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The Ultimate Soft & Swirled Chocolate Babka Recipe (Easier Than You Think)

A freshly baked chocolate babka loaf showing beautiful dark chocolate swirls inside and a glossy chocolate topping.
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Bake the best homemade chocolate babka with a soft, buttery brioche dough and rich, decadent chocolate swirls. This recipe delivers bakery-style results that beat store-bought versions.

Ingredients

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  • 1 cup whole milk, warmed to 105-115°F
  • 2 1/4 teaspoons active dry yeast
  • 1/2 cup granulated sugar, divided
  • 3 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon salt
  • 4 cups all-purpose flour, plus more for dusting
  • 1 cup (2 sticks) unsalted butter, softened and cut into pieces
  • 1 cup powdered sugar (for filling)
  • 1/2 cup unsweetened cocoa powder (for filling)
  • 1/2 cup (1 stick) unsalted butter, melted (for filling)
  • 4 ounces bittersweet chocolate, finely chopped (for filling)
  • 1/4 cup water (for syrup)
  • 1/4 cup granulated sugar (for syrup)

Instructions

  1. Activate the yeast: In a small bowl, combine the warm milk, yeast, and 1 tablespoon of the sugar. Let stand for 5-10 minutes until foamy.
  2. Make the dough: In the bowl of a stand mixer fitted with the dough hook, combine the remaining sugar, eggs, vanilla, salt, and flour. Add the yeast mixture. Mix on low speed until a shaggy dough forms.
  3. Knead the dough: Increase the speed to medium-low and knead for 5 minutes. Gradually add the softened butter, one piece at a time, waiting until each piece is incorporated before adding the next. Continue kneading for 8-10 minutes until the dough is smooth and elastic.
  4. First rise: Place the dough in a lightly oiled bowl, cover, and let it rise in a warm place for 1.5 to 2 hours, or until doubled in size.
  5. Prepare the filling: While the dough rises, mix the powdered sugar, cocoa powder, melted butter, and chopped chocolate in a medium bowl until combined into a thick paste.
  6. Roll and spread: Punch down the risen dough. On a lightly floured surface, roll the dough into a large rectangle, about 12×18 inches. Spread the chocolate filling evenly over the dough, leaving a 1-inch border on one long edge.
  7. Roll the dough: Starting from the long edge opposite the border, tightly roll the dough into a log. Pinch the seam closed.
  8. Braid the babka: Using a sharp knife, slice the log lengthwise down the center, exposing the layers. Turn the cut sides up. Twist the two halves around each other, keeping the cut sides facing up to show the swirl. Pinch the ends together.
  9. Shape and second rise: Carefully transfer the braided dough to a greased 9×5 inch loaf pan. Cover loosely and let rise for 45-60 minutes, or until puffy. Preheat your oven to 350°F (175°C) during the last 15 minutes of rising.
  10. Bake: Bake for 35-45 minutes, or until golden brown and cooked through. If the top browns too quickly, loosely tent with foil.
  11. Make the syrup: While the babka bakes, combine the water and sugar in a small saucepan. Bring to a boil, stirring until the sugar dissolves. Remove from heat.
  12. Glaze: Immediately brush the hot syrup over the top of the hot babka as soon as it comes out of the oven. Let the babka cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.

Notes

  • For the softest dough, ensure your butter and eggs are at room temperature before starting.
  • You can make the dough a day ahead and let it cold-proof in the refrigerator overnight for deeper flavor.
  • Store leftover babka tightly wrapped at room temperature for up to 3 days, or freeze slices for later enjoyment.

Nutrition

Find it online: https://rosatasty.com/chocolate-babka-recipe-ultimate-soft-swirled/