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Ultimate Homemade Soft Chocolate Babka Recipe

A freshly baked chocolate babka loaf, drizzled with rich chocolate glaze, with one slice cut and resting beside it.
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Bake a decadent, bakery-style chocolate babka from scratch. This recipe yields a soft, rich brioche dough with perfect chocolate swirls and a glossy finish, making it an ideal weekend baking project or holiday treat.

Ingredients

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  • For the Dough: 1 cup whole milk, warmed to 110°F
  • 2 1/4 teaspoons active dry yeast
  • 1/2 cup granulated sugar
  • 3 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 4 cups all-purpose flour, plus more for dusting
  • 1 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, softened and cut into pieces
  • For the Chocolate Filling: 1 cup (2 sticks) unsalted butter, softened
  • 1 cup packed light brown sugar
  • 3/4 cup unsweetened cocoa powder
  • 1 teaspoon instant espresso powder (optional)
  • 1 cup bittersweet chocolate, finely chopped
  • For the Syrup Glaze: 1/2 cup granulated sugar
  • 1/2 cup water
  • 1 teaspoon vanilla extract

Instructions

  1. Activate the yeast: In a small bowl, combine the warm milk, yeast, and a pinch of sugar. Let stand for 5-10 minutes until foamy.
  2. Mix the dough: In a large bowl or stand mixer, combine the flour, remaining sugar, and salt. Add the yeast mixture, eggs, and vanilla extract. Mix on low speed until a shaggy dough forms.
  3. Incorporate butter: Gradually add the softened butter, one piece at a time, mixing until fully incorporated after each addition. Increase speed to medium-low and knead for 8-10 minutes until the dough is smooth and elastic.
  4. First rise: Place the dough in a lightly oiled bowl, 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, beat together the softened butter, brown sugar, cocoa powder, and espresso powder until smooth. Stir in the chopped chocolate.
  6. Shape the dough: Punch down the risen dough. On a lightly floured surface, roll the dough into a large rectangle, approximately 12×18 inches.
  7. Spread the filling: Evenly spread the chocolate filling over the entire surface of the dough, leaving a small border on one long edge clean.
  8. Roll and slice: Starting from the long edge opposite the clean border, tightly roll the dough into a log. Using a sharp knife or bench scraper, slice the log lengthwise down the center, exposing the layers.
  9. Braid: Turn the cut sides up. Twist the two halves around each other, keeping the cut sides facing up 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 for 45-60 minutes, or until puffy. Preheat your oven to 350°F (175°C) during the last 15 minutes of rising.
  11. Bake: Bake for 35-45 minutes, or until deep golden brown. If the top browns too quickly, loosely tent with foil.
  12. Make the syrup: While the babka bakes, combine the sugar and water in a small saucepan. Bring to a boil, stirring until the sugar dissolves. Remove from heat and stir in the vanilla.
  13. Glaze: Immediately upon removing the babka from the oven, brush the hot syrup evenly over the entire top surface. Let the babka cool in the pan for 15 minutes before transferring to a wire rack to cool completely.

Notes

  • For best results and deep flavor, chill the dough overnight after the first rise. Roll and shape it the next day.
  • To achieve distinct chocolate layers, use cold butter in the filling mixture.
  • This rich chocolate swirl loaf benefits from the syrup glaze; do not skip this step for a moist crumb.

Nutrition

Find it online: https://alchemychef.com/chocolate-babka-ultimate-homemade-soft-recipe/