Chocolate Babka
User Reviews
4.9
114 reviews
Excellent
-
Prep Time
4 hrs
-
Cook Time
1 hr
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Total Time
5 hrs
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Servings
12 servings
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Calories
486 kcal
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Course
Side Dish
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Cuisine
Middle Eastern
Chocolate Babka
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Chocolate Babka is a sweet yeast bread dough enriched with butter, sugar, eggs, and vanilla, filled with a dark chocolate and cinnamon ganache and topped with a crumbly streusel. The dough rises twice before being rolled with the filling and braided to create the characteristic swirls. Baking results in a tender crumb with a glossy crust and a balance of sweet chocolate and warm spice.
Description
This recipe starts by proofing active dry yeast in warm milk with sugar, initiating fermentation essential for leavening the babka. The dough combines creamed butter and sugar with oil, vanilla, egg yolks, flour, and salt. The foamy yeast mixture is incorporated, then the dough is kneaded and allowed to rise until doubled.
The chocolate filling consists of finely chopped dark chocolate, ground cinnamon, and cold butter blended into a smooth mixture. After rolling the dough flat, this filling is spread generously before the dough is formed into twists or braids, characteristic of babka shapes. A streusel topping made from brown sugar, flour, butter, and salt adds a crumbly texture and sweetness to the crust.
Following a second rise, the babka is brushed with an egg wash and baked until golden and shiny. The result is a fragrant bread with a moist, tender interior featuring ribbons of rich chocolate and cinnamon. Each slice reveals the intricate layers created by the rolled filling.
This bread is ideal for serving at breakfast or dessert, offering a refined take on enriched yeast bread with a chocolate twist.
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Ingredients
Dough Ingredients
- 1 active dry yeast or 2 1/4 tsp, packet
- 2/3 cup milk warmed to 110 degrees F, plus 1 additional tbsp for egg wash, whole
- 5 tablespoons butter at room temperature, unsalted
- 3 tablespoons granulated sugar plus 1 tsp for yeast
- 1 1/2 tablespoons vegetable oil grapeseed is an option, flavorless cooking oil
- 1 1/2 teaspoons vanilla extract
- 4 egg reserve 1 egg white for egg wash, yolk
- 2 1/2 - 3 1/4 cups all-purpose flour flour amount detailed in instructions below
- 1 teaspoon kosher salt
Chocolate Filling Ingredients
- 2 cups dark chocolate two 4 oz. bars of dark chocolate, good quality, finely chopped
- 2 teaspoons ground cinnamon
- 1/3 cup butter cold, unsalted
Streusel Ingredients
- 1/4 cup dark brown sugar
- 1/4 cup all-purpose flour
- 2 tablespoons butter cold and cut into small pieces, unsalted
- 1/4 teaspoon kosher salt
Instructions
- To prepare the dough: Start by dissolving the yeast in the warm milk along with 1 tsp sugar. If you do not have a thermometer, the milk should be warm to the touch but not hot. Whisk the yeast into the milk along with 1 tsp sugar to dissolve. Over the next few minutes, the milk/yeast mixture should become foamy as the yeast begins to grow. If it doesn't, this likely means that your yeast has expired or the milk was too hot, causing it to die. Get some fresh yeast and try again, otherwise your babka won't rise... and that would be a major bummer.
- While the yeast proofs, cream together the butter and sugar in a stand mixer fit with the paddle attachment.
- Once the butter and sugar are well combined, add the oil and vanilla extract and mix well at low speed. Add egg yolks 1 at a time and increase the mixer to high. Beat for an additional 2 minutes.
- Turn the mixer back to low speed and add 2 1/2 cups flour and 1 tsp salt, then add the foamy yeast mixture. Be sure to give the yeast mixture a final whisk before adding it in, especially if it is very foamy.
- Mix until just combined, then replace the paddle attachment with the dough hook. Continue to mix, adding 1 tbsp of flour at a time, just until a soft dough forms. The amount of flour you need will vary based on humidity and altitude; best to add flour slowly and check texture as you go. You want a dough that is soft a pliable, not stiff. The dough should be tacky, but not wet or sticky, and shouldn't cling to the skin. Do not walk away during this part, you also want to keep an eye on the dough to make sure that you do not over mix it. It should be easy to form into a smooth ball.
