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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.

Ingredients

Scale

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

Find it online: https://thefoodrecipe.com/chocolate-babka-recipe/