Chocolate Babka is a delightful, sweet bread that combines the rich flavors of soft, buttery dough with layers of dark chocolate. This braided loaf is not only a visual treat but also incredibly indulgent. Perfect for breakfast, dessert, or any special occasion, it offers a heavenly texture and deep chocolate flavor that will satisfy any sweet tooth.
Why You’ll Love This Recipe
Chocolate Babka is the ultimate comfort food, with its sweet, fluffy bread and gooey chocolate filling. The dough itself is soft and pillowy, while the rich chocolate swirls bring in a luxurious contrast. The best part? After baking, you get a glossy finish from the sugar syrup, making each loaf look and taste just like a professional bakery creation. Whether you’re a beginner or an experienced baker, this recipe is both fun and rewarding to make!
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
-
3 ½ cups (440 g) All Purpose Flour (Refined White Flour or Maida)
-
2 teaspoons Instant Active Yeast
-
2 teaspoons Salt (Reduce if using Salted Butter)
-
1 tablespoon Sugar
-
2 tablespoons Unsalted Butter (Cold)
-
2 Eggs
-
12 oz (340 ml) Milk (1.5 cups; Lukewarm; use ¾ cup at the start, followed by 1 tablespoon after)
For the filling (for 2 babka loaves):
-
8 oz (115 g) Chopped Chocolate (½ Cup)
-
10 tablespoons (5 tablespoons) Butter
For the syrup:
-
2 oz (60 ml) Water (¼ cup)
-
2 oz (50 g) Sugar (¼ Cup)
Directions
Kneading Using a Stand Mixer (Option 1):
-
In the bowl of a stand mixer, combine flour, yeast, salt, sugar, and cold butter. Pulse until the butter breaks into small specks and mixes with the flour.
-
With the dough hook attachment on low speed, add the eggs one by one.
-
Gradually trickle in ¾ cup of lukewarm milk. The dough will begin to form. If it seems too dry, add 1 tablespoon of milk at a time until you get a soft dough.
-
Knead for about 1 minute. Remove the dough from the bowl.
Kneading by Hand (Option 2):
-
In a large bowl, combine flour, yeast, sugar, and salt. Add the cubed cold butter.
-
Use your fingers to rub the butter into the flour until no large chunks remain.
-
Add the eggs and ¾ cup milk, mixing to combine. Continue adding milk in increments until the dough forms. If the dough is too wet, add more flour.
-
Knead for about 10 minutes, stretching and folding the dough to develop gluten.
Proofing the Dough:
-
Grease a large bowl and place the dough inside, covering it with a damp kitchen towel.
-
You can either let the dough rise at room temperature for 2-4 hours or place it in the fridge for 8-10 hours for a slower rise.
Rolling and Shaping:
-
After refrigeration, let the dough come to room temperature. Knead for 2 minutes.
-
Divide the dough into two halves. Roll one half into a rectangle, about ¼ inch thick.
-
Spread butter on the rectangle, leaving 1-inch borders. Sprinkle with chopped chocolate.
-
Roll the dough from the longer side to create a long log.
-
For easier cutting, place the log in the fridge for 10 minutes.
-
Cut the log lengthwise and braid the two halves. Tuck the ends under and place the braid into a prepared loaf pan lined with parchment paper.
-
Cover with cling film and let the dough rise for another 30 minutes to 1 hour.
Baking:
-
Preheat the oven to 180°C (356°F).
-
Bake for 35-40 minutes, until the babka sounds hollow when tapped on the bottom and a skewer inserted comes out clean.
Syrup:
-
While the babka is baking, prepare the syrup by heating sugar and water in a saucepan until the sugar dissolves and the syrup thickens.
-
Brush the syrup over the babka immediately after baking for a glossy finish.
Servings and Timing
This recipe yields 2 loaves of Chocolate Babka.
-
Prep Time: 1 hour
-
Cook Time: 40 minutes
-
Proofing Time: 2 hours
-
Total Time: 1 hour 40 minutes
Variations
-
Nutty Babka: Add chopped nuts, such as walnuts or hazelnuts, to the chocolate filling for a crunchy texture.
-
Cinnamon Babka: Replace the chocolate filling with cinnamon sugar for a spiced twist.
-
Vegan Babka: Swap the butter with plant-based butter and use a non-dairy milk like almond or oat milk. Use a flax egg as a substitute for the eggs.
-
Marbled Babka: Combine dark and milk chocolate for a visually stunning swirl effect.
Storage/Reheating
-
Storage: Store the babka at room temperature, wrapped in plastic wrap or in an airtight container. It will stay fresh for up to 3 days.
-
Freezing: You can freeze the babka once it’s cooled. Wrap it tightly in plastic wrap and place it in a freezer-safe bag for up to 2 months. To thaw, let it sit at room temperature for a few hours.
-
Reheating: Warm the babka in the oven at 300°F (150°C) for 5-10 minutes to restore its softness and richness.
FAQs
Can I make Chocolate Babka without a stand mixer?
