Indulge in the rich, buttery layers of homemade chocolate babka, a soft, yeasted bread swirled with decadent dark chocolate.
This recipe balances indulgence with nutrition, providing a boost of protein from eggs and fiber from whole ingredients.
Perfect for breakfast, brunch, or a satisfying snack, it’s a treat that’s easy to prepare, wholesome, and delightfully shareable.
Chocolate Babka
Equipment
- 1 large mixing bowl
- Stand mixer with dough hook (optional)
- Saucepan (small and medium)
- Rolling Pin
- Loaf pan (9-inch)
- Parchment paper
- Whisk
- Measuring cups and spoons
- Plastic Wrap
Ingredients
For the Dough:
- 2 ¼ cups all-purpose flour
- 1 teaspoon active dry yeast
- ¼ cup granulated sugar
- ¼ teaspoon kosher salt
- ½ cup lukewarm milk
- 2 large eggs room temperature
- 1 egg yolk room temperature
- ½ cup unsalted butter softened, cut into pieces
For the Filling:
- ⅓ cup heavy cream
- ¼ cup unsalted butter
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
- ¾ cup dark chocolate chopped
For the Syrup:
- ¼ cup water
- ¼ cup + 2 tablespoons granulated sugar
- 1 tablespoon honey
Instructions
- Activate the Yeast and Combine Dry Ingredients: Start by preparing your dough foundation. In a large mixing bowl, whisk together 2 1/4 cups of all-purpose flour, 1 teaspoon of active dry yeast, 1/4 cup of granulated sugar, and 1/4 teaspoon of kosher salt. Make sure all ingredients are evenly combined. This ensures that your yeast can work properly and your dough will rise evenly, creating a light, airy texture.
- Incorporate Wet Ingredients: In a separate bowl, combine 1/2 cup of lukewarm milk, 2 whole eggs, and 1 egg yolk. Make sure the milk is warm but not hot—around 100°F (38°C) is perfect—to activate the yeast without killing it. Gradually pour this mixture into the dry ingredients while stirring with a spatula or a wooden spoon. The dough should start coming together into a shaggy, slightly sticky mass.
- Blend in the Butter: Cut 1/2 cup of softened butter into small pieces. Slowly add the butter to the dough, one piece at a time, kneading either by hand or with a stand mixer fitted with a dough hook. Knead for 10 minutes by hand or 6–7 minutes with a mixer. The dough should feel soft, smooth, and slightly sticky but elastic. Proper kneading develops the gluten, giving your babka its signature fluffy layers.
- First Rise: Grease a large bowl with butter or oil and place the dough inside. Cover the bowl with plastic wrap. You have two options for proofing:Slow Rise: Refrigerate the dough for 8 hours or overnight. This slow fermentation enhances flavor.Quick Rise: Place the dough in a warm environment or proofing oven until doubled in size. Once the dough has risen, gently punch it down to release trapped air bubbles.
- Prepare the Chocolate Filling: While the dough rises, make the luscious chocolate filling. Chop 3/4 cup of dark chocolate into small, even pieces for smooth melting. In a medium saucepan, combine 1/3 cup heavy cream, 1/4 cup butter, 1/4 cup sugar, and 1 teaspoon vanilla extract. Heat gently over low to medium heat, allowing the butter and sugar to melt without boiling. Remove from heat, add the chopped chocolate, and stir until smooth and fully melted. Let the filling cool to room temperature—it should be spreadable, not runny.
- Prepare the Syrup: In a small saucepan, combine 1/4 cup water, 1/4 cup plus 2 tablespoons of sugar, and 1 tablespoon of honey. Heat over medium heat until the sugar dissolves completely and the syrup is slightly thickened. Set aside to cool. This syrup will be brushed over the baked babka for a glossy finish and soft texture.
- Roll Out the Dough: On a lightly floured surface, roll the chilled dough into a rectangle about 12×16 inches. Keep your movements even, pressing gently with the rolling pin, making sure the dough remains uniform in thickness.
- Spread the Chocolate Filling: Spread the cooled chocolate filling evenly over the dough, leaving about 1 inch of dough uncovered along one long edge. This unfilled edge will help seal the log when rolling. Be generous but avoid spilling over the edges to maintain neat layers.
- Shape the Babka: Starting with the long edge opposite the unfilled edge, carefully roll the dough into a tight log. Use a sharp knife to cut the log lengthwise into two equal halves. Position the halves side by side, cut sides up. Gently twist them together, keeping the layers visible, and tuck the ends underneath. Transfer the twisted dough into a parchment-lined 9-inch loaf pan.
