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.
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