Chocolate Babka Recipe

Southern Living Chocolate Babka sliced on a plate to serve with coffee — Photo:
Fred Hardy, Food Stylist: Chelsea Zimmer

Chill Time:

8 hrs

Active Time:

40 mins

Total Time:

14 hrs 35 mins

Yield:

2 loaves

Babka, meaning “grandmother” in Polish, Russian, and Yiddish, is an Eastern European braided bread, brioche-style, traditionally filled with chocolate, fruit, or cinnamon. The confection evolved as a way to use extra challah dough.

In this chocolate babka recipe, the chocolate swirls are rich and creamy, the sides and edges are crispy-crunchy, and the interior bread is sweet, rich, and moist. An essence of orange comes through to balance the rich but sweet dark chocolate swirls.

Because the chocolate babka stays soft even after staying out all day, and the chocolate does not dry out, it's sure to be a crowd-pleasing favorite for a holiday meal—or any time.

Chocolate Babka Ingredients

To make the dough for chocolate babka, you’ll need:

Whole milk: Adds moisture to the dough.
All-purpose flour and bread flour: Both types of flour are important for this baked good. The all-purpose flour adds density and chew while the bread flour helps the bread become airy and lifted.
Granulated sugar: For sweetness and to help brown the crust of the bread.
Instant or quick-rising yeast: You'll still need to let the dough rise a few times, but this yeast makes the process faster.
Kosher salt: A hint of salt balances out the sweetness of the bread.
Eggs: This is an egg-rich bread. It helps form the dough's structure and adds bounce to the final bread.
Orange zest or lemon zest: The floral nature of citrus zest is wonderful with the chocolate filling.
Vanilla extract: Elevates all the flavors of the babka.
Unsalted butter: Adds richness and body to the dough.

For the filling, you’ll need:

Bittersweet chocolate: Babka's filling is typically more bittersweet and dark than sweet because the bread itself is so sweet.
Unsalted butter: Helps to make the filling more spreadable and adds a nice richness.
Unsweetened cocoa: Adds loads of deep, dark chocolate flavor.
Powdered sugar: Adds sweetness without the grit of granulated sugar.
Kosher salt: Just a hint to balance the filling's flavor.

For the syrup, you’ll need only granulated sugar and vanilla extract (plus water).

How To Make Chocolate Babka

We admit the full process for making chocolate babka is quite lengthy, but we've simplified the process here for you. Get the full recipe, with step-by-step pictures to guide you, further below.

Make the dough: Combine all the ingredients for the rich yeast dough, and let rise.
Add the filling: Once the dough has risen, you can roll it out, and spread the chocolate filling. Then, roll the dough into a log. Slice one log in half, and braid the two halves around one another. Repeat with the second log.
Let rise: Move the twisted breads into two loaf pans that have been greased and lined with parchment paper. Let them rise for about 2 hours to fill in the loaf pan.
Bake: Move the loaf pans to the oven.
Make syrup: Combine water, vanilla extract, and sugar to make a quick simple syrup. Brush some of the syrup on the babka as it bakes, after about 20 minutes of baking. This helps form a sugary crisp crust on top.
Finish baking: After you've brushed on some syrup, let the babka finish baking until temperatures reach 190°F to 200°F in the center. Let cool slightly.
Brush the syrup over the babka: After the bread has cooled some, brush the loaves with the remaining syrup.

Cooking Tips for the Best Chocolate Babka

Before you get started, reading these tips for making babka from our Test Kitchen pros will help:

The chocolate filling begins to set after preparation. So you’ll need to spread it over the rolled-out dough within a reasonable amount of time.
If your home is cold, proof the bread in the oven with the light on.
Because babka dough is sweet and drenched in simple syrup, most recipes call for a higher percentage of chocolate or chocolate with more intense flavor, so bittersweet or dark chocolate is preferred.
Add the milk in two additions to add elasticity to the dough. (It’s a small amount to divide, but it does make a difference.)
Letting the babka reach room temperature after refrigeration helps the dough to relax a bit for shaping (especially if refrigerating for more than 10 hours).

Chocolate Babka Substitutions

If you like, substitute the chocolate filling for Nutella; this is both a time saver, as well as a delicious alternative.

For additional texture and flavor, try crumbling halvah over the chocolate filling or sprinkle it with nuts. Or, try spreading jam or black sesame paste over the chocolate filling.

How To Serve Chocolate Babka

Serve chocolate babka warm with a scoop of ice cream on top. Sprinkle slices of babka with sugar and cinnamon and bake it in the oven. Or try drizzling it with chocolate tahini (such as Soom brand).

Is Babka Breakfast or Dessert?

Babka is traditionally served as a dessert for Jewish holidays, such as Rosh Hashanah. But it's perfectly delicious any time of the day. There's no wrong time to eat babka.

How To Store Babka

Wrap babka in plastic wrap, and store it at room temperature for up to 3 days.

Can I Freeze Babka?

You can freeze babka for up to 3 months. To freeze, wrap it in plastic wrap and then in aluminum foil. Make sure to label the loaf so you'll know what it is. Thaw overnight in the fridge before having your first slice. If it's a bit soft or damp from the freeze and defrost, toast it slightly before eating.

More Traditional Jewish Dessert Recipes

Whether you're baking for Hanukkah or preparing to celebrate the New Year at Rosh Hashanah, these recipes are always welcome:

Editorial contributions by Alesandra Dubin.

