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Homemade Chocolate Babka photo

Chocolate Babka

This Chocolate Babka is a showstopper! Soft, twisted bread filled with rich chocolate and a hint of orange zest, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Dough:
  • 2 1/4 cups bread flour (280g), plus more for dusting and rolling out
  • 1/4 cup granulated sugar (50g)
  • 1 teaspoon instant yeast (3g), or rapid-rise yeast
  • 1/3 cup whole milk (95ml), slightly warmed
  • 2 large eggs at room temperature, beaten
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon fine sea salt
  • 6 tablespoons unsalted butter (85g), room temp, cut into small pieces
For the Chocolate Filling:
  • 5 oz high-quality bittersweet or semisweet chocolate (140g), chopped (not chocolate chips)
  • 5 tablespoons unsalted butter (70g)
  • 3 tablespoons unsweetened cocoa powder (20g), sifted
  • 1/3 cup powdered sugar (40g), sifted
  • 1/2 cup granulated sugar (66g)
  • 1/3 cup water (80mL)

Equipment

  • Mixing bowls
  • Stand Mixer
  • Rolling Pin
  • Baking dish
  • Parchment paper
  • Rubber spatula

Method
 

Preparing the Babka:
  1. In a mixing bowl, combine the bread flour, granulated sugar, and instant yeast.
  2. In another bowl, whisk together the warmed milk, beaten eggs, orange zest, vanilla extract, and fine sea salt.
  3. Gradually pour the wet ingredients into the dry ingredients, mixing until a shaggy dough forms.
  4. Transfer the dough to a floured surface and knead for about 8-10 minutes until it becomes smooth and elastic.
  5. Add the small pieces of room temperature butter to the dough and knead until fully incorporated.
  6. Form the dough into a ball and place it in a lightly greased bowl. Cover it with plastic wrap and let it rise in a warm place until doubled in size, about 1 to 1.5 hours.
  7. While the dough is rising, melt the 5 tablespoons of unsalted butter in a medium saucepan over low heat.
  8. Stir in the chopped chocolate and cocoa powder until melted and smooth. Remove from heat and allow to cool slightly.
  9. Once cooled, whisk in the powdered sugar and granulated sugar until combined.
  10. Once the dough has risen, punch it down and transfer it to a floured surface. Roll it out into a rectangle about 1/4 inch thick.
  11. Spread the chocolate filling evenly over the dough, leaving a small border around the edges.
  12. Starting from the long edge, roll the dough tightly into a log. Pinch the seams to seal, then cut the log in half lengthwise.
  13. Twist the two pieces together, taking care to keep the chocolate filling exposed on the outside.
  14. Carefully place the twisted dough into a greased loaf pan. Cover it with a kitchen towel and let it rise for another 30-45 minutes until puffy.
  15. Preheat your oven to 350°F (175°C). Bake the babka for 30-35 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
  16. While the babka is baking, prepare the glaze by simmering the water and granulated sugar in a small saucepan until dissolved.
  17. Brush the warm syrup over the babka as soon as it comes out of the oven for a beautiful shine.

Notes

  • Ensure all your ingredients are at room temperature for the best results.
  • If you’re short on time, you can make the dough the night before and let it rise in the refrigerator overnight.
  • Don’t be afraid to get creative with the filling—adding nuts or dried fruits can provide interesting textures.