5 cups flour, plus extra for sprinkling
- 3 cups (6 sticks) margarine, softened, divided
- 2 large eggs plus 1 white (reserve yolk for glazing)
- 1/4 cup cocoa powder
- 1/2 cup chocolate chips
- 1/3 cup crushed graham crackers
- 1/2 cup mini marshmallows
- In a large bowl, gently combine 1/2 cup of warm water with 1 tsp of sugar and the yeast. Let the mixture sit for 10 minutes, until the mixture starts to form small bubbles. Add 1/2 cup sugar, the flour, 2 sticks of the margarine, and the eggs in the bowl. Mix with a dough hook or a wooden spoon until the ingredients are combined.
- Cover the bowl with plastic and let rise for 2-4 hours. The dough should double in size.
- While the dough is rising, make the filling. In a small bowl combine 1 cup of sugar with the cocoa powder and 2 sticks of margarine. Mix with a mixer or by hand. Keep the filling out and at room temperature. This will make it easy to spread.
- Once the dough is complete with the rise, preheat the oven to 375. Grease two 12 inch loaf pans.
- Divide the dough into 4 equal pieces. Take 1 piece and set the rest aside. On a well-floured surface, roll the dough into a 10x7 inch rectangle. Spread 1/4 of the filling onto the dough. Scatter the chocolate chips, marshmallows, and graham cracker crumbs among the filling. Roll up the dough beginning with the horizontal side of the rectangle. Repeat the steps with the remaining dough.
- When you have 2 rolls with the same filling, twist them around each other, trying to keep the seam on the bottom. Tuck the ends of the loaf underneath and place it into the prepared pans. Repeat for the remaining loaf.
- Once in the pan, brush the loaves with the reserved egg yolk and a bit of water. Sprinkle with any extra toppings if desired.
- Bake the babka for 45-55 minutes, until the top has a golden brown crust. Allow to cool in the pan for 20 minutes. After 20 minutes, run a knife around the babka and remove from the pan to fully cool.