Chocolate Babka is the ultimate indulgence—a soft, fluffy bread swirled with rich, dark chocolate filling and topped with a sugary crumble. This braided beauty looks as impressive as it tastes, making it perfect for special occasions or just treating yourself to something delicious. While it requires a bit of time and patience, the end result is well worth the effort!
Personal Story & Background
Growing up, my family wasn’t the type to bake sweet breads on a regular basis, but when we did, it was always something special. I remember the first time I encountered a Chocolate Babka—it was at a little bakery on a trip to New York, and I couldn’t believe how something so beautiful could taste so heavenly. The layers of buttery dough filled with chocolate were irresistible. It’s a bread that’s as much about texture as it is about flavor—tender, flaky, and rich without being overwhelming.
Since then, I’ve been on a mission to perfect the art of making babka at home. This recipe is a little labor of love. Yes, it requires some patience to let the dough rise and to carefully braid it, but the outcome is always a showstopper. The chocolate filling is sweet but not overly rich, and the crumb topping adds that perfect crunch. Whether you’re making it for brunch, dessert, or just because, Chocolate Babka will always impress.
Ingredient Notes
To make this decadent treat, here’s what you’ll need:
- All-Purpose Flour: The base for your dough. You want to use high-quality flour to give the babka that soft, airy texture.
- Active Dry Yeast: This helps the dough rise and achieve that soft, pillowy texture. Be sure your yeast is fresh for the best results.
- Milk & Butter: These create a rich dough that’s both soft and slightly sweet. You can use whole milk for the creamiest texture.
- Sugar: Adds sweetness to the dough and helps activate the yeast. It also balances the rich chocolate filling.
- Eggs: Eggs give the dough structure and color. They also help create a beautifully golden crust.
- Vanilla Extract: Adds a warm, aromatic flavor that complements the chocolate filling.
- Salt: Enhances the flavor of the dough and balances the sweetness.
- Chocolate (Dark or Semi-Sweet): This is the star of the show! A good-quality chocolate bar (or chocolate chips) will give you that rich, melt-in-your-mouth filling.
- Cinnamon: Optional, but a pinch of cinnamon can add a lovely warmth to the chocolate filling.
- For the Crumb Topping: Sugar, butter, and a bit of flour come together to create a sweet, crunchy topping that contrasts beautifully with the soft bread and gooey chocolate.
Substitutions and alternatives:
- Milk: If you want to make this recipe dairy-free, you can substitute the milk and butter with non-dairy alternatives like almond milk or coconut oil.
- Chocolate: You can mix dark and milk chocolate to adjust the sweetness level. Some people like to add a bit of cocoa powder into the filling for an extra rich chocolate flavor.
- Eggs: For a vegan version, you can experiment with flax eggs, though the texture may be slightly different.
Step-by-Step Instructions
Step 1: Prepare the Dough
In a large bowl, mix the warm milk and sugar together. Sprinkle the active dry yeast on top and let it sit for about 5 minutes until the mixture is bubbly and frothy. This ensures that the yeast is active. Add the eggs, melted butter, vanilla extract, and salt to the yeast mixture, and stir to combine.
Gradually add the flour, one cup at a time, mixing until a soft dough forms. Transfer the dough to a lightly floured surface and knead it for about 8-10 minutes until it’s smooth and elastic. Alternatively, you can use a stand mixer with a dough hook attachment. Once kneaded, place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 1-1.5 hours, or until doubled in size.
Step 2: Make the Chocolate Filling
While the dough is rising, prepare the chocolate filling. In a heatproof bowl, melt the chocolate in the microwave in 30-second increments, stirring in between, or over a double boiler. Once melted, stir in the cinnamon (if using) and let the mixture cool to room temperature.
Step 3: Shape the Babka
Once the dough has risen, punch it down to release the air. Roll the dough out on a lightly floured surface into a rectangle about 12×18 inches. Spread the chocolate filling evenly over the dough, leaving a small border around the edges.
Starting from one long side, roll the dough tightly into a log. Slice the log in half lengthwise to reveal the layers of chocolate inside. Carefully twist the two halves together, pinching the ends together to seal them. Transfer the twisted dough into a greased loaf pan (8×4 inches works well), tucking the ends underneath to fit. Cover the pan with a cloth and let the dough rise again for 30-45 minutes, or until it puffs up.
Step 4: Make the Crumb Topping
While the dough is rising, prepare the crumb topping. In a small bowl, combine sugar, flour, and softened butter. Use your fingers or a pastry cutter to mix the ingredients together until they form a crumbly texture. Set aside.
Step 5: Bake the Babka
Preheat your oven to 350°F (175°C). Once the babka has risen, sprinkle the crumb topping evenly over the top. Bake for 30-40 minutes, or until the babka is golden brown on top and a toothpick inserted into the center comes out clean. If the top is browning too quickly, you can cover it with aluminum foil.
Step 6: Cool and Serve
Let the babka cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Slice and serve once it’s cool enough to handle.
