Chocolate Babka is a rich, yeasted loaf swirled with chocolate and layered like a dream. With roots in Eastern European Jewish baking, this bread is buttery, slightly sweet, and perfect for brunch, dessert, or an indulgent afternoon coffee.
Yields 8 Servings Servings Quarter (2 Servings) Half (4 Servings) Default (8 Servings) Double (16 Servings) Triple (24 Servings) Prep Time 30 minsCook Time 40 minsTotal Time 1 hr 10 minsFor the Dough
2 ¼ cups all-purpose flour
¼ cup granulated sugar
2 ¼ tsp active dry yeast
½ tsp salt
½ tsp ground cinnamon (optional)
½ cup whole milk, warm (~110°F / 43°C)
1 tsp vanilla extract
2 large eggs, room temperature
½ cup unsalted butter, softened and cubed
For the Chocolate Filling
4 oz dark chocolate, chopped
¼ cup unsalted butter
¼ cup brown sugar
3 tbsp cocoa powder
Pinch of salt
For the Syrup (optional but recommended)
⅓ cup sugar
⅓ cup water
Make the Dough
1
In a large bowl (or stand mixer bowl), whisk together flour, sugar, yeast, salt, and cinnamon.
Add warm milk, eggs, and vanilla. Mix until a shaggy dough forms.
Knead (by hand or with dough hook) for 6–8 minutes, then gradually add the softened butter, one cube at a time, mixing well between additions.
Continue kneading until the dough is soft, elastic, and slightly sticky.
Place in a greased bowl, cover, and let rise in a warm spot for 1 to 1.5 hours , or until doubled.
Make the Chocolate Filling
2
In a saucepan, melt butter and chocolate over low heat.
Stir in brown sugar, cocoa powder, and a pinch of salt. Let cool slightly before spreading.
Shape the Babka
3
Punch down the risen dough and roll it out on a lightly floured surface into a 10x14 inch rectangle .
Spread the chocolate filling evenly over the dough.
Starting from the long side, roll the dough into a tight log.
Cut the log lengthwise down the middle , exposing the chocolate swirls.
Twist the two strands around each other, keeping the cut sides facing up, then tuck the ends under.
Transfer to a greased 9x5 inch loaf pan. Cover and let rise again for 45 minutes .
Bake
4
Preheat oven to 350°F (175°C) .
Bake babka for 40–45 minutes , or until golden and a skewer inserted comes out mostly clean.
Glaze (Optional but Glorious)
5
While babka bakes, make syrup by combining sugar and water in a saucepan. Bring to a boil until sugar dissolves.
Brush the hot syrup generously over the babka right after it comes out of the oven.
Serving Suggestions
6
Serve warm in thick slices with coffee, espresso, or chai.
Toast leftovers lightly and slather with butter.
Babka freezes beautifully — just slice and wrap well.
Ingredients For the Dough
2 ¼ cups all-purpose flour
¼ cup granulated sugar
2 ¼ tsp active dry yeast
½ tsp salt
½ tsp ground cinnamon (optional)
½ cup whole milk, warm (~110°F / 43°C)
1 tsp vanilla extract
2 large eggs, room temperature
½ cup unsalted butter, softened and cubed
For the Chocolate Filling
4 oz dark chocolate, chopped
¼ cup unsalted butter
¼ cup brown sugar
3 tbsp cocoa powder
Pinch of salt
For the Syrup (optional but recommended)
⅓ cup sugar
⅓ cup water
Directions Make the Dough
1
In a large bowl (or stand mixer bowl), whisk together flour, sugar, yeast, salt, and cinnamon.
Add warm milk, eggs, and vanilla. Mix until a shaggy dough forms.
Knead (by hand or with dough hook) for 6–8 minutes, then gradually add the softened butter, one cube at a time, mixing well between additions.
Continue kneading until the dough is soft, elastic, and slightly sticky.
Place in a greased bowl, cover, and let rise in a warm spot for 1 to 1.5 hours , or until doubled.
Make the Chocolate Filling
2
In a saucepan, melt butter and chocolate over low heat.
Stir in brown sugar, cocoa powder, and a pinch of salt. Let cool slightly before spreading.
Shape the Babka
3
Punch down the risen dough and roll it out on a lightly floured surface into a 10x14 inch rectangle .
Spread the chocolate filling evenly over the dough.
Starting from the long side, roll the dough into a tight log.
Cut the log lengthwise down the middle , exposing the chocolate swirls.
Twist the two strands around each other, keeping the cut sides facing up, then tuck the ends under.
Transfer to a greased 9x5 inch loaf pan. Cover and let rise again for 45 minutes .
Bake
4
Preheat oven to 350°F (175°C) .
Bake babka for 40–45 minutes , or until golden and a skewer inserted comes out mostly clean.
Glaze (Optional but Glorious)
5
While babka bakes, make syrup by combining sugar and water in a saucepan. Bring to a boil until sugar dissolves.
Brush the hot syrup generously over the babka right after it comes out of the oven.
Serving Suggestions
6
Serve warm in thick slices with coffee, espresso, or chai.
Toast leftovers lightly and slather with butter.
Babka freezes beautifully — just slice and wrap well.
Visited 1 times, 1 visit(s) today
