Print

The Best Homemade Chocolate Babka Recipe: Soft, Rich Swirls, and Easy Braiding Guide

Close-up of a freshly baked chocolate babka loaf showing the beautiful swirl of chocolate filling inside the soft bread.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Bake a decadent chocolate babka that tastes better than store bought. This recipe gives you a soft, tender brioche dough and rich chocolate filling with beautiful, distinct swirls. Follow our simple steps to master the braiding technique for a bakery-style sweet bread at home.

Ingredients

Scale
  • 1 cup whole milk, warm (about 110°F)
  • 2 1/4 teaspoons active dry yeast
  • 1/2 cup granulated sugar, divided
  • 3 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon salt
  • 4 1/2 cups all-purpose flour, plus more for dusting
  • 1/2 cup (1 stick) unsalted butter, softened and cut into pieces
  • 1 cup powdered sugar
  • 1/2 cup unsweetened cocoa powder
  • 1/2 cup heavy cream
  • 8 ounces bittersweet chocolate, finely chopped
  • 1/4 cup unsalted butter, melted (for brushing)
  • 1/4 cup granulated sugar (for syrup)
  • 1/4 cup water (for syrup)

Instructions

  1. Activate the yeast: In a large bowl, combine the warm milk, yeast, and 1 tablespoon of the sugar. Let stand for 5 to 10 minutes until foamy.
  2. Make the dough: Add the remaining sugar, eggs, vanilla, salt, and flour to the yeast mixture. Mix with a stand mixer on low speed until a shaggy dough forms.
  3. Knead the dough: Increase the speed to medium-low and knead for 5 minutes. Add the softened butter, one piece at a time, waiting until each piece is incorporated before adding the next. Continue kneading for 8 to 10 minutes until the dough is smooth and elastic.
  4. First rise: Place the dough in a lightly oiled bowl, turning to coat. Cover and let rise in a warm place for 1 to 1.5 hours, or until doubled in size.
  5. Prepare the filling: While the dough rises, combine the powdered sugar, cocoa powder, heavy cream, and chopped chocolate in a small saucepan over low heat. Stir constantly until the chocolate is melted and the mixture is smooth. Remove from heat and let cool slightly.
  6. Roll the dough: Punch down the risen dough and turn it out onto a lightly floured surface. Roll the dough into a large rectangle, about 12×18 inches.
  7. Spread the filling: Spread the cooled chocolate filling evenly over the dough, leaving a 1-inch border on one long edge.
  8. Roll and slice: Starting from the long edge opposite the border, tightly roll the dough into a log. Use a sharp knife to slice the log lengthwise down the center, exposing the layers.
  9. Braid the babka: Turn the cut sides up. Cross the two halves over each other, keeping the cut sides facing up to show the swirl. Twist the two strands together gently, maintaining the swirl pattern. Pinch the ends together to seal.
  10. Shape and second rise: Carefully transfer the twisted dough to a greased 9×5 inch loaf pan. Cover loosely and let rise again in a warm place for 45 to 60 minutes, or until puffy. Preheat your oven to 350°F (175°C) during the last 15 minutes of the rise.
  11. Bake: Bake for 35 to 45 minutes, or until golden brown. If the top browns too quickly, loosely tent it with foil.
  12. Make the syrup: While the babka bakes, combine the 1/4 cup sugar and 1/4 cup water in a small saucepan. Bring to a simmer until the sugar dissolves.
  13. Glaze: Immediately upon removing the babka from the oven, brush the hot syrup generously over the top of the loaf. Let the babka cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.

Notes

  • For a softer crumb, you can let the dough complete its first rise slowly in the refrigerator overnight.
  • If you want a shinier crust, brush the top of the unbaked babka with one whisked egg white before baking.
  • This rich chocolate swirl bread freezes well once completely cooled; wrap tightly in plastic wrap and foil.

Nutrition

Find it online: https://yumdrizzle.com/chocolate-babka-recipe-soft-rich-swirls/