- Second Rise: Cover the loaf with a clean kitchen towel or plastic wrap and allow it to rise in a warm spot for 1–1.5 hours. The dough should puff up noticeably, though it may not double in size entirely. This step ensures a soft, airy crumb inside the babka.
- Bake the Babka: Preheat your oven to 350°F (175°C). Once fully preheated, place the loaf pan in the center of the oven and bake for 35–40 minutes, rotating the pan halfway through if needed for even browning. Keep an eye on the babka; if the top browns too quickly, tent it with aluminum foil. The babka is done when a toothpick inserted into the center comes out clean, or an instant-read thermometer reads 190°F (88°C).
- Brush with Syrup: Immediately after removing the babka from the oven, use a pastry brush to coat the top with the prepared syrup. This adds a shiny finish and locks in moisture. Allow the babka to cool completely in the pan for about 1 hour before slicing.
- Slice and Serve: Carefully remove the babka from the pan and place it on a cutting board. Using a serrated knife, slice into generous portions, ensuring each piece showcases the beautiful chocolate swirls. Enjoy warm with coffee, tea, or as a decadent snack anytime!
Notes
- Use high-quality dark chocolate for a rich, intense flavor.
- Adding 1–2 tablespoons of cocoa powder to the filling deepens the chocolate taste.
- Proofing the dough in the fridge overnight enhances flavor and makes it easier to handle.
- Ensure the syrup is applied while the babka is still warm for a glossy, moist finish.
- A toothpick or instant-read thermometer (190°F) ensures perfectly baked babka.
- Chilling the dough for an hour before rolling makes it easier to shape.
- Do not over-bake; babka continues cooking slightly in the pan after removal.
Chef’s Secrets For Perfect Babka
To create a bakery-quality babka at home, pay attention to both temperature and timing.
Start by using room-temperature eggs and butter to ensure smooth incorporation into the dough.
Kneading is essential; it develops gluten for a tender, fluffy texture.
Opt for slow fermentation in the fridge overnight to enhance flavor complexity.
When rolling, work gently but firmly to preserve air pockets, which give the bread a light, airy crumb.
Finally, always twist the cut dough halves with the cut sides facing up—this exposes the chocolate layers beautifully.
These small, intentional techniques transform a good babka into an unforgettable, show-stopping loaf.
Serving Suggestions With Chocolate Babka
Chocolate babka is versatile and pairs wonderfully with a variety of accompaniments.
For breakfast, serve warm slices with a cup of freshly brewed coffee or tea.
For dessert, top slices with a dollop of whipped cream or a light dusting of powdered sugar.
It also pairs beautifully with fresh berries or a side of yogurt for a more balanced snack.
Babka slices can be toasted lightly for added texture and flavor.
For gatherings, consider serving individual slices on a platter, letting the chocolate swirls shine—perfect for impressing guests with minimal effort.
Storage Tips For Fresh Babka
To keep your babka fresh and moist, store it in an airtight container at room temperature for up to 3 days.
If you need to extend its shelf life, wrap it tightly in plastic wrap and store in the fridge for up to a week.
For long-term storage, freeze the loaf (or individual slices) in a freezer-safe bag for up to 2 months.
When ready to enjoy, thaw overnight in the fridge and warm slightly in the oven to restore its freshly baked texture.
Always brush with syrup immediately after baking to maintain softness during storage.
Frequently Asked Questions
1. Can I make babka without a stand mixer?
Absolutely! This babka can be kneaded entirely by hand. Use a large bowl for mixing and a clean surface for kneading.
Knead for 10–12 minutes until the dough is smooth, elastic, and slightly sticky. Patience and proper technique are key to achieving the same soft, fluffy texture.
2. Can I use milk alternatives?
Yes! Almond, oat, or soy milk can replace dairy milk, but ensure they are unsweetened and slightly warmed. Keep in mind that milk alternatives may slightly alter the flavor and browning, but the texture will remain soft and tender.
3. What chocolate is best for babka filling?
Choose high-quality dark chocolate with 60–70% cocoa for rich, smooth filling.
Avoid overly sweet or low-quality chocolate, as it can affect both taste and texture. Chopping the chocolate finely ensures it melts evenly when combined with the cream mixture.
4. Can I prepare babka in advance?
Yes, the dough can be prepared and refrigerated overnight for a slow rise. You can also bake the babka and store it for later.
For the best flavor and texture, brush with syrup immediately after baking and slice before serving.
5. How do I prevent babka from drying out?
The key is not to over-bake and to apply the syrup while the bread is warm.
Using butter and eggs in the dough adds natural moisture. For longer storage, airtight containers or freezing help maintain softness, and reheating slices gently restores a fresh-baked texture.
