Best Chocolate Babka Bread Recipe

There’s something magical about the swirl of the Best Chocolate Babka Bread . This rich, decadent bread with its buttery dough and luscious chocolate filling is a treat that feels like a warm hug on a chilly day. Babka isn’t just bread; it’s a labor of love, a sensory experience, and a slice of indulgence that takes any occasion to the next level.

This recipe is all about achieving perfection without feeling overwhelmed. Whether you’re a seasoned baker or trying your hand at yeast bread for the first time, this guide will help you create a showstopping chocolate babka that’s as beautiful as it is delicious.

Let me tell you why I fell in love with babka. The first time I made it, I was both excited and nervous. Would it rise properly? Would the chocolate filling stay intact? Spoiler: it turned out better than I could have imagined. The aroma of chocolate and butter baking together filled the kitchen, and slicing into that golden-brown loaf to reveal the marbled swirls was pure joy. It’s been a staple in my kitchen ever since, perfect for gifting or savoring with a cup of coffee on a quiet afternoon.

Why You’ll Love This Best Chocolate Babka Bread

This chocolate babka recipe is more than just a recipe—it’s an experience. Here’s why you’re going to love it:

• Rich and Decadent Flavor: The combination of buttery dough and velvety chocolate filling is irresistible.
• Impressive Yet Achievable: While it looks fancy, the step-by-step instructions make it approachable for bakers of all levels.
• Versatile: Perfect as a dessert, breakfast treat, or thoughtful gift for loved ones.
• Make-Ahead Friendly: You can prepare the dough ahead of time, making it easier to fit into your schedule.
• Rewarding Process: There’s something deeply satisfying about making bread from scratch, and babka’s intricate braiding makes it extra special.

Preparation Time and Servings

• Prep Time: 2 hours (including kneading and shaping)
• Proofing Time: 8-10 hours (overnight in the fridge) or 2-4 hours (at room temperature)
• Bake Time: 35-40 minutes
• Servings: Makes 2 loaves, approximately 10 slices each

Ingredients

For the Dough

• 3 ½ cups (440 g) All-Purpose Flour: Provides structure to the dough.
• 2 tsp Instant Active Yeast: Helps the dough rise.
• 2 tsp Salt: Enhances flavor; reduce if using salted butter.
• 1 tbsp Sugar: Adds a touch of sweetness to the dough.
• 2 tbsp Unsalted Butter (cold): Creates a tender crumb.
• 2 Large Eggs: Adds richness and helps bind the dough.
• 1 ½ cups (340 ml) Lukewarm Milk: Activates the yeast and hydrates the dough.

The Filling (for 2 loaves)

• 8 oz (115 g) Chopped Chocolate: Use semi-sweet or dark chocolate for the best flavor.
• 10 tbsp Unsalted Butter: Makes the filling creamy and spreadable.

For the Syrup

• 2 oz (60 ml) Water: Forms the base of the syrup.
• 2 oz (50 g) Sugar: Creates a glossy, sweet finish.

Step-by-Step Instructions

1: Preparing the Dough

Option 1: Kneading with a Stand Mixer

1. Add the flour, yeast, salt, sugar, and cold butter to the bowl of a stand mixer. Pulse until the butter is incorporated and resembles small crumbs.
2. With the mixer on low speed, add the eggs one at a time. Slowly trickle in ¾ cup of milk.
3. Let the dough hook mix for about 1 minute. If the dough seems too dry, add milk one tablespoon at a time until it comes together into a soft dough.

Option 2: Kneading by Hand

1. In a large bowl, combine the flour, yeast, sugar, and salt. Add the cold butter cubes.
2. Using your fingertips, rub the butter into the flour until you get small clumps.
3. Add the eggs and ¾ cup milk. Mix until the dough starts to come together.
4. Knead the dough on a lightly floured surface for 10 minutes, stretching and folding to develop gluten.

Step 2: Proofing the Dough

1. Transfer the dough to a large greased bowl. Cover with a damp kitchen towel or cling film.
2. Option 1: Let it rise at room temperature for 2-4 hours until doubled in size.
3. Option 2: For a more relaxed schedule, refrigerate the dough overnight (8-10 hours).

