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Chocolate Babka

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Chocolate babka is a rich, buttery, sweet yeast bread filled with swirls of chocolate and often topped with streusel. With its tender crumb and stunning marbled interior, it’s perfect for holidays, brunch, dessert, or gifting.

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 or chips)
  • ¼ cup unsalted butter
  • ½ cup powdered sugar
  • ¼ cup unsweetened cocoa powder
  • Optional: ½ tsp cinnamon or espresso powder
  • Optional streusel topping:
  • ¼ cup flour
  • 2 tbsp sugar
  • 2 tbsp butter
  • Pinch of salt
  • For the syrup glaze:
  • ¼ cup water
  • ¼ cup sugar

Instructions

  1. In a small bowl, combine warm milk, a pinch of sugar, and yeast. Let sit 5–10 minutes until foamy.
  2. In a stand mixer or large bowl, mix flour, sugar, and salt. Add yeast mixture, eggs, and softened butter. Mix and knead for 8–10 minutes until smooth and elastic.
  3. Cover the dough and let rise in a warm place until doubled, about 1.5 to 2 hours.
  4. For the filling, melt chocolate and butter until smooth. Stir in powdered sugar, cocoa powder, and optional spices. Let cool until spreadable.
  5. Roll out risen dough into a 10×14-inch rectangle. Spread chocolate filling evenly over the dough, leaving a small border.
  6. Roll tightly into a log from the long side. Slice in half lengthwise to expose swirls. Twist the two halves together, cut sides up.
  7. Place twisted dough in a greased 9×5-inch loaf pan. Cover and let rise for 45–60 minutes until puffy.
  8. Preheat oven to 350°F (175°C). If using streusel, mix ingredients until crumbly and sprinkle over loaf.
  9. Bake for 35–40 minutes until golden brown and cooked through.
  10. While baking, make syrup glaze by simmering water and sugar until dissolved. Brush over hot babka after baking.
  11. Cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

  • Refrigerate dough overnight after first rise for easier shaping and better flavor.
  • Use high-quality chocolate for the best flavor and smooth melting.
  • Brush with syrup after baking to keep the loaf moist and shiny.
  • Let babka cool fully before slicing for clean swirls.
  • Can be frozen whole or in slices for up to 2 months.

Nutrition

Find it online: https://thefamilycooking.com/chocolate-babka/