Name: Chocolate Babka
Prep time: 30 min
Cook time: 40 min
Total time: 4 h
Cuisine: Jewish
Ingredients: For the dough:; 3½ cups all-purpose or bread flour; ¼ cup granulated sugar; 1 tsp salt; 2¼ tsp active dry yeast; ¾ cup warm milk; 2 large eggs; ½ cup unsalted butter, softened; For the chocolate filling:; 1 cup semi-sweet or dark chocolate, chopped; ¼ cup unsalted butter; ½ cup powdered sugar; ¼ cup unsweetened cocoa powder; Optional: ½ tsp ground cinnamon or espresso powder; For the sugar syrup (optional):; ¼ cup water; ¼ cup granulated sugar

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Why You’ll Love This Recipe

Rich, tender dough with a sweet chocolate swirl
Stunning marbled pattern in every slice
Bakery-quality bread made in your own kitchen
Perfect for brunch, dessert, or gifting
Stores well and tastes even better the next day
Customizable with nuts, cinnamon, or streusel topping
Kid-friendly and crowd-pleasing
Freezer-friendly for longer storage
Delicious warm or at room temperature
Makes your kitchen smell amazing while baking

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the dough:

All-purpose flour or bread flour
Granulated sugar
Salt
Active dry yeast
Warm milk
Large eggs
Unsalted butter (softened)

For the chocolate filling:

Semi-sweet or dark chocolate (chopped or chips)
Unsalted butter
Powdered sugar
Unsweetened cocoa powder
Optional: ground cinnamon or espresso powder

For the sugar syrup (optional but recommended):

Water
Granulated sugar

Directions

Make the dough:
In a small bowl, mix warm milk with a pinch of sugar and yeast. Let sit until foamy (5–10 minutes).
In a large mixing bowl or stand mixer, combine flour, sugar, and salt. Add the yeast mixture, eggs, and softened butter. Mix and knead until smooth and elastic (about 10 minutes).
Cover and let rise for 1.5 to 2 hours, or until doubled in size.
Make the filling:
Melt chocolate and butter together until smooth. Stir in powdered sugar, cocoa powder, and optional flavorings. Let cool slightly to thicken.
Shape the babka:
Roll out the dough into a rectangle (approx. 10×14 inches). Spread the chocolate filling evenly over the dough, leaving a small border.
Roll up the dough tightly from the long side into a log. Slice the log in half lengthwise to expose the filling.
Twist the two halves together, cut sides up, and tuck the ends under. Place into a greased loaf pan.
Final rise:
Cover loosely and let rise for 45–60 minutes, until puffy.
Bake:
Preheat oven to 350°F (175°C). Bake for 35–40 minutes, until golden brown and cooked through.
Glaze (optional):
While baking, make a sugar syrup by boiling water and sugar until dissolved. Brush over the hot loaf immediately after baking to add shine and moisture.
Let the babka cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely before slicing.

Servings and timing

This recipe makes 1 loaf (8–10 slices).
Prep time: 30 minutes
Rise time: 2.5 to 3 hours
Bake time: 35–40 minutes
Cooling time: 15 minutes
Total time: About 4 hours

Variations

Nutty Babka: Add chopped walnuts, hazelnuts, or pecans to the filling.
Nutella Babka: Use Nutella as a quick and easy filling.
Cinnamon Babka: Swap the chocolate filling for cinnamon sugar and raisins.
Mini Babkas: Divide dough into muffin tins for individual servings.
Streusel Topping: Add a crumb topping for extra texture and sweetness.
Orange-Chocolate: Add orange zest to the filling for a citrusy twist.
Mocha Babka: Stir espresso powder into the chocolate filling for a coffee kick.
Savory Babka: Skip the sugar and fill with cheese, herbs, or pesto for a savory twist.
Double Loaf: Double the recipe to make two loaves—one to enjoy, one to freeze.
Iced Babka: Drizzle with a simple powdered sugar glaze once cool for a sweeter finish.

