Chocolate Cinnamon Bakallah Bread

This is a really delicious enriched bread plaited with chocolate and cinnamon.


1/2 cup whole milk
35g active dry yeast
4 large egg yolks
1 teaspoon vanilla extract
1/2 unsalted, melted butter, cooled
1/3 granulated sugar
1 teaspoon salt
3 cups all-purpose flour, plus more

Filling and Assembly 

170g dark chocolate
1/3 cup light brown sugar
1.5 teaspoons ground cinnamon
flour for surface
1/4 cup unsalted butter at room temperature
1 large egg yolk
granulated sugar for sprinkling




Heat milk in a small saucepan until warm. Transfer to a large bowl and whisk in yeast; let sit until foamy, 5 – 10 minutes.

Whisk in egg yolks, vanilla, and 1/2 cup melted butter. Add sugar, salt, and 3 cups flour; mix until a shaggy dough forms. Knead dough on a lightly floured surface until supple, smooth, and no longer shiny, 5 – 10 minutes.

Transfer to a large buttered bowl. Cover and let sit in a warm place until doubled in size, around 1.5 – 2.5 hours.

Filling and Assembly

Mix chocolate, brown sugar and cinnamon in a small bowl.

Turn out dough onto a lightly floured surface; divide into three portions. Shape each into a 12″ long rope. Roll out each rope to a 12×6″ rectangle about 1/8″ thick. Brush with butter and top with chocolate mixture, pressing gently. Roll up to form a log, pinch seam to seal.

Place logs, seam side down on a lined baking sheet. Pinch them together at one end and then gently braid them as best you can. Pinch the ends together and then cover with a cloth and allow to rest for another 1 – 2 hours, until it’s about 1.5 times bigger.

Preheat the oven to 180°C. Lightly beat the egg yolk with 1 tblsp water, and then brush it over the top of the bakallah. Sprinkle with granulated sugar and place in the oven for 35 – 45 minutes, or until the bottom sounds hollow when you tap it. Allow to cool and devour!



Out of stock


Brown Sugar

Out of stock


Ground Cinnamon

Out of stock

Baking Ingredients

Vanilla Extract – 100ml




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