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    Flouring Kitchen » Breakfast

    Chocolate Tahini Babka [No Knead]

    Published: Jun 17, 2021 · Modified: Feb 20, 2022 by Mary · This post may contain affiliate links · 1 Comment

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    This chocolate tahini babka is soft, rich, and full of delicious gooey chocolate sesame swirls. The enriched dough is so easy to make, and you don’t even need to knead it! Just mix and let rise, then fill and bake. The sesame tahini brings out the rich, gooey, chocolate goodness. 

    Closeup of gooey chocolate tahini babka

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    Why you will LOVE this recipe:

    • Soft & fluffy: It turns out so soft, buttery, and fluffy every time!
    • Easy, no knead dough: It takes about 5 minutes to throw together without an electric mixer - so easy.
    • Gooey chocolate swirls: The rich chocolate swirls are so gooey and irresistible.
    • Tahini: The tahini amplifies the richness of the chocolate. They complement each other so well!
    • Chocolate chips: There are chocolate chips rolled into it as well for extra gooey-ness.
    Jump to:
    • Why you will LOVE this recipe:
    • The BEST no knead dough
    • The Filling 
    • What makes this a babka?
    • Tips for success
    • Key ingredients
    • Step by step - filling
    • Step by step - dough
    • FAQ
    • 📖 Recipe
    • 💬 Comments
    chocolate tahini babka slices

    The BEST no knead dough

    This is the perfect, no knead chocolate tahini babka recipe that doesn’t require any fancy equipment (no electric mixers!) and comes together beautifully.

    After checking that the yeast is active, you just combine all the dough ingredients until it resembles a very wet dough, and let it rise. After rising: punch it down, roll out, top, roll it up, cut, twist, and bake.

    I also use it here in these gooey funfetti cinnamon rolls.

    chocolate babka with chocolate spread

    The Filling 

    This chocolate tahini babka uses a homemade filling. All you have to do is combine all of the ingredients together in a pot on low heat until they meld into a cohesive filling. I also add in mini chocolate chips for extra gooeyness before rolling up the babka. 

    To save yourself some time, you can also use a store bought chocolate sesame butter. I have tried a few different brands and they have worked out perfectly each time!

    What makes this a babka?

    If you’ve never had a babka before, it is essentially like a giant cinnamon roll, and you can fill it with all different kinds of fillings.

    The enriched dough is rolled out (i.e., brioche or challah dough), topped with the filling (usually chocolate or cinnamon), rolled into a log, cut in half longwise to reveal all the layers, and twisted together. 

    Tips for success

    1. Measure the flour with a kitchen scale or properly using a measuring cup. Mix up your flour with a spoon, spoon it into your measuring cup, and level off the top with the flat edge of a knife without packing in the flour. It isn’t as accurate as using a scale but is the next best option!
    2. Do not skip the first step of blooming the yeast: this check ensures that the yeast you are using is still active and will work.
    3. Use really soft butter, I like to pop it in the oven (or microwave) just until it starts to melt on the outside a bit.
    4. The dough is going to be very sticky. Don’t add any more flour unless it's very liquidy. Once it rises it will become less sticky. Roll it out on a floured surface to prevent sticking.
    5. Let the dough rise in a warm place. I like to let my dough rise in an oven preheating to 180°C (350°F) for 3 minutes, then turned off. If it isn’t warm enough, the dough will not rise. Do not let the oven get too hot (over 55°C) because the yeast cells will start to die off.
    6. Don't overbake: The chocolate tahini babka should be golden brown and feels hollow when tapped.
    Slices of chocolate tahini babka with coffee

    Key ingredients

    Full steps and ingredients in recipe card below. But read through these for all the tips you will need for success!

    Tahini: This is just sesame seed butter. You don't want to use tahini "dressing" because that is a product made from tahini. Tahini is just made from ground sesame seeds (it may have added oil).

    Chocolate chips: This makes those chocolate swirls extra gooey! I used mini chocolate chips and dark chocolate chunks. You can also use milk chocolate chips if you prefer. Or even chopped chocolate.

    All purpose flour: Weigh the flour to get the most accurate results. If you don’t have a scale, measure properly by stirring the bag and spooning gently into a measuring cup. Scrape the excess off the top with the flat edge off a knife without packing it into the cup.

    Active dry yeast: You can also use the same amount of instant dry yeast but I really prefer the flavour of active dry yeast. They're interchangeable in this recipe.

    Unsalted butter: Use real unsalted butter for the best results. Have it really soft - almost melted - so that it incorporates much better.

