Ahhh babka 😌—rich, swirly, and absolutely worth the effort. Here’s a classic chocolate babka that’s soft, buttery, and bakery-level.
🍫 Classic Chocolate Babka
Ingredients
Dough
- 3½–4 cups all-purpose flour
- ¼ cup sugar
- 2¼ tsp (1 packet) active dry yeast
- ¾ cup warm milk (about 110°F / 43°C)
- 2 large eggs
- ½ cup unsalted butter, softened
- 1 tsp salt
- 1 tsp vanilla
Chocolate filling
- ½ cup unsalted butter, melted
- ¾ cup chocolate chips or chopped chocolate
- ⅓ cup sugar
- ¼ cup cocoa powder
- Pinch of salt
Simple syrup (optional but 🔥)
- ½ cup sugar
- ½ cup water
Instructions
- Activate yeast
Mix warm milk, sugar, and yeast. Let sit 5–10 min until foamy. - Make the dough
Add eggs, butter, vanilla, salt, and flour. Knead 8–10 min (or 5–6 in a mixer) until smooth and slightly sticky.
Cover and let rise 1½–2 hrs, until doubled. - Make filling
Mix melted butter, chocolate, sugar, cocoa, and salt into a spreadable paste. - Shape
- Roll dough into a large rectangle (about 10×16 in).
- Spread filling evenly.
- Roll tightly from the long side into a log.
- Slice lengthwise to expose layers.
- Twist the two halves together and place in a greased loaf pan.
- Second rise
Cover and let rise 45–60 min until puffy. - Bake
Bake at 350°F (175°C) for 40–45 min, tenting with foil if it browns too fast. - Syrup finish (optional but traditional)
Simmer sugar + water until dissolved. Brush over hot babka for shine and moisture.
Variations you’ll love
- Cinnamon babka: butter + brown sugar + cinnamon
- Nutella babka: straight-up spread (easy win)
- Cinnamon-apple babka: sautéed apples + cinnamon sugar
- Savory babka: pesto + cheese 👀
Pro tips
- Cold dough is easier to twist—chill 20 min if it’s fighting you.
- Don’t skip the syrup if you want that bakery softness.
- Babka freezes beautifully (sliced = best).
Want a no-knead, sourdough, or quick shortcut version?
