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The Ultimate Homemade Chocolate Babka Recipe with Rich Chocolate Swirls

A freshly baked, whole chocolate babka loaf showcasing rich, dark chocolate swirls and a glossy top, resting on a white plate.
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Bake this decadent chocolate babka from scratch. You will create a soft, buttery brioche dough and a rich chocolate filling, resulting in a moist, swirled loaf that tastes better than store-bought versions. This is the perfect weekend baking project or holiday brunch treat.

Ingredients

Scale
  • 1 cup whole milk, warmed to 105-115°F
  • 2 1/4 teaspoons active dry yeast
  • 1/2 cup granulated sugar, divided
  • 3 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)
  • 1/2 cup unsweetened cocoa powder (for filling)
  • 1/2 cup (1 stick) unsalted butter, melted (for filling)
  • 4 ounces bittersweet chocolate, finely 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, yeast, and 1 tablespoon of the sugar. Let stand for 5-10 minutes until foamy.
  2. Make the dough: Add the remaining sugar, eggs, vanilla, salt, and 3 cups of the 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 10-15 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, mix the powdered sugar, cocoa powder, melted butter, and chopped bittersweet chocolate in a bowl until you have a thick, spreadable paste.
  6. Shape the dough: Gently punch down the risen dough. Turn it 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 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 or bench scraper, slice the log lengthwise down the middle, exposing the layers.
  9. Braid the babka: Turn the two halves cut-side up. Twist the two strands around each other, keeping the cut sides facing up as much as possible to expose the swirls. Pinch the ends together.
  10. Second rise: Carefully transfer the twisted dough to a greased 9×5 inch loaf pan. Cover loosely and let rise again for 45-60 minutes, or until puffy. Preheat your oven to 350°F (175°C) during the last 20 minutes of the rise.
  11. Bake: Bake for 35-45 minutes. If the top browns too quickly, loosely tent it with foil.
  12. Make the syrup: While the babka bakes, combine the 1/4 cup water and 1/4 cup sugar in a small saucepan. Bring to a simmer, stirring until the sugar dissolves. Remove from heat.
  13. Glaze: As soon as the babka comes out of the oven, brush the hot sugar 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 brioche dough, ensure your butter is truly soft, not melted, when incorporating it.
  • You can make the chocolate filling a day ahead and store it in the refrigerator; let it warm slightly before spreading.
  • This bread freezes well. Wrap the cooled loaf tightly in plastic wrap and then foil. Thaw overnight before serving.

Nutrition

Find it online: https://cookingbycarla.com/chocolate-babka-recipe-homemade-swirl-bread/