The Ultimate Chocolate Babka Recipe

This rich, twisted bread filled with dark chocolate and topped with sweet syrup represents the pinnacle of Jewish baking tradition. Our detailed recipe yields a babka that rivals those found in New York’s finest Jewish bakeries, featuring a buttery brioche-like dough wrapped around a deep chocolate filling.

Historical Background

Babka, meaning “little grandmother” in Ukrainian, originated in the Jewish communities of Eastern Europe. Initially made with leftover challah dough and filled with cinnamon or seeds, it evolved into the chocolate version we know today when Jewish immigrants arrived in New York and discovered readily available chocolate.

Ingredients

For the Dough

  • 2¼ cups (350g/12⅓ oz) bread flour
  • 1½ teaspoons instant or rapid-rise yeast
  • ½ cup (120ml) whole milk
  • 2 large eggs, room temperature
  • 1 tablespoon grated orange zest (optional)
  • 1 teaspoon vanilla extract
  • ¼ cup (50g/1¾ oz) granulated sugar
  • ½ teaspoon table salt
  • 7 tablespoons unsalted butter (6 tablespoons softened, cut into pieces, plus 1 tablespoon for pan)

For the Chocolate Filling

  • 8 ounces (227g) bittersweet chocolate, finely chopped
  • 8 tablespoons (113g) unsalted butter
  • ½ cup (57g/2 oz) confectioners’ sugar, sifted
  • ½ teaspoon table salt
  • ½ cup (43g/1½ oz) unsweetened cocoa powder, sifted

For the Syrup

  • ½ cup (99g/3½ oz) granulated sugar
  • ¼ cup (60ml) water

Step-by-Step Instructions

Stage 1: Making the Dough

  1. Combine flour and yeast in stand mixer bowl
  2. Add milk, eggs, orange zest (if using), and vanilla
  3. Mix with dough hook until cohesive, about 2 minutes
  4. Rest covered for 15 minutes
  5. Add sugar and salt, knead 30 seconds
  6. Incorporate butter pieces gradually
  7. Knead 7-10 minutes until dough pulls from bowl sides

Stage 2: First Rise and Filling

  1. Transfer to greased bowl
  2. Rise at room temperature 1 hour
  3. Refrigerate 2-24 hours
  4. Prepare filling: melt chocolate and butter
  5. Mix in sugar, cocoa, and salt

Stage 3: Shaping

  1. Roll dough to 18×12-inch rectangle
  2. Spread chocolate mixture evenly
  3. Roll tightly into 12-inch log
  4. Cut lengthwise, creating two strands
  5. Twist strands together, keeping cut sides up
  6. Transfer to greased 8½x4½-inch loaf pan

Stage 4: Baking and Finishing

  1. Bake at 325°F (165°C) for 30 minutes
  2. Cover with foil, bake 50-60 minutes more
  3. Prepare sugar syrup
  4. Brush hot babka with syrup
  5. Cool in pan 1 hour
  6. Cool completely on rack 2 hours

Timing

  • Active Prep: 45 minutes
  • Rising Time: 3-24 hours
  • Baking Time: 80-90 minutes
  • Cooling Time: 3 hours
  • Total Time: 7-28 hours

Nutritional Information (per slice)

  • Calories: 320
  • Total Fat: 18g
  • Saturated Fat: 11g
  • Cholesterol: 55mg
  • Sodium: 180mg
  • Total Carbohydrates: 38g
  • Dietary Fiber: 2g
  • Sugar: 20g
  • Protein: 5g

Pro Tips and Tricks

  • Keep dough cold for easier handling
  • Use high-quality chocolate (60-70% cocoa)
  • Flour your knife before cutting dough
  • Don’t skip the syrup – it keeps babka moist
  • Let chocolate filling cool slightly before spreading
  • Use dental floss for clean dough cuts

Variations and Substitutions

  • Replace chocolate with cinnamon-sugar filling
  • Use dairy-free butter and milk for parve version
  • Add chopped nuts to filling
  • Incorporate chocolate chips for extra texture
  • Use half whole wheat flour for nuttier flavor
  • Add espresso powder to enhance chocolate flavor

Common FAQs

Can I make babka without a stand mixer?

Yes, but expect 15-20 minutes of hand kneading to achieve proper gluten development.

Why did my filling leak?

Ensure filling is room temperature and spread thinly. Roll tightly and pinch seams well.

Can I freeze babka?

Yes, wrap baked babka tightly and freeze up to 3 months. Thaw overnight.

Why is my babka dry?

Don’t skip the syrup, and avoid overbaking. Use an instant-read thermometer for accuracy.

Storage and Make-Ahead Tips

  • Store at room temperature up to 4 days
  • Freeze whole or sliced up to 3 months
  • Make dough up to 24 hours ahead
  • Reheat individual slices briefly before serving
  • Store in airtight container or wrap well

This spectacular chocolate babka brings the authentic taste of a Jewish bakery into your kitchen. While it requires time and patience, the result is a showstopping loaf perfect for special occasions or whenever you crave a truly exceptional chocolate-swirled bread.