Classic Chocolate Babka

Here’s a classic sweet Babka recipe for you! It’s a delicious, braided yeast bread filled with chocolate (or cinnamon, if you prefer). Ready to bake?

Classic Chocolate Babka Recipe

Ingredients:

For the dough:

• 4 cups (500g) all-purpose flour

• 1/2 cup (100g) granulated sugar

• 2 1/4 tsp (1 packet) active dry yeast

• 1/2 tsp salt

• 3/4 cup (180ml) warm milk (about 110°F/43°C)

• 2 large eggs, room temperature

• 1 tsp vanilla extract

• 1/2 cup (115g) unsalted butter, softened

For the chocolate filling:

• 1 cup (175g) semi-sweet or dark chocolate chips or chopped chocolate

• 1/2 cup (50g) cocoa powder

• 1/2 cup (100g) granulated sugar

• 1/4 cup (60g) unsalted butter, melted

• 1/2 tsp cinnamon (optional)

For the syrup (optional):

• 1/4 cup (50g) sugar

• 1/4 cup (60ml) water

Instructions:

1. Prepare the dough:

   • In a small bowl, mix warm milk with yeast and a pinch of sugar. Let it sit for 5-10 minutes until foamy.

   • In a large mixing bowl, whisk flour, sugar, and salt.

   • In another bowl, beat eggs and vanilla.

   • Add yeast mixture and eggs into the flour mixture.

   • Mix until combined, then add softened butter and knead (by hand or with a stand mixer) for about 8-10 minutes until smooth and elastic.

   • Place the dough in a greased bowl, cover, and let rise in a warm spot for 1 to 1.5 hours, or until doubled.

2. Prepare the filling:

   • Melt chocolate with butter, then stir in cocoa powder, sugar, and cinnamon until smooth.

3. Assemble:

   • Punch down the dough and roll it out on a floured surface into a rectangle about 12×18 inches.

   • Spread the chocolate filling evenly over the dough, leaving a small border.

   • Roll the dough tightly lengthwise into a log.

   • Cut the log lengthwise down the center to reveal layers.

   • Twist the two halves around each other with the cut sides facing up.

   • Place the twisted dough into a greased loaf pan.

4. Final rise:

   • Cover the loaf and let it rise for another 30-45 minutes until puffy.

5. Bake:

   • Preheat oven to 350°F (175°C).

   • Bake for 40-45 minutes until golden brown and cooked through.

   • If the top browns too quickly, cover loosely with foil.

6. Optional syrup:

   • While baking, combine sugar and water in a small saucepan.

   • Heat until sugar dissolves and syrup is clear.

   • Brush warm syrup over the hot babka as soon as it comes out of the oven for a glossy finish.

7. Cool and enjoy:

   • Let the babka cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.