Cinnamon Chocolate Babka Recipe aka Chocolate Bread

Name: Cinnamon Chocolate Babka Recipe
Prep time: 10 min
Cook time: 45 min
Total time: 160 min
Yield: 10 servings
Ingredients: 120 ml Warm milk (about 110 F); 60 ml Warm cream; 1 tbsp Instant yeast; 4 tbsp Honey (or 6 tbsp sugar); 2 Eggs (large); 80 grams Melted butter; 420 grams All-purpose flour; 1 tsp Salt; 1/2 tsp Cinnamon powder; 200 grams Semi-sweet chocolate (chopped); 4 tbsp Cream; 50 grams Butter; 1 tsp Cinnamon powder; 1 Egg yolk (see note above); 2 tbsp Cream; 4 tbsp Simple syrup

November 26, 2012 *Updated* March 7, 2019 By Veena Azmanov 40 Comments

Recipe Print

Easy Chocolate Babka – (Cinnamon Chocolate Bread)

This cinnamon chocolate Babka is the perfect treat for anyone who loves the combination of sweet bread and chocolate with a slight hint of cinnamon. Often referred to as a coffee cake, this is an Eastern European enriched yeast dough with chocolate. And similar to a cake, it is also treated with a splash of simple syrup to keep it moist.

Learn to make the best Chocolate Cinnamon Babka with this full-proof Cinnamon Chocolate Babka recipe.

How to make Cinnamon Chocolate Babka, Best Chocolate Babka Tutorial

I bet you have tried this bread at some bakery and wondered how do they make it. My favorite way to eat this is to pull the layers apart revealing each fold. It took me a long time to realize that making it was so easy. And if you follow the progress pictures that I have prepared for you below, you will be surprised how easy this is.

I must also tell you that the smell of chocolate bread and that hint of cinnamon, all at the same time, is so intoxicating. It’s like going to chocolate heaven – death by bread!! This is my Aadi’s favorite treat. He calls it chocolate bread. Well, in general, he loves bread and he loves chocolate, so this is the best of both for him.

About this Chocolate Babka Recipe

If you bake bread, this is a piece of cake. And yet, even if you don’t bake bread often, then this one is going to be easy. Why? Because this is an enriched yeast dough. So it’s easier to handle. The hydration ratio of water to flour is not as much as regular bakery-style bread.

What I’m trying to say is, don’t let the fear of making bread stop you from trying this babka. It’s much easier than regular bread. Plus this is my no-fail recipe. I’ve made this recipe countless times. And it always works. So follow the exact recipe and you will have fun making it over and over again. In addition, check out some of my variation below for more ideas.

Use the basic Pita bread recipe to make these cheese-Stuffed Pita Bread with this simple and easy homemade recipe.

Cheese Stuffed Pita Bread from Scratch8

A Pinterest Optimized image for Pullman Sandwich Bread a famous French Pain De Mie bread featuring a loaf of bread cut into slices

Pullman Sandwich Bread Recipe Pain De Mie

This whole wheat bread with raisins and nuts is nutritious, delicious and healthy. This simple, easy and effortless recipe makes a rustic whole wheat raisin walnut bread that lighter in texture with a crisp crust that melts in the mouth. Black raisins and walnuts evenly dispersed means you can eat this bread on its own or accompanies with a meal. Try making bruschetta with a few slices for a delicious appetizer.

Whole Wheat Raisin Walnut Bread Recipe

Ham and Cheese Stuffed Bread

What is Babka?

Babka is made from a doubled and twisted length of yeast dough and is typically baked in a high loaf pan. like I did in one of the progress pictures below. And instead of the traditional fruit fillings, you add chocolate. I believe a traditionally Babka is supposed to be topped with streusel. My husband is a big fan of chocolate Babka because it reminds him of his childhood in Israel.

I must warn you though, this recipe has chocolate oozing all over and under it. So it’s a bit messy on the hands but absolutely delicious on the pallet.

