Easy Chocolate Babka Recipe
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.
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?
The word “babka” is derived from the Polish word “baba,” meaning grandmother or old woman. This name perfectly encapsulates the homely and comforting qualities of this dessert. It was initially made with leftover challah dough, twisted and baked as a way to make use of what was available. Over time, babka evolved into a more versatile and elaborate creation, incorporating a wide range of fillings, including cinnamon, chocolate, and other sweet and savory fillings.
In Jewish households, babka became a staple for celebrations and holidays, particularly on Easter and Christmas. It wasn’t just the taste that attracted people to this sweet bread, but also the charming appearance created by its distinctive twisted shape. As Jewish immigrants brought their traditions to the United States, babka gradually gained popularity among a wider audience, enticing people with its soft texture and delightful flavors.
Today, babka has become an iconic treat, gracing the shelves of bakeries and the tables of homes worldwide. Many cherish its rich history and cultural significance, as each slice of babka carries the traditions and stories of generations past. While challah dough remains standard, many opt for a richer base, such as brioche, with more butter and eggs.
Why make this babka?
This chocolate babka recipe stands out from the rest because of the techniques used to make it.
- We begin by preparing the dough and allowing it to rise, which helps it develop a light and fluffy texture.
- Then add the chocolate filling to the dough and roll it into a cylinder, which creates the striations and swirls that make babka so visually appealing.
- Finally, bake it to perfection, creating a golden-brown crust with a soft, sweet interior.
- Most importantly, we moisten the bread with simple syrup during baking. This keeps the bread moist and prevents the chocolate from drying out as it bakes. The result is a soft, oozy chocolate babka.
- When combined, all of these techniques help make this recipe truly special and give it an out-of-this-world flavor that will have your friends and family coming back for more.
- The timeline and process cannot be any simpler.
- Dough – 20 mins
- Rise – 60 to 90 mins
- Fill and shape the babka – 20 mins
- Proof – 40 to 60 mins
- Bake babka – 30 to 35 mins
Ingredients and substitutes
- First and foremost, we require a package of active dry yeast, responsible for adding that perfect lightness to the babka dough. This key ingredient will help our dough rise to new heights and create airy pockets that satisfy every bite.
- Next on our list is bread flour, the backbone of any good bread recipe. This versatile ingredient serves as the canvas for our babka, providing the structure and foundation for the layers of chocolate goodness that will be lovingly swirled within.
- As we progress through the list, we come across one of the most important components: butter. Yes, glorious butter! This indulgent ingredient enriches the dough, ensuring a tender and delectable babka that melts in your mouth.
- Now, let’s add a touch of sweetness with granulated sugar. This not only enhances the dough’s flavor but also helps activate the yeast, facilitating the rise and overall texture of the babka.
- Chocolate – I love to use a bar of good dark chocolate for the filling – a minimum of 60% cocoa.
- Lastly, we need large eggs and egg yolks, which act as a binding agent, giving the dough structure and contributing to its moistness. This humble ingredient plays a vital role in ensuring the babka turns out as soft and tender as it should be.
- 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 – 2 loaves
Babka dough
- Combine– In the bowl of a stand mixer with a dough hook attachment, combine warm milk (110°F), 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 – Leave to rise in a warm place for about an hour or until it doubles in volume.
Pro tip – You can also cover and leave it in the fridge to rise for 6 to 12 hours or up to 24 hours.
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
- Pans – Generously grease two 9 x 4-inch loaf pans and set aside.
Pro tip – you can also make 1 large 13 x 4-inch loaf. Today, I made one chocolate and one Nutella babka. - Divide – Punch the dough and transfer to a lightly floured work surface. Divide the dough into two to make two loaves.
- Fill – Roll each portion into a rectangle about 1/8 inch in thickness. Drop spoonfuls of the chocolate mixture all over the dough, then use an offset spatula to spread evenly, making sure to get to all the edges too.
- Roll – Working from the long side, roll the dough from side to side (similar to a Swiss roll). Pinch the seams together.
Pro tip – I like to place the long in the freezer for 15 minutes before I cut it. This sets the chocolate and makes it easier (less messy) to work with.
- Twist – 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 and pinch the ends to prevent them from opening.
Pro tip – It is easier if you start from the middle, twist one end, then twist the other end, and pinch the ends as shown in the video. - Pan – 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.
- Proof – 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 a 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 & Moisten
- Bake – 10 minutes before baking, preheat the oven to 375°F / 190°C / Gas Mark 5. Brush the babka with egg wash and transfer to the oven on the middle rack and bake for 20 minutes or until lightly golden on top.
Pro tip – egg wash is just a beaten egg with 2 tbsp of water or milk.½ Egg with 2 tbsp of water - Syrup – Remove from the oven and brush with sugar syrup. Then, continue baking for another 10 minutes. About 30 to 35 minutes of total baking time.
