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Irresistible Babka with Chocolate Swirl Recipe Easy Homemade Delight

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A tender, buttery babka with rich chocolate swirls, perfect for cozy mornings or indulgent treats. This easy homemade recipe balances sweet and savory flavors with a gooey chocolate filling.

Ingredients

  • All-purpose flour – 3 ½ cups (440 g), sifted
  • Granulated sugar – ⅓ cup (67 g)
  • Instant yeast – 2 ¼ tsp (1 packet)
  • Salt – 1 tsp (5 g)
  • Whole milk – ¾ cup (180 ml), warmed (about 110°F / 43°C)
  • Unsalted butter – 6 tbsp (85 g), softened
  • Large eggs – 2, room temperature
  • Vanilla extract – 1 tsp
  • Bittersweet or semi-sweet chocolate – 7 oz (200 g), finely chopped or chips
  • Unsalted butter – 4 tbsp (57 g), melted
  • Cocoa powder – 3 tbsp (15 g)
  • Powdered sugar – ⅓ cup (40 g)
  • Ground cinnamon – ½ tsp (optional)
  • Pinch of salt
  • Sugar – ½ cup (100 g) (for syrup)
  • Water – ½ cup (120 ml) (for syrup)

Instructions

  1. Activate the yeast: In a small bowl, combine warm milk (110°F / 43°C), sugar, and yeast. Let sit 5-7 minutes until foamy.
  2. Mix the dough: In a large bowl or stand mixer, whisk together flour and salt. Add softened butter, eggs, vanilla extract, and the foamy yeast mixture. Mix until a shaggy dough forms.
  3. Knead the dough: Knead for about 8-10 minutes until smooth and elastic. Add a tablespoon of flour if too wet.
  4. First rise: Shape dough into a ball and place in a greased bowl. Cover and let rise in a warm spot for 1 to 1½ hours until doubled in size.
  5. Prepare chocolate filling: Melt butter and stir in chopped chocolate until smooth. Mix in cocoa powder, powdered sugar, cinnamon (if using), and salt. Let cool slightly.
  6. Roll out dough: Punch down risen dough and roll on a floured surface into a 12×16 inch rectangle. Spread chocolate filling evenly, leaving a ½ inch border.
  7. Shape babka: Roll dough into a log from one long edge. Cut log lengthwise into two strips. Twist strips together with cut sides facing up.
  8. Second rise: Place twisted dough into a greased 9×5 inch loaf pan. Cover and let rise for 45-60 minutes until puffed.
  9. Bake: Preheat oven to 350°F (175°C). Bake babka for 35-40 minutes until golden and cooked through (internal temp about 190°F / 88°C). Tent with foil if browning too fast.
  10. Apply syrup: Boil sugar and water until dissolved. Brush warm syrup over babka right after baking.
  11. Cool and serve: Let babka cool in pan for 15 minutes, then transfer to wire rack. Slice and enjoy warm or at room temperature.

Notes

Warm milk to about 110°F to activate yeast properly. If dough is sticky, chill for 10 minutes before rolling. Use serrated knife to slice to prevent squishing. Tent with foil if browning too fast. Syrup brush adds shine and moisture. Dough can be refrigerated overnight after first rise.

Nutrition

Keywords: babka, chocolate babka, chocolate swirl bread, homemade babka, easy babka recipe, chocolate bread, sweet bread, braided bread

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