Chocolate Babka Recipe
Ingredients
For the dough:
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2 ¼ tsp (1 packet) active dry yeast
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½ cup warm milk (about 110°F / 45°C)
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¼ cup sugar
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3 cups all-purpose flour
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½ tsp salt
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2 eggs
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¼ cup unsalted butter, softened
For the chocolate filling:
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½ cup semi-sweet chocolate chips (or finely chopped chocolate)
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¼ cup unsalted butter, melted
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¼ cup sugar
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2 tbsp cocoa powder
For the syrup (optional, for shine):
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¼ cup water
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¼ cup sugar
Instructions
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Activate the yeast:
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Mix warm milk, 1 tsp sugar, and yeast in a small bowl. Let it sit 5–10 minutes until foamy.
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Make the dough:
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In a large bowl, combine flour, salt, and sugar.
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Add eggs, butter, and the yeast mixture. Stir until it forms a sticky dough.
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Cover with a towel and let it rise for 1–2 hours, until doubled in size.
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Prepare the filling:
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Mix chocolate, melted butter, sugar, and cocoa powder into a spreadable paste.
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Shape the babka:
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Roll the dough into a rectangle (roughly 12×16 inches).
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Spread the chocolate filling evenly over the dough.
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Roll the dough tightly from the long edge to make a log.
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Slice the log lengthwise down the middle.
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Twist and place in pan:
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Twist the two halves together, keeping the cut sides up so the chocolate swirls are visible.
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Place in a greased loaf pan. Cover and let rise 30–45 minutes.
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Bake:
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Preheat oven to 350°F (175°C).
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Bake 30–35 minutes until golden brown.
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Optional syrup for shine:
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While baking, heat sugar and water until sugar dissolves. Brush the syrup over the warm babka after it comes out of the oven.
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Cool and enjoy:
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Let the babka cool slightly before slicing—it’s messy but worth it!
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🍫 Tips:
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Use good-quality chocolate for the best flavor.
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You can sprinkle chopped nuts (like hazelnuts) in the filling for extra crunch.
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This bread is best eaten fresh, but it can be stored in an airtight container for 2–3 days.
If you want, I can also make a gluten-free chocolate babka version—it’s trickier but totally doable.
Do you want me to do that?