3: Rolling and Filling

1. If refrigerated, allow the dough to come to room temperature before proceeding.
2. Divide the dough into two equal halves. Roll one portion into a rectangle about ¼ inch thick.
3. Spread half the softened butter over the rectangle, leaving a 1-inch border. Sprinkle half the chopped chocolate evenly over the butter.
4. Roll the dough tightly from the longer edge to form a log. For cleaner cuts, chill the log for 10 minutes.
5. Slice the log lengthwise into two strands. Twist the strands together, alternating sides to form a braid.

4: Second Proof

1. Transfer the braided dough to a loaf pan lined with parchment paper.
2. Cover with cling film or a damp towel and let it rise for 30 minutes to 1 hour until puffy.

5: Baking

1. Preheat your oven to 180°C (356°F).
2. Bake the babka for 35-40 minutes. Check for doneness by inserting a skewer—it should come out clean. A hollow sound when tapping the bottom of the loaf also indicates it’s done.

6: Preparing and Applying the Syrup

1. Heat sugar and water in a saucepan over medium heat until the sugar dissolves and the syrup thickens slightly.
2. Brush the syrup generously over the hot babka to give it a beautiful sheen and lock in moisture.

How to Serve

Here’s how you can enjoy your chocolate babka:

• Serve warm with a pat of butter or a drizzle of honey.
• Pair with a cup of coffee or hot cocoa for a cozy treat.
• Use leftovers to make decadent French toast.

Tips for Perfect Chocolate Babka

1. Use Quality Chocolate: Good chocolate makes a difference in flavor. Opt for semi-sweet or dark varieties.
2. Don’t Skip the Syrup: It adds a glossy finish and keeps the bread moist.
3. Be Patient with Proofing: Proper rising is key to a light, airy texture.
4. Chill for Clean Cuts: Chilling the rolled dough makes slicing easier and neater.
5. Bake Until Golden: Don’t rush the baking—ensure the loaf is fully cooked for the best texture.

Recipe Variations

• Nutty Twist: Add chopped hazelnuts or walnuts to the filling for extra crunch.
• Cinnamon Babka: Replace chocolate with cinnamon sugar and a sprinkle of raisins.
• Savory Babka: Swap out the sweet filling for pesto and cheese for a savory twist.

Freezing and Storage

• Storage: Keep babka in an airtight container at room temperature for up to 3 days.
• Freezing: Slice and freeze individual portions for up to 3 months. Reheat in the oven or microwave before serving.

FAQ

1. Can I use active dry yeast instead of instant yeast?
Yes, activate it in warm milk with a teaspoon of sugar before adding it to the dough.

2. Can I make this dough ahead?
Absolutely! Refrigerate overnight after the first proofing for convenience.

3. Can I use a different filling?
Of course! Nutella, fruit preserves, or even peanut butter work beautifully.

Conclusion

Congratulations—you’ve just made the best chocolate babka bread! This loaf isn’t just a dessert; it’s a statement piece for your table. From its tantalizing aroma to its irresistible swirls of chocolate, every slice is a masterpiece.

If you try this recipe, I’d love to see your creations. Share your photos and tag me on social media. Happy baking!

Best Chocolate Babka Bread Recipe

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• Author: Taylor Harisson
• Total Time: ~10 hours (including overnight proof)
• Yield: 2 loaves (10 slices each) 1x
• Diet: Vegetarian

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Description

A rich, buttery bread swirled with decadent chocolate, perfect for dessert, breakfast, or gifting.

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Ingredients

Scale 1x2x3x

• 3 ½ cups all-purpose flour
• 2 tsp instant active yeast
• 2 tsp salt
• 1 tbsp sugar
• 2 tbsp unsalted butter
• 2 large eggs
• 1 ½ cups lukewarm milk
  Filling:
• 8 oz chopped chocolate
• 10 tbsp unsalted butter
  Syrup:
• 2 oz water
• 2 oz sugar

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Instructions

• Mix dry ingredients; add butter, eggs, and milk to form dough.
• Knead until smooth. Proof for 2-4 hours or overnight.
• Roll dough, spread filling, and braid into loaves.
• Proof again for 30-60 minutes.
• Bake at 180°C (356°F) for 35-40 minutes.
• Brush with sugar syrup while warm

Notes

• Use high-quality chocolate for the best flavor.
• Chill dough for clean slicing before braiding.
• Ensure dough rises properly for light texture.

• Prep Time: 2 hours
• Cook Time: 35-40 minutes
• Category: Bread, Dessert
• Method: Baking
• Cuisine: European