This Chocolate Babka is a rich, sweet yeast bread filled with swirls of chocolate. It is soft, buttery, and perfect for breakfast, dessert, or gifting to someone. Plus, you will be surprised just how easy it is to make such a beautiful treat!
Why We Love This Recipe
- This elegant looking bread is really easy to make.
- This recipe makes two loaves. Enjoy one now and freeze the other one for later.
- Makes great gifts for the holidays, or serve at holiday get togethers.
Recipe Ingredients
- Milk - Warmed slightly to activate the yeast.
- Granulated Sugar - Used in the babka dough and the syrup that is brushed on for a finishing touch.
- Yeast
- All-Purpose Flour
- Salt
- Butter - Used in both the bread dough and the chocolate filling.
- Eggs
- Vanilla
- Chocolate Chips
- Unsweetened Cocoa Powder
- Powdered Sugar
- Water - Added to the granulated sugar for the syrup.
Mom Tip
For a little twist, add a little bit of orange zest to the chocolate filling.
How to make Chocolate Babka
- Warm the milk to about 110° F. Add the yeast and 1 tablespoon of the sugar. Let the yeast mixture sit for about 10 minutes, until foamy.
- In a large mixing bowl, whisk together the flour with the remaining sugar and salt. Add the eggs, vanilla, and the yeast mixture. Mix everything together until a rough dough forms.
- Gradually knead in the softened butter, a few tablespoons at a time. A smooth and elastic will form in about 8 to 10 minutes.
- Place the dough in a greased bowl and cover. Let it rise until doubled, about 1 to 1 ½ hours.
Tip
The easiest way to make the dough is using the dough hook on a stand mixer. However, if you prefer, the old fashioned way works too!
- When the dough has risen, but before rolling it out, make the filling.
- Melt the chocolate and butter together in a saucepan or in the microwave.
- Stir in the powdered sugar and the unsweetened cocoa powder and mix until smooth.
- Let the chocolate filling cool slightly but not too much or it will be difficult to spread on to the soft dough.
- Place the risen dough on a floured surface. Divide in half.
- Working one loaf at a time, roll each piece into a rectangle that measures approximately 10 by 14 inches.
- Spread half the filling over each rectangle leaving a ½ inch border around the edge.
- Form a log by rolling up the dough tightly. Slice the log in half lengthwise. With the filling facing up, place one strand over the other to make the twisted braid.
- Gently place each babka loaf into a greased or parchment lined 9 by 5 inch loaf pan. Cover the dough and let it rise for about 45 minutes.
- Preheat the oven to 350° F. then bake the Chocolate Babka for 35 - 40 minutes until they are golden brown and cooked through.
- While the bread is baking, make the syrup by combining the sugar and water in a small saucepan. Bring to a boil and stir until the sugar dissolves.
- Brush the hot bread loaves with the syrup immediately after baking.
How to Freeze Babka
- Let the loaf cool completely.
- Wrap in plastic wrap, then in aluminum foil.
- Freeze for up to a month.
- Thaw in the refrigerator overnight.
Cool the Chocolate Babka completely before slicing.
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Complete Recipe
Chocolate Babka
Soft, buttery Chocolate Babka swirled with rich chocolate filling. This easy Chocolate Babka recipe makes two loaves perfect for breakfast, dessert, or gifting.
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Servings: 16 Servings
Calories: 366kcal
Equipment
- Stand Mixer with dough hook
Ingredients
For the Dough:
- 1 cup Milk warmed to about 110° F
- 2 ¼ teaspoons Active Dry Yeast
- ½ cup Granulated Sugar divided
- 4 cups All-Purpose Flour
- ½ teaspoon Salt
- 2 Eggs large
- 1 teaspoon Vanilla Extract
- ½ cup Butter unsalted - softened
For the Filling:
- 1 cup Semi-Sweet Chocolate Chips or chopped chocolate
- ½ cup Butter unsalted
- ½ cup Powdered Sugar
- ¼ cup Unsweetened Cocoa Powder
For the Syrup:
- ½ cup Granulated Sugar
- ½ cup Water
Instructions
The Dough
- Warm the milk to about 110° F. Add the yeast and 1 tablespoon of the sugar. Let the yeast mixture sit for about 10 minutes, until foamy.1 cup Milk, 2 ¼ teaspoons Active Dry Yeast, ½ cup Granulated Sugar
- In a large mixing bowl, whisk together the flour with the remaining sugar and salt. Add the eggs, vanilla, and the yeast mixture. Mix everything together until a rough dough forms.½ cup Granulated Sugar, 4 cups All-Purpose Flour, ½ teaspoon Salt, 2 Eggs, 1 teaspoon Vanilla Extract
- Gradually knead in the softened butter, a few tablespoons at a time. A smooth and elastic dough will form in about 8 to 10 minutes.½ cup Butter
- Place the dough in a greased bowl and cover. Let it rise until doubled, about 1 to 1 ½ hours.
- When the dough has risen, but before rolling it out, make the filling.
The Filling
- Melt the chocolate and butter together in a saucepan or in the microwave.1 cup Semi-Sweet Chocolate Chips, ½ cup Butter
- Stir in the powdered sugar and the unsweetened cocoa powder and mix until smooth.½ cup Powdered Sugar, ¼ cup Unsweetened Cocoa Powder
- Let the chocolate filling cool slightly but not too much or it will be difficult to spread on the soft dough.
Assemble the Babka
- Place the risen dough on a floured surface. Divide in half.
- Working one loaf at a time, roll each piece into a rectangle that measures approximately 10 by 14 inches.
- Spread half the filling over each rectangle leaving a ½ inch border around the edge. Form a log by rolling up the dough tightly.
- Slice the log in half lengthwise. Then twist the strand so the filling is facing up. Place one strand over the other to make the braid.
- Gently place each babka loaf into a greased or parchment lined 9 by 5 inch loaf pan.
- Cover the dough and let it rise for about 45 minutes.
Bake the Babka
- Preheat the oven to 350° F. Bake the Chocolate Babka for 35 - 40 minutes until they are golden brown and cooked through.
The Syrup
- While the bread is baking, make the syrup by combining the sugar and water in a small saucepan. Bring to a boil and stir until the sugar dissolves.½ cup Granulated Sugar, ½ cup Water
- Brush the hot bread loaves with the syrup immediately after baking.
- Cool completely before slicing.
Notes
The easiest way to make the dough is using the dough hook on a stand mixer. However, if you prefer, the old fashioned way works too!
For a little twist, add a little bit of orange zest to the chocolate filling.
How to Freeze Babka
- Let the loaf cool completely.
- Wrap in plastic wrap, then in aluminum foil.
- Freeze for up to one month.
- Thaw in the refrigerator overnight.
Nutrition
Calories: 366kcal | Carbohydrates: 48g | Protein: 6g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 53mg | Sodium: 180mg | Potassium: 156mg | Fiber: 2g | Sugar: 21g | Vitamin A: 415IU | Vitamin C: 0.001mg | Calcium: 39mg | Iron: 2mg
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