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Chocolate Babka

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Chocolate Babka is a rich, sweet, and beautifully braided bread filled with layers of decadent chocolate. With its soft, buttery dough and glossy finish, this Eastern European classic is perfect for brunch, dessert, or gifting.

Ingredients

  • 3 1/4 cups all-purpose flour
  • 2 1/4 tsp instant yeast
  • 1/3 cup granulated sugar
  • 1/2 tsp salt
  • 3/4 cup warm whole milk
  • 2 large eggs
  • 1/2 cup unsalted butter, softened
  • 1 cup dark chocolate (chopped or chips)
  • 1/4 cup unsalted butter (for filling)
  • 1/4 cup powdered sugar
  • 2 tbsp unsweetened cocoa powder
  • 1 tsp vanilla extract
  • 1/2 tsp espresso powder (optional)
  • 1/2 tsp cinnamon (optional)
  • Optional sugar syrup: 1/4 cup water + 1/4 cup sugar

Instructions

  1. In a bowl, mix warm milk, yeast, and 1 tsp sugar. Let sit for 5–10 minutes until foamy.
  2. In a large bowl or stand mixer, combine flour, remaining sugar, salt, eggs, and softened butter. Add yeast mixture and mix until a soft dough forms.
  3. Knead dough for 8–10 minutes (or 6–8 minutes in stand mixer) until smooth and elastic. Cover and let rise for 1 to 1½ hours, until doubled in size.
  4. While dough rises, make the filling: melt chocolate and butter together, then stir in cocoa powder, powdered sugar, vanilla, and espresso powder if using. Let cool to a spreadable consistency.
  5. Punch down the dough and roll into a large rectangle on a floured surface.
  6. Spread chocolate filling evenly, leaving a small border. Roll tightly from the long side into a log.
  7. Slice log lengthwise and twist the two halves together with the cut sides facing up.
  8. Place twisted loaf into a greased 9×5-inch loaf pan. Cover and let rise again for 30–45 minutes.
  9. Preheat oven to 350°F (175°C). Bake for 35–40 minutes until golden and a skewer comes out with moist crumbs.
  10. Optional: While baking, make sugar syrup by simmering water and sugar until dissolved. Brush syrup over hot babka for shine and moisture.
  11. Cool in pan for 10 minutes, then transfer to wire rack.

Notes

Add chopped nuts like walnuts or pecans for texture.Refrigerate shaped dough overnight for convenience, then bake fresh the next day.Use high-quality chocolate for best flavor—dark chocolate gives the richest taste.Brush with sugar syrup after baking to lock in moisture and add shine.Store at room temperature for 3 days or freeze for up to 2 months.

Nutrition

Find it online: https://cookibly.com/chocolate-babka/