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Decadent Babka with Chocolate Swirl

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A rich, tender, and buttery sweet bread with gooey chocolate ribbons, perfect for brunch, dessert, or gifting. This easy homemade chocolate babka recipe balances indulgence and comfort with simple pantry ingredients.

Ingredients

Scale
  • 3 ½ cups (440 g) all-purpose flour, sifted
  • ½ cup (100 g) granulated sugar
  • 2 ¼ teaspoons (one packet) instant yeast
  • 1 teaspoon salt
  • ½ cup (120 ml) whole milk, warmed to about 110°F (43°C)
  • 2 large eggs, room temperature
  • ½ cup (115 g) unsalted butter, softened
  • 1 teaspoon vanilla extract
  • 1 ½ cups (260 g) bittersweet or semisweet chocolate, finely chopped or chips
  • ¼ cup (57 g) unsalted butter, melted
  • ¼ cup (30 g) powdered sugar
  • 2 tablespoons unsweetened cocoa powder
  • 2 tablespoons heavy cream (optional)
  • 2 tablespoons simple syrup or honey (for glaze)

Instructions

  1. Activate the yeast: In a small bowl, combine warm milk (110°F/43°C), 1 teaspoon sugar (from the ½ cup), and yeast. Stir gently and wait 5-7 minutes until foamy and bubbly.
  2. Mix dry ingredients: In a large bowl or stand mixer, whisk together sifted flour, remaining sugar, and salt.
  3. Combine wet ingredients: Add yeast mixture, eggs, softened butter, and vanilla extract to dry ingredients. Knead with stand mixer dough hook on medium speed for 8-10 minutes or by hand for 12-15 minutes until dough is smooth and elastic.
  4. First rise: Shape dough into a ball, place in lightly oiled bowl, cover with plastic wrap or damp towel, and let rise in a warm spot for 1 to 1 ½ hours until doubled in size.
  5. Prepare chocolate filling: Melt chopped chocolate and melted butter together over simmering water or microwave. Stir in powdered sugar, cocoa powder, and heavy cream (if using) until smooth and spreadable. Let cool but do not solidify.
  6. Roll and fill: Punch down dough, roll out on floured surface into a 16×12 inch rectangle. Spread chocolate filling evenly, leaving a small border around edges.
  7. Shape babka: Roll dough tightly from long side into a log. Slice log lengthwise down the middle to expose layers. Twist the two halves around each other with cut sides facing up. Tuck ends under.
  8. Place in pans and second rise: Transfer twisted dough into greased 9×5 inch loaf pans. Cover loosely and let rise for 45 minutes to 1 hour until puffy but not doubled.
  9. Bake: Preheat oven to 350°F (175°C). Bake babkas for 40-45 minutes, rotating halfway through, until deep golden brown and a skewer comes out with moist crumbs.
  10. Glaze and cool: Brush warm babkas immediately with simple syrup or honey. Cool in pans for 10 minutes, then transfer to wire rack to cool completely before slicing.

Notes

If babka browns too fast, tent loosely with foil halfway through baking. Don’t rush rising steps for best texture. Butter should be softened but not melted. Dough can be kneaded by hand if no mixer is available. For dairy-free, substitute milk and butter with plant-based alternatives. For gluten-free, experiment with gluten-free yeast bread blends but expect different texture.

Nutrition

Keywords: babka, chocolate babka, sweet bread, homemade babka, chocolate swirl, easy babka recipe, brunch bread, holiday bread

Find it online: https://yumnode.com/decadent-babka-with-chocolate-swirl-recipe-easy-homemade-chocolate-babka-tutorial/