Breads & Doughs

Incredible Chocolate Babka Recipe

4.72 from 60 votes
Babka, is a sweet braided yeasted bread of Jewish origin, and my Chocolate Babka recipe honors that traditional bread in a chocolatey way!
Chocolate Babka recipe baked and sliced

This post may contain affiliate links. Please see my full disclosure for details.

Hi Bold Bakers!

With the BBB community being such a mix of cultures I wanted to make sure everyone was represented in my holiday recipes. A traditional treat eaten around Hanukkah is Chocolate Babka, a sweetened yeasted bread typically loaded with a chocolate filling.

What Is Chocolate Babka?

Babka is a sweet braided yeasted bread of Jewish origin, that is popular in the United States and Israel. It is most commonly enjoyed around Hanukkah.

It can be filled with a variety of sweet fillings such as chocolate, cinnamon sugar, apples, sweet cheese, or raisins. Topped with sugar syrup in order to preserve freshness and make the cake moister, it is often also topped with a streusel topping.

Why Is My Babka Dry?

Although a delicious dough, it isn’t an incredibly moist one, to begin with, and that is one of the reasons you have to generously glaze it with a sugar syrup once out of the oven. Just take care not to ‘over bake’ so it won’t dry out and use all that sugar glaze in the recipe.

An entire loaf of Chocolate Babka from overhead, swirled with chocolate and ready to cut.

How to Roll Babka

Spread the chocolate mixture evenly over the dough, leaving a 1/2 inch border all around. Brush the end farthest away from you with water to help seal it. Roll up the dough with the filling into a long, tight cylinder. Seal the dampened end onto the log.

Gently, fully cut the log in half lengthwise and lay them next to each other on the counter, cut sides up. Pinch the top ends gently together to seal them. Lift one side over the next, forming a plat or twist and trying to keep the cut sides facing out. If this step makes a mess don’t worry, it will still look great once baked.

How do I store it?

Store your Babka well wrapped at room temperature. I like to heat it a little before I eat it to freshen it up a little.

How long does it last?

Babka will keep fresh for up to 3 days. It also freezes well for up to 3 weeks.

Chocolate Babka sliced, showing texture and chocolate marbling.

I adapted this recipe from Bromabakery.com who knows a little more about Babka than I. I only know about the eating…

Try These Other Breads!

Braided Nutella Bread

Stuffed Monkey Bread

Best Ever Banana Bread

And don’t forget to follow Bigger Bolder Baking on Pinterest!

Incredible Chocolate Babka Recipe

4.72 from 60 votes
Babka, is a sweet braided yeasted bread of Jewish origin, and my Chocolate Babka recipe honors that traditional bread in a chocolatey way!
Servings: 6
Prep Time 20 minutes
Cook Time 30 minutes
Babka, is a sweet braided yeasted bread of Jewish origin, and my Chocolate Babka recipe honors that traditional bread in a chocolatey way!
Servings: 6

Ingredients

Dough:

  • 2 cups plus 2 tablespoons (10.6oz/302g) all-purpose flour
  • 2 1/2 teaspoons instant yeast
  • 1/4 cup (2oz/57g) sugar
  • 3/4 teaspoon salt
  • 2 large eggs
  • 5 tablespoons water
  • 1/3 cup (2 ½ oz/71g) butter, softened

Chocolate Filling:

  • ½ cup (3oz/85g) dark chocolate
  • 1/4 cup (2oz/57g) butter
  • 1/4 cup (1oz/28g) powdered sugar, sifted
  • 1/3 cup (1 ⅓ oz/37g) cocoa powder

Syrup:

  • 3 tablespoons water
  • 3 tablespoons sugar

Instructions

To make the dough:

  • In the bowl of a stand mixer fitted with a dough hook, add the flour, yeast, sugar, and salt. Mix to combine.
  • Add in the eggs and water and mix until the dough comes together to form a ball. After a few minutes If the dough looks a little dry add a splash more water until the dough forms a mass and pulls away cleanly from the bowl.
  • With the mixer on low, add the butter, a spoonful at a time, mixing until it’s incorporated into the dough. Then, mix on medium speed for roughly 8 minutes until the dough is completely smooth.
  • Lightly grease a bowl with oil and place dough inside, cover with plastic and leave to proof at room temperature for 2 hours. Then transfer to the fridge to let it rest overnight.
    When you are ready to bake shape the dough and roll it to about 1/2 inch thick, in a rectangular shape.

