Description
This Best Easy Chocolate Babka recipe delivers a rich, tender, and beautifully swirled chocolate bread perfect for any occasion. Soft, fluffy dough is layered with a luscious chocolate filling, then braided and baked to golden perfection. Ideal for breakfast, dessert, or a special treat.
Ingredients
Scale
Dough
- 2 cups all-purpose flour
- 1 egg
- 2 teaspoons fast-acting yeast
- 1 tablespoon unsalted butter, cut into small pieces
- 2 tablespoons granulated sugar
- 1/2 teaspoon salt
- 3/4 cup milk
- 1/2 teaspoon olive oil
Chocolate Filling
- 1/2 cup chocolate chips
- 2 tablespoons cocoa powder, sifted
- 1/3 cup unsalted butter, softened
- 1/3 cup powdered sugar, sifted
Syrup
- 1/2 cup water
- 1/2 cup granulated sugar
Instructions
- Activate Yeast: Warm the milk slightly and combine it with the fast-acting yeast and a pinch of sugar. Let it sit for about 5-10 minutes until foamy to ensure the yeast is active.
- Prepare Dough: In a large mixing bowl, whisk together the flour, sugar, and salt. Add the egg, softened butter pieces, olive oil, and the activated yeast mixture. Mix until a dough forms, then knead on a floured surface for about 8-10 minutes until smooth and elastic. Place the dough in a lightly oiled bowl, cover, and let it rise in a warm place until doubled in size, about 1 to 1.5 hours.
- Make Chocolate Filling: In a bowl, mix the softened butter, powdered sugar, sifted cocoa powder, and chocolate chips until you have a thick spreadable paste. Set aside.
- Assemble Babka: Once the dough has risen, roll it out on a floured surface into a rectangle approximately 12 x 16 inches. Spread the chocolate filling evenly over the dough. Roll the dough tightly from the long edge to form a log. Slice the log lengthwise down the center, exposing the layers. Twist the two halves together, keeping the cut sides facing up, and shape it into a loaf.
- Bake and Glaze: Place the twisted loaf into a greased loaf pan. Let it rest for an additional 20-30 minutes to rise a bit more while preheating the oven to 350°F (175°C). Bake for approximately 35 minutes until the bread is golden and cooked through. Meanwhile, prepare the syrup by boiling the water and sugar together until the sugar dissolves completely. When the babka is out of the oven, brush it generously with the syrup to give it a glossy finish and added sweetness. Allow to cool in the pan before removing and slicing.
Notes
- Use lukewarm milk to activate yeast properly; too hot will kill the yeast.
- You can substitute chocolate chips with chopped bittersweet chocolate for a richer filling.
- Letting the dough rise fully is key to a fluffy babka.
- The syrup glaze keeps the babka moist and adds shine.
- Store leftovers in an airtight container at room temperature for up to 3 days or freeze for longer storage.
