If you’ve ever bitten into a tender, swirled, chocolate-hazelnut bliss, then you know the magic of a great Chocolate Babka Recipe. This beloved Eastern European treat combines a soft, buttery yeast dough with a rich, fudgy chocolate filling that’s studded with toasted nuts for that perfect crunch. Every bite is a harmonious dance of flavors and textures that can brighten any morning or turn an ordinary afternoon into a cherished moment. Whether you’re a seasoned baker or a passionate beginner, this Chocolate Babka Recipe will become one of your all-time favorites to bake and share.
Ingredients You’ll Need
Good baking starts with quality ingredients that work in harmony. These components are simple yet essential, each bringing a unique element to the table—from the tender crumb of the dough to the decadent depth of the chocolate filling.
- Active dry yeast or fresh yeast: The secret to that light and airy babka dough that rises perfectly.
- Milk: Slightly warmed to feed the yeast and create a soft, tender texture.
- Sugar: Adds subtle sweetness and aids in browning.
- Unsalted butter: Cubed at room temperature to enrich both the dough and the filling with silky richness.
- Large egg: Adds structure and a golden color to the dough.
- Kosher or sea salt: Enhances all the flavors beautifully.
- All-purpose flour: The backbone of your dough, providing the right balance of chewiness and tenderness.
- Bittersweet chocolate (70% cacao recommended): Gives the filling that deep, luscious chocolate flavor.
- Unsweetened cocoa powder: Adds intensity and a rich color to the filling.
- Ground cinnamon: Brings warmth and subtle spice to elevate the chocolate.
- Toasted nuts (hazelnuts, walnuts, almonds, or pecans): Offer crunch and a nutty contrast to the smooth filling.
- Optional brownie or chocolate wafer cookie bits: For extra texture and chocolate bursts in every bite.
- Syrup ingredients (sugar, water, honey): To glaze the babka, giving it a shiny finish and a touch of sticky sweetness.
How to Make Chocolate Babka Recipe
Step 1: Prepare the Dough
Begin by activating your yeast. Combine the yeast with the warm milk and a teaspoon of sugar, letting it sit until foamy and bubbly—this step ensures your dough will rise beautifully. Next, mix in the soft butter, egg, salt, and flour, kneading until you get a smooth, elastic dough. This dough is your canvas, soft and pliable, promising a tender crumb once baked.
Step 2: Make the Chocolate Filling
While the dough rests, melt the butter and mix it with the sugar, coarsely chopped bittersweet chocolate, cocoa powder, and cinnamon. Stir this heavenly mixture until it’s glossy and well combined. Toss in the toasted nuts and optional cookie bits for great texture and bursts of flavor. This filling is where all the magic comes to life, marrying richness with crunch.
Step 3: Shape the Babka
Roll out the dough into a large rectangle. Spread the chocolate filling evenly over the surface, ensuring every corner is covered with that decadent goodness. Roll the dough tightly into a log, then slice it lengthwise to reveal the layers of chocolate inside. Twist the two strands together, keeping the chocolate swirls visible, and place the braid into a loaf pan—this shaping gives babka its iconic look and delightful texture.
Step 4: Proof and Bake
Allow the babka to rise until puffy, about an hour, then bake in a preheated oven until golden brown and irresistibly fragrant. While it bakes, prepare your syrup from sugar, water, and honey. As soon as the babka is out of the oven and still hot, brush it generously with the warm syrup to create that glossy, sticky crust that’s utterly addictive.
How to Serve Chocolate Babka Recipe
Garnishes
For a finishing touch, sprinkle some powdered sugar or gently crush extra toasted nuts on top for added appeal. A light dusting of cinnamon can also enhance the scent and flavor, turning each slice into a feast for the senses.
Side Dishes
Chocolate babka pairs wonderfully with rich, creamy drinks like cappuccinos, lattes, or even a tall glass of cold milk. For a brunch spread, serve it alongside fresh fruit or a dollop of whipped cream to balance the richness and make the meal feel extra special.
Creative Ways to Present
Try slicing the babka and arranging it in a basket lined with parchment for a rustic brunch vibe. You can also toast slices lightly and serve with softened butter or cream cheese for a delightful twist. Feeling adventurous? Use leftover slices as a base for bread pudding or French toast for a chocolaty breakfast surprise.
Make Ahead and Storage
Storing Leftovers
Wrap any leftover Chocolate Babka Recipe tightly in plastic wrap or store it in an airtight container. It will stay fresh for up to 3 days at room temperature, allowing you to enjoy the tender crumb and rich chocolate filling later with minimal effort.
Freezing
If you want to keep your babka longer, wrap it tightly in plastic wrap, then foil, and freeze for up to 3 months. Thaw overnight in the refrigerator to retain its moist texture and flavor, as if freshly baked.
Reheating
Warm slices gently in a low oven or toaster oven for 5 to 10 minutes before serving. This revives the buttery aroma and soft crumb, making the chocolate filling melty and irresistible once again.
FAQs
Can I use milk alternatives in this Chocolate Babka Recipe?
Absolutely! You can substitute whole milk with almond, oat, or soy milk. Just make sure it’s warmed to activate the yeast properly, and your babka will still be delicious.
Is it necessary to use fresh or active dry yeast?
While fresh or active dry yeast gives the best rise and flavor, you can also use instant yeast. Just adjust the quantities accordingly and mix it directly with the flour.
Can I make this babka dairy-free?
Yes! Swap out the butter for a high-quality dairy-free spread or coconut oil, and use a plant-based milk. The flavor might differ slightly, but it will still be wonderfully tasty.
