Chocolate Babka

Name: Chocolate Babka
Prep time: 35 min
Cook time: 30 min
Total time: 1 h 5 min
Cuisine: Eastern Europe
Ingredients: 300 g of flour (T45); 50 g of sugar; 6 g of baker's yeast (dry); 120 ml of milk (lukewarm); 2 eggs; 80 g of butter (unsalted, softened); 1 pinch of salt; 1 eggs (or milk)

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Babka is a braided brioche filled with chocolate spread. 🍞 Its crumb is stretchy and marbled. It is a Jewish specialty.

Total time: 1 h 05
Prep: 35 min
Cook: 30 min
Rest: 2 h 30
Difficulty: Medium
Per person: €0.70

By the CookinBreak team

Ingredients 8

servings

Estimated cost €4.20

Equipment

Stand mixerwith dough hook (or by hand)
Rubber spatula
Rolling pin
Plastic wrap
Knife
Loaf pan
Oven
Pastry brush
Parchment paper

Instructions

Tap a number to check off the step, and a time to start a timer.

In the bowl of the stand mixer (or by hand), mix the flour, sugar, yeast (not touching the salt), salt, eggs and milk. Knead until the dough pulls away from the bowl.
Then incorporate the butter in pieces. Knead another .
Cover with a cloth and let rise in a warm place.

Melt the chocolate with the butter in a double boiler or microwave. Add the cocoa and powdered sugar. Mix to get a smooth paste. Let cool slightly.
Punch down the dough. Roll it out into a rectangle (about 30x40 cm). Spread on the chocolate filling, then sprinkle with chips (optional).
Roll the dough up lengthwise like a log.
Cut the roll in half lengthwise.
Twist the two pieces together, cut side up.
Place in a pan lined with parchment paper.
Cover with plastic wrap and refrigerate or leave at room temperature.
Preheat the oven to 350 °F (convection).
Brush the brioche with egg wash or milk.
Bake until the babka is deep golden.
Let cool slightly before unmolding. Enjoy warm or at room temperature.

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Nutrition facts

per serving · estimate

340kcal

Protein6 g7%
Carbs38 g45%
Fat18 g48%
Fiber2 g

Share of each nutrient in the calories of one serving.

Good to know

Chef's tip

💡 For an even more tender babka, let it rest overnight in the refrigerator before baking: it develops the flavors and improves the texture! 😍❄️

Freezing : Can you freeze this recipe?

Yes

Very well, whole or sliced. Up to 2-3 months, wrapped in plastic wrap and then a freezer bag.

Storage : How long does it keep?

Keeps 3 to 4 days max in an airtight container at room temperature. Can also be stored in the fridge.

Making ahead : Can you make it the day before?

Yes

The dough can rise slowly in the refrigerator overnight. The baked babka keeps well until the next day.

Reheating : How do you reheat it?

Oven 10-15 min at 160°C to regain tenderness and a slight crispness. Air fryer 5-8 min at 150°C. Microwave a few seconds (may soften the texture).

Variations

Sprinkle chocolate chips over the filling.
Brush with egg wash or milk.
Serve warm or at room temperature.

Mistakes to avoid

Letting the yeast touch the salt: mix them separately in the bowl.
Cutting the kneading short: knead 5 to 10 minutes until the dough pulls away from the bowl.
Filling with hot chocolate: let the filling cool slightly before spreading it.

Frequently asked questions

How do you make a chocolate babka?

Make a brioche dough, let it rise, roll it out into a 30x40 cm rectangle, cover with the chocolate filling, roll into a log, cut and shape, let rise, glaze and bake 30 minutes at 180 °C.

How do you make the chocolate filling?

Melt the chocolate with the butter in a double boiler or microwave, add the cocoa and powdered sugar, mix to a smooth paste, then let cool slightly before spreading it over the dough.

What is a babka?

Babka is an Eastern European brioche, a Jewish specialty, filled with chocolate. Its crumb is stretchy and marbled, which gives it a braided look once rolled and cut.

How do you glaze a babka?

Brush the brioche with egg wash or milk before baking at 180 °C on convection for 30 minutes, until deep golden. Let it cool slightly before unmolding.