Description
This Super Easy Chocolate Babka recipe offers a delightful homemade braided sweet bread filled with rich chocolate, perfect for breakfast or dessert. With simple ingredients and straightforward steps, even beginners can bake this classic Jewish Eastern European treat that combines soft, fluffy dough with a luscious chocolate swirl. The optional syrup adds a shiny, moist finish that enhances flavor and texture.
Ingredients
Scale
Dough Ingredients
- 3 cups (375g) all-purpose flour
- 1/4 cup (50g) granulated sugar
- 2 1/4 teaspoons (1 packet) instant yeast
- 1/2 teaspoon salt
- 3/4 cup (180ml) warm milk (or dairy-free alternative)
- 1/4 cup (60g) unsalted butter, melted (or vegan butter)
- 1 large egg (or flax egg)
- 1 teaspoon vanilla extract
Filling Ingredients
- 1/2 cup (120g) chocolate chips or chopped dark chocolate
- 1/4 cup (60g) unsalted butter (or vegan butter)
- 2 tablespoons cocoa powder
- 1/4 cup (50g) sugar
- Pinch of salt
Optional Syrup Ingredients
- 1/4 cup (60ml) water
- 1/4 cup (50g) sugar
Instructions
- Prepare the dough: In a large bowl or stand mixer, combine the all-purpose flour, granulated sugar, instant yeast, and salt. In a separate bowl, whisk together the warm milk, melted butter, egg, and vanilla extract. Add the wet ingredients to the dry ingredients and knead until a soft, smooth dough forms, approximately 5 to 7 minutes. Cover the dough and place it in a warm spot to rise for about 1 hour or until it doubles in size.
- Make the chocolate filling: While the dough rises, melt the butter in a small saucepan or microwave. Stir in the chocolate chips or chopped dark chocolate, cocoa powder, sugar, and a pinch of salt until the mixture is smooth and well combined. Allow the filling to cool slightly before using.
- Shape the babka: Once the dough has risen, turn it out onto a lightly floured surface. Roll the dough into a rectangle approximately 10 by 14 inches. Spread the chocolate filling evenly over the dough. Starting from the long side, roll the dough up tightly into a log. Using a sharp knife, slice the log lengthwise down its center to expose the layers inside. Twist the two halves together carefully, keeping the cut sides facing upwards to showcase the chocolate swirls.
- Second rise: Grease a 9 by 5 inch loaf pan and transfer the twisted dough into it. Cover the pan with a clean towel or plastic wrap and let the dough rise again for 30 to 40 minutes until it puffs up.
- Bake the babka: Preheat your oven to 350°F (175°C). Bake the babka for 35 to 40 minutes or until it turns golden brown and a toothpick inserted into the center comes out mostly clean. Keep an eye on the bread to avoid over-browning.
- Prepare the optional syrup: While the babka bakes, combine the water and sugar in a small saucepan. Bring to a simmer over medium heat and stir until the sugar dissolves completely. Remove from heat and set aside.
- Brush with syrup and cool: As soon as the babka comes out of the oven, brush the warm loaf generously with the prepared syrup. This will give it a shiny, moist crust. Allow the babka to cool in the pan for 15 minutes before transferring to a wire rack. Serve warm or at room temperature.
Notes
- The dough is very forgiving and can be prepared ahead of time and chilled overnight before shaping.
- The simple syrup keeps the babka moist and adds a beautiful glossy finish, but it is optional if you prefer a drier crust.
- For a vegan version, replace milk with a dairy-free alternative, and use vegan butter and a flax egg instead of a chicken egg.
- Ensure the dough rises in a warm environment to encourage proper yeast activation and dough development.
- Use good-quality dark chocolate for a richer filling flavor.
