Print

The Best Homemade Chocolate Babka: Rich Swirls, Soft Brioche Dough, and Easy Braiding Tutorial

A golden-brown, freshly baked chocolate babka loaf showing beautiful swirls of rich chocolate filling.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Bake a bakery-style chocolate babka at home that is softer and richer than store-bought versions. This recipe guides you through making a tender brioche dough and achieving perfect, decadent chocolate swirls using simple, step-by-step instructions for braiding.

Ingredients

Scale
  • 1 cup whole milk, warm (about 110°F)
  • 2 1/4 teaspoons active dry yeast
  • 1/2 cup granulated sugar, divided
  • 3 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon salt
  • 4 1/2 cups all-purpose flour, plus more for dusting
  • 1 cup (2 sticks) unsalted butter, softened and cut into pieces
  • 1 cup powdered sugar (for filling)
  • 1/2 cup unsweetened cocoa powder (for filling)
  • 1/2 cup (1 stick) unsalted butter, softened (for filling)
  • 4 ounces bittersweet chocolate, chopped (for filling)
  • 1/4 cup water (for syrup)
  • 1/4 cup granulated sugar (for syrup)

Instructions

  1. Activate the yeast: In a large bowl, combine the warm milk, yeast, and 1 tablespoon of the sugar. Let stand for 5 to 10 minutes until foamy.
  2. Make the dough: Whisk in the remaining sugar, eggs, vanilla extract, salt, and 3 cups of the flour into the yeast mixture. Mix until combined.
  3. Knead the dough: Gradually add the remaining flour until a shaggy dough forms. Turn the dough onto a lightly floured surface and knead for 5 minutes.
  4. Incorporate butter: Add the softened butter pieces one at a time, kneading until each piece is fully incorporated before adding the next. Continue kneading for 10 to 15 minutes until the dough is smooth and elastic.
  5. First rise: Place the dough in a lightly oiled bowl, turning to coat. Cover and let rise in a warm place for 1.5 to 2 hours, or until doubled in size.
  6. Prepare the chocolate filling: While the dough rises, beat together the powdered sugar, cocoa powder, 1/2 cup softened butter, and chopped bittersweet chocolate in a medium bowl until smooth.
  7. Shape the dough: Punch down the risen dough and turn it out onto a lightly floured surface. Roll the dough into a large rectangle, about 12×18 inches.
  8. Spread the filling: Spread the chocolate filling evenly over the dough, leaving a 1-inch border on one long edge.
  9. Roll and slice: Starting from the long edge opposite the border, tightly roll the dough into a log. Pinch the seam closed. Using a sharp knife, slice the log lengthwise down the center, exposing the layers.
  10. Braid the babka: Turn the cut sides up. Cross the two halves over each other, keeping the cut sides facing up. Twist the two halves together gently to create a braid. Tuck the ends under.
  11. Second rise: Carefully transfer the braided dough to a greased 9×5 inch loaf pan. Cover loosely and let rise for 45 to 60 minutes, or until puffy. Preheat your oven to 350°F (175°C) during the last 15 minutes of rising.
  12. Bake: Bake for 35 to 45 minutes, or until golden brown. If the top browns too quickly, loosely tent it with foil.
  13. Make the syrup: While the babka bakes, combine the water and 1/4 cup sugar in a small saucepan. Bring to a simmer, stirring until the sugar dissolves. Remove from heat.
  14. Glaze: Immediately after removing the babka from the oven, brush the hot sugar syrup evenly over the top and sides of the loaf. Let the babka cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.

Notes

  • For a tender crumb, ensure your butter and eggs are at room temperature before starting the dough.
  • You can make the chocolate filling a day ahead and store it in the refrigerator; let it soften slightly before spreading.
  • This sweet breakfast loaf freezes well once completely cooled. Wrap tightly in plastic wrap and foil.

Nutrition

Find it online: https://pureplatepath.com/chocolate-babka-recipe-best-swirls-soft-dough/