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The Ultimate Homemade Chocolate Babka Recipe: Rich, Soft, and Perfectly Swirled

A cross-section of a rich chocolate babka, showing the beautiful swirl of chocolate filling and a glossy chocolate glaze.
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You can bake a bakery-style chocolate babka at home. This recipe delivers a soft, buttery brioche dough filled with rich chocolate, featuring beautiful swirls and a glossy finish. It is a perfect weekend baking project or holiday chocolate bread.

Ingredients

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  • 1 cup whole milk, warm (105-115°F)
  • 2 ¼ teaspoons active dry yeast
  • ½ cup granulated sugar, plus 1 teaspoon for yeast
  • 4 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon salt
  • 4 cups all-purpose flour, plus more for dusting
  • 1 cup (2 sticks) unsalted butter, softened and cut into pieces
  • 1 cup powdered sugar (for filling)
  • ¾ cup unsweetened cocoa powder (for filling)
  • ½ cup (1 stick) unsalted butter, melted (for filling)
  • 4 ounces bittersweet chocolate, finely chopped (for filling)
  • ¼ cup water (for syrup)
  • ¼ cup granulated sugar (for syrup)

Instructions

  1. Activate the yeast: In a large bowl, combine the warm milk, 1 teaspoon sugar, and yeast. Let stand for 5 to 10 minutes until foamy.
  2. Make the dough: Add the remaining sugar, eggs, vanilla, salt, and 3 cups of flour to the yeast mixture. Mix until combined. Gradually add the remaining flour until a shaggy dough forms.
  3. Knead the dough: Turn the dough onto a lightly floured surface and knead for 5 minutes. Begin adding the softened butter pieces one at a time, kneading until each piece is fully incorporated before adding the next. Continue kneading until the dough is smooth and elastic, about 10 to 15 minutes total.
  4. First rise: Place the dough in a lightly oiled bowl, turning to coat. Cover and let rise in a warm place for 1.5 to 2 hours, or until doubled in size.
  5. Prepare the filling: While the dough rises, whisk together the powdered sugar and cocoa powder in a bowl. Mix in the melted butter and chopped chocolate until you have a thick, spreadable paste.
  6. Shape the dough: Gently punch down the risen dough. Turn it out onto a lightly floured surface and roll it into a large rectangle, about 12×18 inches.
  7. Spread the filling: Spread the chocolate filling evenly over the dough, leaving a 1-inch border on one long edge.
  8. Roll and slice: Starting from the long edge opposite the border, tightly roll the dough into a log. Pinch the seam closed. Using a sharp knife or unflavored dental floss, slice the log lengthwise down the center, exposing the layers.
  9. Braid the babka: Turn the cut sides up. Cross the two halves over each other, keeping the cut sides facing up, to form a loose braid. Pinch the ends together.
  10. Second rise: Carefully transfer the braided dough to a greased 9×5 inch loaf pan. Cover loosely and let rise in a warm spot for 45 to 60 minutes, or until puffy. Preheat your oven to 350°F (175°C) during the last 15 minutes of rising.
  11. Bake: Bake for 35 to 45 minutes. If the top browns too quickly, loosely tent it with foil.
  12. Make the syrup: While the babka bakes, combine the water and sugar in a small saucepan. Bring to a boil, stirring until sugar dissolves. Remove from heat.
  13. Glaze: As soon as the babka comes out of the oven, brush the hot syrup evenly over the entire top surface. Let the babka cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.

Notes

  • For the softest texture, ensure your butter for the dough is truly softened, not melted.
  • If you want a make-ahead option, complete step 4, then place the dough in the refrigerator overnight for a slow, flavorful cold proof.
  • Use high-quality cocoa powder for the best chocolate indulgence flavor.

Nutrition

Find it online: https://carlacooking.com/chocolate-babka-recipe-homemade-soft-swirl/