Best Chocolate Babka Bread Recipe

Chocolate Babka- Soft, buttery ,Sweet Yeasted Bread with Swirls of Dark Chocolate filling. It just cannot get better than this!

Babka, also called Babka Cake and Babka Bread in some places. It's a love child of bread, croissants, and cake, if three could produce a child, that is.

It's probably best described as a sweet yeasted bread with a dark and decadent filling. It's quite a popular bread in Jewish and Eastern European households.

Dark Chocolate inside soft buttery folds of rich Brioche bread with a just brewed cup of my favorite coffee can banish the staunchest of demons.

I can vouch for it!

If you ever wondered about that one food that could make you happier than you have ever been..it is this homemade Chocolate Babka!This sweet braided bread recipe could rival your favorite cinnamon roll recipe or even your most perfect croissant that you spend so much on!

This kind of bread comes under the category of Enriched Bread. It's richer and softer than your average bread because it has eggs, butter and milk. Like a brioche!But the real winner is in the filling. The best filling is chocolate(obviously).

That said, there are other equally intriguing non chocolate fillings like- apple cinnamon, peanut butter, custard which are also quite enticing(if you take chocolate out of picture).

Also! If you love milk chocolate, give my Nutella babka a try! It's so good! Better yet! Make one loaf with chopped-up dark chocolate and one with Nutella! Or try my newest fall recipe- apple cinnamon pecan babka.

If you love chocolate as much as I do, give these amazing chocolate cake a try.I have been making it for past 12 years!

Ingredients in Chocolate Babka

bum ba bum..here are the ingredients. Sometimes I can't believe that such humble ingredients can produce something so so amazing!

Flour

I have used all kinds of all-purpose flour or white flour, and this recipe has given amazing results.If you can find it, use high gluten flour or bread flour.The Babka will be even more soft.

Eggs

I use cage-free organic eggs. Their gorgeous yellow yolks make the dough slightly golden yellow.I love them! That said, you can use any eggs on hand.

Butter

You can use both salted and unsalted butter.I like little salt in my babka. It makes the chocolate filling shine even more.The one thing to note is that your butter should be cold. Cut it into small ¼ or ½ inch cubes.

There is a specific purpose in using cold cubed butter. It will make the babka bread crispy on the top.For the filling, you can use softened salted or unsalted butter. I personally love the taste of salted butter with chocolate.

Milk

Use room temperature or cold milk. Please use whole or high fat milk.Add the milk slowly. Do not just dump the whole thing in.Every flour has different liquid absorption capability. So you need to add half at first and then add little by little as you bring the dough together.

Yeast

Use fresh(ly opened box of ) dry active yeast.I have used fast acting active yeast and the regular active dry yeast with equal success.Don't use that old sachet of yeast lying behind your pantry .Old yeast is notorious for ruining breads!

Chocolate

Get Good Quality Chocolate for the filling. You could go all the way dark dark dark bittersweet chocolate. but I find that a mid way works better.Like 50-60 % dark chocolate is that perfect middle space.

Definitely do not use compound chocolate. I also prefer a chocolate bar over chocolate chips because it is easier to cut. Plus finely chopped chocolate is easier to roll and shape, which you will see below.

My Rule for chocolate in baking is, if you can have it as is, you can use it.

How to make Chocolate Babka

Here is step by step process of making the babka.

Step 1: Prep

Gather all the ingredients and measure them. Cut the cold butter into cubes.

Cold butter is essential to this recipe. Don't skip on this!

Either clean up some space on the counter to knead the dough or get your stand mixer ready to go or use a huge bowl like I do.

Line the baking pan with parchment paper or brush it with butter.

Step 2:Make the Dough

You can do this the easy way- in a stand mixer or by hand. Both ways, you will get same result.

Stand Mixer Method

Add the Flour, Yeast, Salt & Sugar to the bowl of the stand mixer. Using the hook attachment, Give it a whizz to mix it up.To this add cold butter and mix it for another 30 seconds. Add Eggs, one at a time.Add the milk.

Let the hook attachment do its work for 5-6 minutes.You need to do this to develop gluten.This will make yur bread soft.

By hand

In a large bowl, add flour, yeast, salt and sugar. Mix it up with your hand.

Add cold butter cubes and pinch and rub the flour and butter to get a course clumpy consistency. This should take 1-2 minutes.

Add the eggs and half of the milk and mix it up together to get the dough. Add more milk little by little if the dough is dry.

If the dough is too sticky, add flour and if its too tough, add more milk.

The dough might feel sticky at first. It will become smoother the more you knead it.

Knead the dough for about 10-15 minutes, stretching and folding it again and again to develop Gluten.

When kneading by hand, you need to do it for longer because kneading by hands is a slower process.

Once done, place the dough in a greased bowl.