Learn to make the best Chocolate Babka with this full-proof Cinnamon Chocolate Babka recipe.

How to make Cinnamon Chocolate Babka, Best Chocolate Babka Tutorial

Let’s talk ingredients and Substitutes (Save/Pin)

Chocolate – I love to use a bar of good dark chocolate for the filling – minimum 60%. I’d even go up to 80% if I make it for my family.
Cinnamon – You can omit if you don’t like cinnamon. And yet, it enhances the flavor of the chocolate bread.
All-purpose flour – You can use bread flour as well. And yet, I personally prefer all-purpose flour in this recipe.
Yeast – I always use instant dry yeast and I always let it sit five mins so I can be sure the yeast is activating.
Cream in the egg wash – The cream in the egg wash contributes to the dark golden top which I love. And yet, if you prefer to have it less dark crust on top, I’d suggest going with the traditional egg wash of egg and water.
Simple syrup – This just makes sure the bread is moist and not too dry. We want the babka moist not soaked so go easy and don’t’ overdo the syrup. Simple syrup is just sugar and water boiled together.

How to make Cinnamon Chocolate Babka, Best Chocolate Babka Tutorial

Recipe – Cinnamon Chocolate Babka aka Chocolate Bread (Save/Pin)

Useful Tips and Tools

A small Mixing Bowl or measuring cup to activate the yeast. I prefer to use glass over metal. If the metal is cold it can lower the temperature of the liquid ingredients. Not a big deal. And yet, it’s nice to get the yeast activated quickly and move on with the recipe.
I like mixing bread dough by hand. It’s quite therapeutic. But bread dough can be difficult to handle. Not just because it needs more kneading but also because it’s often a soft, sticky mess. And yet, keeping the dough soft and sticky is important for good bread baking. So, I highly recommend using a stand mixer Kenwood, kitchen-aidor other brands, it does not matter. Personally, I also have a hand mixer. And yet, I don’t use it for baking bread. Because bread dough is dense compared to cakes. So, it might harm my hand mixer. (recommended read – which stand mixer is good for home bakers)
Baking bread is a science. So measuring ingredients correctly is important. Also, do not wing the measurements. Use a Measuring Cup for liquid ingredients and Measuring Spoons for dry ingredients.
A good baking tray is as important to bread baking as it is to other baking Baking Tray. Therefore, buy a good quality baking tray that’s not too thin. The thick ones will prevent the bread from burning on the bottom. Sometimes you can even add a second tray on the bottom to prevent it from getting burnt.
Every oven works differently. So the baking times are just guidelines. In the case of bread, a hollow sound on the bottom of the bread is a great indication. If the bread bakes too quick or too slow compared to the time given it might be a good idea to check if your oven needs calibration. An oven thermometer is a great little gadget to help keep the oven temperature in check. All you need to do is adjust the temperature accordingly.

How to make Cinnamon Chocolate Babka, Best Chocolate Babka Tutorial

Ingredients

Bread Dough

120 ml or 1/2 cup warm milk (about 110 F)
60 ml or 1/4 cup warm cream
1 tbsp instant yeast
1/4 cup honey or 6 tbsp sugar
2 large eggs
80 gram / 6 tbsp melted butter
420 grams all purpose flour
1 tsp salt
1/2 tsp cinnamon powder

Chocolate Spread

200 grams semi-sweet chocolate chopped
1/4 cup cream
50 grams butter
1 tsp cinnamon powder

Egg Wash

1 egg yolk + 2 tbsp cream (see note above)

Additional

2 tbsp simple syrup (just heat 2 tbsp sugar in 6 tbsp water until sugar is dissolved)

Method

Making the Bread

In a bowl – mix the milk, cream, yeast, and honey – set aside for 5 mins until foamy.
Add in the eggs, butter, and cinnamon.
Stir salt in the flour.
Make a hollow in the center of the flour.
Pour the yeast mixture.
Use your hands or a wooden spoon to bring it all together.
Knead to form a soft, smooth and elastic dough – about 7 to 10 mins by hand or 5 mins in the mixer.
Place in an oiled bowl, cover with cling/plastic wrap.
Leave in a warm place until double in volume. About an hour.
After an hour, knead the dough for three more minutes punching all the air out – about 2 mins.
And let rise one more time for an hour again.

