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Homemade Chocolate Babka with Swirls

Chocolate Babka
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This recipe guides you through creating a rich, braided chocolate babka. It features a soft, sweet dough swirled with a decadent chocolate filling. Perfect for a sweet breakfast, brunch, or dessert.

Ingredients

Scale
  • 1/2 cup warm milk (110°F/43°C)
  • 1/4 cup granulated sugar, plus 1 tablespoon
  • 2 1/4 teaspoons active dry yeast (one packet)
  • 2 3/4 cups all-purpose flour, plus more for dusting
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened and cut into pieces
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • For the Filling:
  • 1/2 cup unsalted butter, melted
  • 1/2 cup granulated sugar
  • 1/2 cup unsweetened cocoa powder
  • 1/4 teaspoon salt
  • 1 cup chocolate chips (dark or semi-sweet)
  • For the Simple Syrup:
  • 1/2 cup granulated sugar
  • 1/2 cup water

Instructions

  1. In a small bowl, combine warm milk, 1 tablespoon sugar, and yeast. Let sit for 5-10 minutes until foamy.
  2. In a large bowl, whisk together flour and 1/4 cup sugar and salt.
  3. Add the yeast mixture, softened butter, eggs, and vanilla extract to the dry ingredients. Mix with a stand mixer fitted with a dough hook on low speed for 8-10 minutes, or knead by hand for 10-12 minutes, until the dough is smooth and elastic.
  4. Place the dough in a lightly oiled bowl, cover with plastic wrap, and let rise in a warm place for 1-2 hours, or until doubled in size.
  5. While the dough rises, prepare the filling. In a medium bowl, combine melted butter, 1/2 cup sugar, cocoa powder, and 1/4 teaspoon salt. Stir until smooth. Stir in the chocolate chips.
  6. Once the dough has risen, punch it down gently. On a lightly floured surface, roll the dough into a 12×18 inch rectangle.
  7. Spread the chocolate filling evenly over the dough, leaving a 1/2 inch border on one long edge.
  8. Starting from the long edge covered with filling, tightly roll the dough into a log.
  9. Cut the log in half lengthwise, exposing the layers of chocolate.
  10. Twist the two halves together, keeping the cut sides facing up. Pinch the ends together to seal.
  11. Carefully transfer the twisted dough into a lightly greased 9×5 inch loaf pan.
  12. Cover the loaf pan with plastic wrap and let rise again in a warm place for 30-45 minutes, or until puffy.
  13. Preheat oven to 375°F (190°C).
  14. Bake the babka for 30-35 minutes, or until golden brown and a skewer inserted into the center comes out clean. If the top browns too quickly, cover loosely with foil.
  15. While the babka bakes, prepare the simple syrup. In a small saucepan, combine 1/2 cup sugar and 1/2 cup water. Bring to a simmer over medium heat, stirring until the sugar dissolves. Remove from heat.
  16. As soon as the babka comes out of the oven, brush generously with the simple syrup.
  17. Let cool in the pan for 15 minutes before transferring to a wire rack to cool completely.

Notes

  • Ensure your yeast is fresh and active for proper rising.
  • Do not overwork the dough; it should be soft and pliable.
  • For best results, use good quality chocolate chips for the filling.
  • Babka can be stored at room temperature, covered, for up to 3 days, or frozen for longer storage.

Nutrition

Find it online: https://kitchenpivot.com/homemade-chocolate-babka/