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The Ultimate Soft & Swirled Homemade Chocolate Babka Recipe (Step-by-Step Guide)

A single serving of rich, glossy chocolate babka baked in a round mold, sitting on a small plate.
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Make the best homemade chocolate babka from scratch. This recipe delivers a soft, rich brioche dough swirled with decadent chocolate filling, resulting in a bakery-style loaf that tastes better than store-bought. Follow the detailed steps for perfect braiding and a moist finish.

Ingredients

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  • For the Dough: 1 cup whole milk, warmed to 110°F
  • 1 packet active dry yeast (2 1/4 teaspoons)
  • 1/2 cup granulated sugar
  • 3 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon salt
  • 4 1/2 cups all-purpose flour, plus more for dusting
  • 10 tablespoons unsalted butter, softened and cut into pieces
  • For the Chocolate Filling: 1 cup (2 sticks) unsalted butter, softened
  • 1 cup packed light brown sugar
  • 3/4 cup unsweetened cocoa powder
  • 1 teaspoon instant espresso powder (optional, for depth)
  • 1/2 teaspoon salt
  • 8 ounces bittersweet chocolate, finely chopped
  • For the Syrup Glaze: 1/2 cup granulated sugar
  • 1/2 cup water

Instructions

  1. Activate the Yeast: In a large bowl, combine the warm milk, yeast, and 1 teaspoon of the granulated sugar. Let stand for 5 to 10 minutes until foamy.
  2. Mix the Dough: Add the remaining sugar, eggs, vanilla, salt, and 3 cups of the flour to the yeast mixture. Mix on low speed with a dough hook until combined. Gradually add the remaining flour until the dough pulls away from the sides of the bowl.
  3. Knead in Butter: With the mixer running on low, add the softened butter, one piece at a time, waiting until each piece is incorporated before adding the next. Increase speed to medium-low and knead for 8 to 10 minutes until the dough is smooth and elastic.
  4. First Rise: Place the dough in a lightly oiled bowl, turning to coat. Cover and let rise in a warm place for 1.5 to 2 hours, or until doubled in size.
  5. Prepare Filling: While the dough rises, beat together the softened butter, brown sugar, cocoa powder, espresso powder, and salt until smooth. Stir in the chopped bittersweet chocolate.
  6. Shape the Dough: Punch down the risen dough and turn it out onto a lightly floured surface. Roll the dough into a large rectangle, about 12×18 inches.
  7. Spread Filling: Spread the chocolate filling evenly over the dough, leaving a 1-inch border along one long edge.
  8. Roll and Slice: Starting from the long edge opposite the border, tightly roll the dough into a log. Pinch the seam closed. Using a sharp knife or bench scraper, slice the log lengthwise down the center, exposing the layers.
  9. Braid: Turn the two halves cut-side up. Cross the strands over each other, keeping the cut sides facing up as much as possible to expose the swirl. Pinch the ends together.
  10. Second Rise: Carefully transfer the braided dough to a greased 9×5 inch loaf pan. Cover loosely and let rise in a warm spot for 45 to 60 minutes, until puffy. Preheat your oven to 350°F (175°C) during the last 15 minutes of rising.
  11. Bake: Bake for 35 to 45 minutes, or until the top is deep golden brown and an internal temperature reaches 200°F (93°C). If the top browns too quickly, loosely tent with foil.
  12. Make Syrup: While the babka bakes, combine the sugar and water in a small saucepan. Bring to a boil, stirring until the sugar dissolves. Remove from heat.
  13. Glaze: As soon as the babka comes out of the oven, brush the hot syrup evenly over the entire top surface. Let the chocolate babka cool in the pan for 15 minutes before carefully removing it to a wire rack to cool completely.

Notes

  • For the softest texture, chill the dough overnight after the first rise. Roll and shape it cold the next day.
  • If you prefer a less intense chocolate flavor, substitute semi-sweet chocolate for the bittersweet chocolate in the filling.
  • Use a serrated knife to slice the baked chocolate babka loaf for clean cuts.

Nutrition

Find it online: https://seventhflavour.com/chocolate-babka-recipe-homemade-swirl-bread/