This Peppermint Hot Chocolate Babka is filled with a peppermint filling, topped with chocolate streusel, and covered in hot chocolate glaze.
While I am technically a year round hot chocolate drinker, December is when I pretty much drink it daily.
Right now the big thing in hot chocolate are hot chocolate bombs.
Think bath bomb but with food…and please don’t get those mixed up. 😀
I haven’t jumped on that bandwagon yet.
Since they are so popular right now people are overcharging for them.
Technically could make my own since I own they kind of molds they use.
But it seems like so much effort.
I would much rather melt down ice cream and make it that way.
While I pretty much love all flavors of hot chocolate (with the exception of spicy) the month of december is for candy cane.
It’s nostalgic for me since every Christmas morning we would have hot chocolate and frosted sugar cookies.
And I would always put a candy cane in my hot chocolate.
As I got older I realized I could put a candy cane in hot chocolate whenever.
I didn’t have to wait for December 25th.
So my love of hot chocolate and peppermint come together in this Peppermint Hot Chocolate Babka.
This babka has a lot going on.
It’s filled with a peppermint chip ganache (well, kind of a ganache).
The recipes uses Andes Peppermint Crunch Baking Chips.
Which I buy at Target.
If you can’t find them Andes also makes the peppermint crunch in a chocolate form.
Similar to their original.
If you still can’t find it I would replace the chips with white chocolate chips and throw in some crushed candy cane for the peppermint flavor.
The babka is then topped with a hot chocolate streusel because all things need a crumb topping.
And it’s then covered in a hot chocolate glaze.
However you are getting your hot chocolate in these days make sure at least one of those forms is in babka. 😀
It’s a great day to buy my cookbook.
Want more Peppermint Recipes?
- For the Dough:
- 1/2 cup whole milk
- 1 package active dry yeast
- ⅓ cup granulated sugar, plus 1 TBSP, divided
- 4 ¼ cups all-purpose flour, more as needed
- 1 ½ tsp salt
- 1 tsp vanilla extract
- 4 large eggs, at room temperature, lightly beaten
- 10 TBSP unsalted butter, at room temperature
- For the Filling:
- ½ cup granulated sugar
- ¾ cup heavy cream
- 1/8 tsp salt
- 6 oz Andes Peppermint Crunch Baking Chips (you can find them at Target)
- 8 TBSP unsalted butter, diced, at room temperature
- 1 tsp vanilla extract
- For the Chocolate Streusel:
- ½ cup all-purpose flour
- 1 TBSP granulated sugar
- 1 ½ TBSP unsweetened cocoa powder
- 3 TBSP hot chocolate mix (I used milk chocolate cocoa)
- ½ tsp salt
- 4 ½ TBSP unsalted butter, melted
- ⅓ cup mini semisweet chocolate chips
- For the Glaze:
- 3 TBSP unsalted butter, at room temperature
- 1 cup powdered sugar
- 1/2 cup hot chocolate mix
- 1/3 cup whole milk
- Andes Peppermint Crunch Baking Chips for garnish
For the Dough:
In a small saucepan or a bowl in the microwave, warm the milk until it’s lukewarm but not hot (about 110 degrees).
Add yeast and a pinch of sugar and let sit for 5 to 10 minutes, until slightly foamy.
In an electric mixer fitted with the dough hook, or in a food processor, mix together flour, 1/3 cup sugar, the salt, the vanilla, and the Buttery Sweet Dough Bakery Emulsion.
Beat or process in the yeast mixture and eggs until the dough comes together in a soft mass, about 2 minutes.
If the dough sticks to the side of the bowl and doesn’t come together, add a tablespoon more flour at a time until it does, beating very well in between additions.
Add half the butter and beat or pulse until the dough is smooth and elastic, 3 to 5 minutes, scraping down the sides of the bowl with a spatula as needed. Beat in the rest of the butter and continue to beat or pulse until the dough is smooth and stretchy, another 5 to 7 minutes.
Again, if the dough sticks to the sides of the bowl, add additional flour, 1 tablespoon at a time.
Butter a clean bowl, form the dough into a ball and roll it around in the bowl so all sides are buttered.
Cover the bowl with a clean towel and let it rise in a warm, draft-free place (inside of a turned-off oven with the oven light on is good) until it puffs and rises, about 1 to 2 hours. It may not double in bulk but it should rise.
Press the dough down with your hands, re-cover the bowl and refrigerate overnight (or, in a pinch, for at least 4 hours, but the flavor won't be as developed).
For the Filling:
In a medium saucepan over medium heat, combine sugar, cream and salt.
Simmer, stirring occasionally, until sugar completely dissolves, about 5 minutes. Scrape mixture into a bowl.
Stir in , Andes Peppermint Crunch Baking Chips, butter and vanilla until smooth. Let cool to room temperature.
For the streusel:
In a bowl, stir together flour, sugar, cocoa powder, hot chocolate mix, and salt.
Stir in melted butter until it is evenly distributed and forms large, moist crumbs. Stir in the chocolate chips. Streusel can be prepared up to 3 days ahead and stored, covered, in the fridge.
Butter two 9-inch loaf pans, then line with parchment paper, leaving 2 inches of paper hanging over on the sides to use as handles later.
Remove dough from refrigerator and divide in half.
On a floured surface, roll one piece into a 9-by-17-inch rectangle. Spread with half the filling (there's no need to leave a border).
Starting with a long side, roll into a tight coil. Transfer the coil onto a dish towel or piece of plastic wrap and stick it in the freezer for 10 minutes. Repeat with the other piece of dough.
Slice one of the dough coils in half lengthwise to expose the filling.
Twist the halves together as if you were braiding them, then fold the braid in half so it’s about 9 inches long.
Place into a prepared pan, letting it curl around itself if it’s a little too long for the pan. Cover loosely with a clean kitchen towel and let rise in a warm place for 1 to 1 1/2 hours, until puffy (it won’t quite double).
Alternatively, you can cover the pans with plastic wrap and let them rise in the refrigerator overnight; bring them back to room temperature for an hour before baking.
When you're ready to bake, heat the oven to 350F.
Use your fingers to clump streusel together and scatter all over the tops of the cakes.
Transfer to oven and bake until a tester goes into the cakes without any rubbery resistance and comes out clean, 40 to 50 minutes. The cakes will also sound hollow if you unmold them and tap on the bottom. An instant-read thermometer will read between 185 and 210 degrees.
As soon as the cakes come out of the oven, use a skewer or paring knife to pierce them all over going all the way to the bottom of the cakes.
Transfer to a wire rack to cool completely before serving.
For the Glaze:
Whisk all the ingredients together and drizzle over the two babkas. If too thick add more milk. If too thin add more hot chocolate mix.
Sprinkle with more Andes Peppermint Crunch Baking Chips if desired.