Holiday Chocolate Babka

Ingredients

Dough

• 500g (4 cups) Bread flour
• 75g (1/3 cup + 1 tbsp) Granulated sugar
• 7g (2 1/4 tsp) Instant yeast
• 180ml (3/4 cup) Whole milk, lukewarm
• 150g (3 large eggs) Large eggs, room temperature
• 5ml (1 tsp) Vanilla extract
• 1 tbsp (1 tbsp) Orange or lemon zest
• 8g (1 1/2 tsp) Fine sea salt
• 115g (1/2 cup (1 stick)) Unsalted butter, softened

Chocolate Filling

• 170g (6 oz) Dark or semi-sweet chocolate, finely chopped
• 60g (4 tbsp) Unsalted butter
• 30g (1/4 cup) Dutch-process cocoa powder
• 50g (1/2 cup) Powdered sugar
• 1/2 tsp (1/2 tsp) Ground cinnamon
• Pinch (Pinch) Fine sea salt

Streusel Topping (Optional)

• 45g (1/3 cup) All-purpose flour
• 50g (1/4 cup) Granulated sugar
• 30g (2 tbsp) Unsalted butter, cold and cubed
• Pinch (Pinch) Salt

Simple Syrup

• 100g (1/2 cup) Granulated sugar
• 120ml (1/2 cup) Water

Equipment

Method

Make the Dough

This is an enriched dough, loaded with butter, eggs, and sugar, giving it that pillowy brioche-like texture. The overnight refrigerator rise develops flavor and makes the dough much easier to roll out.

1. Combine dry ingredients. Whisk bread flour, sugar, and instant yeast in the bowl of a stand mixer.
2. Add wet ingredients. Add the lukewarm milk, eggs, vanilla, and citrus zest. Mix on low until a shaggy mass forms, about 2 minutes.
3. Add salt and butter. Add the salt. Add the softened butter a little at a time. Increase to medium speed and kneading 8 to 10 minutes until smooth and slightly tacky. Test with the windowpane test.
4. Overnight rise. Transfer dough to a lightly oiled bowl. Cover and refrigerate overnight (8 to 12 hours) for a cold retard. It will puff, not double.

Make the Chocolate Filling

The chocolate filling uses melted chocolate mixed with a touch of butter, cocoa powder, and cinnamon. That hint of cinnamon is the secret—it elevates the chocolate without being obvious.

1. Melt chocolate and butter. Melt chocolate and butter together over low heat or in the microwave, stirring frequently until smooth.
2. Add remaining ingredients. Stir in cocoa powder, powdered sugar, cinnamon, and salt. Mixture should be spreadable. Let cool slightly before using.

Shape the Babka

The shaping is actually fun once you get the hang of it. The twisted layers create those beautiful chocolate swirls throughout the loaf.

1. Divide the dough. Remove dough from fridge and divide in half for full loaves, or into 4 to 6 pieces for mini loaves.
2. Roll out. Roll each portion into a 10×16 inch rectangle.
3. Spread filling. Spread chocolate filling evenly over the dough, leaving a 1/2 inch border on all sides.
4. Roll into a log. Starting from the long edge, roll into a tight log and pinch the seam to seal.
5. Create the twist. Slice the log lengthwise with a serrated knife, cutting all the way through. Twist the two cut halves together with cut sides facing up, creating that classic babka look.
6. Transfer to pan. Transfer the twisted loaf to a greased or parchment-lined pan. Repeat with remaining dough.

Shaping the Babka

The classic babka twist creates beautiful layers of dough and chocolate throughout each slice.

Classic Twist

The traditional babka twist creates beautiful swirls throughout.

1. Roll the dough. Roll each portion into a 10×16 inch rectangle on a lightly floured surface.
2. Apply the filling. Spread the chocolate filling evenly, leaving a 1/2 inch border.
3. Roll tightly. Roll into a tight log starting from the long edge. Pinch the seam to seal.
4. Slice and twist. Cut the log in half lengthwise with a serrated knife. Twist the two halves together with cut sides facing up.

Second Rise & Bake

The simple syrup brushed on after baking keeps the babka moist for days and gives it that gorgeous bakery shine.

Oven: 175°C / 350°F. Internal temperature when done: 88°C / 190°F.

Full Loaves

For standard 9×5 inch loaf pans.

Equipment: 9×5 inch loaf pan

1. Final rise. Cover loosely and let rise 1 1/2 to 2 hours, until puffy and about 1 inch above the pan.
2. Add streusel (optional). Rub flour, sugar, salt, and cold butter together until crumbly. Sprinkle over loaves before baking.
3. Bake. Bake for 35 to 40 minutes until deep golden and internal temperature reaches 190°F. Tent with foil if browning too fast.
4. Apply simple syrup. Heat sugar and water until dissolved. Brush over hot loaves immediately after baking.
5. Cool. Cool 15 minutes in the pan, then move to a rack to cool fully.

Mini Loaves

Perfect for gift-giving in 3×5 inch pans.

Equipment: 3×5 inch mini loaf pans

1. Final rise. Cover loosely and let rise 1 to 1 1/2 hours, until puffy.
2. Add streusel (optional). Rub flour, sugar, salt, and cold butter together until crumbly. Sprinkle over loaves before baking.
3. Bake. Bake for 20 to 25 minutes until deep golden. Start checking at 18 minutes.
4. Apply simple syrup. Heat sugar and water until dissolved. Brush over hot loaves immediately after baking.
5. Cool. Cool 10 minutes in the pan, then move to a rack to cool fully.

Storage

• Room temperature: 2-3 days, wrapped. Toast slices to refresh.
• Frozen: Up to 3 months. Thaw at room temperature.

Frequently Asked Questions

Can I make this with sourdough?

Yes! Replace instant yeast with 125g active sourdough starter. Reduce milk to 120ml. First rise becomes 6-8 hours at room temp or 12-18 hours refrigerated.

Can I use a cinnamon filling instead?

Absolutely. Mix 100g softened butter, 150g brown sugar, and 2 tbsp cinnamon. Spread and shape as usual.

How do I store baked babka?

Store at room temperature for 2-3 days, wrapped. Toast slices to refresh. Freezes up to 3 months.

Can I make the dough ahead?

Yes, shaped loaves can rise overnight in the fridge for a cold retard. Remove 30-45 minutes before baking.

Nutrition

Per serving (1 slice): 320 calories, 42g carbohydrates, 6g protein, 15g fat, 2g fiber, 180mg sodium. Makes 16 servings.