Description
A rich and indulgent chocolate babka with a glossy braid and tender dough, perfect for special occasions or cozy breakfasts.
Ingredients
Scale
- 3 ½ cups all-purpose flour
- ⅓ cup granulated sugar (plus 1 tbsp reserved for yeast mixture)
- 2 ¼ teaspoons active dry yeast (one packet)
- ½ cup whole milk, warmed (about 100–110°F / 38–43°C)
- 2 large eggs
- ½ cup unsalted butter, softened (for dough)
- ½ teaspoon salt
- 1 ½ cups semi-sweet chocolate chips
- ¼ cup unsweetened cocoa powder
- ⅓ cup powdered sugar
- 4 tablespoons unsalted butter (for filling), melted
- 1 teaspoon vanilla extract
- Simple syrup (equal parts granulated sugar and water), for glazing (approx. 2 tablespoons sugar + 2 tablespoons water)
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×5 inch loaf pan or line with parchment paper.
- Bloom the yeast: In a small bowl, mix the warmed milk, yeast, and 1 tablespoon of the granulated sugar. Let sit for 5–10 minutes until foamy.
- Combine dough ingredients: In a large bowl, combine the flour, remaining granulated sugar, and salt. Add the eggs and the yeast-milk mixture. Mix until the dough begins to form.
- Knead in butter: Gradually add the softened butter, kneading until the dough is smooth and elastic (about 8–10 minutes by mixer or 10–12 minutes by hand).
- First rise: Place the dough in an oiled bowl, cover, and let rise in a warm place for 1 to 1.5 hours, or until doubled in size.
- Make the filling: Combine melted butter, cocoa powder, powdered sugar, chocolate chips, and vanilla extract in a bowl. Mix until spreadable.
- Roll out the dough: Punch down the risen dough and roll it out on a floured surface into a rectangle roughly 15×10 inches.
- Spread filling: Evenly spread the chocolate filling across the dough rectangle, leaving a ½-inch border along one long edge.
- Shape the loaf: Roll the dough tightly from the long side into a log. Slice the log lengthwise to expose the layers, and twist the two halves together.
- Place in pan and second rise: Transfer the twisted loaf into the prepared loaf pan, cover, and let rise again for 30–45 minutes until slightly puffy.
- Bake: Bake at 350°F for 30–35 minutes until golden brown.
- Glaze: Brush generously with simple syrup while the babka is warm.
- Cool and slice: Let cool completely before slicing.
Notes
This is an indulgent, higher-calorie baked good due to butter and chocolate. Use weighing/measured ingredients for more precise nutrition calculations.
- Prep Time: 45 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 30g
- Sodium: 220mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 80mg