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–+ servings
chocolate babka in a pan

Traditional Chocolate Babka

Author Rachel
Prep Time 15 minutes
Cook Time 25 minutes
Resting Time 5 hours
Yield 2 loaf-sized babkas
Print Pin Recipe

Description

There’s nothing like a slice of homemade, chocolate-swirled babka. This cake-bread is as beautiful as it is delicious.
Kosher, Dairy

Equipment

Ingredients

For the dough:

  • 1 stick (110g) unsalted butter cut into small pieces
  • 3/4 cup (180ml) whole (full-fat) milk
  • 3 and 1/2 cups (500g) sifted all-purpose flour plus extra for dusting and kneading
  • 1/3 cup (70g) granulated sugar
  • 1 Tablespoon (10g) active dry yeast
  • 2 large eggs at room temperature 
  • 1/2 Teaspoon salt
  • butter or natural oil for greasing the dough and pan

For the chocolate filling:

    **Second option is to use a store-bought chocolate spread like Nutella**

    • 1 stick (110g) unsalted butter that is very soft but not completely melted 
    • 1 cup (200g) granulated sugar
    • 4 Tablespoons (40g) cocoa powder
    • 1/2 Teaspoon cinnamon

    For brushing

    • 1 any size egg
    • 2 Tablespoons (30ml) milk or water

    For the sugar syrup:

    • 1/4 cup (60ml) water
    • 1/4 cup (50g) granulated sugar

    Instructions

    Make the dough:

    • Melt the butter in a microwave-safe bowl. Add the milk and stir well.
    • Place flour, yeast, and sugar in a standing mixer fitted with the dough hook and mix on low speed for about 1-2 minutes.
    • Add the eggs and milk mixture, and mix on medium speed until the dough comes together (2-3 minutes). Add salt. If the dough hasn’t come together, add a few drops of water or milk. Occasionally scrap the sides of the bowl with a rubber spatula to ensure all ingredients are incorporated. Continue mixing for about 10 minutes on medium speed until the dough is completely smooth, elastic, and shiny, and pulls away from the sides of the bowl.

    The first rise:

    • Transfer the dough to a large bowl with floured hands and spray the top with oil. Cover with a towel or plastic wrap. Place it in a warm environment to rise until doubled, about 90 minutes to 2 hours.
    • Alternatively, leave it in the fridge for at least half a day or overnight to rise. *If placed a long time in the fridge, the dough can become hard – that’s normal; leave it at room temperature to soften for 30-60 minutes or until it’s easy to work with.

    Make the filling:

    • In a bowl, whisk together butter, sugar, cocoa powder, and cinnamon until well combined. It should be a thick, spreadable consistency.

    Assemble loaves: 

    • Prep the pans: Grease two loaf pans with oil and line with parchment paper, leaving a couple of inches of overhang on the long sides.
    • Remove the dough from the bowl and put it on a lightly floured surface. Using a sharp knife or dough scraper, cut the dough in half. Work with only half of the dough at a time. Place a clean towel over the dough you aren’t working with so it won’t dry out.
    • Roll one piece of dough into a rectangle as wide as the length of your loaf pan and about 3/4 inch thick. Spread the chocolate filling on the dough in an even layer all the way to the edges. Tightly roll up the dough like a jelly roll and place it on its seam. Repeat with the 2nd half of the dough.
    • *Optional* I've found that freezing the logs for 20-30 minutes makes the slicing much easier.
    • Use a sharp knife or a dough scraper to slice the log in half lengthwise so you have two long pieces, and set them with the chocolate layer exposed. Twist the logs together, keeping the cut sides facing up. Transfer the twisted dough to the prepared loaf pan and cover it with a clean towel. Repeat with the 2nd half of the dough.

    Second rise:

    • Allow both shaped (and covered) loaves to rest for 1-2 hours (depending on how warm your room is) until almost doubled in size. 

    Bake:

    • Preheat the oven to 350°F/180°C.
    • Whisk 2 tablespoons of milk with the egg and brush the babka loaves. Bake for 25-40 minutes or until babka is golden brown on top. Remove from the oven and generously brush with syrup. Let it cool completely before slicing.

    While the babka bakes, you’ll need to make the sugar syrup:

    • While the babka bakes, you’ll need to make syrup to brush it over with. Bring sugar and water to a simmer until sugar dissolves. Remove from heat and set aside to cool. As soon as the babka leaves the oven, brush the syrup all over it. It will seem like too much, but will taste just right — glossy and moist. Let cool about halfway in the pan, then transfer to a cooling rack to cool the rest of the way before slicing.

    Notes

    How To Store Babka?

    Store the cooled babka wrapped in plastic wrap or in an airtight container on the counter for up to two days. This cake will start drying out after 24 hours, but the good news is that it freezes well.

    How To Freeze Babka? 

    Once the babka is completely cooled, wrap it in a few layers of plastic wrap, then in foil. Store it in the freezer for up to a month. Thaw the wrapped babka at room temperature. Before serving, warm the babka in a 325°F oven for 10 to 15 minutes or until warmed through.
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