How long does the dough take to rise?
Typically, the dough should rise for about 1 to 1 1/2 hours or until doubled in size. A warm, draft-free environment helps speed up this process.
Can I add other fillings besides chocolate?
Definitely! Babka is versatile—you can experiment with cinnamon sugar, fruit preserves, or nut pastes like pistachio or almond. However, the classic Chocolate Babka Recipe always steals the show with its rich, chocolatey allure.
Final Thoughts
Baking this Chocolate Babka Recipe is more than just a kitchen project—it’s a joyful experience that rewards you with golden swirls of chocolate and buttery goodness in every bite. Whether you share it with family, gift it to friends, or simply savor it yourself, this recipe is guaranteed to become a staple you’ll return to again and again. So go ahead, roll up your sleeves, and let the irresistible charm of babka fill your home with warmth and sweet delight.
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Chocolate Babka Recipe
This Chocolate Babka recipe features a tender, buttery yeast dough swirled generously with a rich, bittersweet chocolate filling combined with cocoa, sugar, and crunchy toasted nuts. The babka is beautifully braided, baked to golden perfection, and finished with a glossy honey syrup glaze that adds sweetness and moisture, making it an irresistible treat perfect for breakfast, brunch, or dessert.
- Total Time: 2 hours 45 minutes
- Yield: 1 loaf (8 servings)
Ingredients
Babka Dough
- 2 teaspoons active dry yeast, or 3/4 ounce (20g) fresh yeast
- Scant 1/2 cup (100g) whole or lowfat milk, very slightly warmed
- 1 teaspoon sugar
- 3 ounces (90g, 6 tablespoons) unsalted butter, at room temperature, cubed
- 1 large egg, at room temperature
- 1/4 teaspoon kosher or sea salt
- 2 cups (280g) all-purpose flour
Chocolate Filling
- 3 1/2 ounces (100g, 7 tablespoons) unsalted butter, cubed
- 3/4 cup (150g) granulated sugar
- 3 ounces (80g) bittersweet chocolate, coarsely chopped (70% cacao mass recommended)
- 5 tablespoons (40g) unsweetened cocoa powder, natural or Dutch-process
- 1 teaspoon ground cinnamon
- 1/2 cup (65g) toasted hazelnuts, walnuts, almonds, or pecans, coarsely chopped
- Optional: 1/2 cup (65g) crumbled brownie or chocolate wafer cookie bits
Syrup
- 1/2 cup (100g) sugar
- 1/2 cup (125ml) water
- 1 tablespoon honey
Instructions
- Activate the yeast: In a small bowl, dissolve the active dry yeast and 1 teaspoon sugar in the slightly warmed milk. Allow it to sit for about 5-10 minutes until it becomes foamy, indicating that the yeast is active.
- Make the dough: In a large mixing bowl, combine the flour and salt. Add the cubed butter and rub it into the flour with your fingertips until it resembles coarse crumbs. Stir in the egg, then pour in the foamy yeast mixture. Mix thoroughly to form a soft, slightly sticky dough.
- Knead and rise: Turn the dough onto a floured surface and knead until smooth and elastic, about 8-10 minutes. Place the dough in a lightly greased bowl, cover it with a damp towel or plastic wrap, and let it rise in a warm spot until doubled in size, roughly 1 to 1.5 hours.
- Prepare the chocolate filling: While the dough rises, melt the butter in a saucepan over low heat. Remove from heat, then stir in granulated sugar, chopped bittersweet chocolate, cocoa powder, and cinnamon until smooth and fully combined. Set aside to cool slightly. Stir in the toasted nuts and optional crumbled brownie or cookie bits.
- Roll and fill the dough: Once risen, punch down the dough and roll it out on a lightly floured surface into a rectangle approximately 10×15 inches. Spread the chocolate filling evenly over the dough, leaving a small border around the edges.
- Shape the babka: Starting from the long edge, tightly roll the dough into a log. Using a sharp knife, slice the log lengthwise down the center to expose the layers of filling. Twist the two strands around each other, keeping the cut sides facing up, to create a braided effect. Carefully transfer the braid into a greased loaf pan, tucking the ends underneath.
- Second rise: Cover the loaf pan with a kitchen towel or plastic wrap and let it rise again until puffed up, about 30-45 minutes.
- Bake the babka: Preheat the oven to 350°F (175°C). Bake the babka in the center rack for 40-50 minutes, or until the top is golden brown and a skewer inserted comes out with moist crumbs. If the top browns too quickly, tent loosely with aluminum foil.
- Make the syrup: While the babka bakes, combine the sugar, water, and honey in a small saucepan. Bring to a boil over medium heat, stirring to dissolve the sugar. Let it simmer for about 5 minutes to thicken slightly, then remove from heat.
- Glaze the babka: When the babka is finished baking, immediately brush the syrup generously over the hot bread to add moisture and give it a shiny finish. Allow the babka to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- Use fresh yeast if you can for better flavor and rise, but active dry yeast works perfectly fine.
- Do not overheat the milk for activating yeast; it should be just warm to the touch to keep yeast alive.
- Feel free to substitute the nuts in the filling according to preference or omit them for a smoother texture.
- Adding crumbled brownie or chocolate cookie bits is optional but creates delightful textural contrast.
- Allow the babka to cool completely before slicing to maintain its structure and prevent crumbling.
- Store leftover babka tightly wrapped at room temperature for up to 3 days or refrigerate for up to a week.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Bread
- Method: Baking
- Cuisine: Jewish Eastern European