Yes, you can knead the dough by hand. It will take about 10 minutes of kneading to develop the gluten.
How can I make the chocolate filling thicker?
For a thicker filling, use less butter or add more chopped chocolate.
Is it necessary to proof the dough overnight?
No, you can proof the dough at room temperature for 2-4 hours, but refrigerating it overnight results in better flavor development.
Can I use dark chocolate chips instead of chopped chocolate?
While you can use chocolate chips, chopped chocolate works better for a smoother filling and more even distribution.
What’s the best type of flour to use?
All-purpose flour is recommended for this recipe. Avoid using whole wheat or other substitutes, as it may affect the texture.
Can I freeze the dough before baking?
Yes, you can freeze the shaped dough before the final proofing. Let it thaw in the fridge overnight before the final rise and baking.
Can I skip the sugar syrup glaze?
While the glaze adds a glossy finish and sweetness, it’s optional. The babka will still be delicious without it.
How do I prevent the babka from overbaking?
Keep an eye on the babka towards the end of the baking time. If it’s browning too quickly, cover it with foil for the remainder of the time.
Can I add other fillings to the babka?
Yes, you can use a variety of fillings, such as Nutella, fruit jams, or sweet cream cheese mixtures.
How do I know when the babka is done baking?
The babka is done when a skewer inserted into the center comes out clean and the bread sounds hollow when tapped on the bottom.
Conclusion
Making Chocolate Babka at home is an incredibly satisfying experience. The combination of a soft, buttery dough with decadent chocolate swirls and a sweet glaze makes it an irresistible treat. Whether you’re preparing it for a special occasion or simply indulging yourself, this recipe will surely impress with its rich flavor and beautiful presentation. Happy baking!

Chocolate Babka
5 Stars 4 Stars 3 Stars 2 Stars 1 Star
No reviews
- Author: Alice
- Total Time: 1 hour 40 minutes
- Yield: 2 loaves
- Diet: Vegetarian
Description
Chocolate Babka is a delightful, sweet, and indulgent braided bread filled with rich chocolate swirls. Topped with a sweet syrup for a glossy finish, it’s perfect for breakfast, dessert, or any special occasion.
Ingredients
For the Dough:
3 ½ cups (440 g) All Purpose Flour (Refined White Flour or Maida)
2 teaspoons Instant Active Yeast
2 teaspoons Salt (Reduce if using Salted Butter)
1 tablespoon Sugar
2 tablespoons Unsalted Butter (Cold)
2 Eggs
12 oz (340 ml) Milk (1.5 cups; Lukewarm)
For the Filling (for 2 babka loaves):
8 oz (115 g) Chopped Chocolate (½ Cup)
10 tablespoons (5 tablespoons) Butter
For the Syrup:
2 oz (60 ml) Water (¼ cup)
2 oz (50 g) Sugar (¼ Cup)
Instructions
- Kneading Using a Stand Mixer (Option 1): Combine flour, yeast, salt, sugar, and cold butter in the stand mixer. Pulse until the butter breaks into small specks. Add eggs one by one and gradually add ¾ cup lukewarm milk. If the dough is too dry, add more milk, 1 tablespoon at a time. Knead for 1 minute.
- Kneading by Hand (Option 2): Combine flour, yeast, sugar, and salt in a bowl. Rub in cold butter with your fingers. Add eggs and ¾ cup milk, mixing to combine. Gradually add more milk until dough forms. Knead for 10 minutes to develop gluten.
- Proofing the Dough: Grease a bowl, place dough inside, cover, and let rise for 2-4 hours at room temperature or refrigerate for 8-10 hours for a slower rise.
- Rolling and Shaping: After refrigeration, let dough come to room temperature. Knead for 2 minutes. Divide dough into two halves. Roll one half into a rectangle, spread butter, and sprinkle with chopped chocolate. Roll from the longer side to create a log. Refrigerate the log for 10 minutes. Cut log lengthwise and braid. Tuck ends and place in a parchment-lined loaf pan. Let it rise for 30 minutes to 1 hour.
- Baking: Preheat the oven to 180°C (356°F). Bake for 35-40 minutes until the babka sounds hollow and a skewer comes out clean.
- Syrup: Heat water and sugar in a saucepan until sugar dissolves. Brush the syrup over the hot babka for a glossy finish.
Notes
- For a nutty twist, add chopped nuts like walnuts or hazelnuts to the chocolate filling.
- For a cinnamon version, replace the chocolate filling with cinnamon sugar.
- To make this vegan, swap butter for plant-based butter, use non-dairy milk, and a flax egg for the eggs.
- Marble the babka with both dark and milk chocolate for a stunning visual effect.
- Store at room temperature for up to 3 days or freeze for up to 2 months. Reheat in the oven at 300°F (150°C) for 5-10 minutes.
- Prep Time: 1 hour
- Cook Time: 40 minutes
- Category: Dessert, Bread
- Method: Baking
- Cuisine: Jewish
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 18g
- Sodium: 190mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 45mg