Description
Indulge in the rich and decadent flavors of homemade Chocolate Babka with this delicious recipe. A sweet yeast dough filled with chocolate swirls, this Jewish Eastern European treat is perfect for dessert or a special brunch.
Ingredients
Scale
Dough:
- 4 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 1/4 teaspoons active dry yeast
- 3/4 cup warm milk
- 2 large eggs
- 1 large egg yolk
- 1/2 cup unsalted butter, softened
- 1 teaspoon salt
- 1 teaspoon vanilla extract
Filling:
- 1 1/4 cups dark chocolate, finely chopped
- 1/2 cup unsalted butter, melted
- 1/2 cup powdered sugar
- 1/3 cup cocoa powder
- 1 teaspoon cinnamon (optional)
Simple Syrup:
- 1/4 cup simple syrup (made from equal parts sugar and water)
Instructions
- Dissolve Yeast: In a small bowl, dissolve yeast in warm milk with 1 teaspoon sugar, let sit for 5–10 minutes until foamy.
- Mix Dough: In a large mixing bowl, combine flour, sugar, salt. Add eggs, egg yolk, vanilla, softened butter, then pour in yeast mixture. Knead for 8–10 minutes until smooth.
- Rise Dough: Place dough in a greased bowl, let rise in a warm place for 1–2 hours until doubled in size.
- Make Filling: Mix melted butter, powdered sugar, cocoa powder, cinnamon, and chopped chocolate into a paste.
- Fill & Twist: Roll out dough, spread filling, roll into a log, slice lengthwise, twist halves together, place in loaf pan. Repeat with second half.
- Final Rise & Bake: Let rise for 30–40 minutes. Preheat oven to 350°F (175°C), bake for 35–40 minutes until golden brown.
- Glaze & Serve: Brush babka with simple syrup while hot. Cool slightly before slicing.
Notes
- Babka tastes best the day it’s baked but stays moist for 2–3 days when wrapped tightly.
- Can be frozen for up to 2 months.
- Adding chopped nuts to the filling adds crunch and flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 16 g
- Sodium: 120 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 50 mg
