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
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, and curds, to sauces and creams.
- The unique thing about babka is that 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.
Timeline and process
- Prepare the dough - 20 minutes
- Rise - 20 mins up to overnight
- Fill and shape the rolls - 10 mins
- Proof the rolls - 20 mins
- Bake the rolls - 20 to 25 mins
- Glaze - 10 mins
Ingredients and substitutes
- Chocolate - I love to use a bar of good dark chocolate for the filling - a 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 baker's 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.
Chocolate babka
Brioche dough
- Combine- In the bowl of a stand mixer with a dough hook attachment, combine warm milk (110F), yeast, sugar, and eggs. Followed by the flour and salt. Combine on medium-high speed for a minute or two.
Pro tip - Use a whisk to ensure everything is well combined. Especially, if you are using fresh baker's yeast like me. - Knead - once all the flour is well incorporated, knead on medium speed for 8 to 10 minutes.
Pro tip - To knead by hand transfer to a well-dusted worktop and knead for 12 to 15 minutes. - Butter - Next, add the soft room-temperature butter, one cube at a time. Once all the butter is in, knead for 8 to 10 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 offset 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 the 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 to 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. 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!
Tips for Success
- Babka uses an enriched yeast dough, which can be made quickly. And yet, if you want to enhance the flavor of yeast dough, let it rise overnight in the fridge rather than on the countertop. The cool slow rise really adds a nice depth of flavor just like you get in a bakery.
- Babka is traditionally made in a loaf pan, but, don't be afraid to try something new - like I have used a round baking pan.
- Keep all your equipment on hand before you spread the chocolate. This keeps the mess to a minimum.
- To make cutting and twisting easier, chill the rolled dough for 15 minutes after you spread the chocolate. The butter in the dough will chill and make it easier to divide and twist.
- This is an enriched dough, so if you find that the top is getting too dark before it is fully baked, tent it loosely with foil.
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 a brioche bread. Overbaking bread will cause it to dry out. Alternatively, if left open at room temperature or in the fridge bread does dry out.
How do you store chocolate babka?
A chocolate babka will stay fresh at room temperature for 3 to 4 days. Make sure to store it for up to a month. Make sure to thaw it in the fridge overnight. Reheating in a hot oven at 170C for about 10 minutes and it will be just as freshly baked babka.
What does babka taste like?
Babka is a rich buttery bread made with brioche dough and layered with a chocolate spread. Very similar to chocolate bread, just richer, butterier, chocolaty, and moist.
What other fillings can I use in babka?
Chocolate and cinnamon are the most popular flavors of babka in many bakeries. But, you will also find poppy seeds, halva spread, hazelnut spread, or Nutella. My favorite during the year is fruit fillings such as blueberry or custard and during fall is pecan pie or apple pie filling.
What do you do with leftover babka?
Babka usually never lasts long in our home. And, if we do have some I freeze the slices in a ziplock bag so the kids can enjoy them later. Leftover babka also makes wonderful French toast. You can also toast the babka slices and serve them with more butter or spread,
Printable Recipe
Recipe for Chocolate Babka
Print Pin Rate Share by Email Share on FB Save Grow Coooking Temperature: 375°F / 190°C / Gas Mark 5.
Difficulty: Easy
Calories: 440kcal
Adjust Servings Here: 10 servings
Description
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.
Video
Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Ingredients
Brioche - Total dough - about 750 grams - 64 % Hydration
- 160 g (⅔ cups) Warm milk (about 110 F)
- 80 g (2 small) Eggs (li used one egg and one egg yolk)
- 7 g (2¼ teaspoon) Instant yeast ((or 21 grams fresh bakers yeast) )
- 30 g (1 tablespoon) Sugar (or sugar)
- 60 g (4 tablespoon) Butter (unsalted, melted)
- 9 g (1 teaspoon) Kosher salt
- 375 g (3 cups) Bread flour ((or all-purpose flour))
Chocolate spread
Additional
- 60 g (¼ cup) Sugar (for sugar syrup )
- 60 g (½ cup) Water (for sugar syrup)
- ½ Egg with 2 tablespoon of water (for egg wash)
Instructions
Brioche dough
- Combine- In the bowl of a stand mixer with a dough hook attachment, combine warm milk (110F), yeast, sugar, and eggs. Followed by the flour and salt. Combine on medium-high speed for a minute or two. Pro tip - Use a whisk to ensure everything is well combined. Especially, if you are using fresh baker's yeast like I am in today.160 g Warm milk, 80 g Eggs, 7 g Instant yeast, 30 g Sugar, 375 g Bread flour, 9 g Kosher salt
- Knead - once all the flour is well incorporated, knead on medium speed for 8 to 10 minutes.Pro tip - To knead by hand transfer to a well-dusted worktop and knead for 12 to 15 minutes.
- Butter - Next, add the soft room temperature butter, one cube at a time. Once all the butter is in, knead for 8 to 10 minutes more.Pro tip - A brioche dough is soft, elastic, smooth, and still slightly sticky. So do not be tempted to add extra flour.60 g Butter
- Bowl - 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 cinnamon, 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.200 g Chocolate, 4 tablespoon Cream, 2 tablespoon Cocoa powder, 2 tablespoon Powdered sugar, 4 tablespoon Butter, 1 teaspoon Cinnamon powder
Rolling and shaping
- Transfer the dough to a floured surface. Roll the dough to about ⅛ inch thick. About 16 x 12-inches or 40 x 30 cms long. 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.60 g Sugar, 60 g Water
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.½ Egg with 2 tablespoon of water
- 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!
Recipe Notes & Tips
- Babka uses an enriched yeast dough, which can be made quickly. And yet, if you want to enhance the flavor of yeast doughs, let it rise overnight in the fridge rather than on the countertop. The cool slow rise really adds a nice depth of flavor just like you get in a bakery.
- Babka is traditionally made in a loaf pan, but, don't be afraid to try something new - like I have used a round baking pan.
- Keep all your equipment on hand before you spread the chocolate. This keeps the mess to a minimum.
- To make cutting and twisting easier, chill the rolled dough for 15 minutes after you spread the chocolate. The butter in the dough will chill and make it easier to divide and twist.
- This is an enriched dough, so if you find that the top is getting too dark before it fully baked, tent it loosely with a foil.
Nutrition Information
Serving: 125- gCalories: 440- kcalCarbohydrates: 53.8- gProtein: 8.6- gFat: 21.3- gSaturated Fat: 12.3- gPolyunsaturated Fat: 9- gMonounsaturated Fat: 0- gTrans Fat: 0- gCholesterol: 88- mgSodium: 319- mgPotassium: 0- mgFiber: 3.1- gSugar: 18- gVitamin A: 0- IUVitamin C: 0- mgCalcium: 0- mgIron: 0- mg
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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Anu Sree
Hi, I am not sure if I missed it but how much powdered sugar and cocoa powder should I add for the CHOCOLATE FILLING? Thanks.
Veena Azmanov
2 tblsp each Anu. thanks
Cindy Alger
I was looking for a Chocolate Babka recipe and always trust your's to be fabulous. I was wondering what size to make the sheet of dough prior to putting on the chocolate filling?
Veena Azmanov
Hey Cindy, You can roll it to about 15 x 10-inches. But, it does not have to be exact. If you roll it longer, coil it once more. If you make it shorter it will be less coiled. If you use a loaf pan, use your loaf pan as a guide to decide how long you want it. Of course, yeast dough is elastic so there is plenty of room to adjust. I hope this helps