Chocolate Babka Bread Machine
Indulge in the decadence of homemade **Chocolate Babka** with this foolproof bread machine recipe, perfect for achieving bakery-quality results with minimal effort. Featuring a soft, buttery dough infused with a rich dark chocolate filling enhanced by a hint of cinnamon, this braided masterpiece pairs unbeatable flavor with stunning visuals. With the bread machine handling the kneading and rising, this recipe streamlines the process so you can focus on creating the iconic babka twist. Ideal for brunch, dessert, or a sweet treat with coffee, this babka bakes to perfection with a glossy, golden crust and indulgently chocolatey layers. Whether you're a seasoned baker or a novice, this bread machine chocolate babka is a must-try for lovers of decadent, homemade bread.
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Recipe Information
Ingredients
- 120 ml Milk
- 60 g Unsalted butter
- 2 Eggs
- 330 g All-purpose flour
- 50 g Granulated sugar
- 1 tsp Salt
- 2.5 tsp Instant yeast
- 120 g Dark chocolate (finely chopped or chips)
- 2 tbsp Unsweetened cocoa powder
- 50 g Powdered sugar
- 1 tsp Ground cinnamon
- 30 g Butter (melted, for filling)
- 1 Egg (beaten, for egg wash)
Instructions
Warm the milk slightly and pour it into the bread machine pan.
Add the unsalted butter, eggs, all-purpose flour, granulated sugar, salt, and instant yeast to the bread machine in the order recommended by the manufacturer.
Select the 'Dough' setting on the bread machine and start. Allow the machine to mix and knead the dough, and let it complete the rise cycle. This will take approximately 1.5 hours.
While the dough is rising, prepare the chocolate filling. In a bowl, combine the finely chopped dark chocolate, unsweetened cocoa powder, powdered sugar, ground cinnamon, and melted butter. Mix until a smooth paste forms.
Once the dough is ready, transfer it to a floured surface and roll it out into a rectangle approximately 12x18 inches (30x45 cm).
Spread the chocolate filling evenly over the surface of the dough, leaving a 1-inch (2.5 cm) border around the edges.
Starting from the long side, tightly roll the dough into a log. Pinch the seam to seal.
Using a sharp knife, cut the log lengthwise down the middle so you have two long strands. With the cut sides facing up, gently twist the strands together to form a braid.
Transfer the braided dough to a greased 9x5-inch loaf pan and cover it with a towel. Let it rise in a warm place for another 45 minutes or until roughly doubled in size.
Preheat the oven to 175°C (350°F). Before placing the babka in the oven, brush the top with the beaten egg wash to give it a glossy finish.
Bake the babka for 35-40 minutes or until the top is golden brown and the center feels firm to the touch.
Let the babka cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Slice and serve!
Nutrition Facts
Calories |
3306 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 149.6 g | 192% | |
| Saturated Fat | 83.3 g | 416% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 768 mg | 256% | |
| Sodium | 2662 mg | 116% | |
| Total Carbohydrate | 426.7 g | 155% | |
| Dietary Fiber | 29.3 g | 105% | |
| Total Sugars | 136.5 g | ||
| Protein | 71.9 g | 144% | |
| Vitamin D | 4.9 mcg | 25% | |
| Calcium | 431 mg | 33% | |
| Iron | 29.0 mg | 161% | |
| Potassium | 1894 mg | 40% | |
*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.
