Go Back

Chocolate Babka

A simple recipe for an amazing chocolate babka!
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 55 minutes
Course Dessert

Equipment

  • 1 9x4 inch loaf pan

Ingredients
 
 

Babka Dough

  • 2 cups + 3 tbsp all-purpose flour
  • 3 tbsp sugar
  • 1 tsp salt
  • ½ cup whole milk
  • 1¼ tsp active dry yeast
  • 1 egg
  • 1 egg yolk
  • 5 tbsp unsalted butter, cubed, at room temperature

Chocolate Filling

  • 5 oz bittersweet chocolate, chopped
  • 5 tbsp unsalted butter
  • ¾ cup chocolate shortbread cookies, ground
  • 1½ tsp honey

Chocolate Glaze

  • 3 ½ oz bittersweet chocolate, chopped 60-70%
  • 4½ tbsp unsalted butter
  • ½ tbsp light corn syrup

Egg wash

    Instructions
     

    For the Babka Dough

    • Mix together the flour, sugar and salt and set aside.
    • Heat milk to lukewarm (approximately 105℉). Pour into your mixing bowl and add yeast. Stir gently and let sit for 5 minutes or until foamy.
    • Add the egg, egg yolk, and dry ingredient mixture and mix on low speed (using paddle attachment if using a stand mixer) for 2 to 3 minutes.
    • Scrape down sides and switch to dough hook if using a stand mixer. Mix until combined and a smooth dough starts to form - about 5 minutes.
    • Add the butter one cube at a time while mixer is running. Continue mixing at a low speed until fully combined. The consistency of dough will be smooth but it will be sticky to the touch.
    • Cover the bowl with cloth or plastic wrap and let rise for 1-2 hours.
    • Line a baking sheet or large plate with parchment paper and grease with butter. Scrape the dough out of the bowl and onto the baking sheet, loosely forming a rectangle. Cover with plastic wrap and refrigerate overnight.

    For the Filling

    • Using a double boiler if you have one (or microwaving in 30 second increments, or being very watchful over a pan on the stovetop), melt the chocolate and butter - stirring constantly.
    • Remove from heat and allow to cool slightly. Then stir in the honey and ground up cookies. Set aside and allow to cool to room temperature (or close).

    To Assemble

    • Line your loaf pan with parchment paper or grease generously with butter or baking spray.
    • Roll out your dough to a rectangle approximately 18 x 14 inches.
    • Spread the filling evenly across the top of the dough.
    • Roll the dough up starting with the long edge, and try to keep the roll tight.
    • Cut the roll in half. Place one half on top of the other so that it looks like the letter X. Then tuck each end under so that you end up with a cute little twist (see pictures in the tutorial above the recipe).
    • Gently place the twist into the loaf pan and allow to rise until double in size, or about 2-3 hours.
    • Preheat the oven to 350℉.
    • Gently brush with the egg wash, making sure to cover the entire top of exposed dough.
    • Bake for 45-55 minutes, or until the internal temperature is 190-195℉.
    • Remove from oven and allow to cool before removing from the pan.

    For the Chocolate Glaze

    • While the babka is in the oven, make the glaze.
    • Using a double boiler if you have one (or microwaving in 30 second increments, or being very watchful over a pan on the stovetop), melt the chocolate, butter and corn syrup - stirring constantly.
    • Allow the glaze to cool, stirring occasionally, to about 110℉. Then pour over the babka!
    • Enjoy!
    Did you make this recipe?Tag @thebrownstonebaker on instagram!