Cookies n' Cream Babka

5 from 2 votes

This Cookies n Cream Babka from my second cookbook, Simple Small Batch Baking, features a dark chocolate cookies and cream (Oreo) filling twisted inside a rich and buttery yeasted dough.

Prep Time2 30

Cook Time40

Total Time3 30

Course: Breakfast, Dessert

Cuisine: American, Mediterranean

Keyword: Babka, Breads & Donuts, Breakfast, Oreos, Simple Small Batch Baking

Servings: babka

Calories: 4361kcal

Author: Mike Johnson

Ingredients

For the Vanilla Bean Brioche Dough:

125 g milk warm (115°F)
7 g instant dry yeast
1 large egg room temperature
42 g unsalted butter melted
250 g all-purpose flour
½ teaspoon fine sea salt
50 g granulated sugar
½ teaspoon vanilla bean paste

For the Cookies n' Cream Chocolate Filling:

113 g unsalted butter
115 g dark chocolate (70% cacao)
15 g black cocoa
120 g powdered sugar
8-10 Oreos coarsely chopped

For the Simple Syrup:

50 g granulated sugar
60 g water
10 g honey (optional)
⅛ teaspoon ground cinnamon (optional)

Metric - US Customary

Instructions

Make the vanilla bean brioche dough: In the bowl of a stand mixer or in a large mixing bowl, mix together the yeast with the milk. Add the egg, butter, flour, salt, sugar, and vanilla bean paste and mix until the ingredients are just barely combined. Let the mixture stand for 5 minutes so the flour has time to hydrate.
Using the hook attachment, knead on medium speed for about 5 minutes until a soft dough forms. Increase speed to medium-high and beat until the dough is soft and supple, about 8-10 minutes longer. *If you do not have a stand-mixer with a hook attachment, knead the dough by hand in this step.*
Transfer the dough to a lightly floured surface and knead it with your hands for 1 minute. Form the dough into a ball and transfer it to a lightly greased bowl. Cover the dough loosely with plastic wrap, a paper towel, or aluminum foil and let sit in a warm place until doubled in size, about 60 to 90 minutes.
Make the cookies n' cream chocolate filling: While the dough is rising, make the filling. Place the butter and chopped chocolate in a heatproof bowl and set over a pan of gently simmering water to create a double boiler. Stir occasionally until the chocolate is fully melted. Then remove the bowl from the heat and stir in the black cocoa and powdered sugar. Set aside and allow filling to cool & thicken into a paste.
Butter an 8x4-inch loaf pan and line with parchment paper leaving an overhang on the two long sides (which will help you remove the baked babka later). Turn the risen dough out onto a lightly floured work surface, punch it down and, using a rolling pin, roll into a 16×12-inch rectangle. (If the dough resists and contracts when rolling, let it rest for 5-10 minutes and then continue rolling.) Make sure the dough is smooth and evenly thick.
Spread the cookies n' cream chocolate filling all over the dough and then sprinkle the chopped Oreos on top. Starting with the shorter end, tightly roll up the dough to form a 12-inch-long log. Using a sharp knife, cut the log in half, lengthwise. Turn the dough slightly to ensure the cut sides are facing upwards on both pieces. Pinch the ends together on one side then gently twist the two pieces of dough, pinching the other ends together as well. Carefully push on both ends to compress the twisted strands of dough until they are about the length of your loaf pan. Using both hands, carefully place the babka into the prepared loaf pan, tucking the ends under slightly if needed. Cover and let proof somewhere warm for about 45 to 60 minutes, or until risen and puffy.
While the loaf is proofing, preheat the oven to 350°F (180°C).
Once risen, bake the babka for 40-45 minutes, until the babka is golden brown and measures 190°F (90°C) on an instant-read thermometer.
Make the simple syrup: While the babka is baking, bring the sugar, water, honey, and cinnamon to a boil in a small saucepan. Let boil for 2-3 minutes, or until the sugar is completely dissolved, skimming off any foam that rises to the surface with a spoon. Remove from heat and let stand.
Remove the babka from the oven and brush the loaf with the sugar syrup while hot. Allow to cool in the pan for 15 minutes then remove and transfer to a wire rack and allow to cool completely before slicing. Store leftovers in an airtight container for up to 3 days or wrap tightly before freezing.

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