This Chocolate Babka Bread recipe stands out for its irresistibly soft, buttery dough intertwined with decadent ribbons of rich chocolate filling, creating a beautifully marbled interior that’s as delightful to look at as it is to eat.
Unlike other pastry breads, Babka is uniquely characterized by its intricate twist, which not only distributes the filling evenly throughout but also results in layers of flavor and texture in every slice. Finished with a sweet, glossy syrup glaze, this Babka remains perfectly moist and tender, elevating it from ordinary pastry bread to extraordinary, ideal for special brunches, cozy gatherings, or simply enjoying with a cup of coffee.
Ingredients to Make this Babka Recipe
Dough ingredients: flour, eggs, butter, milk, sugar, vanilla bean powder, salt, and yeast.
Filling Ingredients: chocolate, Nutella spread, crushed hazelnuts, cocoa powder, and sugar.
Glaze Ingredients: water, sugar, vanilla bean powder.
Note: I used a vanilla bean extract powder for this recipe, however you can substitute a liquid vanilla extract at a 2:1 ratio , i.e 1/2 teaspoon of vanilla bean powder equals 1 teaspoon of liquid vanilla extract.
How To Make Chocolate Babka Bread
Babka Baking Tips
- Use Bread Flour:
Opting for bread flour can yield a chewier texture due to its higher protein content, which develops more gluten . - Chill the Dough:
After the first rise, chilling the dough for about 15 minutes can make it easier to roll out and shape, especially when working with a rich filling. - Prevent Over-Browning:
If the Babka starts to brown too quickly during baking, tent it with aluminum foil to prevent the top from burning while ensuring the inside cooks thoroughly . - Check for Doneness:
Use a thermometer to ensure the internal temperature reaches about 190°F (88°C), indicating it’s fully baked . - Brush with Syrup:
Applying the vanilla syrup immediately after baking locks in moisture and gives the babka a glossy finish .
Don’t be intimidated by Babka’s beautiful swirls and impressive layers—this recipe is surprisingly approachable and perfect even for first-time pastry bakers. Using simple ingredients and clear, step-by-step instructions, you’ll find the dough easy to handle and forgiving, making the twisting technique straightforward and stress-free.
Plus, Babka dough is designed to rest and rise on your schedule, giving you flexibility to bake at your convenience. With a bit of patience, you’ll soon be slicing into a warm, homemade Babka that tastes even better than it looks!
Chocolate Babka
Ingredients
Step by Step Directions
- Activate the yeast: In a small bowl, dissolve the yeast in warm milk with 1 tbsp sugar. Let it sit for 5–10 minutes until frothy.
- Mix the dough: In a large bowl, combine the flour, remaining sugar, and salt. Add the yeast mixture, eggs, vanilla extract, and softened butter. Knead for 8–10 minutes until smooth and elastic.
- First rise: Cover the dough with a clean kitchen towel and let it rise in a warm place for 1.5–2 hours until doubled in size.
- In a bowl, mix the melted chocolate, hazelnut spread, cocoa powder, sugar, and crushed hazelnuts until smooth.
- Roll out the dough into a large rectangle (about ½ cm thick).
- Spread the filling evenly over the dough. Roll it tightly into a log and then cut it lengthwise into two strips. Twist the two strips together, keeping the cut sides facing up.
- Second rise: Place the twisted dough into a greased loaf pan. Cover and let it rise for another 45–60 minutes.
- Preheat the oven to 350°F (180°C). Bake for 35–40 minutes until golden brown.
- While the Babka bakes, heat the water, sugar, and vanilla extract in a saucepan until the sugar dissolves. Let it cool slightly.
- As soon as the Babka is out of the oven, brush it with the syrup to keep it moist and glossy. Let it cool slightly before slicing. Enjoy!
Nutrition
Tried this recipe?
Let us know how it was!Storage & Make-Ahead Tips
Room Temperature:
Store the cooled babka in an airtight container or wrap it tightly in plastic wrap. It will stay fresh for up to 5 days at room temperature. Avoid refrigeration, as it can dry out the bread .
Freezing:
For longer storage, wrap the babka tightly in plastic wrap and then in aluminum foil. Freeze for up to 1 month. To serve, thaw at room temperature. For a freshly baked feel, warm it in a 325°F (165°C) oven for 7–10 minutes .
Make-Ahead:
You can prepare the dough and complete the first rise, then refrigerate it overnight. This not only enhances the flavor but also makes the dough easier to handle when shaping the next day.
