If you have a soft spot for rich, indulgent baked goods that perfectly balance a tender, buttery dough with a decadent chocolate swirl, then you’ve just found your new favorite: The Best Chocolate Babka Recipe. This classic Eastern European treat is a masterpiece of flavor and texture that will fill your kitchen with irresistible aromas and your heart with joy. Every bite delivers a beautiful marbled pattern of chocolate tucked within a fluffy, tender crumb, making it a showstopper for breakfasts, brunches, or anytime you crave a sweet hug in bread form.
Ingredients You’ll Need
The magic of The Best Chocolate Babka Recipe lies in its simple yet thoughtfully chosen ingredients. Each component plays a crucial role: enriching the dough’s tenderness, building depth of chocolate flavor, and creating that glossy, irresistible finish.
- Whole milk, warmed: Helps activate the yeast and enrich the dough for softness and moisture.
- Active dry yeast: The secret behind the babka’s airy rise and delicate crumb.
- Granulated sugar: Balances the bitter cocoa and adds sweetness to the dough and filling.
- Large eggs: Provide structure and richness for a tender crumb.
- All-purpose flour: The foundation for the dough’s structure, giving it the perfect chew.
- Salt: Enhances the flavors and balances sweetness.
- Unsalted butter (softened and melted): Adds richness to the dough and silkiness to the filling.
- Dark chocolate chips or chopped chocolate: The star ingredient for that luscious, melt-in-your-mouth filling.
- Powdered sugar: Sweetens and smooths the chocolate filling.
- Unsweetened cocoa powder: Intensifies the chocolate flavor without extra sweetness.
- Water and sugar (for syrup): Create a shiny, sticky glaze that locks in moisture and gives babka its iconic finish.
How to Make The Best Chocolate Babka Recipe
Step 1: Prepare the Yeast Mixture
Start by waking up your yeast with warm whole milk, yeast itself, and a tablespoon of sugar. This combination lets the yeast bubble and foam to ensure it’s alive and ready to make your dough rise beautifully.
Step 2: Make the Dough
In your stand mixer, bring together the frothy yeast mixture, remaining sugar, eggs, flour, and salt. As the ingredients combine, add the softened butter piece by piece, kneading tirelessly until you achieve a smooth, elastic dough. This process, taking about 8 to 10 minutes, builds the stretchy gluten strands that will give your babka its tender yet structured texture. Once kneaded, cover and let the dough rise in a cozy, warm spot until it doubles in size—patience here rewards you with a light crumb.
Step 3: Prepare the Chocolate Filling
While your dough puffs up, get your chocolate filling ready by melting unsalted butter and dark chocolate together gently—either on the stovetop or microwave. Stir in powdered sugar and unsweetened cocoa to create a silky, spreadable filling that’s rich and balanced. Let it cool just enough to be easy to spread without melting the dough.
Step 4: Shape the Babka
Transfer your risen dough to a floured surface and roll into a roughly 10 by 14-inch rectangle. Spread that gorgeous chocolate filling evenly across the surface, making sure every corner gets a generous layer. Then, carefully roll the dough tightly along the long edge into a log. Slice the log lengthwise, revealing layers of chocolate that will become your signature swirl. Twist these two strands together with the gooey filling side facing up, so the marbling stays beautifully visible once baked.
Step 5: Second Rise and Baking
Place your twisted babka into a greased 9 by 5-inch loaf pan, cover, and let it rise again for 30 to 45 minutes—this step perfects the texture and makes the braid puff up gorgeously. Meanwhile, preheat the oven to 350°F (175°C). Bake the babka for 35 to 40 minutes until the crust turns a golden, inviting brown and the aroma fills your kitchen with pure happiness.
Step 6: Add the Glaze
While the babka is baking, prepare a simple syrup by boiling equal parts water and sugar until fully dissolved. As soon as your babka comes out of the oven, brush this syrup over the top, giving it a glossy, sweet finish that keeps every bite moist and irresistible. Then, let it cool before slicing to allow the filling to set slightly.
How to Serve The Best Chocolate Babka Recipe
Garnishes
For an extra touch of decadence, sprinkle your babka with flaky sea salt or powdered sugar just before serving. This contrast heightens the sweet and chocolatey flavors, creating a delightful balance that will keep everyone coming back for seconds.
Side Dishes
Serve slices alongside a cup of robust coffee or rich hot chocolate to complement the babka’s buttery, chocolaty richness. A dollop of whipped cream or a scoop of vanilla ice cream can also turn this treat into a luscious dessert experience.
Creative Ways to Present
For brunch, slice the babka into thick pieces and toast them lightly for a warm, crisp exterior with melty chocolate inside. You can also use leftover babka as the base for French toast or bread pudding, giving a chocolatey twist to classic breakfast favorites.
Make Ahead and Storage
Storing Leftovers
Wrap your babka tightly in plastic wrap or place it in an airtight container to keep it fresh for up to 3 days at room temperature. This way, the dough stays soft and the chocolate filling remains delightfully gooey.
Freezing
Babka freezes beautifully if you want to prepare ahead. Slice it before freezing for easier portioning later, and wrap pieces individually in plastic wrap followed by foil. Frozen babka can last up to 2 months while retaining much of its fresh-baked charm.
