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Chocolate Babka – Soft, Buttery Sweet Bread with Swirls of Dark Chocolate

A rich, yeasted sweet bread with tender dough and gooey dark chocolate swirls throughout.
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Prep Time 1 hour
Cook Time 45 minutes
Rising Time 2 hours 15 minutes
Total Time 4 hours
Servings: 2 loaves
Course: Bread, Breakfast, Dessert
Cuisine: American, Eastern European, Jewish
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Dough
  • 4.5 cups all-purpose flour 540g
  • 0.5 cup granulated sugar 100g
  • 1 tbsp instant yeast 10g
  • 1 tsp salt
  • 1 cup whole milk warmed, 240ml
  • 3 large eggs room temperature
  • 1 tsp vanilla extract
  • 10 tbsp unsalted butter softened and cubed, 140g
Chocolate Filling
  • 8 oz dark chocolate chopped, 225g
  • 0.5 cup unsalted butter cubed, 113g
  • 0.5 cup powdered sugar 60g
  • 1/3 cup unsweetened cocoa powder 30g
  • pinch of salt
Syrup Glaze
  • 1/3 cup granulated sugar 66g
  • 1/3 cup water 80ml

Equipment

  • Stand mixer with dough hook
  • Rolling pin
  • 9x5-inch loaf pans
  • Pastry brush

Method
 

  1. Make the dough: In a stand mixer with dough hook, combine flour, sugar, yeast, and salt. Add milk, eggs, and vanilla; mix until combined. Gradually add butter, kneading until smooth and elastic (8-10 min).
  2. First rise: Place in greased bowl, cover, and rise until doubled (1-2 hours).
  3. Prepare filling: Melt butter and chocolate; stir in powdered sugar, cocoa, and salt until spreadable.
  4. Shape: Divide dough in half. Roll each into 12x16-inch rectangle. Spread filling, roll into log, twist or braid, place in greased loaf pans.
  5. Second rise: Cover and rise until puffy (45-60 min).
  6. Bake: Preheat to 350°F. Bake 35-45 min until golden.
  7. Glaze: Simmer sugar and water; brush on hot loaves.
  8. Cool: Cool in pans 10 min, then on rack. Slice and enjoy!

Notes

Chill filled dough briefly for easier braiding. Best enjoyed fresh but freezes well.