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Chocolate Babka

A beautiful, swirled bread with rich chocolate filling, combining the joy of baking and the comfort of a traditional Jewish treat.
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Prep Time 2 hours
Cook Time 40 minutes
Total Time 2 hours 40 minutes
Servings: 10 servings
Course: Breakfast, Dessert
Cuisine: Eastern European, Jewish
Calories: 320
Ingredients Method Notes

Ingredients
  

For the dough
  • 4 cups All-purpose flour High-quality flour for best results.
  • 1 packet Active dry yeast Ensure it's fresh for proper rising.
  • 1 cup Warm milk Warm to activate the yeast.
  • 1/2 cup Granulated sugar Adds sweetness to the dough.
  • 2 large Eggs Room temperature for better incorporation.
  • 1/2 cup Unsalted butter Softened for easy mixing.
  • 1 pinch Salt Enhances flavor.
For the chocolate filling
  • 8 oz Dark chocolate Good quality for best flavor.
  • 1/4 cup Cocoa powder Unsweetened for richer chocolate taste.
  • 1/4 cup Granulated sugar Adjust based on chocolate sweetness.
  • 1/2 cup Unsalted butter Melted and combined with chocolate.

Method
 

Preparing the Dough
  1. Activate the yeast in warm milk with a touch of sugar until foamy.
  2. Combine flour, remaining sugar, eggs, and the yeast mixture in a stand mixer.
  3. Knead until a shaggy dough forms, then gradually add softened butter until smooth.
  4. Place the kneaded dough in a lightly oiled bowl, cover it, and let it rise until doubled in size (1-2 hours).
Making the Filling
  1. Melt dark chocolate and butter together.
  2. Stir in cocoa powder and sugar until smooth.
Assembling the Babka
  1. Roll out the proofed dough into a rectangle and spread the cooled chocolate filling over it.
  2. Roll the dough tightly into a log, then slice it lengthwise to expose the layers.
  3. Twist the two halves and place them into a loaf pan.
Baking
  1. Cover the loaf pan and let the dough rise for another 30-45 minutes.
  2. Preheat the oven to 375°F (190°C).
  3. Bake the babka for 30-40 minutes until golden brown and a skewer comes out clean.
  4. Brush a simple syrup over the warm babka for shine and moisture.

Notes

Patience is key when proofing the dough. Using high-quality ingredients will enhance the flavor. The braiding technique is important for both aesthetics and even chocolate distribution.