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The Best Soft & Swirled Chocolate Babka Recipe

A freshly baked chocolate babka loaf on a wooden board, showing the beautiful chocolate swirl pattern inside a cut slice.
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Make a decadent, homemade chocolate babka that tastes better than store-bought. This recipe delivers a tender, moist brioche dough with rich chocolate layers, perfect for brunch or dessert.

Ingredients

Scale
  • 1 cup whole milk, warm (about 110°F)
  • 2 1/4 teaspoons active dry yeast
  • 1/2 cup granulated sugar, plus 1 teaspoon for yeast
  • 4 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon salt
  • 4 1/2 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)
  • 1/2 cup unsweetened cocoa powder (for filling)
  • 1/2 cup granulated sugar (for filling)
  • 1/2 cup heavy cream (for filling)
  • 8 ounces bittersweet chocolate, chopped (for filling)
  • 1/4 cup water (for syrup)
  • 1/4 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, and salt to the yeast mixture. Gradually mix in the flour until a shaggy dough forms.
  3. Knead the dough: Turn the dough onto a lightly floured surface. Knead for 5 minutes. Begin adding the softened butter, one piece 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 chocolate filling: While the dough rises, combine the powdered sugar, cocoa powder, sugar, heavy cream, and chopped chocolate in a small saucepan over low heat. Stir constantly until the chocolate is melted and the mixture is smooth. Remove from heat and let cool completely until thick, like peanut butter.
  6. Shape the dough: 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 cooled chocolate filling evenly over the entire surface of the dough, leaving a small 1/2-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, slice the log lengthwise down the center, exposing the layers.
  9. Braid the babka: Lay the two halves side-by-side, cut sides facing up. Twist the two halves together, keeping the cut sides exposed as much as possible to show the swirl. Pinch the ends together.
  10. Bake: Carefully transfer the twisted dough to a greased 9×5 inch loaf pan. Cover loosely and let rise for 45 minutes. Preheat your oven to 350°F (175°C). Bake for 35 to 45 minutes, or until golden brown and cooked through.
  11. Make the syrup: While the babka bakes, combine the water and sugar in a small saucepan. Bring to a boil and cook for 1 minute. Remove from heat.
  12. Glaze: Immediately upon removing the babka from the oven, brush the hot syrup evenly over the top of the loaf. Let the chocolate babka cool in the pan for 15 minutes before removing it to a wire rack to cool completely.

Notes

  • For the best swirl, make sure your chocolate filling is completely cool and thick before spreading it on the dough. If it is too warm, it will soak into the dough instead of creating distinct layers.
  • You can chill the dough for the first rise in the refrigerator overnight for deeper flavor development. If you do this, allow it to warm up slightly before rolling it out.
  • This rich chocolate babka is excellent served warm for breakfast or as a decadent dessert with coffee.

Nutrition

Find it online: https://devourdish.com/chocolate-babka-recipe-soft-swirled-bread/