Description
Chocolate Babka is a rich, sweet braided bread featuring layers of luscious chocolate filling swirled throughout a soft, buttery dough. This traditional Eastern European dessert bread is perfect for holidays or special occasions, combining the flavors of cocoa, cinnamon, and chocolate chips with a tender yeast dough and a shiny sugar syrup glaze.
Ingredients
Scale
For the dough:
- 3 ¼ cups all-purpose flour
- ¼ cup granulated sugar
- 2 ¼ teaspoons active dry yeast (1 packet)
- ½ teaspoon salt
- ½ cup whole milk, warmed
- ¼ cup water, warmed
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- ½ cup unsalted butter, softened
For the chocolate filling:
- ½ cup unsalted butter
- ½ cup powdered sugar
- â…“ cup unsweetened cocoa powder
- ½ cup semi-sweet chocolate chips or chopped chocolate
- 1 teaspoon cinnamon (optional)
For the syrup:
- â…“ cup water
- â…“ cup granulated sugar
Instructions
- Prepare the dough: In a large mixing bowl, combine the flour, sugar, yeast, and salt. In a separate bowl, whisk together the warm milk, water, eggs, and vanilla extract. Add the wet ingredients to the dry and mix until a dough forms. Knead in the softened butter gradually until fully incorporated and the dough becomes smooth and elastic, about 8–10 minutes by hand or with a stand mixer.
- First rise: Place the dough in a greased bowl, cover, and let it rise in a warm spot for 1 ½ to 2 hours, or until it has doubled in size.
- Make the chocolate filling: While the dough rises, melt the butter in a small saucepan. Stir in the powdered sugar and cocoa powder until combined. Remove from heat and add the chocolate chips, stirring until melted and smooth. Allow the filling to cool to a spreadable consistency.
- Form the babka: Once the dough has risen, punch it down and roll it out on a floured surface into a 10×14 inch rectangle. Spread the chocolate filling evenly over the dough, leaving a ½-inch border around the edges. Roll the dough tightly from the long side into a log.
- Shape and second rise: Slice the log lengthwise into two halves. Twist the two halves together, keeping the filling side up, to create a braided effect. Place the twisted dough into a greased 9×5-inch loaf pan. Cover and let rise again for 30–45 minutes.
- Bake the babka: Preheat the oven to 350°F (175°C). Bake the babka for 35–40 minutes or until golden brown and fully cooked through.
- Prepare and apply syrup: While baking, combine the water and sugar in a small saucepan. Bring to a boil, then simmer until the sugar dissolves completely. As soon as the babka comes out of the oven, brush it generously with the warm syrup to add shine and moisture.
- Cool and serve: Let the babka cool in the pan before slicing into approximately 10 slices and serving.
Notes
- The syrup glaze adds shine and keeps the babka moist, but it can be omitted for a less sweet finish.
- Babka can be prepared a day in advance and stored wrapped at room temperature to maintain freshness.
- For best results, use room temperature ingredients to help the dough rise evenly.
- Cinnamon in the filling is optional but adds a warm, spicy note that complements the chocolate.