Southern Living Chocolate Babka on a plate to serve — Fred Hardy, Food Stylist: Chelsea Zimmer

Ingredients

Dough:

2/3 cup whole milk, at room temperature, divided
2 1/4 cups (about 9 5/8 oz.) all-purpose flour, plus more for work surface
2 1/4 cups (about 9 5/8 oz.) bread flour
1/3 cup granulated sugar
2 1/2 tsp. instant or quick-rising yeast (such as Fleischmann’s RapidRise)
1 tsp. kosher salt
3 large eggs, lightly beaten
2 tsp. grated orange zest or lemon zest (from 1 orange or lemon)
1 tsp. vanilla extract
10 Tbsp. (5 oz.) unsalted butter, cut into pieces and softened, plus more for greasing bowl and loaf pans

Chocolate Filling:

6 oz. (60% cacao) bittersweet chocolate, finely chopped (1 1/2 cups)
1/2 cup (4 oz. ) unsalted butter, cut into pieces
1/3 cup unsweetened cocoa
1/4 cup (about 1 1/3 oz.) powdered sugar
1/2 tsp. kosher salt

Syrup:

2/3 cup granulated sugar
2/3 cup water
1 tsp. vanilla extract

Directions

Prepare the Dough:

Set aside 1 tablespoon of the milk. Whisk together all-purpose flour, bread flour, sugar, yeast, and salt in bowl of a stand mixer fitted with a dough hook attachment until combined.

Fred Hardy, Food Stylist: Chelsea Zimmer
Add eggs, orange zest, vanilla, and remaining milk to flour mixture in mixer bowl. Beat on low speed until dough comes together in large clumps, 1 to 2 minutes.

Fred Hardy, Food Stylist: Chelsea Zimmer
Increase mixer speed to medium. Gradually add softened butter, 1 tablespoon at a time, beating until incorporated before adding more butter, 4 to 5 minutes.
On medium speed, gradually add reserved 1 tablespoon milk, 1 teaspoon at a time, until incorporated, about 30 seconds.

Fred Hardy, Food Stylist: Chelsea Zimmer
Increase mixer speed to high, and beat until dough makes a slapping sound on side of bowl and dough is elastic and balls up on dough hook, about 2 minutes.

Fred Hardy, Food Stylist: Chelsea Zimmer
Let Dough rise:

Transfer dough to a large bowl lightly greased with butter.

Fred Hardy, Food Stylist: Chelsea Zimmer

Cover with plastic wrap, and let rise at room temperature until puffed up slightly, about 30 minutes.

Fred Hardy, Food Stylist: Chelsea Zimmer

Punch down dough; cover tightly with plastic wrap. Refrigerate until very cold and firm, at least 8 hours or up to 24 hours. Let stand at room temperature for 30 minutes before shaping.

Fred Hardy, Food Stylist: Chelsea Zimmer
Make the Chocolate Filling:

About 5 minutes before shaping Dough, prepare the Chocolate Filling: Place chocolate and butter in a medium-size microwavable bowl. Microwave on MEDIUM (50% power) in 1-minute intervals, stirring thoroughly between intervals, until melted and smooth, 2 to 3 minutes total.

Fred Hardy, Food Stylist: Chelsea Zimmer

Whisk in cocoa, powdered sugar, and salt until smooth.

Fred Hardy, Food Stylist: Chelsea Zimmer
Make loaves:

Remove Dough from bowl, and cut in half. Working with 1 half at a time, roll Dough into a 15- x 10-inch rectangle. Spread half of Chocolate Filling over Dough; do not leave a border.

Fred Hardy, Food Stylist: Chelsea Zimmer
Starting at a long edge, roll Dough into a tight (15-inch-long) log. Wrap log in plastic wrap, and refrigerate until ready to braid. Repeat process with remaining Dough half and Chocolate Filling.

Fred Hardy, Food Stylist: Chelsea Zimmer
Prepare pans:

Lightly grease two 9- x 5-inch loaf pans with butter. Line greased loaf pans with parchment paper, leaving a 2-inch overhang on long sides.

Fred Hardy, Food Stylist: Chelsea Zimmer
Twist loaves:

Remove 1 log from refrigerator, and slice in half lengthwise.

Fred Hardy, Food Stylist: Chelsea Zimmer

Place halves parallel to each other, cut side up. Pinch 1 of the ends together.

Fred Hardy, Food Stylist: Chelsea Zimmer

Braid halves together by repeatedly crossing left halve over right halve until there is no more dough to braid.

Fred Hardy, Food Stylist: Chelsea Zimmer

Pinch and fold ends under; place, cut side up, in 1 prepared loaf pan. Repeat process with remaining log.

Fred Hardy, Food Stylist: Chelsea Zimmer
Let loaves rise:

Cover loaf pans using a clean kitchen towel, and let rise at room temperature until almost doubled in size and springs back slowly when pressed, 2 to 3 hours.

Fred Hardy, Food Stylist: Chelsea Zimmer
While bread rises, prepare the Syrup:

Bring sugar, water, and vanilla to a boil in a small saucepan over medium-high, stirring occasionally, until sugar dissolves. Reduce heat to low, and cook, stirring occasionally, until slightly thickened and reduced to about 1/2 cup. Remove from heat, and set aside until ready to use. (Syrup may be stored in an airtight container in refrigerator for up to 1 month.)
Bake babka:

Preheat oven to 350°F. Bake babkas in preheated oven until an instant-read thermometer inserted into center of babkas registers between 190°F and 200°F, 40 to 45 minutes, brushing each loaf evenly with 2 tablespoons Syrup after 20 minutes of baking.

Fred Hardy, Food Stylist: Chelsea Zimmer
Brush on Syrup:

Remove babkas from oven, and brush evenly with remaining Syrup. Place loaf pans on a wire rack, and let cool 15 minutes. Remove babkas from loaf pans, and let cool completely, about 2 hours.