- Once a soft dough forms that can easily be removed from the hook by hand, transfer it to a lightly floured surface and knead several times, or until you have a smooth ball of dough. Do not over-knead.
- Place the ball of dough into a greased mixing bowl and cover with plastic wrap. I usually let the dough rise in the refrigerator overnight, but if you prefer you can let it rise at room temperature for 1-2 hours, or until it has just about doubled in size.
- To prepare the chocolate filling:In a mixing bowl, combine the grated or finely chopped chocolate, cinnamon and butter. Mix with hands until well combined, it should have a chunky texture. Set aside.
- Remove the dough from the refrigerator and allow to come to room temperature, about 1 hour. Once the dough reaches room temperature, roll it on a lightly floured surface until you have a 14x18 inch rectangle.
- Evenly sprinkle the chocolate filling over the dough, leaving an even 1-inch border around the edge. Then, starting with the long side, roll the dough into a tight log.
- Roll the log back and forth several times, gently spreading it out until the length of the log is about 20 inches.
- Twist the dough into a figure 8 and pinch the ends together. Sometimes using a bit of water will help the ends to stick. Line your loaf pan with parchment paper, then lightly spray the parchment with nonstick cooking oil spray. Transfer the dough to the lined loaf pan. Cover the pan with a tea towel, or loosely with plastic wrap, and allow to rise for 1 hour, or until the babka completely fills the pan. It will get pretty big!
- While the dough is rising, prepare the streusel by combining the ingredients in a mixing bowl until well combined and crumbly.Once the dough has risen, preheat oven to 350 degrees F.
- Using a very thin skewer, poke a few holes into the babka. This allows steam to be released during baking so that you aren't left with very large gaps between the dough and the filling.
- Brush the babka with an egg wash made from 1 egg white whisked together with 1 tbsp of whole milk.
- Sprinkle the streusel over the top of the babka. It will collect more in the crevices, but this is fine. Babka should have a rustic look.Place the pan on a baking sheet and bake for 25 minutes, then turn the pan 180 degrees and cook for an additional 25 to 30 minutes, or until it reaches an internal temperature of 185 degrees F in the thickest center part of the babka. The babka will be golden brown and should have a hollow sound when tapped.
- Allow the babka to cool before slicing. This is truly the hardest part of the whole process, but trust me - cutting into it while it’s still hot will leave you with quite a mess. The filling needs time to set up a bit. Even after cooling it will crumble a bit when you slice it. That's part of the charm. Serve with coffee or tea and enjoy your babka bliss!
Notes
- You will need a stand mixer with paddle and dough hook attachments for effective dough mixing and kneading.
- Ensure the milk used for proofing yeast is warm but not hot to avoid killing the yeast; about 110°F is ideal.
- The egg wash, made from milk and reserved egg white, helps achieve a shiny, golden crust.
- A 9x5 inch loaf pan is needed to bake the shaped babka evenly.
- Maintaining accurate flour quantity within the specified range helps achieve the right dough consistency—soft but not overly sticky.
Nutrition Information
Show Details
Calories
486kcal
(24%)
Carbohydrates
50g
(17%)
Protein
7g
(14%)
Fat
28g
(43%)
Saturated Fat
15g
(75%)
Cholesterol
98mg
(33%)
Sodium
260mg
(11%)
Potassium
275mg
(6%)
Fiber
4g
(16%)
Sugar
15g
(30%)
Vitamin A
485IU
(10%)
Calcium
61mg
(6%)
Iron
5.4mg
(30%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 486 kcal
% Daily Value*
| Calories | 486kcal | 24% |
| Carbohydrates | 50g | 17% |
| Protein | 7g | 14% |
| Fat | 28g | 43% |
| Saturated Fat | 15g | 75% |
| Cholesterol | 98mg | 33% |
| Sodium | 260mg | 11% |
| Potassium | 275mg | 6% |
| Fiber | 4g | 16% |
| Sugar | 15g | 30% |
| Vitamin A | 485IU | 10% |
| Calcium | 61mg | 6% |
| Iron | 5.4mg | 30% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
114 reviews
Excellent
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