    Slicing chocolate tahini babka

    Step by step - filling

    Step 1: Combine all the ingredients except for the chocolate chips in a saucepan and stir over low heat until smooth. Let cool to room temperature.

    Step by step - dough

    Step 1: Dissolve yeast and granulated sugar in warm water. Stir until dissolved and let sit for a few minutes until a foam starts to form on top.

    no knead dough ingredients

    Step 2: Sift the flour into a large bowl and make a well. Add the yeast mixture and the rest of the ingredients into the well. Mix until a sticky dough forms and the flour is incorporated. The dough will be very wet and sticky. If it's too wet and doesn’t resemble a dough, add a bit more flour. It will be less sticky after rising.

    no knead babka dough before rising

    Step 3: Cover with a damp cloth and place in a warm area to rise for about 30 minutes, or until doubled in size.

    risen no knead enriched dough

    Step 4: Prepare loaf pan by lining it with parchment paper and leaving two “handles” to lift out after baking.

    Step 5: Punch down the dough and fold a few times to mix. On a lightly floured surface roll out to about 18” by 23” in size. Spread the chocolate sesame filling evenly over the dough and sprinkle with chocolate chips. Roll starting from the short side.

    dough spread with chocolate sesame filling and chocolate chips

    Step 6: Cut the roll in half to make two shorter rolls and in half longwise to reveal the filling. Filling face up, braid the four strands together by twisting and weaving the strands together. Alternatively, you can twist two strands together, twist the other two strands together, and twist both of the larger twists together to make a mega twist.

    cutting the log in half lengthwise and widthwise

    Step 7: Carefully lift the babka into the loaf pan and let rise in a warm place (see notes) until it increases by about a third of its size - 30 minutes.

    Step 8: Whisk together the egg and milk to create an egg wash. Brush it over the risen loaf and sprinkle with sesame seeds and flaky salt (optional).

    the braided and risen babka loaf, topped with sesame seeds

    Step 9: Place the babka into the oven and heat the oven to 180°C (350°F). Bake for 30 - 40 minutes or until the babka is golden brown and feels hollow when tapped. Let cool inside the pan until warm, then lift out and cool on a wire rack until room temperature. Let cool completely before cutting into it.

    FAQ

    What is the key to preventing a dense babka?


    The most important step to getting a light and fluffy chocolate tahini babka is making sure the flour is properly measured. I use a scale to weigh the flour for the most accurate results. A cheap kitchen scale works wonders.

    If you don’t have a scale on hand, you can measure the flour properly using dry measuring cups. Mix up your flour with a spoon, spoon it into your measuring cup, and level off the top with the flat edge of a knife without packing in the flour. It isn’t as accurate as using a scale but is the next best option!

    Is my dough supposed to be this sticky?


    The dough is going to be very sticky and a little bit wet as soon as you mix all of the ingredients together. It will look more like a dough after it rests and rises as the flour absorbs more liquid.

    If it looks too sticky and runny (like a pancake batter and not like a dough), then add a little more flour to make it resemble a dough.

    Why is my babka dough not rising?


    The first step of blooming the yeast is mostly to just check if the yeast is active. If it does not foam up after being dissolved in warm water and sugar within 10 minutes, then the yeast might not be active anymore. You might need to try a different packet or batch in yeast.

    I like to let my dough rise in an oven preheating to 180°C (350°F) for 3 minutes, then turned off. If it isn’t warm enough, the dough will not rise. Do not let the oven get too hot (over 55°C) because the yeast cells will start to die off. This dough never rises on my counter because it is never warm enough for such an enriched dough to rise.

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    Happy baking xx

    Did you make this recipe? I would love for you to rate this recipe and hear what you think in the comments below! Share your creation on Instagram and tag @flouringkitchen. Follow me on Pinterest to save and for more recipe ideas.

    📖 Recipe

    Closeup of gooey chocolate tahini babka

    Chocolate Tahini Babka

    Mary
    This chocolate sesame babka is soft, rich, and full of delicious chocolate tahini swirls. The enriched dough is so easy to make, and you don’t even need to knead it! Just mix and let rise, then fill and bake. Tahini brings out the chocolate flavour so beautifully, giving it an underlying richness and toasty flavour. This makes one 9" by 5" babka loaf.
    5 from 1 vote
    Print Recipe Pin Recipe Shop Ingredients
    Prep Time 10 minutes mins
    Cook Time 30 minutes mins
    Rise Time 1 hour hr
    Total Time 40 minutes mins
    Course Baking, Breakfast, Brunch, Dessert
    Cuisine American, Jewish, Polish, Ukrainian
    Servings 8 people

    Equipment

    • 9" by 5" loaf pan

    Ingredients
     
     

