Classic Chocolate Babka Recipe

A classic Jewish sweet bread with rich, buttery dough swirled with a decadent dark chocolate filling. Perfect for holidays, special occasions, or a cozy weekend baking project.

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Course: Breakfast, Dessert

Cuisine: Eastern European, Jewish

Prep Time: 3

Cook Time: 45

Second Rise: 1

Total Time: 4

Servings: loaves

Calories: 320kcal

Cost: $15

Equipment

1 Stand mixer With dough hook (optional)
1 9x5-inch loaf pan Greased
1 Rolling pin For rolling dough
1 Double boiler Or heat-safe bowl
1 Pastry brush For syrup application

Ingredients

Dough:

4 cups all-purpose flour
⅓ cup granulated sugar
2¼ teaspoon active dry yeast
3 large eggs room temperature
½ cup warm milk
¾ cup unsalted butter softened
1 teaspoon vanilla extract
1 teaspoon salt

Chocolate Filling:

8 oz dark chocolate finely chopped
½ cup unsalted butter
½ cup powdered sugar
⅓ cup cocoa powder
1 teaspoon ground cinnamon

Syrup:

⅓ cup water
⅓ cup granulated sugar

Instructions

Mix milk and yeast, let foam
Add eggs, sugar, and vanilla
Gradually add flour and salt
Knead and incorporate butter
Let dough rise until doubled
Melt chocolate and butter
Mix sugar, cocoa, and cinnamon
Roll dough into rectangles
Roll dough into rectangles
Slice lengthwise and twist
Place in loaf pan and let rise
Bake at 350°F for 45-50 minutes
Brush hot loaves with syrup
Let cool before slicing

Notes

Keep ingredients at room temperature
Store up to 3 days at room temperature
Freezes well up to 3 months
Use high-quality chocolate for best results

Nutrition