Step 2:Proofing the Dough or the first rise

Cover the dough with a damp cloth or plastic wrap and place the dough on a warm place on the counter for 1-2 hours. Let the yeast do it's business, till it rises and doubles in size.

On a warm day this could take 1 hour or less. On a cold day, it could take up to 4 hours. To speed up the dough rising process, you can stick the covered dough in the instant pot in the "yogurt" setting.

Or you could just keep the dough in a warm water bath.

Make sure the dough is well covered, otherwise you will end up with some not to nice bits of dry dough.

If you aren't confident of kneading or just don't like it, then get the dough together and stick it in the refrigerator overnight. This will automatically develop gluten without a lot of kneading.

Your Brioche dough is now ready. The next step is filling and shaping it.

Step 3:Shaping the Bread

On a lightly floured surface ,divide the dough into 2 equal portions. You can make 2 babka breads with this amount.

Roll the dough on the floured surface into a large rectangle(or something resembling a rectangle).

For the filling

Brush the butter on it, rather slather it with soft butter. Be Generous.

Chop up the chocolate. You should have some chocolate dust, some small chunks and pieces.

Sprinkle the finely chopped chocolate all over the butter. Leave a small border around to help rolling the dough.

You can also melt the butter and chocolate together in a double boiled and spread on the dough. Though I like the look of chopped chocolate more.

Shaping the Babka

There are lots of different ways of rolling the babka. Here are two of my go-to ways.

Shape 1: 2 Braided Loaves

Pick a long edged side and gently Roll the dough into a log.

Press the seem and put the seam side down.

Using a sharp knife or a pizza cutter, slice the dough along the length.

Pinch the ends together and braid it. Just go one side over the other alternatively.

Place it seam side down in a loaf pan or prepared pans, you plan to use. Tuck the ends under.

Repeat for loaf 2.

Cover with cling film.

Even if it doesn't look great right now, it will look great in 1 hours time. After your second rise.I promise!

Shape 2: A Large Wreath

You can use all the dough to make a large wreath. You don't need the baking loaf pans but a big cookie sheet to make this.

Divide the dough into 2 halves.

Starting with one half, roll the dough into a rectangle.

Spread the butter and sprinkle the chocolate. Roll it into a log along the long edge.

Cut it lengthwise. Braid it by going one over the other.

Repeat with the other half of the dough.

Transfer both , seam side down, to the cookie sheet you are using to bake.

Now pinch the ends of two logs together. You should get one long braid.

Now connect the other end making a large wreath.

Cover with a damp cloth.

Step 4: Second Rise

After shaping, let the babka rise for the second time. This time it will fill up the loaf pan you have used.

Again, the amount of time it takes depends on how hot your kitchen is.I would say about 1-3 hours at 25 degrees Celsius.

If you are in a cold place, either use the instant pot or a warm bath to help rise the dough.

Preheat the oven at the end of one hour to 350 F or 180 Degree C.

Step 5:Bake

Place it in the middle rack and bake for 30-35 minutes till the tops are golden brown and a tooth pick inserted comes out clean.

Check around 20 minute mark and if you see the chocolate browning too much, cover the babka with foil and continue baking.

Step 6: Simple Syrup

Meanwhile, add the sugar and water in a small saucepan and heat it till the sugar dissolves and the syrup starts bubbling. This will take 10-12 minutes.

Once the babka comes out, brush with the cooled syrup right away. Let the babka cool on a wire rack before cutting.

This syrup will make the babka shiny and keep it moist and also add to the taste.

Storing & Freezing

The babka will stay in an airtight container , in the refrigerator for up to 5-6 days. To serve it, microwave the babka for 30 s to 1 minute.

I always freeze slices of babka for a rainy day. I mean I am an emotional person, so you never know when I need a hit of chocolate to make my day better.

Just wrap it in plastic wrap and then again in foil. Pop it in the freezer. It should last anywhere between 2-3 months.

To serve, you can either microwave it or let it thaw on the counter. Once its thawed, heat it up a bit to make the chocolate gooey and serve!

Here are some photos of the babka i have made over the years

Tips & Tricks

Use the Slap and Fold Method- Flap the dough down on the counter & Fold. Do this a couple of times till the dough turns from sticky to smooth.

Sticky Dough - A sticky dough will become smoother when you knead it. Also, it will get better once you let it rise the first time.

Slow Ferment - Overnight Refrigerator Ferment will make your babka super soft. If you use this method for first rise, let the dough come to room temperature before rolling.

Cold dough will be super difficult to roll.

Switch up the filling - Add some Cinnamon and nutmeg for special holiday cheer. You can also add some sea salt, Orange or lemon zest too.

Here are some more Dessert recipes that you are going to love!

If you make this delicious chocolate babka recipe, do leave me a comment. I would love to hear from you!

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