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.
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.
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 babka because it reminds him of his childhood.
About this babka
If you bake bread, this is a piece of cake. 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 variations below for more ideas.
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.
Ingredients and Substitutes
- Chocolate - I love to use a bar of good dark chocolate for the filling - minimum of 60% cocoa.
- 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.
Step by step instructions (pin)
Dough
- In a bowl - combine the milk, cream, yeast, and honey - set aside for 3 minutes.
- Then add the eggs, melted butter, and cinnamon.
- In the bowl of a stand mixer, with the hook attachment, combine flour and salt.
Tip - if you don't have an electric mixer you can knead the dough by hand in a mixing bowl. - Add the yeast mixture. Combine well on medium-high speed.
- Once all the flour is well incorporated, knead on medium for 3 minutes.
Tip - avoid the temptation to add more flour. We want soft, light, and fluffy rolls, and this is only possible when the dough is soft, elastic, yet slightly sticky. - When the dough is soft, shiny, but still slightly sticky shape into a ball.
- Place the dough in an oiled bowl seam side down. Coat the surface with oil to prevent drying. Cover with a clean kitchen cloth or plastic wrap.
Chocolate Spread
- In a microwave-safe bowl or double-boiler melt the chocolate, butter, and cream. Set aside
Tip - a double boiler means placing a bowl with chocolate over a saucepan with simmering water on medium heat. Make sure the bowl does not touch the pan or the steam does not go in the chocolate.
Pleating the Chocolate Babka
- Transfer the dough to a floured surface. Roll out the dough on to about ⅛ inch thick. About 15 x 10-inches long
- Using an off-set spatula spread the cooled chocolate mixture onto the surface of the dough leaving ½ inch all around to seal.
- Roll like a jelly roll - seam side up.
- Cut the roll in the middle dividing it into two lengthways. This is a bit messy so work carefully.
- Pleat the two parts into each other. (see pictures below)
- Place into a greased 9 x 4-inch loaf pan or 9-inch round cake pan
- Cover with plastic wrap and let rest in a warm place for about 30 to 45 minutes.
Sugar syrup
- Combine water and sugar in a saucepan. Bring to a boil and let simmer for 3 to 4 minutes. Set aside to cool.
Baking the Chocolate Babka
- Preheat the oven at 180 C / 360 F
- When almost doubled in volume - brush the babka with the egg wash and bake for 20 minutes
- After 20 minutes - Brush with sugar syrup - this will keep it moist and prevent the chocolate from burning.
- Continue baking for another 10 minutes until lightly golden on top. About 30 to 40 minutes of total baking time.
- When baked completely - cool for 10 minutes in the pan.
- While still warm Invert on to a serving platter.Tip - Once the chocolate cools it might be difficult to get it out of the pan
- Enjoy!
Frequently asked questions
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.
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.
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.
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Description
Ingredients
Bread dough
Chocolate spread
- 8 oz (225 g) Chocolate semi-sweet chopped
- 4 tbsp Cream
- 4 tbsp Butter
- 1 tsp Cinnamon powder
Egg wash
- 1 Egg yolk see note above
- 2 tbsp Cream
Additional
- 4 tbsp Simple syrup
Instructions
Make the dough
- In a bowl - combine the milk, cream, yeast, and honey - set aside for 3 minutes.
- Then add the eggs, melted butter, and cinnamon.
- In the bowl of a stand mixer, with the hook attachment, combine flour and salt.Tip - if you don't have an electric mixer you can knead the dough by hand in a mixing bowl.
- Add the yeast mixture. Combine well on medium-high speed.
- Once all the flour is well incorporated, knead on medium for 3 minutes.Tip - avoid the temptation to add more flour. We want soft, light, and fluffy rolls, and this is only possible when the dough is soft, elastic, yet slightly sticky.
- When the dough is soft, shiny, but still slightly sticky shape into a ball.
- Place the dough in an oiled bowl seam side down. Coat the surface with oil to prevent drying. Cover with a clean kitchen cloth or plastic wrap.
Chocolate Spread
- In a microwave-safe bowl or double-boiler melt the chocolate, butter, and cream. Set asideTip - a double boiler means placing a bowl with chocolate over a saucepan with simmering water on medium heat. Make sure the bowl does not touch the pan or the steam does not go in the chocolate.
Pleating the Chocolate Babka
- Transfer the dough to a floured surface. Roll out the dough on to about ⅛ inch thick. About 15 x 10-inches long
- Using an off-set spatula spread the cooled chocolate mixture onto the surface of the dough leaving ½ inch all around to seal.
- Roll like a jelly roll - seam side up.
- Cut the roll in the middle dividing it into two lengthways. This is a bit messy so work carefully.
- Pleat the two parts into each other. (see pictures below)
- Place into a greased 9 x 4-inch loaf pan or 9-inch round cake pan
- Cover with plastic wrap and let rest in a warm place for about 30 to 45 minutes.
Sugar syrup
- Combine water and sugar in a saucepan. Bring to a boil and let simmer for 3 to 4 minutes. Set aside to cool.
Baking the Chocolate Babka
- Preheat the oven at 180 C / 360 F
- When almost doubled in volume - brush the babka with the egg wash and bake for 20 minutes
- After 20 minutes - Brush with sugar syrup - this will keep it moist and prevent the chocolate from burning.
- Continue baking for another 10 minutes until lightly golden on top. About 30 to 40 minutes of total baking time.
- When baked completely - cool for 10 minutes in the pan.
- While still warm Invert on to a serving platter. Tip - Once the chocolate cools it might be difficult to get it out of the pan
- Enjoy!
Recipe Notes
- 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.
Equipment
Nutrition Information
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