Storage/Reheating

Store chocolate babka tightly wrapped at room temperature for up to 3 days.
Refrigerate for up to 5 days, though room temp keeps the texture softer.
To freeze, wrap the cooled loaf or slices in plastic and foil, then freeze for up to 2 months.
Reheat slices in the microwave for 10–15 seconds or in a low oven until warm.

FAQs

Can I make the dough ahead of time?

Yes, you can refrigerate the dough after the first rise for up to 24 hours. Let it come to room temperature before shaping.

Do I need a stand mixer?

A stand mixer helps with kneading, but you can knead by hand—it just takes a bit longer and more effort.

Why is my babka dense?

It may be underproofed or overfilled. Make sure the dough rises fully and avoid overloading with filling.

Can I use instant yeast?

Yes. Use the same amount and skip the proofing step—just mix it into the dry ingredients.

Why is sugar syrup used?

It adds shine, moisture, and helps keep the bread soft. It’s optional, but highly recommended.

What kind of chocolate should I use?

High-quality dark or semi-sweet chocolate works best. Avoid milk chocolate, which can be too sweet.

How do I get clean swirls in the bread?

Chill the filled dough log slightly before slicing and twisting to help the layers hold their shape.

Can I bake babka in a round pan?

Yes, but a loaf pan gives the most classic shape and even bake.

Is babka very sweet?

It’s sweet but not overly sugary. You can adjust the sugar in the filling or dough to taste.

What’s the best way to serve babka?

Slice and enjoy it plain, toasted, or even as part of a dessert platter. It’s also fantastic with coffee or tea.

Conclusion

Chocolate babka is the ultimate homemade treat—rich, elegant, and incredibly flavorful. With its luscious chocolate swirls and buttery, tender crumb, this bread feels like a celebration in every slice. Whether you bake it for a special occasion or just because, chocolate babka is a showstopper you’ll want to make again and again.

Chocolate Babka

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Chocolate babka is a rich, buttery yeast bread filled with swirls of decadent chocolate and braided into a stunning loaf. With its marbled interior and glossy crust, this classic treat blends the best of bread and dessert.

Author: Laura
Prep Time: 30 minutes
Cook Time: 40 minutes
Total Time: 4 hours
Yield: 1 loaf (8–10 slices)
Category: Bread
Method: Baking
Cuisine: Jewish
Diet: Vegetarian

Instructions

In a small bowl, mix warm milk with a pinch of sugar and yeast. Let sit 5–10 minutes until foamy.
In a large mixing bowl or stand mixer, combine flour, sugar, and salt. Add yeast mixture, eggs, and softened butter. Mix and knead for about 10 minutes until smooth and elastic.
Transfer dough to a greased bowl, cover, and let rise in a warm place for 1.5 to 2 hours or until doubled in size.
Meanwhile, prepare the filling: Melt chocolate and butter together. Stir in powdered sugar, cocoa powder, and optional spices. Let cool until thickened but spreadable.
Roll out the risen dough into a 10×14-inch rectangle. Spread the filling evenly, leaving a small border.
Roll the dough tightly from the long side into a log. Slice lengthwise to expose the filling. Twist the halves together, keeping cut sides up.
Place twisted loaf in a greased 9×5-inch pan. Cover and let rise again for 45–60 minutes until puffy.
Preheat oven to 350°F (175°C). Bake for 35–40 minutes until golden and cooked through.
For syrup (optional): Boil water and sugar until dissolved. Brush over hot babka for shine and moisture.
Let cool in pan for 10–15 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

Use high-quality chocolate for the best flavor and meltability.
Let the dough rest overnight in the fridge after the first rise for easier shaping and deeper flavor.
Sugar syrup adds moisture and a glossy finish—highly recommended.
Chilling the filled dough log for 10–15 minutes before slicing helps define the swirls.
Freeze whole or sliced babka for up to 2 months.

Nutrition

Serving Size: 1 slice
Calories: 330
Sugar: 17g
Sodium: 180mg
Fat: 16g
Saturated Fat: 9g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 2g
Protein: 6g
Cholesterol: 55mg