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Decadent Chocolate Babka with Step-by-Step Braiding Guide

A freshly baked chocolate babka loaf, sliced to show the rich swirl of filling, drizzled with white icing.
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A recipe for a rich, soft, and tender chocolate babka featuring deep chocolate layers and a classic braided presentation.

Ingredients

Scale
  • 1 cup whole milk, warmed to 105-115°F
  • 2 1/4 teaspoons active dry yeast
  • 1/2 cup granulated sugar, plus 1 teaspoon for yeast
  • 4 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 simple syrup)
  • 1/4 cup water (for simple syrup)
  • 1 cup unsalted butter, softened (for filling)
  • 1 1/2 cups granulated sugar (for filling)
  • 3/4 cup unsweetened cocoa powder
  • 1 teaspoon salt (for filling)
  • 2 large eggs, beaten (for egg wash)

Instructions

  1. Activate the yeast: In a small bowl, combine the warm milk, 1 teaspoon sugar, and yeast. Let stand for 5-10 minutes until foamy.
  2. Make the dough: In a large bowl or stand mixer, combine the yeast mixture, remaining sugar, eggs, vanilla, salt, and flour. Mix on low speed until a shaggy dough forms.
  3. Add butter: Gradually add the softened butter pieces, one at a time, mixing well after each addition. Increase speed to medium-low and knead 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 rise in a warm place for 1.5 to 2 hours, or until doubled in size.
  5. Prepare the filling: While the dough rises, beat the softened butter, sugar, cocoa powder, and salt together until smooth and spreadable.
  6. Shape the dough: Punch down the risen dough. Turn it out onto a lightly floured surface and roll it into a large rectangle, about 12×18 inches.
  7. Spread filling: Spread the chocolate filling evenly over the entire surface of the dough, leaving a small border on one long edge.
  8. Roll and cut: Starting from the long edge opposite the border, tightly roll the dough into a log. Use a sharp knife to slice the log lengthwise down the center, exposing the layers.
  9. Braid: Lay the two halves side-by-side, cut sides facing up. Twist the two halves together, keeping the cut sides facing up as much as possible to expose the swirls. Pinch the ends together.
  10. Second rise: Carefully transfer the braided dough to a greased 9×5 inch loaf pan. Cover loosely and let rise for 45-60 minutes. Preheat your oven to 350°F (175°C) during the last 15 minutes of rising.
  11. Bake: Brush the top of the babka with the beaten egg wash. Bake for 35-45 minutes, or until deep golden brown. If the top browns too quickly, loosely tent with foil.
  12. Make syrup: While the babka bakes, combine powdered sugar and water in a small saucepan. Heat gently until the sugar dissolves, stirring constantly. Do not boil.
  13. Glaze: Immediately upon removing the babka from the oven, brush the hot simple syrup evenly over the entire loaf. Let cool in the pan for 15 minutes before transferring to a wire rack to cool completely.

Notes

  • For the softest crumb, use room temperature eggs and softened, but not melted, butter.
  • If you do not have a stand mixer, you can knead the dough by hand for about 15 minutes until it passes the windowpane test.
  • Chilling the dough for 1 hour after the first rise makes rolling and braiding easier.

Nutrition

Find it online: https://sundayflavor.com/chocolate-babka-recipe-step-by-step-braiding/