Print

The Ultimate Easy, Step-by-Step Homemade Chocolate Babka Recipe

A close-up shot showing a slice cut from a freshly baked chocolate babka, revealing rich chocolate swirls inside the sweet bread.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make a bakery-style chocolate babka at home. This recipe yields a soft, buttery, yeast-based bread with rich, gooey chocolate swirls, perfect for breakfast or dessert.

Ingredients

Scale
  • 1 cup whole milk, warmed to 105-115°F
  • 2 1/4 teaspoons active dry yeast
  • 1/2 cup granulated sugar, divided
  • 3 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon salt
  • 4 cups all-purpose flour, plus more for dusting
  • 1 cup (2 sticks) unsalted butter, softened and cut into pieces
  • 1/2 cup unsalted butter, melted (for chocolate filling)
  • 1 cup powdered sugar
  • 1/2 cup unsweetened cocoa powder
  • 1/4 cup heavy cream
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1/2 cup semi-sweet chocolate chips
  • 1/4 cup water (for simple syrup)

Instructions

  1. Activate the yeast: In a large bowl, combine the warm milk, yeast, and 1 tablespoon of the sugar. Let stand for 5 to 10 minutes until foamy.
  2. Make the dough: Add the remaining sugar, eggs, vanilla extract, salt, and 3 cups of the flour to the yeast mixture. Mix until combined. Add the remaining flour gradually until a shaggy dough forms.
  3. Knead the dough: Turn the dough out onto a lightly floured surface. Knead for 5 minutes. Gradually add the softened butter pieces, kneading until fully incorporated and the dough is smooth, about 10 to 15 minutes. The dough will be soft.
  4. First rise: Place the dough in a lightly oiled bowl, turning to coat. Cover and let rise in a warm place for 1.5 to 2 hours, or until doubled in size.
  5. Prepare the chocolate filling: While the dough rises, combine the 1/2 cup melted butter, powdered sugar, cocoa powder, heavy cream, vanilla extract, and salt in a bowl. Mix until smooth. Stir in the chocolate chips.
  6. Roll and fill: Punch down the risen dough. Turn it onto a lightly floured surface and roll it into a large rectangle, about 12×18 inches. Spread the chocolate filling evenly over the dough, leaving a 1-inch border on one long edge.
  7. Shape the loaf: Starting from the long edge opposite the border, tightly roll the dough into a log. Pinch the seam closed.
  8. Braid the loaf: Using a sharp knife, slice the log lengthwise down the center, exposing the layers. Turn the cut sides up. Twist the two halves around each other, keeping the cut sides facing up. Pinch the ends together firmly.
  9. Second rise: Carefully transfer the twisted dough to a greased 9×5 inch loaf pan. Cover loosely and let rise for 45 to 60 minutes, or until puffy.
  10. Bake: Preheat your oven to 350°F (175°C). Bake for 35 to 45 minutes, until golden brown and cooked through.
  11. Make simple syrup: While the babka bakes, combine the water and remaining sugar in a small saucepan. Heat until the sugar dissolves.
  12. Glaze: Immediately upon removing the babka from the oven, brush the hot simple syrup generously over the top. Let the babka cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.

Notes

  • For a richer dough, you can substitute half of the all-purpose flour with bread flour.
  • If you prefer a less sweet glaze, reduce the simple syrup ingredients to 1/4 cup water and 2 tablespoons sugar.
  • You can make the dough a day ahead and let it complete the first rise slowly in the refrigerator overnight.

Nutrition

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