We believe there’s not much more to say about this, as the photo speaks for itself: This brioche brownie babka with caramelized cinnamon pecans and our beloved pumpkin seed spread with cocoa tastes simply divine. Perfect—especially for all the chocolate lovers out there!
Ingredients for one loaf pan (approx. 20-25 cm long)
Brioche:
- 220 ml milk
- 7 g dry yeast or 25 g fresh yeast
- 70 g sugar
- 490 g flour (e.g., wheat flour type 550)
- A pinch of salt
- 80 g butter
- 1 egg
Brownie:
- 100 g dark chocolate
- 15 g pumpkin seed spread with cocoa
- 120 g butter
- 20 g baking cocoa
- 2 eggs
- 140 g sugar
- 110 g flour
- 20 g Schalkolade Protein Mix
- 150 g pecans
Additionally:
- 1 egg yolk
- 2 tbsp milk
- 1 tsp butter
- 1 tbsp brown sugar
- ½ tsp cinnamon
Preparation
- Warm the milk slightly. Place yeast and sugar in a bowl and add the milk. Let stand covered for 10 minutes. Add flour, salt, butter, and egg and knead well. Rub the dough lightly with butter and let rest covered in a warm place for 120 minutes.
- Shortly before the resting time ends, prepare the brownie mixture. Place chocolate, butter, and baking cocoa in a pot and melt, then add the pumpkin seed spread and stir.
- Beat eggs and sugar until frothy, stir in the chocolate mixture. Add flour and protein powder and mix well.
- Lightly butter the loaf pan.
- Knead the yeast dough briefly and roll out on a floured work surface into a rectangle. Place the brownie batter in the center of the rectangle and spread—leaving about 1 cm from the edge. Lightly toast all the pecans in a pan.
- Chop 100 g pecans and distribute over the brownie batter.
- Roll up the dough lengthwise.
- Now the roll is divided with a knife, but it remains together at the top and is cut down the middle toward the bottom so that the individual chocolate layers are visible. Fold the two strands outward and braid them over each other to form a twist. Place the dough in the loaf pan, cover, and let rest for another 20 minutes.
- Preheat the oven to 180°C top and bottom heat.
- Whisk together egg yolk and milk and brush the dough. Mix the remaining pecans with butter, sugar, and cinnamon by hand and sprinkle over the bread.
- Bake the bread for 30 minutes, then reduce the oven to 160°C and bake for another 15-20 minutes and let cool.
