Ingredients
Dough
- 1 cup warm whole milk (220 ml)
- 2 1/4 teaspoons active dry yeast (1 packet)
- 3 tablespoons granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/3 teaspoon salt
- About 4 3/4 cups all-purpose flour (580 g)
- 3 1/2 tablespoons unsalted butter, softened (50 g)
Chocolate Filling
- 5.3 oz dark chocolate, chopped (150 g)
- 3 1/2 tablespoons unsalted butter (50 g)
- 1/4 cup granulated sugar (60 g)
- 1 tablespoon unsweetened cocoa powder (5 g)
Sugar Syrup
- 1/3 cup granulated sugar (80 g)
- 1 teaspoon vanilla extract
- 1/4 cup water (60 ml)
Instructions
1. Prepare the Dough
In the bowl of a stand mixer fitted with the dough hook, combine the warm milk, yeast, sugar, eggs, vanilla, salt, and flour.
Mix on low speed until the dough comes together.
Gradually add the softened butter in 3–4 additions, allowing each addition to fully incorporate before adding more.
Once all the butter has been incorporated, knead the dough for another 5–6 minutes on medium speed until smooth, soft, and elastic.
Transfer the dough to a lightly greased bowl, cover, and let rise in a warm place for about 45 minutes, or until doubled in size.
2. Make the Chocolate Filling
Melt the dark chocolate and butter together using a microwave or a double boiler.
Stir in the sugar and cocoa powder until smooth.
Allow the filling to cool to room temperature.
3. Shape the Babka
Transfer the risen dough to a lightly floured surface.
Without kneading it again, roll it into a rectangle measuring approximately 16 × 24 inches (40 × 60 cm).
Spread the cooled chocolate filling evenly over the dough.
Roll the dough tightly from the shorter side into a log.
Refrigerate the roll for about 30 minutes to make shaping easier.
Meanwhile, line a 4 × 12-inch (10 × 30 cm) loaf pan with parchment paper.
Cut the chilled log lengthwise into two equal halves.
Turn the cut sides upward so the chocolate layers are visible.
Twist the two halves together, keeping the cut sides facing up to create the classic babka braid.
Transfer the braided dough into the prepared loaf pan.
Cover and let rise for another 30–60 minutes.
4. Bake
Bake in a preheated oven at 350°F (180°C) for about 45 minutes.
If the top browns too quickly, loosely cover with aluminum foil during the second half of baking.
5. Make the Sugar Syrup
While the babka is baking, combine the sugar and water in a small saucepan.
Bring to a boil and simmer for about 3 minutes.
Remove from the heat and stir in the vanilla extract.
6. Finish
As soon as the babka comes out of the oven, brush it generously with half of the warm syrup.
Allow it to cool in the pan for at least 30 minutes.
Remove from the pan and let it cool completely.
Brush with the remaining syrup before slicing and serving.
Did you make this Chocolate Babka?
Leave a comment below and let me know how it turned out!
If you enjoyed this recipe, save it for later and share it with someone who loves homemade bread and chocolate desserts.
Notes
- Chilling the rolled dough before cutting makes shaping much easier.
- Don’t skip the sugar syrup—it keeps the babka moist, soft, and beautifully glossy.
- Use good-quality dark chocolate for the richest flavor.
If you love homemade sweet breads, you might also enjoy:
