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The Best Homemade Chocolate Babka Recipe

A close-up of a thick slice of moist chocolate babka showing beautiful dark chocolate swirls in the golden bread.
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Make a bakery classic at home. This recipe gives you a soft brioche-style dough, a rich chocolate filling, and simple braiding steps for perfect swirls in your homemade chocolate babka.

Ingredients

Scale
  • 1 cup whole milk, warmed to 105-115°F
  • 2 1/4 teaspoons active dry yeast
  • 1/4 cup granulated sugar, plus 1 teaspoon for yeast
  • 3 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon salt
  • 4 cups all-purpose flour, plus more for dusting
  • 1/2 cup (1 stick) unsalted butter, softened and cut into pieces
  • 1 cup powdered sugar, for the filling
  • 1/2 cup unsweetened cocoa powder, for the filling
  • 1/2 cup (1 stick) unsalted butter, melted, for the filling
  • 4 ounces bittersweet chocolate, finely chopped, for the filling
  • 1/4 cup water, for the syrup
  • 1/4 cup granulated sugar, for the syrup

Instructions

  1. Activate the yeast: In a large bowl, combine the warm milk, 1 teaspoon sugar, and yeast. Let stand for 5 to 10 minutes until foamy.
  2. Make the dough: Whisk in the 1/4 cup sugar, eggs, vanilla, and salt into the yeast mixture. Gradually add the flour until a shaggy dough forms.
  3. Knead the dough: Turn the dough onto a lightly floured surface. Knead for 5 minutes. Add the softened butter pieces one at a time, kneading until each piece is fully incorporated before adding the next. Continue kneading until the dough is smooth and elastic, about 10 to 15 minutes total.
  4. First rise: Place the dough in a lightly oiled bowl, turning to coat. Cover and let rise in a warm place for 1 to 1.5 hours, or until doubled in size.
  5. Prepare the filling: While the dough rises, mix the powdered sugar, cocoa powder, melted butter, and chopped chocolate in a bowl until combined into a thick paste. This is your rich chocolate filling.
  6. Shape the dough: Punch down the risen dough. On a lightly floured surface, roll the dough into a large rectangle, about 12×18 inches.
  7. Spread the filling: Spread the chocolate filling evenly over the entire surface of the dough, leaving a small 1/2-inch border on one long edge.
  8. Roll and slice: Starting from the long edge opposite the border, roll the dough tightly into a log. Pinch the seam to seal. Using a sharp knife or bench scraper, slice the log in half lengthwise, exposing the layers.
  9. Braid the babka: Lay the two halves side-by-side, cut sides facing up. Twist the two halves around each other, keeping the cut sides facing up to expose the swirl. Pinch the ends together securely.
  10. Second rise: Carefully transfer the braided dough to a greased 9×5 inch loaf pan. Cover loosely and let rise again for 45 to 60 minutes, or until puffy. Preheat your oven to 350°F during the last 20 minutes of the rise.
  11. Bake: Bake for 35 to 45 minutes. If the top browns too quickly, loosely tent it with foil. The internal temperature should reach 200°F.
  12. Make the syrup: While the babka bakes, combine the water and 1/4 cup sugar in a small saucepan. Heat until the sugar dissolves.
  13. Glaze: Immediately upon removing the babka from the oven, brush the hot sugar syrup generously over the entire top surface. Let the babka cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.

Notes

  • For the softest brioche babka dough, ensure your butter and eggs are at room temperature before starting.
  • If you want a glossy glazed babka, brush the syrup on while the bread is still hot from the oven.
  • You can make the chocolate filling ahead of time and store it in the refrigerator for up to three days. Let it soften slightly before spreading.

Nutrition

Find it online: https://kitchenslang.com/chocolate-babka-best-homemade-recipe/