Pro tip – The sugar syrup helps keep the babka moist long after it has been baked. - Cool – 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, getting it out of the pan might be challenging. So it is best to do that when the chocolate is still warm.
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.
Frequently asked questions
Freshly baked Nutella babka is best enjoyed within 2 to 3 days. However, if you manage to have any leftovers, you can store them in an airtight container at room temperature for up to 5 days. To extend its freshness, you can also refrigerate the babka for up to a week. Just make sure to bring it back to room temperature or warm it slightly before serving to fully enjoy its soft and gooey texture.
The best way to store babka is to wrap it in plastic wrap or parchment paper and store it in a cool, dry place. You can also store it in the refrigerator, which will keep it from drying out and help it stay fresh for a few days. If you plan to store it longer than that, it’s best to wrap it tightly and freeze it, which can help it keep for up to six months. Make sure to let it thaw completely before serving it, as babka should be enjoyed at room temperature.
Babka is a rich, buttery bread made with brioche dough and layered with a chocolate spread. Very similar to chocolate bread, just richer, butterier, chocolatier, and moister.
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.
Achieving that beautiful swirl in your Nutella babka takes a bit of practice, but it’s not as challenging as it may seem. To ensure a well-defined swirl, make sure the dough is rolled out evenly and thinly. When spreading the Nutella (or your chosen filling), leave a small border around the edges to prevent it from seeping out. Gently and evenly roll the dough into a log, starting from one of the long edges. Finally, when twisting the log, be sure to keep the layers intact and handle it gently to maintain its shape.
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.
Video
Ingredients
- 60 g (¼ cup) Sugar for sugar syrup
- 60 g (½ cup) Water for sugar syrup
- ½ Egg with 2 tbsp of water for egg wash
Method
- Combine– In the bowl of a stand mixer with a dough hook attachment, combine warm milk (110°F), yeast, sugar, and eggs. Followed by the flour and salt. Combine on medium-high speed for a minute or two.120 g Warm milk, 150 g Eggs, 9 g Instant yeast, 50 g Sugar, 500 g Bread flour, 9 g Kosher salt
- Knead – Once all the flour is well incorporated, knead on medium speed for 8 to 10 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.113 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 – Leave to rise in a warm place for about an hour or until it doubles in volume.
- Chocolate filling – Melt the chocolate, butter, and cream in a microwave-safe bowl or double-boiler. Then, add the powdered sugar, cinnamon, and cocoa powder. Combine until smooth.200 g Chocolate , 4 tbsp Cream, 4 tbsp Cocoa powder, 2 tbsp Powdered sugar, 4 tbsp Butter, 1 tsp Cinnamon powder
- Pans – Generously grease two 9 x 4-inch loaf pans and set aside.
- Divide – Punch the dough and transfer to a lightly floured work surface. Divide the dough into two to make two loaves.
- Fill – Roll each portion into a rectangle about 1/8 inch in thickness. Drop spoonfuls of the chocolate mixture all over the dough, then use an offset spatula to spread evenly, making sure to get to all the edges too.
- Roll – Working from the long side, roll the dough from side to side (similar to a Swiss roll). Pinch the seams together.
- Twist – 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 together and pinch the ends to prevent them from opening.
- Pan – Pick the twisted dough carefully and place it into the prepared loaf pan, making sure the twisted part is up and the seams are under.
- Proof – Cover with plastic wrap and let it rest in a warm place for about 60 to 90 minutes.
- 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 – 10 minutes before baking, preheat the oven to 375°F / 190°C / Gas Mark 5. Brush the babka with egg wash and transfer to the oven on the middle rack and bake for 20 minutes or until lightly golden on top.½ Egg with 2 tbsp of water
- Syrup – Remove from the oven and brush with sugar syrup. Then, continue baking for another 10 minutes. About 30 to 35 minutes of total baking time.
- Cool – 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.
- Enjoy!
Notes
- It’s important to use the freshest ingredients possible when making chocolate babka, such as whole organic eggs, butter, sugar, etc.
- Use high-quality chocolate for the best flavor. Make sure to cut the chocolate small enough so it melts quickly. Try using different flavored chocolates, such as dark, milk, or white, to add a unique twist. You can also add mix-ins such as nuts, dried fruits, and chocolate chips for a bit of crunch and flavor.
- This recipe uses an enriched yeast dough, which can be baked quickly. But you can also use a sourdough starter or wild yeast instead. If you use a sourdough starter, leave the dough to rise for 8 hours and then proof for another 8 hours. This adds more flavor.
- Let the dough rest and prove for several hours before baking for the best results. This will help ensure you get a nice rise in the oven and a deliciously soft, fluffy texture.
- Babka is traditionally made in a loaf pan, but be bold and 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 tent it loosely with foil if the top gets too dark before it is fully baked.
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.
2 tblsp each Anu. thanks
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?
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