Description
This Easy Chocolate Babka recipe features a soft, slightly sweet yeast dough filled with a rich, chocolatey spread, twisted into a beautiful braided loaf perfect for breakfast or dessert. Simple to make with everyday ingredients, it yields a tender, glossy bread with a luscious chocolate swirl and optional sugary glaze for extra shine and moisture.
Ingredients
Scale
For the dough:
- 3 cups all-purpose flour
- ¼ cup granulated sugar
- 2 ¼ teaspoons instant yeast (1 packet)
- ½ teaspoon salt
- ¾ cup warm milk
- ¼ cup unsalted butter, softened
- 2 large eggs
For the filling:
- ¾ cup semi-sweet chocolate chips or chopped chocolate
- ¼ cup unsalted butter
- ¼ cup powdered sugar
- 2 tablespoons unsweetened cocoa powder
For the glaze (optional):
- 2 tablespoons water
- 2 tablespoons sugar
Instructions
- Prepare the dough: In a large bowl, combine the all-purpose flour, granulated sugar, instant yeast, and salt. In a separate bowl, whisk together warm milk, softened butter, and eggs. Add the wet ingredients to the dry ingredients and stir until a shaggy dough forms. Knead the dough on a floured surface for 6 to 8 minutes until smooth and elastic, or use a stand mixer with the dough hook for about 5 minutes. Place the dough in a greased bowl, cover it, and let it rise in a warm place for 1 to 1½ hours until doubled in size.
- Make the filling: While the dough rises, melt the chocolate and butter in a saucepan over low heat or microwave until smooth. Stir in powdered sugar and unsweetened cocoa powder to form a spreadable chocolate paste. Set aside and allow to cool slightly.
- Shape the babka: Once the dough has doubled, punch it down and roll it out on a floured surface into a rectangle approximately 9 by 16 inches. Spread the chocolate filling evenly over the dough, leaving a ½-inch border around the edges. Starting from one of the long sides, roll the dough tightly into a log.
- Twist the loaf: Using a sharp knife, slice the log lengthwise into two equal halves. Twist the two halves around each other with the cut sides facing upwards to reveal the chocolate swirl pattern. Transfer the twisted dough into a greased 9×5-inch loaf pan, cover loosely, and let it rise again for 30 to 45 minutes.
- Bake the babka: Preheat the oven to 350°F (175°C). Bake the loaf for 35 to 40 minutes, or until it is golden brown and cooked through. If the top browns too quickly, cover it loosely with foil during the last 10 minutes.
- Apply glaze (optional): While the babka bakes, prepare the glaze by simmering water and sugar in a small saucepan until the sugar dissolves completely. Once the loaf is out of the oven and still warm, brush the glaze over the surface to add shine and extra moisture.
- Cool and serve: Allow the babka to cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely. Slice and enjoy as a delightful breakfast or dessert treat.
Notes
- Babka can be prepared a day in advance; store it at room temperature in an airtight container for up to 2 days or freeze for longer storage.
- For variation, add chopped nuts like walnuts or pecans to the chocolate filling.
- Try mixing ground cinnamon into the filling for a warm, spiced twist.
- If you prefer a dairy-free version, substitute the butter with a plant-based alternative and use a non-dairy milk.
- Ensure the milk is warm but not hot to activate the yeast properly without killing it.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Dessert, Breakfast
- Method: Baking
- Cuisine: Jewish-Inspired
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 14g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 55mg
