Name: Chocolate Babka Recipe
Prep time: 30 min
Cook time: 40 min
Total time: 10 h
Cuisine: Jewish
Ingredients: 4½ cups all-purpose flour (540g); ½ cup granulated sugar (100g); 2¼ teaspoons instant yeast (1.25-ounce packet); 4 large eggs (room temperature); ½ cup whole milk (room temperature); 1½ teaspoons kosher salt; 10 tablespoons unsalted butter (room temperature, 142g); ½ cup unsalted butter (cubed, 113g); ½ cup heavy cream (120mL); 8 ounces chopped dark chocolate (225g); ¾ cup powdered sugar (90g); ⅓ cup unsweetened cocoa powder (30g); ⅓ cup granulated sugar (66g); ⅓ cup water (80mL)

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Introduction

Chocolate Babka is a rich and beautifully braided sweet bread filled with a luscious chocolate mixture. This classic treat combines tender, buttery dough with a deeply chocolatey filling, perfect for breakfast or dessert. With a little patience, you can bring bakery-quality babka to your home kitchen.

A rectangular loaf of twisted chocolate babka bread sits on white parchment paper over a white marbled surface. The bread shows swirling layers of dark, rich chocolate dough mixed with lighter brown dough creating thick, curved stripes. The top is glossy and slightly cracked, revealing the dense folds of chocolate and dough. Around the loaf, there are pieces of dark chocolate and scattered cocoa powder. In the background, a white cloth with a copper wire rack and a copper measuring cup add soft, warm tones. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4½ cups all-purpose flour (540g)
½ cup granulated sugar (100g)
2¼ teaspoons instant yeast (1.25-ounce packet)
4 large eggs (room temperature)
½ cup whole milk (room temperature)
1½ teaspoons kosher salt
10 tablespoons unsalted butter (room temperature, 142g)
½ cup unsalted butter (cubed, 113g)
½ cup heavy cream (120mL)
8 ounces chopped dark chocolate (225g)
¾ cup powdered sugar (90g)
⅓ cup unsweetened cocoa powder (30g)
⅓ cup granulated sugar (66g)
⅓ cup water (80mL)

Instructions

Step 1: In the bowl of a stand mixer, whisk together flour, sugar, and yeast. Add eggs, milk, and salt. Using the dough hook on low speed, mix until a dough starts to form, about 2 minutes.
Step 2: Gradually add the 10 tablespoons of butter, a tablespoon at a time, allowing it to incorporate before adding more. Continue kneading until the dough is smooth and elastic, around 10 minutes, scraping the bowl sides as needed. The dough will be sticky but stretchy.
Step 3: Transfer the dough to a large oiled bowl, turning to coat. Cover and refrigerate overnight or for at least 8 hours.
Step 4: To make the filling, heat cubed butter and heavy cream in a small saucepan over medium heat until the butter melts and the mixture steams. Remove from heat, add chopped chocolate, and stir until melted.
Step 5: Whisk in powdered sugar and cocoa powder until smooth. Let the filling cool until thick and spreadable, about 1 hour.
Step 6: Butter two 8×4-inch loaf pans, line with parchment paper, and butter the parchment.
Step 7: On a floured surface, divide the dough in half. Return one half to the fridge. Roll the other half into a 12×16-inch rectangle.
Step 8: Spread half the filling onto the dough, leaving a 1-inch border on one short side. Starting from the opposite short side, roll into a tight log and pinch the seam to seal.
Step 9: Using a sharp knife, cut the log lengthwise into two halves. Twist these halves together with the cut sides facing up. Tuck the ends under and place in a loaf pan.
Step 10: Repeat with the remaining dough and filling for the second loaf.
Step 11: Cover pans loosely and let rise in a warm spot for 1½ to 2 hours, until noticeably puffed but not doubled.
Step 12: Preheat the oven to 350°F (175°C). Bake loaves for 40 minutes or until golden and a skewer comes out clean.
Step 13: While baking, combine granulated sugar and water in a small saucepan. Simmer until sugar dissolves, then remove from heat to make syrup.
Step 14: Brush the hot babkas with the syrup as soon as they come out of the oven. Let cool in pans for 30 minutes before serving warm or at room temperature.

Tips & Variations

Use high-quality dark chocolate for a richer filling flavor.
For extra shine, brush the babka with egg wash before baking.
If you like nuts, sprinkle chopped walnuts or pecans over the filling before rolling.
Make the babka a day ahead and warm slightly before serving for best texture.

Storage

Store babka wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days. For longer storage, freeze wrapped babka for up to 2 months. Thaw overnight and warm slightly before serving. Reheat gently in the oven to maintain texture.

How to Serve

Several slices of swirled chocolate babka bread are stacked slightly overlapping on a white plate with blue floral patterns. The bread has multiple layers showing a mix of golden brown dough and dark chocolate folds that create a spiral effect. The crust is a deeper brown with a textured, slightly crumbly look. The plate rests on a soft pink cloth over a white marbled surface. In the background, a glass of milk is partially visible along with more slices of the same bread on another white and blue plate. Pieces of dark chocolate and light cocoa powder are scattered lightly around. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough without a stand mixer?

Yes, you can knead the dough by hand on a floured surface. It will take about 15-20 minutes to achieve a smooth and elastic texture.

What if I don’t have instant yeast?

You can substitute active dry yeast, but dissolve it in the warm milk first and let it proof for about 5-10 minutes before adding to the flour mixture.