Description
The Best Chocolate Babka is a moist, tender, and richly chocolaty braided bread featuring soft, slightly sweet dough and luscious chocolate swirls. With a glossy golden crust and irresistible gooey filling, this babka is perfect for sharing during celebrations or enjoying with your morning coffee. Made from simple ingredients, it balances flavor, texture, and visual appeal for a classic, comforting treat.
Ingredients
Units
Scale
Dough Ingredients
- 3 3/4 cups (480g) all-purpose flour
- 2/3 cup (135g) granulated sugar
- 2 1/4 tsp (1 packet) active dry yeast
- 3/4 cup (180ml) whole milk, lukewarm
- 3/4 cup (170g) unsalted butter, melted and cooled
- 3 large eggs, room temperature
- 1 tsp vanilla extract
- 1/2 tsp salt
Chocolate Filling
- 6 tbsp (85g) unsalted butter, melted
- 1/2 cup (50g) cocoa powder
- 1/3 cup (65g) granulated sugar
- 4 oz (115g) dark chocolate chips or chopped dark chocolate (60% cocoa or higher)
- 1 tsp vanilla extract
Additional Ingredients
- 1 egg (for egg wash)
- Optional: powdered sugar, toasted hazelnuts, or glaze (powdered sugar mixed with milk) for garnish
Instructions
- Prepare the Dough: Warm the milk until just lukewarm, then sprinkle the active dry yeast over it. Let it bloom for about 5-10 minutes until frothy. In a large bowl, combine the all-purpose flour, granulated sugar, and salt. Add the eggs, melted butter, vanilla extract, and the yeast mixture to the dry ingredients. Mix until a soft, slightly sticky dough forms.
- Knead the Dough: Knead the dough on a lightly floured surface for about 10 minutes until smooth and elastic. Place the dough in a greased bowl, cover it with a clean towel or plastic wrap, and let it rise in a warm spot until it doubles in size, about 1 to 1.5 hours.
- Prepare the Chocolate Filling: While the dough rises, melt butter gently. Mix in cocoa powder, granulated sugar, melted dark chocolate, and vanilla extract until the mixture is smooth and glossy.
- Roll Out the Dough: Once the dough has risen, punch it down gently and roll it into a large rectangle, approximately 12 by 16 inches, on a floured surface. Spread the chocolate filling evenly over the entire surface of the dough to ensure a consistent swirl.
- Shape the Babka: Starting from the long edge, roll the dough tightly into a log. Use a sharp knife to cut the log lengthwise into two long pieces. Twist the two dough strands together carefully, keeping the cut layers facing upward to showcase the chocolate ribbons. Pinch the ends to seal. Place the twisted loaf into a loaf pan lined with parchment paper.
- Final Rise: Cover the loaf loosely with a towel and allow it to rise again for 30-45 minutes while you preheat your oven to 350°F (175°C).
- Prepare for Baking: Brush the top of the babka with beaten egg wash to achieve a glossy, golden crust.
- Bake: Bake the babka for 40-45 minutes, until cooked through and the top is deep golden brown. If the crust browns too quickly, tent the babka with foil to prevent burning.
- Cool and Serve: Let the babka cool completely in the pan before slicing. This prevents the filling from oozing and helps maintain its beautiful shape.
Notes
- Use room temperature ingredients to ensure even mixing and rising of the dough.
- Proper kneading is essential to develop gluten, resulting in a tender yet sturdy dough that holds the filling well.
- Roll the dough tightly but gently to create defined layers without squeezing the filling out.
- Watch the oven closely; if the crust gets too dark before baking is complete, cover it loosely with foil.
- Cool the babka fully before slicing for best texture and presentation.
Nutrition
- Serving Size: 1 slice (approx. 80g)
- Calories: 320
- Sugar: 20g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 75mg