Expert Tips for the Best Results
- Don’t Skip the Second Rise: The second rise allows the dough to develop more flavor and ensures that the babka will be soft and airy. Be patient and let it rise until it’s doubled in size.
- Room Temperature Ingredients: For a smoother dough and better rise, make sure your milk, butter, and eggs are at room temperature when mixing them into the dough. Cold ingredients can slow down the rising process.
- Baking Tip: If you notice the babka is getting too brown during baking, tent it with foil for the last 10 minutes to prevent it from over-baking and drying out.
Serving Suggestions
Chocolate Babka is delicious all on its own, but it pairs wonderfully with a cup of coffee or a glass of milk. You can serve it for breakfast, brunch, or as an afternoon snack with some whipped cream or ice cream on the side for a decadent treat.
Storage and Reheating Tips
Store any leftover babka in an airtight container at room temperature for up to 3 days. If you want to keep it fresh longer, you can freeze slices wrapped in plastic wrap and foil for up to 3 months. To reheat, simply warm slices in the oven at 350°F (175°C) for 5-10 minutes, or until heated through.
Frequently Asked Questions
Can I make the dough ahead of time?
Yes, you can! After the first rise, you can refrigerate the dough for up to 24 hours. When you’re ready to continue, let it come to room temperature before rolling it out and shaping the babka.
Can I use milk chocolate instead of dark chocolate?
Definitely! Milk chocolate will give the babka a sweeter, creamier filling. Feel free to adjust the sweetness level to your liking.
Can I freeze the babka before baking?
Yes, you can freeze the assembled babka before baking. Wrap it tightly in plastic wrap and foil, and freeze it for up to 2 months. When you’re ready to bake, let it thaw and rise for about 30-45 minutes before baking as directed.
Conclusion
Chocolate Babka is a showstopper of a bread—sweet, chocolatey, and irresistibly soft. While it takes a little time and care, the end result is worth every minute. Whether you’re making it for a special occasion or just to treat yourself, this recipe will become a favorite in your kitchen. I’d love to hear how it turns out for you—feel free to share your twists and variations in the comments! Enjoy every indulgent bite!
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Chocolate Babka: A Sweet, Decadent Delight
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: ~3 hours (including rising time)
- Yield: 1 loaf 1x
- Category: Bread
- Method: Baking
- Cuisine: Jewish, Eastern European
- Diet: Vegetarian
Description
Chocolate Babka is the ultimate indulgence—a soft, fluffy bread swirled with rich, dark chocolate filling and topped with a sugary crumble. This braided beauty looks as impressive as it tastes, making it perfect for special occasions or just treating yourself to something delicious. While it requires a bit of time and patience, the end result is well worth the effort!
Ingredients
For the Dough:
- 3 1/2 cups (440g) all-purpose flour
- 1/4 cup (50g) granulated sugar
- 2 1/4 teaspoons (1 packet) active dry yeast
- 1/2 cup (120ml) warm milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 6 tablespoons (85g) unsalted butter, softened
For the Chocolate Filling:
- 6 ounces (170g) dark or semi-sweet chocolate, chopped
- 1/4 cup (56g) unsalted butter
- 1/4 cup (50g) granulated sugar
- 1 teaspoon cinnamon (optional)
For the Crumb Topping:
- 1/4 cup (50g) granulated sugar
- 1/4 cup (30g) all-purpose flour
- 2 tablespoons (28g) unsalted butter, softened
Instructions
- Prepare the Dough:
- In a bowl, mix warm milk and sugar, then sprinkle yeast on top. Let sit for 5 minutes until foamy.
- Add eggs, vanilla, and salt, then mix in flour gradually.
- Knead in softened butter until dough is smooth. Cover and let rise for 1-1.5 hours or until doubled.
- Make the Chocolate Filling:
- Melt chocolate and butter together in the microwave or over a double boiler.
- Stir in sugar and cinnamon (if using). Let cool slightly.
- Shape the Babka:
- Roll dough into a 12×18-inch rectangle.
- Spread chocolate filling evenly over the dough.
- Roll tightly into a log, then slice in half lengthwise.
- Twist the two halves together and transfer to a greased 8×4-inch loaf pan.
- Let rise for 30-45 minutes.
- Make the Crumb Topping:
- Mix sugar, flour, and butter until crumbly.
- Sprinkle over the babka before baking.
- Bake:
- Preheat oven to 350°F (175°C).
- Bake for 30-40 minutes until golden brown.
- Cool & Serve:
- Let cool for 10 minutes in the pan, then transfer to a wire rack.
- Slice and enjoy!
Notes
- For dairy-free, use almond milk and coconut oil.
- Use milk chocolate for a sweeter flavor.
- Freeze leftovers for up to 3 months.
Nutrition
- Serving Size: 1 slice (assuming 12 slices per loaf)
- Calories: Approximately 377 calories
- Sugar: 20g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 70mg
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