Chocolate Babka Recipe

Introduction

Chocolate Babka is a rich, braided bread filled with luscious chocolate, perfect for sharing or indulging in a sweet treat. Its tender, buttery dough combined with a decadent chocolate filling makes it a beloved favorite for breakfast or dessert.

Ingredients

• 2 1/4 cups bread flour (280g), plus more for dusting and rolling out
• 1/4 cup granulated sugar (50g)
• 1 teaspoon instant yeast (3g), or rapid-rise yeast
• 1/3 cup + 1 Tablespoon whole milk (95ml), slightly warmed
• 2 large eggs, at room temperature, beaten
• Grated zest from ½ an orange
• 1 teaspoon vanilla extract
• 1/2 teaspoon fine sea salt
• 6 Tablespoons unsalted butter (85g), room temp, cut into small pieces
• 5 oz high-quality bittersweet or semisweet chocolate (140g), chopped
• 5 Tablespoons unsalted butter (70g)
• 3 Tablespoons unsweetened cocoa powder (20g), sifted
• 1/3 cup powdered sugar (40g), sifted
• ⅓ cup granulated sugar (66g)
• ⅓ cup water (80ml)

Instructions

1. Step 1: Add flour, sugar, and yeast to the bowl of a stand mixer with a dough hook or a large mixing bowl if mixing by hand. Add milk, eggs, orange zest, and vanilla. Mix well until the dough begins to come together. With the mixer on low, add the butter and salt a little at a time, mixing thoroughly after each addition to fully incorporate.
2. Step 2: Continue kneading the dough for several minutes, scraping down the sides as needed. Add a little extra flour if the dough is too sticky. Stop when the dough pulls away from the bowl and is smooth but still slightly sticky. Refrigerate to make it easier to handle.
3. Step 3: Transfer the dough to a greased bowl, cover with plastic wrap, and let rise at room temperature for 1 hour. Then chill in the refrigerator for at least 2 hours, or up to 24 hours (overnight is best).
4. Step 4: For the chocolate filling, melt the chocolate and butter in the microwave at 50% power until smooth. Sift in the cocoa powder and powdered sugar, then stir to combine. This filling can be made ahead of time.
5. Step 5: Grease an 8.5×4.5×2.5 inch loaf pan with butter, and line the bottom with parchment paper.
6. Step 6: Remove the dough from the fridge. Lightly flour your work surface and rolling pin, then roll the dough into a 14×18 inch rectangle, with the short side facing you. Work quickly while the dough is chilled.
7. Step 7: Spread the chocolate filling evenly over the dough. If needed, warm the filling slightly to make it easier to spread.
8. Step 8: Starting at the short end, roll the dough tightly into a log, sealing the seam at the end. Place seam-side down on a baking sheet and refrigerate for 5–10 minutes.
9. Step 9: Grease a sharp serrated knife and cut the log lengthwise into two long strips. Place the strips open side up, cross one end over the other to form an “X,” then twist the ends around each other to create a twisted rope with the chocolate layers facing up. Place the twisted loaf into the prepared pan.
10. Step 10: Boil water in a small pot, place it at the bottom of your oven off, then place the babka on the middle rack. Let it rise for 1 hour in the humid environment created by the hot water.
11. Step 11: Remove the water and babka from the oven. Preheat the oven to 325°F (160°C). Bake the babka uncovered for 30 minutes, then tent it loosely with foil and bake for an additional 30–35 minutes until the internal temperature reaches 200°F (93°C).
12. Step 12: While the babka bakes, make the simple syrup by combining water and granulated sugar in a skillet. Cook over medium-low heat until the sugar dissolves completely.
13. Step 13: Brush the hot babka generously with the simple syrup using a pastry brush. Let the babka cool in the pan for 20–30 minutes before transferring it to a wire rack to cool completely.
14. Step 14: Slice the babka using a sharp serrated knife, wiping the blade clean between cuts for neat slices.
15. Step 15: Enjoy fresh on the day it’s baked. Store leftovers wrapped in aluminum foil at room temperature.

Tips & Variations

• Use high-quality chocolate for the best flavor in the filling.
• Allowing the dough to chill overnight improves flavor and handling.
• For a nutty twist, sprinkle chopped nuts like walnuts or pecans over the chocolate filling before rolling.
• If you prefer a sweeter filling, increase the powdered sugar slightly in the chocolate mix.

Storage

Wrap leftover babka tightly in aluminum foil and store at room temperature for up to 2 days. To refresh, warm slices gently in a low oven or microwave before serving. Avoid refrigerating as this can dry out the bread.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough without a stand mixer?

Yes, you can mix and knead the dough by hand. It will require more time and effort, but the process is the same—mix ingredients well, then knead until smooth and slightly sticky.

Can I freeze babka?

Absolutely. Wrap the cooled babka tightly in plastic wrap and then foil. Freeze for up to 3 months. Thaw at room temperature and warm before serving for the best texture and flavor.

Chocolate Babka Recipe

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4.7 from 97 reviews

This decadent Chocolate Babka recipe features a soft, enriched bread dough swirled with a rich chocolate filling. Perfect for breakfast or dessert, the dough is kneaded and chilled for flavor development, then twisted and baked to golden perfection. A simple syrup glaze adds a glossy finish and extra sweetness, making it irresistibly moist and flavorful.

