Description
This classic chocolate babka recipe yields a rich, tender, and wonderfully swirled loaf featuring a luscious chocolate filling. Perfect for breakfast or dessert, this babka combines a soft, buttery yeast dough with a decadent chocolate mixture, all baked to golden perfection and optionally brushed with a sweet syrup for extra shine and moisture.
Ingredients
Scale
For the dough:
- 1/2 cup whole milk, warmed
- 2 1/4 tsp active dry yeast (1 packet)
- 1/3 cup granulated sugar
- 2 large eggs
- 2 1/2 cups all-purpose flour
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
For the chocolate filling:
- 1/2 cup unsalted butter
- 1/2 cup dark chocolate chips or chopped chocolate
- 1/3 cup powdered sugar
- 1/4 cup unsweetened cocoa powder
For the syrup (optional):
- 1/4 cup water
- 1/4 cup sugar
Instructions
- Activate yeast: In a bowl, combine warm milk, yeast, and 1 tablespoon of sugar. Let sit until foamy, about 5 to 10 minutes, indicating the yeast is active and ready.
- Make dough: In a stand mixer, combine the yeast mixture, remaining sugar, eggs, flour, and salt. Mix until a dough starts to form, then add softened butter in pieces, kneading for 8 to 10 minutes until the dough is smooth and elastic. Cover and let rise in a warm place for 1 to 1.5 hours, or until doubled in size.
- Prepare chocolate filling: Melt butter and chocolate together in a saucepan over low heat or in the microwave in short bursts. Stir in powdered sugar and cocoa powder until fully combined and smooth. Let the filling cool until it reaches a spreadable consistency.
- Roll out dough: On a floured surface, roll the risen dough into a 10×14 inch rectangle. Evenly spread the chocolate filling over the entire surface of the dough.
- Shape babka: Roll the dough tightly from the long side into a log. Slice the log lengthwise in half, then twist the two strands together with the filling sides facing up to create a beautiful swirl pattern.
- Second rise: Place the twisted dough into a greased 9×5 inch loaf pan. Cover with a clean towel and let rise for 30 to 45 minutes, until slightly puffed.
- Bake: Preheat the oven to 350°F (175°C). Bake the babka for 35 to 40 minutes, or until the top is golden brown and a skewer inserted comes out clean.
- Make syrup and glaze: While the babka bakes, bring water and sugar to a boil in a small saucepan until sugar dissolves completely. Brush this syrup over the hot babka right after removing it from the oven to add shine and moisture.
- Cool and serve: Allow the babka to cool in the pan before removing and slicing. Enjoy this decadent treat fresh or toasted.
Notes
- Use whole milk warmed to about 110°F to activate the yeast properly.
- Letting the dough rise in a warm spot is crucial for a light, airy texture.
- Dark chocolate chips or good quality chopped dark chocolate yields the best flavor.
- The syrup is optional but adds a glossy finish and extra moisture.
- Store babka wrapped at room temperature for up to 3 days or freeze for longer storage.
- For a nutty variation, sprinkle chopped nuts like walnuts or pecans over the chocolate filling before rolling.
