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The Best Homemade Chocolate Babka: Tender, Swirled, and Bakery-Style

Close-up of a moist slice of chocolate babka showing rich swirls of filling and a glossy chocolate drizzle.
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Bake a bakery-style Chocolate Babka at home! This recipe gives you a soft, buttery, yeasted sweet bread loaded with rich chocolate swirls. It is perfect for brunch, dessert, or holiday gatherings.

Ingredients

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  • 1 cup whole milk, warmed to 105-115°F
  • 2 1/4 teaspoons active dry yeast
  • 1/2 cup granulated sugar, plus 1 teaspoon for yeast
  • 3 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon salt
  • 4 1/2 cups all-purpose flour, plus more for dusting
  • 1 cup (2 sticks) unsalted butter, softened and cut into pieces
  • 1/2 cup powdered sugar (for simple syrup)
  • 1/4 cup water (for simple syrup)
  • 1 cup unsalted butter, melted (for filling)
  • 1 1/2 cups granulated sugar (for filling)
  • 3/4 cup unsweetened cocoa powder
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt (for filling)
  • 8 ounces bittersweet chocolate, finely chopped

Instructions

  1. Activate the yeast: In a small bowl, combine the warm milk, 1 teaspoon of sugar, and the yeast. Let it sit for 5 to 10 minutes until foamy.
  2. Make the dough: In the bowl of a stand mixer fitted with the dough hook, combine the remaining sugar, eggs, vanilla, salt, and the yeast mixture. Mix on low speed until combined. Gradually add the flour, mixing until a shaggy dough forms.
  3. Knead the dough: Increase the speed to medium-low and knead for 5 minutes. Add the softened butter pieces one at a time, waiting until each piece is incorporated before adding the next. Continue kneading for 8 to 10 minutes until the dough is smooth and elastic.
  4. First rise: Place the dough in a lightly oiled bowl, cover it, and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.
  5. Prepare the filling: While the dough rises, combine the melted butter, 1 1/2 cups sugar, cocoa powder, cinnamon, and 1/4 teaspoon salt in a medium bowl. Stir until smooth. Stir in the chopped bittersweet chocolate.
  6. Roll and fill: Punch down the risen dough. On a lightly floured surface, roll the dough into a large rectangle, about 12×18 inches. Spread the chocolate filling evenly over the dough, leaving a 1-inch border on one long side.
  7. Shape the loaf: Starting from the long side opposite the border, tightly roll the dough into a log. Pinch the seam closed.
  8. Braid the babka: Using a sharp knife, slice the log lengthwise down the center, exposing the layers. Turn the cut sides up. Twist the two halves around each other, keeping the cut sides facing up to show the chocolate swirls. Pinch the ends together.
  9. Second rise: Carefully transfer the twisted dough to a greased 9×5 inch loaf pan. Cover loosely and let it rise again for 30 to 45 minutes. Preheat your oven to 350°F (175°C) during the last 15 minutes of rising.
  10. Bake: Bake for 35 to 45 minutes, or until golden brown and cooked through. If the top browns too quickly, loosely tent it with foil.
  11. Make the syrup: While the babka bakes, combine the powdered sugar and water in a small saucepan. Heat gently until the sugar dissolves, stirring constantly. Do not boil.
  12. Glaze: Immediately upon removing the babka from the oven, brush the entire top generously with the simple syrup. Let the babka cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.

Notes

  • For a truly bakery-style result, chill the dough overnight after the first rise. This makes rolling and shaping much easier.
  • If you prefer a Nutella swirl, substitute the chocolate filling ingredients with 1 cup of Nutella mixed with 1/4 cup of flour to help stabilize it.
  • This decadent chocolate pastry freezes well once cooled. Wrap tightly in plastic wrap and foil.

Nutrition

Find it online: https://kitchenuser.net/chocolate-babka-recipe-best-homemade/