Chocolate Babka is a decadent, rich bread that’s beautifully swirled with layers of chocolate filling, offering a perfect balance of buttery dough and sweet, indulgent chocolate. Originating from Eastern European Jewish traditions, this braided loaf is as visually stunning as it is delicious. The tender, yeasty dough is rolled and twisted to create mesmerizing chocolate spirals throughout, making it a wonderful treat for special occasions or a luxurious breakfast. Served warm, with chocolate oozing from its soft layers, Chocolate Babka is sure to impress both in taste and appearance.
Chocolate Babka Recipe
Ingredients:
For the dough:
- 3 1/4 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 teaspoons active dry yeast
- 1/2 cup whole milk, warm
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 10 tablespoons unsalted butter, softened
For the chocolate filling:
- 1/2 cup unsalted butter, melted
- 1/2 cup powdered sugar
- 1/3 cup unsweetened cocoa powder
- 1 cup chocolate chips or finely chopped chocolate
For the syrup:
- 1/2 cup water
- 1/2 cup granulated sugar
Instructions:
- Prepare the dough: In a small bowl, mix the warm milk and yeast. Let it sit for 5-10 minutes until foamy. In a large mixing bowl, combine the flour, sugar, and salt. Add the yeast mixture, eggs, and vanilla, and mix until the dough begins to come together. Gradually add the softened butter, one tablespoon at a time, and knead for about 10 minutes until the dough is smooth and elastic. Cover the dough and let it rise in a warm place for about 1-1.5 hours, or until doubled in size.
- Make the chocolate filling: While the dough is rising, prepare the filling by mixing the melted butter, powdered sugar, cocoa powder, and chocolate chips or chopped chocolate in a bowl. Stir until smooth and spreadable.
- Roll and fill the dough: Once the dough has risen, punch it down and roll it out on a floured surface into a large rectangle (about 10×12 inches). Spread the chocolate filling evenly over the dough, leaving a small border around the edges.
- Shape the babka: Starting from one of the long sides, tightly roll the dough into a log. Slice the log in half lengthwise to expose the layers of chocolate. Twist the two halves together to form a braid, then tuck the ends in. Place the twisted dough into a greased loaf pan.
- Second rise: Cover the dough and let it rise for another 45 minutes.
- Bake: Preheat the oven to 350°F (175°C). Bake the babka for 35-40 minutes, or until the top is golden and the bread is cooked through.
- Make the syrup: While the babka bakes, combine the water and sugar in a small saucepan over medium heat. Bring to a boil and stir until the sugar dissolves. Remove from heat.
- Glaze the babka: As soon as the babka comes out of the oven, brush it generously with the sugar syrup. This keeps the babka moist and gives it a beautiful shine.
Let the babka cool slightly before slicing and serving. Enjoy this delicious Chocolate Babka as a rich, decadent treat for any occasion!