• Author: Elena
• Prep Time: 30 minutes
• Cook Time: 1 hour 5 minutes
• Total Time: 3 hours 35 minutes (including resting and rising time)
• Yield: 1 loaf (about 8–10 servings) 1x
• Category: Bread
• Method: Baking
• Cuisine: Jewish
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dough:

• 2 1/4 cups bread flour (280g), plus more for dusting and rolling out
• 1/4 cup granulated sugar (50g)
• 1 teaspoon instant yeast (3g)
• 1/3 cup + 1 Tablespoon whole milk (95ml), slightly warmed
• 2 large eggs, at room temperature, beaten
• Grated zest from ½ an orange
• 1 teaspoon vanilla extract
• 1/2 teaspoon fine sea salt
• 6 Tablespoons unsalted butter (85g), room temperature, cut into small pieces

Chocolate Filling:

• 5 oz high-quality bittersweet or semisweet chocolate (140g), chopped
• 5 Tablespoons unsalted butter (70g)
• 3 Tablespoons unsweetened cocoa powder (20g), sifted
• 1/3 cup powdered sugar (40g), sifted

Simple Syrup:

• ⅓ cup granulated sugar (66g)
• ⅓ cup water (80ml)

Instructions

1. Mix Dough: In the bowl of a stand mixer fitted with a dough hook (or a large mixing bowl if mixing by hand), combine bread flour, granulated sugar, and instant yeast. Add slightly warmed milk, beaten eggs, orange zest, and vanilla extract. Mix until the dough begins to come together, then add butter and salt gradually, mixing well after each addition to fully incorporate.
2. Knead Dough: Continue mixing or kneading the dough for several minutes, scraping the bowl sides as needed. The dough should pull away from the bowl and be smooth but still slightly sticky. Add a bit of extra flour if necessary. Refrigerate the dough to make it easier to handle.
3. First Rise: Transfer dough to a greased bowl, cover with plastic wrap, and let it rise at room temperature for 1 hour. Then refrigerate for at least 2 hours or up to 24 hours to develop flavor and improve texture.
4. Prepare Chocolate Filling: Melt chopped chocolate and butter in the microwave at 50% power until smooth. Sift in cocoa powder and powdered sugar, mixing until combined. This filling can be prepared days in advance and stored.
5. Prep Loaf Pan: Grease an 8.5×4.5×2.5-inch loaf pan with butter, then line the bottom with parchment paper for easy removal.
6. Roll Out Dough: Remove chilled dough from the refrigerator. Lightly flour a clean surface and rolling pin. Roll dough into a 14×18 inch rectangle with the short side facing you. Work quickly to keep dough chilled and manageable.
7. Spread Filling: Spread the chocolate filling evenly over the entire rolled-out dough, warming it slightly if necessary to make it spreadable.
8. Shape the Babka: Starting at the short edge, roll the dough tightly into a log, sealing the long seam at the end. Place seam-side down on a baking sheet and refrigerate for 5-10 minutes to firm up.
9. Cut and Twist: Grease a sharp serrated knife and cut the chilled dough lengthwise into two long strips. Arrange the strips open side up and cross one end over the other to form an ‘X’, then twist the ends together to create a twisted rope with visible chocolate layers. Place the twisted dough into the prepared loaf pan.
10. Second Rise: Boil water in a small pot and place it at the bottom of your oven. Put the babka on the middle rack (oven off) and allow it to rise for 1 hour in the humid environment created by the boiling water.
11. Bake Babka: After rising, remove the babka and water from the oven. Preheat the oven to 325°F (163°C). Bake the babka uncovered for 30 minutes, then tent with foil and bake an additional 30-35 minutes or until the internal temperature reaches 200°F (93°C).
12. Make Simple Syrup: While the babka bakes, combine water and granulated sugar in a skillet. Heat over medium-low, stirring until the sugar dissolves completely.
13. Glaze Babka: Using a pastry brush, generously baste the hot babka loaf with the simple syrup. Use all the syrup to enhance moisture and shine. Allow babka to cool in the pan for 20-30 minutes before transferring to a wire rack to cool completely.
14. Slice and Serve: Use a sharp serrated knife to slice the babka, cleaning the knife between cuts for neat slices. Enjoy fresh for best flavor or store wrapped at room temperature.
15. Storage: Wrap leftover babka tightly in aluminum foil and keep at room temperature for up to 2 days for best freshness.

Notes

• The chocolate filling can be made ahead and stored in the refrigerator for several days.
• Chilling the dough overnight improves texture and flavor.
• Adding a pan of boiling water to the oven creates steam, which helps the bread rise beautifully.
• Use high-quality chocolate for the best flavor.
• The babka is best eaten the day it is baked but can be stored for up to two days wrapped properly.
• If the dough is too sticky to handle, lightly flour your hands and work surface, but avoid adding too much flour to keep the bread tender.

Keywords: chocolate babka, chocolate bread, sweet bread, yeast bread, twisted bread, homemade babka, Jewish dessert