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Chocolate Babka Recipe

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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.

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

  1. Activate Yeast: In a small bowl, combine warm milk, sugar, and yeast. Let sit for 5-10 minutes until frothy to activate the yeast.
  2. Mix Dry Ingredients: Whisk together flour and salt in a large mixing bowl.
  3. Combine Ingredients: Add the activated yeast mixture, melted butter, eggs, and vanilla extract to the flour mixture. Mix until a dough forms.
  4. Knead Dough: Transfer dough to a floured surface and knead for 5-7 minutes until smooth and elastic.
  5. First Rise: Place dough in a greased bowl, cover, and let rise in a warm place for about 1 hour until doubled in size.
  6. 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.
  7. Roll Out Dough: Punch down risen dough and roll out on floured surface into a 16×24 inch rectangle.
  8. Spread Filling: Evenly spread chocolate filling over dough, leaving a small border around edges.
  9. Roll Up Dough: Starting from a long side, roll dough tightly into a log and pinch seams to seal.
  10. Cut and Twist: Cut log in half lengthwise to expose filling, then twist halves together with cut sides facing up.
  11. Transfer to Pan: Place twisted dough into a greased 9×5 inch loaf pan.
  12. Second Rise: Cover loaf and let rise for 30-45 minutes until puffy.
  13. Preheat Oven & Egg Wash: Preheat oven to 350°F (175°C) and brush top of babka with beaten egg.
  14. Bake: Bake for 30-40 minutes until top is golden brown and a toothpick inserted comes out clean.
  15. 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

Find it online: https://kitchenbynora.com/chocolate-babka-recipe/