Description
This easy Homemade Babka Recipe with Chocolate Swirl Filling delivers show-stopping results with a warm, sweet bread aroma, perfect for a special breakfast or cherished family tradition.
Ingredients
- 3 cups all-purpose flour
- 2.25 teaspoons active dry yeast
- 0.5 cup granulated sugar (for dough)
- 0.25 cup granulated sugar (for filling)
- 1 teaspoon granulated sugar (for yeast activation)
- 0.25 cup granulated sugar (for simple syrup glaze)
- 0.5 cup whole milk, warmed (or unsweetened almond milk for dairy-free)
- 2 large eggs
- 0.5 cup unsalted butter, softened (for dough)
- 0.25 cup unsalted butter, melted (for filling)
- 6 oz dark or semi-sweet chocolate (chips or bar), 60-70 percent cacao preferred
- 0.25 cup unsweetened cocoa powder
- 0.5 teaspoon salt
Instructions
- Activate Yeast: In a large bowl, mix warm milk (105-115 degrees F/40-46 degrees C) with yeast and 1 teaspoon of sugar; let bloom for 5-10 minutes until distinctly foamy and fragrant.
- Prepare Dough: Combine flour, remaining sugar, and salt in a stand mixer bowl. Add activated yeast mixture, eggs, and softened butter. Mix with a dough hook until a soft dough forms, then knead for 8-10 minutes on medium-low speed until smooth and elastic.
- First Rise: Place the dough in a lightly greased large bowl, cover with plastic wrap, and let rise in a warm place until doubled in size (1.5-2 hours).
- Make Chocolate Filling: In a small saucepan or microwave-safe bowl, melt chocolate with butter, cocoa powder, and the remaining 0.25 cup sugar until smooth and glossy. Stir until completely combined, then let cool slightly until spreadable, about 15 minutes.
- Assemble Babka: On a lightly floured surface, roll the risen dough into a large rectangle, approximately 12×18 inches. Spread the cooled chocolate swirl filling evenly over the entire surface, leaving a small border on one long edge.
- Roll & Twist: Starting from the long edge opposite the border, roll the dough tightly into a log. Using a sharp knife, slice the log lengthwise down the middle. Twist the two halves together, exposing the layers of chocolate, and gently form into a loaf, pinching the ends firmly to seal the babka.
- Second Rise: Carefully transfer the twisted loaf into a greased 9×5 inch loaf pan, cover, and let rise again in a warm spot for 30-45 minutes until visibly puffy.
- Bake: Preheat oven to 375 degrees F (190 degrees C). Bake the babka for 30-40 minutes, until the top is golden brown and a toothpick inserted comes out clean. If the babka is browning too quickly, tent it loosely with foil after 20 minutes to prevent over-baking the top.
- Simple Syrup Glaze: While the babka bakes, prepare a simple syrup by simmering 0.25 cup sugar and 0.25 cup water until dissolved. Brush this generously over the warm babka immediately after baking, allowing it to soak in for added moisture and shine.
Notes
For dietary flexibility, use plant-based milk and vegan butter for a dairy-free option, or reduce sugar by up to 0.25 for less sweetness. Ensure yeast is fresh for a good rise and check expiration dates. Avoid over-proofing dough (can collapse), under-baking (gummy interior), or overmixing (dry babka). An internal thermometer should read 200-210 degrees F (93-99 degrees C) when fully cooked. If browning too quickly, tent with foil. The simple syrup glaze helps keep the babka moist.
- Prep Time: 60 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Eastern European
Nutrition
- Serving Size: 1 slice (75 g)
- Calories: 350 calories
- Sugar: 30 g
- Sodium: 250 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 70 mg
Keywords: Babka, chocolate, sweet bread, yeast, baking, breakfast, dessert, homemade, family recipe, easy