    Filling

    • ⅓ cup tahini sesame butter
    • ¼ cup unsalted butter
    • ⅓ cup good quality dark chocolate, chopped (50g)
    • 2 tablespoon natural cocoa powder sifted
    • ¼ cup powdered sugar
    • 1 teaspoon pure vanilla extract
    • ⅛ teaspoon sea salt
    • ¼ cup mini chocolate chips

    Dough

    • ¼ cup water warm
    • ½ teaspoon granulated sugar
    • 4 g active dry yeast ½ package
    • 2 ½ cups all purpose flour (300g)
    • ¼ cup granulated sugar
    • ½ cup unsalted butter softened, almost melted
    • 1 large egg beaten
    • 1 teaspoon pure vanilla extract
    • ⅓ cup milk warm
    • ⅛ teaspoon sea salt

    Eggwash

    • 1 large egg
    • 1 tablespoon milk
    • 1 teaspoon sesame seeds
    • Flaky salt optional
    Makes: 0inch9 x 5inch rectangle
    Shop Ingredients on Jupiter

    Instructions
     

    Filling

    • Combine all the ingredients except for the chocolate chips in a saucepan and stir over low heat until smooth. Let cool to room temperature.
      ⅓ cup tahini, ¼ cup unsalted butter, ⅓ cup good quality dark chocolate, chopped, 2 tablespoon natural cocoa powder, ¼ cup powdered sugar, 1 teaspoon pure vanilla extract, ⅛ teaspoon sea salt

    Dough

    • Dissolve yeast and granulated sugar in warm water. Stir until dissolved and let sit for a few minutes until a foam starts to form on top. See notes if a foam doesn’t form.
      ¼ cup water, ½ teaspoon granulated sugar, 4 g active dry yeast
    • Sift the flour into a large bowl and make a well. Add the yeast mixture and the rest of the ingredients into the well. Mix until a sticky dough forms and the flour is incorporated. The dough will be very wet and sticky. If it is too wet and doesn’t resemble a dough, add a bit more flour. It will be less sticky after rising.
      2 ½ cups all purpose flour, ¼ cup granulated sugar, ½ cup unsalted butter, 1 large egg, 1 teaspoon pure vanilla extract, ⅓ cup milk, ⅛ teaspoon sea salt
    • Cover with a damp cloth and place in a warm area to rise for about 30 minutes, or until doubled in size (see notes).
    • Prepare loaf pan by lining it with parchment paper and leaving two “handles” to lift out after baking.
    • Punch down the dough and fold a few times to mix. On a lightly floured surface, and roll out to a 18” by 23” rectangle. Spread the chocolate sesame filling evenly over the dough and sprinkle with chocolate chips. Roll starting from the short side.
      ¼ cup mini chocolate chips
    • Cut the log in half to make two shorter logs and in half longwise to reveal the filling. Filling face up, braid the four strands together by twisting and weaving the strands together. Alternatively, you can twist two strands together, twist the other two strands together, and twist both of the larger twists together to make a mega twist.
    • Carefully lift the babka into the loaf pan and let rise in a warm place (see notes) until it increases by about a third of its size - 30 minutes.
    • Whisk together the egg and milk to create an egg wash. Brush it over the risen loaf and sprinkle with sesame seeds and flaky salt (optional).
      1 large egg, 1 tablespoon milk, 1 teaspoon sesame seeds, Flaky salt
    • Place the babka into the oven and heat the oven to 180°C (350°F). Bake for 30 - 40 minutes or until the babka is golden brown and feels hollow when tapped. Let cool inside the pan until warm, then lift out and cool on a wire rack until room temperature.

    Video

    YouTube video

    Notes

    Best way to let dough rise:
    I let my dough rise in an oven preheating to 180°C (350°F) for 3 minutes, then turned off. If it isn’t warm enough, the dough will not rise because of how much butter and sugar it has. You do not want the oven to be hot (over 55°C) or it will bake the yeast.
    Alternative fillings:
    To save yourself some time, use ⅓ cup of your chocolate spread of choice. I have tried a few different kinds, and they have worked really well!
    Tried this recipe?Let us know how it was!
    « Raspberry Cheesecake Ice Cream
    Blueberry Cinnamon Rolls »

    Reader Interactions

    Comments

    1. Angela Arenberg

      January 21, 2022 at 11:59 am

      5 stars
      The instructions are excellent and easy to follow. A very tasty loaf. In fear or over baking it I may have underbaked, or the chocolate spread just made it moister. Next time I will let it bake longer. Delicious and great presentation - love braided bread.

      Reply
    5 from 1 vote

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