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Chocolate Babka Recipe

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3.9 from 79 reviews

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  • Author: Madelynn
  • Prep Time: 30 minutes
  • Cook Time: 45 minutes
  • Category: Bread
  • Method: Baking
  • Cuisine: Jewish Eastern European

Find it online: https://allyumcooks.com/chocolate-babka-recipe/