Buttery Twisted Chocolate Babka Recipe – A Sweet Delight

Crafting a heavenly chocolate babka brings pure joy to weekend baking adventures.

Sweet swirls of rich cocoa dance through tender, buttery dough.

Generations of bakers have perfected this delightful Eastern European bread.

Flour-dusted counters and warm kitchen aromas signal something magical is brewing.

Intricate braiding techniques create stunning layers that taste even better than they look.

Jewish bakeries first popularized this spectacular treat with its incredible texture.

Prepare to impress everyone when you slice into this decadent masterpiece.

Let’s unveil the secrets of making an unforgettable chocolate babka that will have people begging for seconds.

Keep Chocolate Babka Fresh Overnight

• Store wrapped tightly in plastic wrap or in an airtight container for up to 3-4 days. Keep the babka at a consistent cool temperature to maintain its soft texture.
• Wrap the entire loaf or individual slices in plastic wrap, then place in a freezer bag. Frozen babka stays fresh for 2-3 months. Thaw overnight in the refrigerator before serving.
• Warm individual slices in a toaster oven or microwave for 15-20 seconds. For a crispier texture, briefly toast in a preheated oven at 300°F for 5-7 minutes. Avoid overheating to prevent drying out.
• If consuming within a day, leave the babka covered at room temperature. Place a clean kitchen towel over the bread to keep it moist and prevent it from drying out quickly.

Sweet Ideas for Chocolate Babka

• Pair Perfectly with Chocolate Babka
• Brew Rich Espresso: A bold, intense espresso cuts through the babka's sweetness, creating a harmonious balance between bitter coffee notes and rich chocolate layers.
• Select Creamy Hazelnut Latte: Nutty undertones complement the chocolate's depth, while the smooth milk softens the pastry's decadent texture, enhancing every delightful bite.
• Explore Port Wine Pairing: A sweet, fortified wine with dark fruit hints perfectly matches the babka's intense chocolate character, offering a luxurious dessert experience that elevates both the drink and pastry.
• Indulge with Vanilla Bean Ice Cream: Cold, creamy vanilla provides a refreshing contrast to the warm, spiced chocolate babka, creating a delightful temperature and flavor interplay that satisfies sophisticated dessert cravings.

Chocolate Babka with Sweet Filling Ideas

• Gluten-Free Chocolate Babka: Replace wheat flour with a gluten-free blend, using xanthan gum for structure and binding.
• Vegan Chocolate Babka: Swap dairy milk with almond milk, use coconut oil instead of butter, and replace eggs with flax eggs or applesauce.
• Nutty Chocolate Babka: Add chopped almonds or hazelnuts to the chocolate filling for extra crunch and depth of flavor.
• Low-Sugar Chocolate Babka: Use dark chocolate with minimal added sugar and replace sugar with monk fruit sweetener or stevia for a healthier alternative.

FAQs

• Is babka a traditional Jewish bread?

Babka originated in Eastern European Jewish communities, particularly in Poland and Ukraine. It was traditionally made by Jewish grandmothers using leftover challah dough filled with sweet ingredients like chocolate or cinnamon.

• What makes chocolate babka different from regular bread?

Chocolate babka is a rich, sweet bread swirled with chocolate filling and typically topped with streusel crumbs. Unlike regular bread, it’s more like a pastry with intense flavor and a soft, almost cake-like texture.

• Can I make babka without a stand mixer?

Yes, you can knead babka dough by hand. It requires more physical effort and time, but the result can be just as delicious. Work the dough on a clean surface, using your hands to stretch and fold until smooth and elastic.

• Why does babka need multiple rising times?

Multiple rising times develop gluten, create complex flavors, and ensure a light, airy texture. The first rise allows yeast to activate, the second rise after shaping helps the dough become more tender and flavorful.

Chocolate Babka That Feels Like a Bakery Treat

• Quick and Easy Weekend Treat: Perfect this classic babka without stress.
• Elevate Baking Skills: Master an impressive bread that looks professionally crafted, yet requires basic baking techniques.
• Crowd-Pleasing Dessert: Combines chocolate indulgence with soft, pillowy bread that delights both kids and adults at gatherings.
• Flexible Weekend Project: Allows relaxed preparation with built-in rising times, making it ideal for leisurely weekend baking adventures.

Chocolate Babka Ingredients

• Flour: Base for soft, tender bread structure.
• Warm Milk: Activates yeast and adds richness.
• Sugar: Feeds yeast and provides subtle sweetness.
• Active Dry Yeast: Essential for bread rising and texture.
• Eggs: Adds richness and helps bind ingredients.
• Vanilla Extract: Enhances overall flavor profile.
• Salt: Balances flavors and strengthens gluten.

• Dark Chocolate: Rich, deep flavor base for filling.
• Butter: Provides smoothness and adds richness.
• Sugar: Sweetens chocolate mixture.
• Cinnamon: Optional warm, complementary spice.

• Sugar: Creates crumbly, sweet texture.
• Flour: Helps bind crumb topping.
• Butter: Adds rich, crumbly consistency.

Chocolate Babka Sweet Dessert Bake Steps

Step 1: Activate Yeast Mixture

Grab a roomy mixing bowl and combine warm milk with sugar.

Sprinkle yeast over the liquid and let it sit quietly for 5 minutes until it turns foamy and bubbly.

This signals the yeast is ready to work its magic.

Step 2: Create Soft Dough Base

Crack eggs into the yeast mixture and add vanilla and salt.

Slowly incorporate flour, mixing until a shaggy dough forms.

