Chocolate Babka
Indulge in the rich swirls of decadence with this Chocolate Babka recipe—a mouthwatering fusion of soft, buttery bread and luscious chocolate filling. Perfected over a three-hour preparation process, this bread showcases a beautifully twisted design that’s both visually stunning and irresistibly delicious. The homemade filling, made with dark chocolate, cocoa powder, brown sugar, and a touch of cinnamon, creates layers of melt-in-your-mouth sweetness wrapped in a tender, golden crust. Whether you enjoy it for breakfast, dessert, or a special occasion treat, this recipe yields a bakery-quality loaf that will wow friends and family alike. Pair it with a hot cup of coffee or tea for an unforgettable experience. Keywords: Chocolate Babka recipe, homemade babka, twisted bread, chocolate swirl loaf.
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Recipe Information
Ingredients
- 420 grams All-purpose flour
- 100 grams Granulated sugar
- 1 teaspoon Salt
- 2.25 teaspoons Active dry yeast
- 120 milliliters Whole milk
- 100 grams Unsalted butter
- 2 Large eggs
- 1 teaspoon Vanilla extract
- 200 grams Dark chocolate
- 30 grams Cocoa powder
- 50 grams Brown sugar
- 1 teaspoon Ground cinnamon
- 1 Egg yolk
- 1 tablespoon Water
Instructions
In a small bowl, warm the milk to about 37°C (98.6°F) and dissolve the yeast in it. Set aside for about 5-10 minutes until foamy.
In a large mixing bowl, combine 380 grams of the all-purpose flour, granulated sugar, and salt.
Add the yeast mixture, two eggs, and vanilla extract to the dry ingredients and mix until a dough begins to form.
Gradually add the butter, a couple of pieces at a time, while mixing continually.
Switch to a dough hook and knead on medium speed, adding the remaining flour gradually until the dough is smooth and elastic, about 8-10 minutes.
Transfer the dough to a lightly greased bowl, cover with plastic wrap, and let it rise in a warm environment until doubled in size, about 1-2 hours.
For the filling, melt the dark chocolate and butter together in a microwave or over a double boiler. Stir in cocoa powder, brown sugar, and cinnamon until well combined. Let it cool slightly.
Once the dough has risen, punch it down and roll it out on a lightly floured surface into a rectangle about 25x35cm.
Spread the chocolate filling evenly over the dough, leaving a small border around the edges.
Starting from the long edge, roll the dough tightly into a log. Gently slice the log lengthwise down the middle using a sharp knife.
Twist the two halves together with the filling layers exposed, then pinch the two ends together to form a loaf.
Place the twisted loaf into a greased loaf pan, cover with plastic wrap, and let it rise again for about 30-45 minutes.
Preheat your oven to 175°C (350°F) while the dough is undergoing its second rise.
In a small bowl, whisk together the egg yolk and water to make an egg wash.
Once the babka has risen, gently brush the top with the egg wash.
Bake for 45-50 minutes, or until a skewer inserted into the loaf comes out clean.
Allow the babka to cool slightly in the pan before transferring it to a wire rack to cool completely.
Enjoy your homemade chocolate babka, either on its own or with a nice cup of coffee or tea.
Nutrition Facts
Calories |
437 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.0 g | 22% | |
| Saturated Fat | 10.0 g | 50% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 78 mg | 26% | |
| Sodium | 222 mg | 10% | |
| Total Carbohydrate | 63.6 g | 23% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 20.8 g | ||
| Protein | 8.3 g | 17% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 55 mg | 4% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 255 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
