Here’s a classic Chocolate Babka—rich, buttery dough swirled with chocolate filling and finished with a glossy syrup. 🍫🍞
This is the bakery-style version, soft inside with dramatic layers.
Chocolate Babka
Dough
Ingredients
- 4 cups (500 g) all-purpose flour
- ⅓ cup (65 g) sugar
- 2 tsp instant yeast
- ½ tsp salt
- 3 large eggs, room temperature
- ½ cup (120 ml) whole milk, warm
- ¾ cup (170 g) unsalted butter, softened
Instructions
- Mix flour, sugar, yeast, and salt.
- Add eggs and milk; knead until dough forms.
- Knead in butter gradually until smooth and elastic (8–10 min).
- Cover and let rise until doubled (1½–2 hours).
Chocolate Filling
Ingredients
- ¾ cup (150 g) sugar
- ½ cup (60 g) unsweetened cocoa powder
- ½ cup (115 g) unsalted butter, melted
- 4 oz (115 g) dark chocolate, finely chopped
- Pinch of salt
Instructions
- Mix all ingredients into a spreadable paste.
Shape the Babka
- Roll dough into a 10×14-inch rectangle.
- Spread filling evenly, leaving a small border.
- Roll tightly from the long side.
- Slice log lengthwise to expose layers.
- Twist halves together and place in a greased loaf pan.
- Cover and rise 30–45 minutes.
Bake
- Heat oven to 350°F (175°C).
- Bake 35–40 minutes until deep golden.
Sugar Syrup (Essential!)
Ingredients
- ⅓ cup (80 ml) water
- ⅓ cup (65 g) sugar
Instructions
- Boil water and sugar until dissolved.
- Brush over hot babka as soon as it comes out of the oven.
Tips & Variations
- Cinnamon babka: Swap cocoa for cinnamon sugar.
- Nutella babka: Use Nutella instead of filling.
- Overnight rise: Chill dough overnight for deeper flavor.
- Extra chocolate: Add chocolate chips before rolling.
If you’d like a cinnamon, Nutella, or savory babka, or help with braiding techniques, I’d be happy to help 😊
