published Oct 14, 2022 Some of my favorite desserts include Middle Eastern halva, Greek cookies called melomakarona, and maamoul (date-filled semolina cookies). I also have a thing for bread — and today’s recipe is a combination of both! Chocolate babka is a Jewish dessert bread. One of the coolest parts of this dish is that you’ll have to braid it before you bake it, similarly to challah bread. But, don’t be intimidated by this step. It’s easy to do when you follow my directions below!
INGREDIENT NOTES AND SUBSTITUTIONS
Active Dry Yeast – This chocolate babka recipe is technically for bread, after all, so you’ll need to use yeast.Whole Milk – Make sure that you bring it to room temperature before getting started!Egg – Ensure that the eggs are at room temperature too.Sugar – You need to add sugar to the dough for sweetness. You’ll also use it in the chocolate filling.All-Purpose Flour – For the dough.Butter – Use unsalted butter that has been softened. You’ll also need it in the filling and in the chocolate glaze.Chocolate – You’ll need both bittersweet and milk chocolate for this treat.Cocoa Powder – Seriously — this dessert is bursting with chocolate!Salt – For the dough and chocolate filling.Heavy Cream – Add to the chocolate and cocoa in the filling for a silky texture.Powdered Sugar – For a bit more added sweetness to the fudgy swirls.Corn Syrup – The secret to a smooth texture and gorgeous shine in your glaze.Espresso Powder – An optional ingredient, but this really enhances the chocolate flavor.
HOW TO MAKE CHOCOLATE BABKA
- Prepare The Dough. Stir together the milk, sugar, and yeast in a small bowl and set it aside to proof. It should become foamy after about 10 minutes. In the meantime, whisk the eggs! Add the flour, sugar, and salt to the bowl of a stand mixer, then use your hands to mix and create a well in the center. Add the yeast mixture and the eggs.
- Knead With The Mixer. Attach a dough hook and mix on medium until a rough dough forms. As it mixes, add 1 tablespoon of butter at a time until it is fully incorporated. Mix until a smooth and shiny dough ball forms, or about 10 minutes. Transfer the dough to a large greased bowl and cover with plastic wrap, then place in the fridge for at least 8 hours.
- Make The Chocolate Filling. Place a saucepan over medium heat and add the cream and butter. Cook (stir frequently) until the butter has melted and the cream begins to steam. Place the chopped chocolate, powdered sugar, cocoa, espresso powder, and salt into a bowl, then pour the butter and cream over it. Allow it to chill in the fridge for an hour.
- Roll Out The Dough. Prepare two loaf pans with baking spray and parchment paper. Remove the dough and filling from the fridge, and place a bit of flour on your countertop to roll out the dough. Divide it in half and place one dough ball back in the refrigerator. Roll the other half out into a 12×16-inch rectangle.
- Add The Chocolate. Spread the chocolate filling over the dough (leave a 1-inch border) and slowly roll it into a log as seen in the photo. Press to seal. Slice the roll in half lengthwise and position the dough cut side up. Braid the two strips of dough as seen below,then pinch each end of the braid to seal. Transfer the chocolate babka to the loaf pan and cover with a clean kitchen towel to rest for about 1.5 – 2 hours.
- Bake The Babka. Preheat your oven to 350° F and allow the babka to bake for 40 minutes or until golden brown. While the loaves bake, create your chocolate glaze as instructed on the recipe card!
- Make The Chocolate Glaze. This part is optional, but I definitely recommend it! Place a heatproof bowl over a saucepan with simmering water and melt both chocolates with butter. Once the mixture is smooth, add the corn syrup, then pour the glaze over the chocolate babka. Allow to set for 30 minutes and enjoy your creation!
What Makes Babka A Babka?
It’s all about the dough as well as the shape! Babka is sweet like brioche (others compare it to croissants) and is braided before it’s baked. It may take a bit of work, but it’s so worth it!
What Flavor Is Traditional Babka?
While chocolate has become more and more popular over the years, the original recipe featured raisins and rum.
Is Jewish Babka A Dessert Or Breakfast?
To each their own! This chocolate babka recipe is typically served as a dessert bread, but why not heat some up for breakfast too? The flavors would pair wonderfully with a hot cup of coffee or tea.
