Chocolate Babka

Why You’ll Love This Recipe

This chocolate babka recipe gives you a tender, fluffy bread swirled with luscious chocolate filling. The dough is enriched with butter, eggs, and milk for a brioche-like texture, while the chocolate filling bakes into gooey ribbons that make every slice irresistible. It’s perfect for brunches, holiday gatherings, or as a sweet treat with coffee or tea. The recipe also allows for flexibility you can experiment with different fillings or toppings to suit your taste.

Ingredients

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

Canola oil spray (for loaf pan and parchment paper)

Dough:
¾ cup whole milk or half and half (105–115°F)
½ cup granulated white sugar, plus 2 teaspoons (divided)
3 teaspoons (2 packets, ¼ ounce each) active dry yeast
3 ¼ cups all-purpose flour, plus more for dusting
2 large eggs
1 large egg yolk
1 teaspoon pure vanilla extract
¾ teaspoon kosher salt
10 tablespoons (1 ¼ sticks) unsalted butter, room temperature or softened

Filling:
5 tablespoons unsalted butter, softened
4 ounces bittersweet or semisweet chocolate chips (or melting wafers)
¼ cup granulated white sugar

Egg Wash:
1 large egg yolk
1 tablespoon half and half (or heavy cream, or whole milk)

Directions

1. Spray a 9×5-inch loaf pan with canola oil and line with parchment paper, leaving overhang for easy removal. Spray parchment lightly with oil.
2. Warm the milk to 105–115°F. Stir in 2 teaspoons sugar, then add the yeast. Let sit for 5–10 minutes until foamy.
3. In a mixing bowl, combine flour, remaining ½ cup sugar, eggs, egg yolk, vanilla, and salt. Add the yeast mixture and mix until dough starts to come together.
4. Add the butter, one tablespoon at a time, mixing well after each addition. Knead the dough for 8–10 minutes until smooth and elastic.
5. Place dough in a greased bowl, cover, and let rise in a warm place until doubled in size, about 1½–2 hours.
6. Meanwhile, prepare the filling: melt the butter and chocolate together until smooth. Stir in the sugar. Let cool slightly until spreadable.
7. Punch down the risen dough and roll it into a rectangle about 12×16 inches on a floured surface.
8. Spread the chocolate filling evenly over the dough, leaving a ½-inch border.
9. Roll the dough tightly into a log from the long side. Using a sharp knife, slice the log lengthwise in half. Twist the two halves together, cut sides facing up, to form a braided loaf.
10. Place into the prepared loaf pan, cover loosely, and let rise again for 45–60 minutes until puffy.
11. Preheat oven to 350°F (175°C). Brush the loaf with the egg wash.
12. Bake for 40–45 minutes, until golden brown and cooked through (an instant-read thermometer should register about 190°F in the center).
13. Let cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.

Servings and timing

This recipe makes 1 loaf, serving about 8–10 slices.
Prep time: 30 minutes (plus 2–3 hours rising time)
Cook time: 40–45 minutes
Total time: 3½–4 hours (including resting and baking)

Variations

• Nutty Chocolate Babka: Add chopped walnuts, pecans, or hazelnuts to the filling.
• Cinnamon Babka: Swap chocolate filling for a cinnamon-sugar butter spread.
• Nutella Babka: Use Nutella instead of homemade chocolate filling for a quick option.
• Streusel Topping: Add a buttery crumb topping before baking for extra texture.
• Savory Babka: Skip the sugar and chocolate; fill with cheese, herbs, or pesto instead.

Storage/Reheating

Store babka tightly wrapped at room temperature for up to 2 days, or refrigerate for up to 5 days. To freeze, wrap the cooled loaf in plastic wrap and foil, then store for up to 2 months. Reheat slices in the microwave for 10–15 seconds, or warm the whole loaf in a 300°F oven for 10 minutes to refresh.

FAQs

Can I make the dough ahead of time?

Yes, you can refrigerate the dough overnight for the first rise to save time.

What if I don’t have a stand mixer?

You can knead by hand, though it will take longer about 12–15 minutes.

Can I use instant yeast instead of active dry yeast?

Yes, but skip the proofing step and add it directly with the flour.

How do I know when the babka is done baking?

It should be golden brown and register 190°F internally on a thermometer.

Can I double the recipe?

Yes, simply prepare two loaves and bake in separate pans.

What type of chocolate works best?

Bittersweet or semisweet chocolate melts smoothly and balances sweetness.

How do I get a neater twist?

Chill the filled dough log slightly before slicing and twisting it makes handling easier.

Why did my babka sink in the middle?

It may have been underbaked; ensure it reaches the correct internal temperature.

Can I add a glaze?

Yes, brush with a simple sugar syrup after baking for extra shine and moisture.

Is babka best served warm or cold?

It’s delicious both ways warm for gooey chocolate, cold for firmer slices.

Conclusion

Chocolate babka is a show-stopping loaf that combines tender, buttery bread with rich swirls of chocolate. Though it takes time to prepare, the process is straightforward and the results are bakery-worthy. Whether served at brunch, as a holiday treat, or as an everyday indulgence, this babka is sure to impress anyone lucky enough to enjoy a slice.

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