Knead in softened butter until the dough becomes silky and smooth.

Cover the bowl and allow the dough to rise in a cozy spot for 1-1.5 hours, watching it double in size.

Step 3: Craft Luxurious Chocolate Filling

Melt chocolate and butter together using a microwave or double boiler.

Stir in sugar and optional cinnamon.

Let the mixture cool slightly, creating a rich, glossy spread.

Step 4: Sculpt Beautiful Babka Shape

Roll the risen dough into a generous rectangular shape.

Spread the chocolate filling evenly across the surface.

Carefully roll the dough into a tight log.

Slice the log lengthwise, then intertwine the two halves in a beautiful twist.

Transfer this gorgeous creation into a greased loaf pan.

Step 5: Prepare Crumbly Topping

Mix sugar, flour, and butter until it transforms into delightful crumbly clusters.

Generously sprinkle this topping over the babka.

Step 6: Bake To Golden Perfection

Warm the oven to 350°F.

Slide the babka inside and bake for 30-40 minutes until it turns a stunning golden brown.

Step 7: Cool and Slice

Allow the babka to rest in the pan for 10 minutes.

Gently transfer to a wire rack.

Slice and savor each decadent bite of this heavenly bread.

Layering Tips For Baking Chocolate Babka

• Select premium dark or milk chocolate with at least 60% cocoa content for richer, more intense flavor that elevates the entire babka experience.
• Ensure milk is warm (not hot) around 110°F to activate yeast without killing it, creating a soft, pillowy texture in your dough.
• Knead dough gently but thoroughly, stopping when it becomes smooth and elastic to prevent tough, dense bread texture.
• When twisting dough halves, overlap them generously to maximize chocolate distribution and create beautiful, intricate patterns in each slice.
• Prebake loaf pan or use a light-colored metal pan to ensure even heat distribution and achieve a crisp, golden bottom crust.

Chocolate Babka Recipe

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4.6 from 36 reviews

• Total Time: 1 hour
• Yield: 12 1x

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Description

Silky chocolate swirls dance through classic chocolate babka, weaving rich layers of indulgence from Eastern European baking traditions. Sweet bread lovers will savor each tender, twisted slice filled with deep chocolate complexity.

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Ingredients

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Main Ingredients (Flour and Dough Base):

• 3 1/2 cups (440 g) all-purpose flour
• 2 large eggs
• 1/2 cup (120 ml) warm milk
• 6 tablespoons (85 g) unsalted butter, softened

Sweeteners and Flavor Enhancers:

• 1/4 cup (50 g) granulated sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 2 1/4 teaspoons (1 packet) active dry yeast

Chocolate Filling and Topping:

• 6 ounces (170 g) dark or semi-sweet chocolate, chopped
• 1/4 cup (56 g) unsalted butter
• 1/4 cup (50 g) granulated sugar
• 1 teaspoon cinnamon (optional)
• 1/4 cup (30 g) all-purpose flour
• 2 tablespoons (28 g) unsalted butter, softened

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Instructions

1. Activate the yeast by combining warm milk and sugar in a mixing vessel, allowing the yeast to bloom and become frothy for approximately 5 minutes.
2. Incorporate eggs, vanilla extract, and salt into the yeast mixture, then gradually fold in flour to create a cohesive dough.
3. Knead the softened butter into the dough until achieving a silky, elastic consistency. Cover the dough and permit it to rise in a warm environment until it doubles in volume, roughly 1-1.5 hours.
4. Prepare the chocolate filling by gently melting chocolate and butter together, creating a smooth mixture. Fold in sugar and cinnamon, allowing the mixture to cool slightly.
5. Transform the risen dough into a rectangular shape, rolling it out to approximately 12×18 inches.
6. Generously spread the chocolate mixture across the entire surface of the flattened dough, ensuring complete and even coverage.
7. Carefully roll the dough into a compact log, then slice it lengthwise to create two equal halves.
8. Intertwine the two halves, creating an intricate twisted pattern, and carefully transfer the shaped dough into a prepared loaf pan.
9. Allow the babka to undergo a second rise, giving it 30-45 minutes to become puffy and voluminous.
10. Craft a crumbly topping by combining sugar, flour, and butter until it reaches a sandy texture.
11. Distribute the crumb mixture evenly across the surface of the babka.
12. Heat the oven to 350°F (175°C) and bake the babka until it achieves a rich golden-brown coloration, approximately 30-40 minutes.
13. Remove from the oven and let the babka rest in the pan for 10 minutes, then transfer to a wire rack for complete cooling.
14. Slice and serve the babka, revealing its beautiful chocolate-swirled interior.

Notes

• Ensure milk is lukewarm to activate yeast properly without killing it, around 110°F works best.
• Use high-quality dark chocolate for richer, more intense flavor that elevates the entire babka.
• Knead dough thoroughly to develop gluten, creating a softer, more elastic texture that makes beautiful swirls.
• Allow sufficient rising time in a warm, draft-free area to help dough double and become light and airy.
• For gluten-free version, substitute all-purpose flour with a 1:1 gluten-free baking blend and add xanthan gum.
• Brush top with egg wash before adding crumb topping to help it adhere and create a beautiful golden sheen.
• Store wrapped tightly at room temperature for 3 days or freeze for up to 1 month to preserve freshness.

• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: Jewish

Nutrition

• Serving Size: 12
• Calories: 320
• Sugar: 16g
• Sodium: 150mg
• Fat: 15g
• Saturated Fat: 9g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 41g
• Fiber: 1g
• Protein: 5g
• Cholesterol: 70mg