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Ultimate Chocolate Swirl Babka Recipe

Close-up of a freshly baked chocolate babka showing the rich, swirled layers of chocolate filling and golden dough.
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Bake a soft, buttery, bakery-style chocolate babka with rich, gooey swirls using this easy step-by-step guide. This braided sweet bread is perfect for brunch or dessert.

Ingredients

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  • 1 cup whole milk, warm (about 110°F)
  • 2 1/4 teaspoons active dry yeast
  • 1/2 cup granulated sugar
  • 3 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, softened and cut into pieces
  • 4 1/2 to 5 cups all-purpose flour, plus more for dusting
  • 1/2 cup (1 stick) unsalted butter, melted (for chocolate filling)
  • 1 cup powdered sugar (for chocolate filling)
  • 1/2 cup unsweetened cocoa powder (for chocolate filling)
  • 1/4 cup heavy cream (for chocolate filling)
  • 1/4 teaspoon ground cinnamon (for chocolate filling)
  • 1/4 cup apricot jam or simple syrup (for glaze)

Instructions

  1. Activate the yeast: In a large bowl, combine the warm milk and yeast. Let it sit for 5 to 10 minutes until foamy.
  2. Make the dough: Add the granulated sugar, eggs, vanilla extract, and salt to the yeast mixture. Mix well. Gradually add the flour, mixing until a shaggy dough forms.
  3. Knead the dough: Turn the dough onto a lightly floured surface. Knead for 5 minutes. Add the softened butter pieces one at a time, kneading until fully incorporated before adding the next piece. Continue kneading until the dough is smooth and elastic, about 10 to 15 minutes total.
  4. First rise: Place the dough in a lightly oiled bowl, turning to coat. Cover the bowl and let it rise in a warm place for 1.5 to 2 hours, or until doubled in size.
  5. Prepare the filling: While the dough rises, whisk together the melted butter, powdered sugar, cocoa powder, heavy cream, and cinnamon in a medium bowl until smooth. This is your rich chocolate filling.
  6. Shape the dough: Gently punch down the risen dough. Turn it out onto a lightly floured surface. Roll the dough into a large rectangle, about 12 by 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 along one long edge clean.
  8. Roll and slice: Starting from the long edge opposite the clean border, tightly roll the dough into a log. Pinch the seam closed. Using a sharp knife or bench scraper, carefully slice the log lengthwise down the center, exposing the layers.
  9. Braid the babka: Turn the two halves so the cut sides face up. Cross the two halves over each other, keeping the cut sides facing up as much as possible, forming an ‘X’ shape at the top. Twist the two halves together loosely, maintaining the exposed layers.
  10. Bake: Gently transfer the twisted dough into a greased 9×5 inch loaf pan. Cover loosely and let it proof for 30 to 45 minutes. Preheat your oven to 350°F (175°C). Bake for 35 to 45 minutes, or until golden brown and cooked through. If the top browns too quickly, loosely tent it with foil.
  11. Glaze: While the babka is still warm, heat the apricot jam or simple syrup until liquid. Brush the warm glaze over the top of the baked babka. Let it cool in the pan for 15 minutes before transferring it to a wire rack to cool completely before slicing.

Notes

  • For the softest dough, ensure your milk and eggs are at room temperature before starting.
  • You can make the chocolate filling ahead of time and store it in the refrigerator; let it warm slightly before spreading.
  • If you prefer a less sweet glaze, use plain simple syrup instead of apricot jam.

Nutrition

Find it online: https://cookingzenith.com/chocolate-babka-recipe-easy-step-by-step/