Recipe for Chocolate Babka

This recipe for chocolate babka is rich, buttery, moist, and loaded with chocolate. Made with rich brioche dough and melted chocolate. Then, brushed with simple syrup to keep it moist. The recipe is simple and easy to make with easy-to-find ingredients.

Table of Content

• What is babka?
• Why make this babka?
• Ingredients and substitutes
• Step by step instructions
• More sweet bread
• Frequently asked questions 
• Troubleshooting
• You may also like
• Printable Recipe
• Join the conversation

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My husband is a big fan of babka because it reminds him of his Jewish childhood. In fact, it is very popular in Israel and we have quite a few variations of these in the bakeries here.

What is babka?

Babka is a sweet braided bread (or double twisted) bread made by the Jewish communities in Poland and Ukraine.

• It is a rich, buttery, brioche dough typically baked in a high loaf pan.
• The traditional filling is of course chocolate. But you can use almost anything from fruit fillings, curds, to sauces and creams.
• The uniquie thing about babka is that is is brushed with sugar syrup at the end of the cooking time. This ensures it says moist long after it is baked.

Why make this babka?

• The recipe is simple and easy to make. The dough takes just about 10 minutes in the stand mixer.
• Most of the ingredients are easy to find or simple pantry staples.
• I am using my recipe for brioche, which needs a longer rising time. But if you want a quick babka, try my milk and honey challah dough instead.
• Today, I am using chocolate to fill the babka. But you can use other fillings with this dough too.
• The best part is that this bread freezes beautifully. My kids love removing slices of babka to snack on during the day.

Ingredients and substitutes

• Chocolate - I love to use a bar of good dark chocolate for the filling - minimum of 60% cocoa.
• Cinnamon - Just a hint of cinnamon but you can omit it as well.
• Flour - Bread flour makes the brioche wonderfully light and fluffy. So, if possible, I highly recommend bread flour. Having said that, all-purpose flour works just as well.
• Yeast - Today, I am using fresh bakers yeast. But you can also use 2 ¼ teaspoon instant dry yeast, or active dry yeast.
• Simple syrup -  Simple syrup is just sugar and water boiled together. This keeps the babka wonderfully moist for long after it is baked.

Step by step instructions

Brioche dough

• In a bowl, combine salt and flour - and set aside.
• In the bowl of a stand mixer with hook attachment, combine warm milk (110F), yeast, sugar, and eggs. Followed by the flour.
  Pro tip - Use a whisk to ensure everything is well combined. Especially, if you are using fresh baker's yeast like me.
• Knead
  • By hand - start in a bowl then transfer to a well-dusted worktop and knead for 5 to 6 minutes.
  • Stand mixer - once all the flour is well incorporated, knead on medium for 4 to 5 minutes.
• Next, add the soft room temperature butter, one cube at a time. Once all the butter is in, knead for 3 minutes more.
  Pro tip - A brioche dough is soft, elastic, smooth, and still slightly sticky. So do not be tempted to add extra flour.
• Transfer to an oiled bowl seam side down. Coat the surface with oil to prevent drying. Cover with a damp kitchen cloth or plastic wrap.
• Rise
  • Room temperature - Leave to rise in a warm place for about an hour. It will rise slightly but not too much. Punch the dough down and shape it into a ball again.
  • Fridge - Cover and rest in the fridge for 6 to 12 hours or up to 24 hours.
  • Room temperature - Thaw at room temperature for 2 to 3 hours before
    Pro tip - A brioche is an enriched dough with lots of butter, sugar, and eggs, it does take longer for the yeast to mature. So overnight in the fridge does add tons of flavor.

Chocolate filling

• In a microwave-safe bowl or double-boiler, melt the chocolate, butter, and cream. Then, add the powdered sugar and cocoa powder. Combine until smooth.
  Pro tip - The combination of powdered sugar and cocoa powder with chocolate prevents the chocolate from burning in the bread.

Rolling and shaping

• Place into a greased 9 x 4-inch loaf pan.
  Pro tip - A babka is traditionally baked in a tall loaf pan. But you can also use an 8-inch round pan to make a round babka.
• Transfer the dough to a floured surface. Roll the dough to about ⅛ inch thick. About 16 x 10-inches.
  Pro tip - I am using a 13-inch loaf pan hence the 12-inch wide dough.
• Using an off-set spatula, spread the chocolate mixture onto the surface of the dough making sure to get the edges too.
• Starting from the short side, roll like a roulade or jelly roll. Pinch the seams to prevent opening.
  Pro tip - You can place the roll in the fridge for just 10 minutes. This helps the chocolate set and makes less mess when cutting and twisting.
• Using a serrated knife or bench scraper, cut the roll in the middle dividing it into two lengthways. Turn the cut side facing upwards. Twist the two parts onto each other as shown in the video.
  Pro tip - Starting from the middle, twist one end then twist the other end.
• Pick the twisted dough up carefully and place it into the prepared loaf pan making sure the twisted part is up and seams are under.
• Cover with plastic wrap and let rest in a warm place for about 60 to 90 minutes.
  Pro tip - You can even place the dough in the fridge for 6 to 9 hours (or overnight). Thaw an hour before baking. Perfect for weekend or festive breakfast.

Sugar syrup

• While the bread is proofing (or baking), combine water and sugar in a saucepan. Bring to a boil and let simmer for 3 to 4 minutes. Set aside and keep warm.

Bake

• About 10 minutes before baking, preheat the oven at 375°F / 190°C / Gas Mark 5.
• Beat an egg with 2 tablespoon of water and brush the proofed babka. Place in the oven on the middle rack and bake for 20 to 30 minutes or until lightly golden on top.
• Remove from the oven and brush with sugar syrup. Then, continue baking for another 10 minutes more. About 30 to 40 minutes of total baking time.
  Pro tip - The sugar syrup helps keep the babka moist long after it has been baked.
• Remove from the oven and brush with melted butter. Cool for 10 minutes in the pan. Then, invert onto a cooling rack or platter to cool further.
  Pro tip - Once the chocolate cools, it might be difficult to get it out of the pan. So, it is best to do that when the chocolate is still warm.
• Enjoy!

More sweet bread

• Chocolate Cinnamon Rolls
• Chocolate Rugelach or Rugelach Chocolate Rolls
• Cinnamon Rolls - Condensed Milk or `Cream Cheese glaze
• Chocolate Croissants
• Chocolate Chip Pumpkin Bread
• See all chocolate recipes

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Frequently asked questions 

Troubleshooting

• Why is my babka soggy - if you add too much simple syrup the babka will become soggy. The purpose of the simple syrup is to keep the babka moist. So lightly brush do not pour.
• How to prevent dry babka? babka is a rich pastry or rather brioche bread. Overbaking bread will cause it to dry out. Alternatively, if left open at room temperature or the fridge bread does dry out.

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