Reheating
To bring your babka back to life, warm slices gently in the oven at 300°F (150°C) for 10 minutes or pop them into a toaster oven until heated through. This revives the soft texture and melts the chocolate filling even more, making it taste freshly baked.
FAQs
Can I use milk alternatives for the dough?
Absolutely! Almond, oat, or soy milk can replace whole milk, but make sure they’re warmed to activate the yeast properly. Keep in mind the flavor may vary slightly, but the dough will still turn out wonderfully soft.
Is it possible to make babka without a stand mixer?
Yes, you can knead the dough by hand on a floured surface. It just takes a bit more elbow grease—about 12 to 15 minutes—to achieve that smooth, elastic texture essential for the best babka.
Can I use milk chocolate instead of dark chocolate?
You can, but dark chocolate is preferred for its deep, rich flavor that balances the sweetness perfectly. Milk chocolate will make the filling sweeter and less intense but still delicious.
How important is the second rise before baking?
The second rise helps develop the babka’s lightness and gives the iconic fluffy texture. Skipping this step might lead to a denser bread and a less pronounced swirl, so it’s best not to rush this part.
What if my babka crust starts browning too fast in the oven?
If you notice early browning, tent the loaf with foil to prevent burning while allowing the babka to continue baking through. This keeps the crust golden without compromising the interior.
Final Thoughts
There’s something truly magical about making The Best Chocolate Babka Recipe from scratch—it’s a labor of love that rewards you with stunning swirls of chocolatey goodness in every bite. Whether you serve it for a special occasion or a cozy weekend treat, this babka is bound to become a cherished favorite. So, gather your ingredients, roll up your sleeves, and treat yourself to this delicious adventure!
Print
The Best Chocolate Babka Recipe
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Total Time: 3 hours
- Yield: 1 loaf (approximately 8 slices)
- Category: Bakery, Bread
- Method: Baking
- Cuisine: Jewish, Eastern European
Description
This classic Chocolate Babka recipe offers a rich, tender yeast dough swirled with a decadent chocolate filling. Featuring a buttery, sweet bread with layers of smooth dark chocolate, this babka is a perfect treat for breakfast, dessert, or any special occasion. The optional simple sugar syrup glaze adds a delightful shine and extra moisture to the loaf.
Ingredients
For the Dough:
- 1/2 cup whole milk, warmed
- 2 1/4 tsp active dry yeast (1 packet)
- 1/3 cup granulated sugar
- 2 large eggs
- 2 1/2 cups all-purpose flour
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
For the Chocolate Filling:
- 1/2 cup unsalted butter
- 1/2 cup dark chocolate chips or chopped chocolate
- 1/3 cup powdered sugar
- 1/4 cup unsweetened cocoa powder
For the Syrup (Optional):
- 1/4 cup water
- 1/4 cup sugar
Instructions
- Activate Yeast: In a bowl, combine the warm milk with the yeast and 1 tablespoon of sugar. Let this mixture sit undisturbed for 5 to 10 minutes until it becomes foamy, signaling the yeast is active.
- Make the Dough: In a stand mixer fitted with a dough hook, mix the yeast mixture with the remaining sugar, eggs, flour, and salt until a rough dough forms. Gradually add the softened butter in small pieces, kneading continuously for about 8 to 10 minutes until the dough is smooth, elastic, and slightly tacky to the touch. Cover the dough with a clean towel and let it rise in a warm spot for 1 to 1.5 hours, or until it doubles in size.
- Prepare Chocolate Filling: Melt the butter and dark chocolate together in a saucepan over low heat or in short bursts in the microwave, stirring until smooth. Stir in the powdered sugar and cocoa powder until fully combined into a smooth spreadable filling. Allow it to cool to room temperature.
- Shape the Babka: On a floured surface, roll the risen dough into a 10 by 14 inch rectangle. Evenly spread the chocolate filling over the dough. Starting from a long edge, roll the dough tightly into a log. Slice the log lengthwise in half, exposing the layers. Twist the two halves together with the filling side facing up to form a braided shape.
- Second Rise: Place the twisted dough into a greased 9 by 5 inch loaf pan. Cover loosely and allow the babka to rise again for 30 to 45 minutes, until puffy.
- Bake: Preheat the oven to 350°F (175°C). Bake the babka for 35 to 40 minutes, or until the top is golden brown and a skewer inserted in the middle comes out clean.
- Make Syrup & Glaze: While the babka bakes, combine the water and sugar in a small saucepan. Bring to a boil and simmer until the sugar dissolves completely. Brush the warm syrup generously over the hot babka right after it comes out of the oven to give it a beautiful shine and added moisture.
- Cool and Serve: Allow the babka to cool completely in the pan before slicing. Enjoy as a delightful breakfast treat or dessert.
Notes
- Use high-quality dark chocolate for the filling to enhance the rich chocolate flavor.
- If you prefer a sweeter bread, increase the sugar slightly in the dough or filling.
- Make sure the milk is warm, not hot, to avoid killing the yeast.
- The optional syrup glaze keeps the babka moist and adds a nice shine.
- You can store leftover babka in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Letting the babka rise properly ensures a soft, tender crumb.
