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Chocolate Babka Recipe

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★★★★★

4.9 from 121 reviews

This luscious Chocolate Babka recipe features a tender, buttery yeast dough swirled with a rich dark chocolate filling. Chilled overnight for deep flavor, then shaped, twisted, and baked to golden perfection before being brushed with a simple sugar syrup for a glossy finish. Perfect for breakfast, dessert, or any time you crave a decadent chocolate treat.

Ingredients

Scale

Dough

  • 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)

Filling

  • 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)

Syrup

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

Instructions

  1. Prepare the Dough: In the bowl of a stand mixer, whisk together flour, sugar, and instant yeast. Add eggs, whole milk, and kosher salt, then mix on low speed with the dough hook attachment until combined and a shaggy dough forms, about 2 minutes.
  2. Incorporate Butter and Knead: Add room temperature butter one tablespoon at a time, waiting until fully incorporated before adding more. Continue kneading with the dough hook until the dough becomes smooth, elastic, and very stretchy, approximately 10 minutes, scraping the bowl sides occasionally. The dough will still be sticky but cohesive.
  3. Bulk Fermentation: Transfer the dough to a large oiled bowl, turning it to coat with oil. Cover the bowl and refrigerate overnight or for at least 8 hours to develop flavor and texture.
  4. Make the Filling: In a small saucepan over medium heat, combine cubed butter and heavy cream. Heat until butter melts and mixture is steaming. Remove from heat and stir in chopped dark chocolate until melted and smooth. Whisk in powdered sugar and cocoa powder thoroughly. Transfer filling to a bowl and let cool for about 1 hour until it thickens to a spreadable consistency.
  5. Prepare Loaf Pans: Butter two 8×4-inch loaf pans or spray with baking spray, then dust lightly with flour. Line pans with parchment paper for easy removal.
  6. Shape the Babka: On a lightly floured surface, divide the chilled dough in half. Return one half to the refrigerator while working with the other. Roll the dough into a 12×16-inch rectangle. Spread half the chocolate filling evenly to all edges except leave a 1-inch border on one short side. Roll the dough tightly starting from the short side opposite the unfilled border, then pinch the seam to seal.
  7. Cut and Twist: Using a large sharp knife, cut the roll lengthwise into two halves. Position the two halves side by side with the cut sides facing upward. Twist the halves together, keeping the cut sides exposed, then tuck the ends underneath. Carefully place the twisted loaf into a prepared pan.
  8. Repeat Assembly: Repeat the rolling, filling, cutting, twisting, and placing process with the second dough half and remaining filling in the second loaf pan.
  9. Proof the Loaves: Loosely cover the loaf pans and let rise in a warm place for 1½ to 2 hours until noticeably puffed but not doubled in size.
  10. Preheat Oven: Preheat the oven to 350°F (175°C) while the dough is rising.
  11. Bake: Bake the babkas for 40 minutes or until the tops turn golden brown and a wooden pick inserted in the center comes out clean without resistance.
  12. Prepare Syrup: While the babkas bake, combine granulated sugar and water in a small saucepan. Heat over medium heat until sugar fully dissolves and mixture simmers. Remove from heat.
  13. Glaze and Cool: Immediately upon removing the babkas from the oven, brush the tops generously with the warm sugar syrup. Allow babkas to cool in pans for 30 minutes before serving warm or at room temperature.

Notes

  • Room temperature ingredients help yeast activation and dough consistency.
  • Chilling the dough overnight improves dough extensibility and flavor development.
  • If dark chocolate is unavailable, a good-quality bittersweet chocolate works well.
  • Be gentle while spreading filling to avoid tearing the dough.
  • Use a sharp serrated knife to cut the dough to prevent squashing the layers.
  • Babkas are best enjoyed fresh but can be stored wrapped at room temperature for 2 days or frozen for longer storage.
  • Warm syrup brushed after baking adds moisture and a glossy finish to the crust.

Keywords: Chocolate Babka, yeast bread, twisted chocolate bread, babka recipe, sweet bread, chocolate swirl bread, Jewish dessert

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