Chocolate Babka

Moist and tender Chocolate Babka with rich, melted chocolate layers. This classic Jewish sweet bread, finished with a glossy syrup glaze, is perfect for breakfast, brunch, or dessert. Easy to make at home, it features a soft texture, deep chocolate flavor, and a visually impressive bakery-style appearance.

Rich, tender, and beautifully swirled with layers of chocolate, this Chocolate Babka is a bakery-worthy bread that’s soft, buttery, and decadent. With its glossy syrup finish and irresistible aroma, this classic Jewish-inspired sweet bread is perfect for breakfast, brunch, or dessert.

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Ingredients

For the Dough:

• 2 ¼ cups (280 g) bread flour, plus more for dusting
• ¼ cup (50 g) granulated sugar
• 1 tsp (3 g) instant yeast
• ⅓ cup + 1 Tbsp (95 ml) whole milk, slightly warmed
• 2 large eggs, at room temperature, beaten
• Zest of ½ orange
• 1 tsp vanilla extract
• ½ tsp fine sea salt
• 6 Tbsp (85 g) unsalted butter, room temperature, cut into small pieces

For the Chocolate Filling:

• 5 oz (140 g) high-quality bittersweet or semisweet chocolate, chopped (not chocolate chips)
• 5 Tbsp (70 g) unsalted butter
• 3 Tbsp (20 g) unsweetened cocoa powder, sifted
• ⅓ cup (40 g) powdered sugar, sifted

For the Sugar Syrup:

• ⅓ cup (66 g) granulated sugar
• ⅓ cup (80 ml) water

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Instructions

1. Prepare the dough:
In the bowl of a stand mixer fitted with a dough hook, combine the flour, sugar, and yeast. Add the milk, eggs, orange zest, and vanilla extract. Mix on low speed until a rough dough forms. Gradually add the butter and salt, a few pieces at a time, mixing well after each addition.

2. Knead the dough:
Continue kneading for 5–7 minutes until smooth, elastic, and slightly tacky (add a touch more flour if necessary).

3. First rise:
Transfer the dough to a greased bowl, cover tightly with plastic wrap, and let rise at room temperature for 1 hour. Then refrigerate for at least 2 hours or overnight.

4. Make the chocolate filling:
In a microwave-safe bowl, melt the chocolate and butter at 50% power in 30-second intervals until smooth. Stir in the cocoa powder and powdered sugar until fully combined. Set aside to cool slightly.

5. Prepare the pan:
Grease an 8.5×4.5×2.5-inch loaf pan with butter and line the bottom with parchment paper.

6. Shape the babka:
On a lightly floured surface, roll the chilled dough into a 14×18-inch rectangle, with the short side facing you. Spread the chocolate filling evenly over the surface. Starting from the short side, roll tightly into a log and seal the seam. Place the log seam-side down and refrigerate for 10 minutes to firm up.

7. Twist the dough:
Using a greased serrated knife, slice the log lengthwise into two long strips. Position them cut side up, cross one over the other to form an “X,” and twist the ends together into a rope. Transfer to the prepared loaf pan with the chocolate layers facing up.

8. Second rise:
Boil water in a small pot and place it on the bottom rack of your (turned-off) oven. Set the babka on the middle rack and let rise for 1 hour in the warm, humid environment.

9. Bake:
Remove the babka and the pot of water. Preheat oven to 325°F (165°C). Bake uncovered for 30 minutes, then tent with foil and bake another 30–35 minutes, until the loaf reaches 200°F (93°C) internally.

10. Make the syrup:
While baking, combine sugar and water in a small pan. Heat over medium until the sugar dissolves, then remove from heat.

11. Glaze and cool:
Brush the hot syrup generously over the baked babka. Let it cool in the pan for 20–30 minutes, then transfer to a wire rack to cool completely. Slice with a serrated knife, cleaning between cuts.

Storage:
Babka is best the day it’s baked, but leftovers can be wrapped in foil and kept at room temperature for up to 2 days.

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Tips

• Chill the dough overnight for easier rolling and better flavor development.
• Use high-quality chocolate for a smooth, rich filling.
• Don’t skip the syrup — it adds shine, moisture, and flavor.
• If your dough feels sticky, chill it briefly before shaping.
• Slice with a serrated knife to preserve the delicate layers.

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Variations and Substitutions

• Nutella Babka: Replace the chocolate filling with Nutella or hazelnut spread.
• Cinnamon Babka: Swap chocolate for cinnamon sugar and a touch of butter.
• Orange Chocolate Babka: Add extra orange zest to the filling for a citrus twist.
• Dairy-free version: Substitute butter and milk with plant-based alternatives.

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FAQs

Can I make babka ahead of time?
Yes. The dough can chill overnight, and the baked loaf can be frozen for up to 2 months. Thaw and warm before serving.

Why is my babka dense?
It may have been under-proofed. Ensure the dough doubles slightly during both rises.

Can I use all-purpose flour instead of bread flour?
Yes, but bread flour gives the babka a more elastic, tender crumb.

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Serving Suggestions

• Serve warm or at room temperature with coffee, tea, or hot chocolate.
• Dust with powdered sugar before serving for a bakery-style finish.
• Toast slices lightly and spread with butter for breakfast.
• Pair with fresh berries or whipped cream for dessert.

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Why You’ll Love This Recipe

• Buttery, soft dough with rich layers of chocolate in every bite.
• Beautifully twisted and glossy from the syrup glaze.
• Perfect for holidays, brunch, or gifting.
• Freezer-friendly and just as delicious reheated.
• A show-stopping bread that’s easier to make than it looks.