Homemade Chocolate Babka
This chocolate babka recipe creates a golden, glossy loaf with layers of buttery brioche-style dough and rich, dark chocolate swirls. With an overnight rest and simple shaping technique, it delivers bakery-quality results that are surprisingly approachable for home bakers.
Equipment
- Stand mixer with dough hook attachment - or large mixing bowl for hand kneading
- 9x5-inch loaf pan
- Parchment paper
- Rolling Pin
- Sharp chef's knife - or bench scraper
- Offset spatula - small, 4.5 inch
- Medium heatproof bowl - for chocolate filling
- Small saucepan
- Pastry brush - for syrup glaze
- Instant-read thermometer - optional but helpful
- Plastic wrap - or clean kitchen towel
Ingredients
- 3 1/2 cups all-purpose flour - 440g, plus more for dusting
- 1/4 cup granulated sugar - 50g
- 2 1/4 teaspoons instant yeast - 7g, 1 packet
- 1/2 cup whole milk - 120ml, warmed to 110°F/43°C
- 3 large eggs - room temperature
- 1 teaspoon fine sea salt
- 1/2 cup unsalted butter - 113g, softened and cut into cubes (for dough)
For the Chocolate Filling
- 4 oz dark chocolate - 113g, 60-70% cacao, finely chopped
- 3 tablespoons unsalted butter - 45g
- 1/4 cup unsweetened Dutch-processed cocoa powder - 25g
- 1/2 cup powdered sugar - 60g, sifted
- 1/2 teaspoon cinnamon
- 1 pinch fine sea salt
For the Simple Syrup Glaze
- 1/4 cup water - 60ml
- 1/4 cup granulated sugar - 50g
Instructions
- Pour warm milk into stand mixer bowl, sprinkle yeast and 1 tablespoon sugar over it, and let sit 5 minutes until foamy. Add remaining sugar, flour, eggs, and salt, then mix on low speed for 2 minutes until shaggy dough forms.
- With mixer on medium-low, add softened butter one or two cubes at a time, waiting until each is mostly absorbed. Once all butter is added, knead on medium for 8-10 minutes until smooth, elastic, and slightly tacky.
- Transfer dough to a lightly oiled bowl, cover tightly with plastic wrap, and refrigerate for at least 8 hours or up to 24 hours.
- Melt chopped dark chocolate and butter in a heatproof bowl over simmering water, stirring until smooth. Remove from heat and stir in sifted powdered sugar, cocoa powder, cinnamon, and salt until a thick spreadable paste forms.
- Grease a 9x5 inch loaf pan and line with parchment paper with overhang. On a lightly floured surface, roll chilled dough into a 12x16 inch rectangle.
- Spread chocolate filling evenly over the dough rectangle, leaving a 1/2 inch border on the short sides. Roll tightly from the long edge into a 16-inch log and pinch the seam to seal.
- Cut the log in half lengthwise, exposing the chocolate layers. Cross the right strand over the left, then left over right, continuing the twist to the bottom. Transfer to the prepared loaf pan.
- Cover loosely with plastic wrap and let rise at room temperature for 1.5 to 2 hours until puffed. Near the end, preheat oven to 350°F (175°C).
- Bake for 35-45 minutes until deep golden brown and internal temperature reaches 190-200°F (88-93°C). Tent with foil after 25 minutes if browning too quickly.
- While baking, combine water and sugar in a small saucepan and heat until sugar dissolves. Brush hot babka generously with the syrup, cool in the pan for 20 minutes, then transfer to a wire rack to cool for at least 30 minutes before slicing.
Notes
- Use room temperature ingredients: Take eggs and butter out of the fridge 30-60 minutes before starting for proper incorporation and dough consistency.
- Don't skip the overnight chill: This step makes the buttery dough manageable to roll and shape - warm dough will be sticky and hard to work with.
- Check yeast temperature: Milk should be 110°F (43°C) - too hot kills the yeast, too cool won't activate it. Test by feeling it on your wrist; it should be warm, not hot.
- Spread filling evenly: Use an offset spatula to reach the edges on the long sides. Uneven filling means uneven swirls and less chocolate in some slices.
- The syrup glaze is essential: It gives babka its signature glossy sheen, keeps the loaf moist, and adds the perfect touch of sweetness to the crust.
- Cool before slicing: Wait at least 30 minutes on a wire rack. Cutting warm babka compresses the swirls and causes the filling to run.
- Substitution option: If you don't have Dutch-process cocoa powder, use natural cocoa powder but note the filling will have a slightly lighter color and milder flavor.
- Make ahead: Shape the unbaked loaf, freeze for up to 1 month, then thaw overnight in the refrigerator and complete the second rise at room temperature before baking.
- Storage: Wrap tightly in plastic wrap and store at room temperature for up to 3 days, refrigerate for 5 days, or freeze for up to 2 months.
- Reheating: Warm individual slices in a 300°F (150°C) oven for 5-7 minutes or microwave for 15-20 seconds to revive the fudgy texture.