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The Best Chocolate Babka Recipe

The Best Chocolate Babka Recipe
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★★★★★

4.8 from 30 reviews

This rich and indulgent chocolate babka recipe features a soft, buttery yeast dough swirled with a luscious chocolate filling made from cocoa powder, melted dark chocolate, and sugar. Perfect for breakfast, dessert, or a special treat, this babka delivers a moist, tender crumb with a gooey chocolate ribbon inside and a shiny, golden crust on the outside.

Ingredients

Scale

For the Dough

  • 3 ¾ cups (480g) all-purpose flour
  • ⅔ cup (135g) granulated sugar
  • 2 ¼ tsp (1 packet) active dry yeast
  • ¾ cup (180ml) whole milk, lukewarm
  • ¾ cup (170g) unsalted butter, melted and cooled
  • 3 large eggs, room temperature
  • 1 tsp vanilla extract
  • ½ tsp salt

For the Chocolate Filling

  • 6 tbsp (85g) unsalted butter, melted
  • ½ cup (50g) cocoa powder
  • ⅓ cup (65g) granulated sugar
  • 4 oz (115g) dark chocolate chips or chopped dark chocolate (60% cocoa or higher)
  • 1 tsp vanilla extract

For the Egg Wash and Garnish

  • 1 egg (for egg wash)
  • Optional: powdered sugar, toasted hazelnuts, or glaze (powdered sugar mixed with milk) for garnish

Instructions

  1. Prepare the Dough: Warm the milk until just lukewarm, then sprinkle the active dry yeast over it. Let it bloom for about 5-10 minutes until frothy. In a large bowl, combine the all-purpose flour, granulated sugar, and salt. Add the eggs, melted butter, vanilla extract, and the yeast mixture to the dry ingredients. Mix until a soft, slightly sticky dough forms.
  2. Knead the Dough: Knead the dough on a lightly floured surface for about 10 minutes until smooth and elastic. Place the dough in a greased bowl, cover it with a clean towel or plastic wrap, and let it rise in a warm spot until it doubles in size, about 1 to 1.5 hours.
  3. Prepare the Chocolate Filling: While the dough rises, melt butter gently. Mix in cocoa powder, granulated sugar, melted dark chocolate, and vanilla extract until the mixture is smooth and glossy.
  4. Roll Out the Dough: Once the dough has risen, punch it down gently and roll it into a large rectangle, approximately 12 by 16 inches, on a floured surface. Spread the chocolate filling evenly over the entire surface of the dough to ensure a consistent swirl.
  5. Shape the Babka: Starting from the long edge, roll the dough tightly into a log. Use a sharp knife to cut the log lengthwise into two long pieces. Twist the two dough strands together carefully, keeping the cut layers facing upward to showcase the chocolate ribbons. Pinch the ends to seal. Place the twisted loaf into a loaf pan lined with parchment paper.
  6. Final Rise: Cover the loaf loosely with a towel and allow it to rise again for 30-45 minutes while you preheat your oven to 350°F (175°C).
  7. Prepare for Baking: Brush the top of the babka with beaten egg wash to achieve a glossy, golden crust.
  8. Bake the Babka: Bake the babka for 40-45 minutes, until cooked through and the top is deep golden brown. If the crust browns too quickly, tent the babka with foil to prevent burning.
  9. Cool and Serve: Let the babka cool completely in the pan before slicing. This prevents the filling from oozing and helps maintain its beautiful shape. Optionally garnish with powdered sugar, toasted hazelnuts, or a milk glaze.

Notes

  • Ensure the milk is lukewarm, not hot, to activate the yeast without killing it.
  • Kneading is key for a soft and elastic dough; if too sticky, add flour sparingly.
  • The filling should be smooth but thick enough to spread evenly.
  • Twisting the loaf carefully maintains the chocolate swirl and prevents the filling from spilling out.
  • Keep an eye on the babka during baking; if it browns too fast, cover with foil.
  • Cooling completely before slicing helps keep the layers intact and filling from leaking.

Nutrition

Keywords: Chocolate Babka, Chocolate Bread, Yeast Bread, Swirled Bread, Jewish Dessert, Homemade Babka

Find it online: https://zarameals.com/the-best-chocolate-babka-recipe/