Description

This classic Chocolate Babka recipe yields two beautifully braided loaves with a rich, indulgent chocolate filling. Soft and tender dough is layered generously with a sweet chocolate mixture, baked until golden, and brushed with butter for a shiny finish. Perfect for breakfast or dessert, these babkas combine the delight of homemade bread with luscious chocolate in every bite.

Ingredients

Scale

Dough Ingredients

3/4 cup warm milk (NOT hot)
2 1/4 tsp active dry yeast
4 Tbsp granulated sugar, divided
3 1/2 cups all-purpose flour
2 large eggs (room temperature)
3 Tbsp unsalted butter, melted (for batter)
1/2 tsp sea salt
1 tsp vanilla extract

Filling Ingredients

8 oz semi-sweet chocolate chips
1 cup heavy whipping cream
1/4 cup granulated sugar

Finishing Ingredients

1 Tbsp unsalted butter, melted (to brush tops)
Coconut oil to brush over babkas (optional)

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Instructions

Activate Yeast: In a small bowl, combine the warm milk (should be warm to the touch but not hot) with 2 1/4 tsp active dry yeast and 1 tablespoon of the granulated sugar. Stir gently and let it sit for about 5-10 minutes until the mixture becomes foamy, indicating the yeast is active.
Prepare Dough: In a large mixing bowl, whisk together the flour, remaining 3 tablespoons of sugar, and sea salt. In a separate bowl, beat the eggs with the melted 3 tablespoons of unsalted butter and vanilla extract. Add the yeast mixture to the egg mixture, then gradually incorporate into the dry ingredients, mixing until a sticky dough forms.
Knead Dough: Transfer the dough to a lightly floured surface and knead for about 8-10 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook attachment for 6-7 minutes. Place the dough in a greased bowl, cover with a cloth or plastic wrap, and allow it to rise in a warm place until doubled in size, about 1.5 to 2 hours.
Make Chocolate Filling: While the dough rises, prepare the chocolate filling. In a small saucepan, heat the heavy whipping cream with 1/4 cup granulated sugar over medium heat until it just begins to simmer. Remove from heat and add the chocolate chips, stirring until melted and smooth. Allow this mixture to cool to room temperature; it will thicken slightly as it cools.
Shape Babka: Once dough has risen, punch it down gently and divide it into two equal portions. On a floured surface, roll out one portion into a rectangle approximately 12×16 inches. Spread half of the chocolate filling evenly over the dough, leaving a small border around the edges. Roll the dough tightly into a log lengthwise, then slice the log down the middle lengthwise, exposing the layers of chocolate filling.
Braid the Dough: Twist the two halves around each other with the cut sides facing up to showcase the chocolate swirls, then form the twisted dough into a loaf shape and place it into a greased loaf pan. Repeat this process with the second dough portion and the remaining chocolate filling.
Second Rise: Cover the loaf pans with a towel and let the babkas rise again for about 45-60 minutes until puffed.
Bake Babka: Preheat the oven to 350°F (175°C). Brush the tops of the babkas with the remaining 1 tablespoon of melted butter for a glossy finish. Bake the babkas on the middle rack for about 25-30 minutes or until golden brown and cooked through. If you notice the tops browning too quickly, tent with foil to prevent burning.
Cool and Finish: Remove the babkas from the oven and brush immediately with coconut oil (optional) to add shine and moisture. Allow loaves to cool in pans for about 10 minutes before transferring to a wire rack to cool completely. Slice and serve once cooled to maintain structure.

Notes

Ensure the milk is warm but not too hot when activating yeast to avoid killing it.
The second rise is crucial for a light and fluffy texture—don’t rush it.
Using a serrated knife when slicing babka helps keep clean cuts through the swirls without squashing the loaf.
Coconut oil brushing is optional but adds a beautiful sheen and keeps the babka moist.
Store leftover babka wrapped tightly at room temperature for up to 3 days or freeze for up to 1 month.