Make Chocolate Filling:

  • Melt the chocolate and butter together until smooth. Stir in powdered sugar and cocoa; mixture should form a spreadable paste.
  • Spread the chocolate mixture evenly over the dough, leaving a 1/2 inch border all around. Brush the end farthest away from you with water. Roll the dough up with the filling into a long, tight cigar. Seal the dampened end onto the log.
  • Gently cut the log in half lengthwise and lay them next to each other on the counter, cut sides up. Pinch the top ends gently together. Lift one side over the next, forming a twist and trying to keep the cut sides facing out. Don’t worry if this step makes a mess, just transfer the twist as best as you can into the prepared loaf pan.
  • Cover tightly with cling wrap and leave to rise for another 1 - 1 1/2 hours at room temperature.
  • Bake the proofed loaf at 375°F (190°C) for roughly 30 minutes or until golden brown. If it browns too quickly, you can cover it with foil. When fully baked, you’ll feel almost no resistance when you push down on top.

While babka is baking, make syrup:

  • Bring sugar and water to a simmer until sugar dissolves. Remove from heat and set aside to cool down.
  • As soon as the babka leaves the oven, brush it generously with the syrup. It will seem like too much but it’s not, trust me! Plus it makes the bread glossy and moist. Let cool in the pan for 20 minutes, then transfer to a cooling rack to cool the rest of the way before eating.
  • Store leftover babka at room temperature for up to 3 days. It also freezes really well.
Subscribe
Notify of
guest

71 Comments
most useful
newest oldest
Inline Feedbacks
View all comments
Michelle
Michelle
3 years ago

I wish there’s a video on this. I’m more of a visual person as a very beginner baker

Omojibola Ganniy
Omojibola Ganniy
3 years ago

Absolutely delicious, easy and straight forward. Thanks for the recipe, greetings all the way from Nigeria.

Linda Marshall
Linda Marshall
3 years ago

I don’t see where you specify the size of pan or how to prepare it. Is this a 9×5 or an 8×4? I assume you just butter the loaf pan?

Lena Hernandez
Lena Hernandez
3 years ago

Can I make this recipe without the eggs? I mean vegan?

Maggie LeFave
Maggie LeFave
3 years ago

I think you skipped the part where you take the bowl of dough and empty onto a sheet pan and roll out before you pour chocolate on to it.

Brooke Macintyre
Brooke Macintyre
6 months ago

Absolutely incredible and delicious! Do you have any other filling recipes that would go well with this recipe replacing the chocolate for my folks who don’t enjoy sweets as much anymore,and could we just cook the bread as well without the chocolate following the same recipe proofing and baking times?

P M
P M
11 months ago

Hi Gemma,
The instructions talk about kneading the dough for 8mins after all the ingredients are added. Do I still need to rest it overnight after the initial 2hours?

Can’t wait to try it!

Thanks

Christine
Christine
11 months ago

What if Ido not have a stand mixer? Will a hand mixer work?

Last edited 11 months ago by Christine Arakelian
Lisa French
Lisa French
11 months ago

Can the egg be skipped or replaced for egg allergies?

Julia
Julia
11 months ago

Could this be shaped the day before?

This Recipe Made By Bold Bakers

8 Images

Annie Hibberd

Omojibola Ganniy

Wit1019

Ppei JaQueen

DK01

LaCheeks

About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, a cookbook author, and the creator of Bigger Bolder Baking. I want to help you bake with confidence anytime, anywhere with my trusted and tested recipes and baking tips. You may have seen one of my 500+ videos on YouTube & TikTok or as a guest judge on Nailed It! on Netflix or the Best Baker in America on Food Network. No matter your skills, my Bold Baking Team & I want to be your #1 go-to baking authority.

 

Weeknight Family Favorites Chapter from the Bigger Bolder Baking Every Day Cookbook

5 Days of
My BEST EVER

Holiday Recipes

FREE EMAIL BONUS

My favorite holiday recipes that have been loved by millions of real bakers