The Best Chocolate Babka Recipe

Babka Dough

1. Combine all-purpose flour, sugar, active dry yeast, and salt in the bowl of a stand mixer. Give it a quick stir to combine.
2. Stir in the eggs and water. Attach dough hook, and knead until the ingredients are well-incorporated.
3. Cut the butter into small cubes. Add in one cube at a time as you knead the dough until it's shiny and elastic.
4. Place the dough into a large, oiled bowl. Cover the bowl with plastic wrap and let it refrigerate overnight or for at least 6 hours. Remove the dough from the fridge and let it sit at room temperature for at least 40 minutes.

Chocolate Babka Filling

1. When using a whole chocolate bar, chop the chocolate into pieces and set it aside. If using chocolate chips, keep them as is. In a heavy saucepan over medium-low heat, combine the butter, sugar, chocolate, and cocoa powder.
2. Cook and stir until the chocolate sauce becomes creamy. Set in the fridge so it cools and thickens into a spreadable consistency.

Making Chocolate Babka

1. Butter two 9-inch bread pans. Line them with parchment paper.
2. Divide the dough into two pieces. Roll each piece into a rectangular shape.
3. Use a knife to evenly spread the filling on each rectangle.
4. Starting from the long side, roll dough into a log and pinch the ends to seal it.
5. Use a sharp knife to cut the roll lengthwise into two pieces. With the cut side facing up, twist the two pieces together. Pinch the edges and gently press them together to seal.
6. Move each babka into a loaf pan. Cover with a towel and allow to rise in a warm place for 45 minutes.
7. Preheat the oven to 375°F. Remove the towel from the loaves and place them in the preheated oven. Bake for about 30 minutes or until the tops are golden brown.

Babka Syrup

1. Combine the sugar with water in a heavy bottom pot. Bring it to a simmer and stir until the sugar is fully dissolved.
2. Once the babkas are fully-baked, brush the tops with the syrup. Remove the babkas from the pan and allow them to cool fully before slicing and serving.