Introduction

Chocolate Babka is a rich, sweet braided bread filled with a luscious chocolate filling. This impressive yet approachable treat is perfect for breakfast, dessert, or any time you crave a delightful chocolatey indulgence.

Ingredients

4 cups all-purpose flour
1/2 cup granulated sugar
1 packet (2 1/4 tsp) active dry yeast
1 teaspoon salt
1/2 cup whole milk (warm)
1/2 cup unsalted butter (melted and cooled)
3 large eggs (room temperature)
1 teaspoon vanilla extract
1 cup semi-sweet chocolate chips (or finely chopped chocolate)
1/2 cup unsweetened cocoa powder
1/2 cup powdered sugar
1/4 cup unsalted butter (softened)
1 teaspoon vanilla extract
1 egg (beaten, for brushing)

Instructions

Step 1: In a small bowl, combine warm milk, granulated sugar, and yeast. Let sit for 5-10 minutes until frothy.
Step 2: Whisk flour and salt in a large bowl. Add the activated yeast mixture, melted butter, eggs, and vanilla extract. Mix until dough forms.
Step 3: Knead the dough on a floured surface for 5-7 minutes until smooth and elastic.
Step 4: Place the dough in a greased bowl, cover, and let rise in a warm spot for about 1 hour until doubled in size.
Step 5: In a medium bowl, mix chocolate chips, cocoa powder, powdered sugar, softened butter, and vanilla extract until combined into a spreadable paste.
Step 6: Punch down the dough and roll out into a 16×24 inch rectangle on a floured surface.
Step 7: Evenly spread the chocolate filling over the dough, leaving a small border around the edges.
Step 8: Roll the dough tightly from one long side into a log. Pinch the seams to seal.
Step 9: Cut the log lengthwise in half to expose the filling, then twist the two halves together with cut sides facing up.
Step 10: Place the twisted dough into a greased 9×5 inch loaf pan.
Step 11: Cover with a towel and let rise for another 30-45 minutes until puffy.
Step 12: Preheat oven to 350°F (175°C). Brush babka top with beaten egg.
Step 13: Bake for 30-40 minutes until golden brown and a toothpick inserted comes out clean.
Step 14: Cool in pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Tips & Variations

Use a mix of bittersweet and semi-sweet chocolate for a deeper flavor.
Letting the dough rise in a warm, draft-free place helps achieve a soft, airy texture.
For a nutty twist, sprinkle chopped walnuts or hazelnuts into the chocolate filling before rolling.
If you prefer, substitute the whole milk with almond or oat milk for a dairy-free option.
Brushing the babka with simple syrup right after baking adds extra shine and sweetness.

Storage

Store babka tightly wrapped in plastic wrap or in an airtight container at room temperature for up to 3 days. For longer storage, freeze wrapped babka for up to 2 months. Thaw at room temperature and warm slightly before serving for best taste.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough and let it rise slowly in the refrigerator overnight. This allows the flavors to develop and makes the dough easier to handle the next day.

How do I prevent the babka from burning on top while baking?

If the babka browns too quickly, loosely cover it with aluminum foil halfway through baking to prevent over-browning while allowing it to cook through.

Chocolate Babka Recipe

Print Recipe

★★★★★

4.6 from 113 reviews

This classic Chocolate Babka recipe features a soft, sweet yeast dough layered with a rich, chocolate filling. Twisted and baked to golden perfection, this babka is an indulgent treat perfect for breakfast or dessert.

Author: Nora
Prep Time: 30 minutes
Cook Time: 40 minutes
Total Time: 2 hours
Yield: 1 loaf (about 10–12 slices) 1x
Category: Baking
Method: Baking
Cuisine: Eastern European

Ingredients

Scale

For the Dough:

4 cups all-purpose flour
1/2 cup granulated sugar
1 packet (2 1/4 tsp) active dry yeast
1 teaspoon salt
1/2 cup whole milk (warm)
1/2 cup unsalted butter (melted and cooled)
3 large eggs (room temperature)
1 teaspoon vanilla extract

For the Chocolate Filling:

1 cup semi-sweet chocolate chips (or finely chopped chocolate)
1/2 cup unsweetened cocoa powder
1/2 cup powdered sugar
1/4 cup unsalted butter (softened)
1 teaspoon vanilla extract

For the Egg Wash:

1 egg (beaten, for brushing)

Instructions

Activate Yeast: In a small bowl, combine warm milk, sugar, and yeast. Let sit for 5-10 minutes until frothy to activate the yeast.
Mix Dry Ingredients: Whisk together flour and salt in a large mixing bowl.
Combine Ingredients: Add the activated yeast mixture, melted butter, eggs, and vanilla extract to the flour mixture. Mix until a dough forms.
Knead Dough: Transfer dough to a floured surface and knead for 5-7 minutes until smooth and elastic.
First Rise: Place dough in a greased bowl, cover, and let rise in a warm place for about 1 hour until doubled in size.
Make Chocolate Filling: In a medium bowl, combine chocolate chips, cocoa powder, powdered sugar, softened butter, and vanilla extract. Mix until a spreadable paste forms.
Roll Out Dough: Punch down risen dough and roll out on floured surface into a 16×24 inch rectangle.
Spread Filling: Evenly spread chocolate filling over dough, leaving a small border around edges.
Roll Up Dough: Starting from a long side, roll dough tightly into a log and pinch seams to seal.
Cut and Twist: Cut log in half lengthwise to expose filling, then twist halves together with cut sides facing up.
Transfer to Pan: Place twisted dough into a greased 9×5 inch loaf pan.
Second Rise: Cover loaf and let rise for 30-45 minutes until puffy.
Preheat Oven & Egg Wash: Preheat oven to 350°F (175°C) and brush top of babka with beaten egg.
Bake: Bake for 30-40 minutes until top is golden brown and a toothpick inserted comes out clean.
Cool and Serve: Cool babka in pan for 10 minutes, then transfer to wire rack to cool completely before slicing and enjoying.

Notes

Make sure to use warm milk (not hot) to properly activate the yeast.
Kneading the dough well develops gluten which results in a soft, elastic texture.
Let the babka rise sufficiently during both rests for best texture and volume.
The twisted shape exposes the filling beautifully and creates delicious layers.
Brush with egg wash for a shiny, golden crust.
Store leftovers in an airtight container; babka is best eaten within 2 days.
Chocolate chips can be substituted with chopped dark chocolate for a richer taste.

Keywords: Chocolate Babka, Sweet Yeast Bread, Chocolate Filled Bread, Holiday Bread, Dessert Bread