Description
This decadent Chocolate Babka recipe yields two rich, twisted loaves filled with a luscious chocolate filling. The babka dough is enriched with eggs and butter, then swirled with a creamy chocolate filling made from semi-sweet chocolate and heavy cream, creating a tender, buttery, and satisfying treat perfect for breakfast, dessert, or a special occasion.
Ingredients
Scale
Dough
- 3/4 cup warm milk (NOT hot)
- 2 1/4 tsp active dry yeast
- 4 Tbsp granulated sugar, divided
- 3 1/2 cups all-purpose flour
- 2 large eggs (room temp)
- 3 Tbsp unsalted butter, melted (for batter)
- 1/2 tsp sea salt
- 1 tsp vanilla extract
Filling
- 1 cup heavy whipping cream
- 1/4 cup granulated sugar
- 8 oz semi-sweet chocolate chips
Finishing
- 1 Tbsp unsalted butter, melted (to brush tops)
- Coconut oil to brush over babkas (optional)
Instructions
- Activate the Yeast: In a small bowl, combine the warm milk (make sure it’s warm, not hot) with the active dry yeast and 1 tablespoon of the granulated sugar. Let it sit for about 5-10 minutes until frothy and bubbly, indicating the yeast is active.
- Make the Dough: In a large mixing bowl, whisk together the flour, remaining granulated sugar, and sea salt. In a separate bowl, beat together the eggs, melted butter (3 tablespoons), and vanilla extract. Add the yeast mixture and the egg mixture to the dry ingredients. Mix until a soft dough forms, then knead on a floured surface for about 8-10 minutes until smooth and elastic.
- First Rise: Place the dough in a greased bowl, cover with a clean kitchen towel or plastic wrap, and let it rise in a warm place for about 1.5 to 2 hours until it doubles in size.
- Prepare the Chocolate Filling: While the dough is rising, combine the heavy whipping cream and granulated sugar in a small saucepan and heat gently until the sugar dissolves and the cream is warm but not boiling. Remove from heat and stir in the semi-sweet chocolate chips until melted and smooth. Allow the filling to cool slightly.
- Shape the Babka: Once the dough has doubled, punch it down and roll it out on a lightly floured surface into a large rectangle about 12×16 inches. Spread the chocolate filling evenly over the dough, leaving a small border around the edges. Roll the dough tightly from the long side into a log, pinching the seam to seal.
- Form the Twists: Using a sharp knife, cut the log lengthwise down the middle into two long strips. Twist the two strips together, keeping the cut sides facing up to show the chocolate layers. Pinch the ends to seal and place the twisted loaf into a greased loaf pan. Repeat with the second dough ball for the second loaf.
- Second Rise: Cover the loaves and let them rise again for about 30-45 minutes until puffy.
- Bake the Babka: Preheat the oven to 350°F (175°C). Brush the tops of the loaves with the remaining 1 tablespoon of melted butter. Bake for 30 minutes or until golden brown and cooked through. If using, brush with coconut oil immediately after baking for extra shine and flavor.
- Cool and Serve: Let the babka cool in the pans for 10 minutes before transferring to a wire rack to cool completely. Slice and enjoy your delicious homemade chocolate babka!
Notes
- Use warm milk to properly activate the yeast; avoid hot milk to prevent killing the yeast.
- Allow the dough to rise in a warm, draft-free area to ensure a good rise.
- The chocolate filling can be adjusted for sweetness or replaced with nut-based fillings if desired.
- Brushing with coconut oil after baking gives the babka a beautiful shiny finish but is optional.
- Store babka in an airtight container at room temperature for up to 3 days or freeze for longer storage.
