Description
Rich, soft, and swirled with luscious chocolate filling, this Chocolate Babka Bread is a show-stopping sweet loaf with layers of cocoa decadence and buttery dough perfect for holidays or indulgent weekends.
Ingredients
**For the Dough:**
1/2 cup warm milk (110°F)
1 packet (2 1/4 tsp) active dry yeast
1/4 cup granulated sugar
3 cups all-purpose flour
1/2 teaspoon salt
2 large eggs
1 teaspoon vanilla extract
1/2 cup (1 stick) unsalted butter, softened
**For the Chocolate Filling:**
1/2 cup unsalted butter
1/2 cup dark chocolate chips
1/4 cup cocoa powder
1/2 cup powdered sugar
**For the Syrup (optional but recommended):**
1/4 cup sugar
1/4 cup water
Instructions
1. Warm milk in a small bowl and stir in yeast and 1 teaspoon sugar. Let sit 5–10 minutes until foamy.
2. In a large bowl (or stand mixer), combine flour, remaining sugar, and salt.
3. Add eggs, vanilla, and yeast mixture. Mix until combined.
4. Add butter a tablespoon at a time, kneading until dough is smooth and elastic (about 8–10 minutes).
5. Place dough in a greased bowl, cover, and let rise 1 1/2 to 2 hours, or until doubled.
6. Meanwhile, prepare filling: melt butter and chocolate together, then whisk in cocoa powder and powdered sugar until smooth. Cool slightly.
7. Once dough has risen, punch down and roll out into a large rectangle (about 12×16 inches).
8. Spread chocolate filling evenly over the dough.
9. Roll up tightly from the long edge into a log.
10. Cut the log in half lengthwise with a sharp knife, exposing the layers.
11. Twist the two halves together with the cut sides facing up.
12. Place twisted loaf into a greased 9×5-inch pan. Cover and let rise 45–60 minutes.
13. Preheat oven to 350°F (175°C) and bake for 35–40 minutes, until golden brown and cooked through.
14. While baking, make syrup by simmering sugar and water until dissolved.
15. Brush syrup over warm babka immediately after baking for shine and moisture.
16. Cool completely before slicing.
Notes
For extra flavor, add chopped hazelnuts or a sprinkle of cinnamon to the filling.
You can refrigerate shaped dough overnight before baking for deeper flavor.
Store at room temperature up to 3 days or freeze slices for up to 2 months.
Best enjoyed slightly warmed or toasted with a pat of butter.
- Prep Time: 30 mins (plus 2 hrs rise time)
- Cook Time: 40 mins
- Category: Dessert
- Method: Baked
- Cuisine: Jewish / Eastern European
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 22g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 65mg
Keywords: chocolate babka, braided bread, sweet yeast bread, chocolate swirl loaf, holiday dessert