Make the Chocolate Spread for the chocolate Babka

Place the chocolate, cream, butter in a microwave safe bowl or a double boiler.
Heat on 50% power for one minute, and stir well.
Continue to place in microwave on 50% power for 20 secs intervals until all the chocolate has melted.
Set aside to cool.

How to make the perfect Babka, Best Chocolate Swirl Babka Tutorial

Pleating the Chocolate Babka

Roll out the dough on to a floured surface about 1/8 inch thick.
Spread the cooled chocolate mixture on to the surface of the dough leaving 1/2 inch all around to seal.
Roll like a jelly roll – seam side up.
Cut the roll in the middle dividing it lengthways into two. This is a bit messy so work carefully.
Pleat the two parts into each other. (see pictures below).
Place into a greased loaf pan or baking tray.
Cover with cling wrap and let rest in a warm place for about 30 to 45 minutes.

How to make the perfect Babka, Best Chocolate Swirl Babka Tutorial

Baking the Chocolate Babka

When almost double in volume – brush with the egg wash and bake in a preheated oven at 180 C / 360 F.
About 20 minutes into baking. Brush the 2 tbsp of simple syrup on the top surface of the loaf with a pastry brush.
This will add moisture and stop the top from getting too crisp.
Bake for a total of 30 to 40 mins.
When baked completely – cool for 10 minutes in the pan.
Invert on to a serving platter before it cools completely – once the chocolate cools it may be difficult to get it out of the pan.

How to make the perfect Babka, Best Chocolate Swirl Babka Tutorial

Progress pictures – this one was made in a loaf pan

I made this for my husband’s birthday dinner and didn’t do justice to the pictures. And yet, this is how you would do the traditional loaf pan method. Sorry, it got over before I could take pictures of the finished loaf.

How to make Cinnamon Chocolate Babka, Best Chocolate Babka Tutorial

Frequently asked questions

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 in an airtight container so it won’t dry out. You can even freeze it well wrapped in plastic first then aluminum foil 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 else can I use instead of chocolate in babka?

Chocolate and cinnamon are the most commonly found babka in many bakeries. You can make only cinnamon with brown sugar and skip the chocolate, or make only chocolate and skip the cinnamon.

For more variations, you may like to try Halva Babka (just simply crumble any flavored halva and roll it up) or even pecan pie babka (using my pecan filling from the Pecan Pie Hamantashen recipe).

My son’s favorite is Nutella. And everything tastes better with Nutella! Make Nutella Babka.

Why do you add simple syrup?

The purpose of the simple syrup is to add a touch of moisture and a nice shiny glaze on the babka. It’s when you overdo the syrup the babka becomes soggy and loses its edge. Remember this is bread so it will soak up syrup but you don’t want to add more than the recommended amount.

How to make Cinnamon Chocolate Babka, Best Chocolate Babka Tutorial

Tips for the perfect babka

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.

How to make the perfect Babka, Best Chocolate Swirl Babka Tutorial

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How to make Cinnamon Chocolate Babka, Best Chocolate Babka Tutorial

Cinnamon Chocolate Babka Recipe

Author: Veena Azmanov

5 from 20 votes

Print Pin Rate

Course - Dessert

Cuisine - Russian

Prep Time: 10 mins

Cook Time: 45 mins

Total Time: 2 hrs 40 mins

Calories: 440

Adjust Servings Here: 10 servings

Description

Bake this delicious swirly, buttery, yeast-enriched classic cinnamon chocolate babka with my full-proof recipe and step by step tutorial. This bread is surprisingly easy to make and can be customized to many different variations.