A Perfect Chocolate Babka Recipe for the Weekend
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INGREDIENTS
- 12 ounces/350 grams Nutella spread
Dough:
- 3¾ cups/480 grams all-purpose flour
- 1½ tablespoons/21 grams fresh yeast or 1 tablespoon dry yeast
- ⅓ cup/70 grams granulated sugar
- 1 large egg
- 1 cup/240 milliliters whole milk
- ¼ cup/60 grams unsalted butter, softened
- 1 teaspoon vanilla extract or vanilla bean paste
- ¼ teaspoon salt
- 1 large egg, beaten (for brushing)
Filling:
- 7 ounces/200 grams dark chocolate, chopped
- ¾ cup/200 grams unsalted butter
- ¼ cup/75 grams Nutella or any chocolate spread
- ⅓ cup ground almonds
- 1 tablespoon cacao powder
- Pinch of cinnamon, optional
Syrup:
- 1 cup/240 milliliters water
- 1 cup/200 grams granulated sugar
INSTRUCTIONS
- In a stand mixer fitted with a dough hook, combine the flour, yeast, and sugar. Mix briefly to combine. Add the egg, milk, butter, and vanilla. Knead on medium speed for 7–10 minutes, until the dough is smooth and slightly sticky. Add the salt during the last minute of kneading.
- Transfer the dough to a greased bowl, cover, and let rise overnight in the refrigerator, or at room temperature until doubled in size.
- About an hour before shaping the dough, make the filling. In a microwave-safe bowl, melt the butter and chocolate in 30-second bursts, stirring in between, until fully melted and smooth. Whisk in the Nutella, cocoa powder, ground almonds, and cinnamon (if using). Chill in the refrigerator for about an hour, until spreadable but firm.
- Turn the risen dough onto a floured surface. Divide it in half, working with one portion at a time. Roll the dough into a rectangle, about 10×12 inches (25×30 cm) — not too thin. Spread 3 tablespoons of the chilled chocolate filling over the dough, leaving a small border around the edges. Fold the dough into thirds, like a letter. Place the folded dough on parchment paper, set on a tray, and freeze for 10 minutes to firm up (this makes rolling easier, but you can skip it if short on time).
- Remove from the freezer, dust with flour, and roll out again into a rectangle. Spread a generous layer of Nutella over the rectangle. Carefully roll into a tight log. Slice the log in half lengthwise, exposing the chocolate layers. Twist the halves together, forming a spiral braid. Transfer the twisted loaf to a parchment-lined loaf pan. Repeat with the second half of the dough. Cover the shaped loaves and let them rise at room temperature until puffy and nearly doubled, about 45–60 minutes.
- Preheat the oven to 350°F (175°C).
- Brush the loaves with the beaten egg. Bake for 30–40 minutes, until deeply golden and cooked through.
- While the loaves bake, make the sugar syrup. In a small saucepan, combine the water and sugar. Bring to a boil, stirring to dissolve the sugar. Let cool slightly.
- As soon as the loaves come out of the oven, generously brush them with the warm syrup. Let the syrup soak in, adding more as needed. Let the loaves cool in their pans for about 15 minutes, then transfer to a wire rack to cool completely.
RECIPE NOTES
MY NOTES
FAQ
What makes this chocolate babka recipe extra moist?
The moisture in this chocolate babka recipe comes from a combination of ingredients and techniques. The dough itself contains whole milk, butter, and an egg, all of which contribute to its soft, tender texture. The rich chocolate filling, which includes butter and Nutella, melts into the dough as it bakes, adding moisture and preventing dryness. Brushing the freshly baked loaves with sugar syrup is crucial — the syrup soaks into the warm bread, locking in moisture and adding a subtle sweetness. Skipping the syrup could result in a drier loaf, so it’s worth taking the extra step for the best results.
What is the best way to shape the babka for perfect layers?
To get those signature swirls, roll out the dough into a rectangle and spread an even layer of the chocolate filling, leaving a small border around the edges. Roll the dough tightly into a log, then slice it lengthwise with a sharp knife to expose the layers. Twist the two halves together, keeping the cut sides facing up to show off the chocolate ribbons. This twisting technique helps create distinct layers and an attractive pattern once baked. If the dough becomes too soft while shaping, chill it briefly in the freezer to make handling easier.
Can I make the dough ahead of time and freeze it?
You can make the dough ahead and freeze it at different stages. After kneading, wrap the dough tightly and freeze it for up to 2 months. Thaw it in the refrigerator overnight before proceeding with the recipe. Alternatively, you can shape the babka, place it in the loaf pan, and freeze it unbaked. When ready to bake, let it thaw and rise at room temperature until puffy, which may take several hours. You can also freeze baked babka — just wrap it well and thaw at room temperature, then refresh in a low oven for a few minutes.
Can I use another type of pan for this chocolate babka recipe?
If you don’t have a loaf pan, you can still make this chocolate babka recipe by shaping it free-form on a baking sheet. Just make sure to shape the twisted dough into a round or oval shape so that it holds its structure while baking. You can also use a round cake pan or a small rectangular pan as a substitute. Ensure the pan is lined with parchment paper for easy removal. If using a baking sheet, ensure the dough is properly shaped and won’t flatten during baking. Just be prepared for a slightly different presentation.
Why is it important to chill the filling before using it?
Chilling the filling ensures it thickens and firms up, making it easier to spread evenly across the dough without spilling or becoming too runny. If the filling is too soft, it can seep out while rolling the dough, affecting the structure of the babka. Additionally, chilled filling helps maintain its consistency and improves the overall texture of the final product. By letting the filling set in the fridge for an hour, you also ensure that it won’t soften too quickly while handling the dough, making the process much smoother.
What chocolate works best for this chocolate babka recipe?
Dark chocolate with around 60–70% cocoa content is ideal for this chocolate babka recipe. It melts smoothly and provides a rich, intense flavor without being overly sweet. Coupled with Nutella or another chocolate spread, it strikes a perfect balance of bitterness and sweetness. Avoid milk chocolate, as it can make the filling overly sweet and less stable during baking. Chop the chocolate finely to help it melt evenly when combined with butter. High-quality baking chocolate or couverture chocolate works best, but a good-quality dark chocolate bar also does the job well.
How do I know when the babka is fully baked?
The babka is done when the top is a deep golden brown, and a skewer inserted into the thickest part comes out without wet dough clinging to it — melted chocolate is fine, but raw dough means it needs more time. This typically takes 30 to 40 minutes at 350°F (175°C), but every oven is different, so start checking at the 30-minute mark. If the top browns too quickly, tent the loaf with foil to prevent burning. An internal temperature of 190°F (88°C) ensures the bread is fully cooked through without drying out.
Is the sugar syrup necessary for this chocolate babka recipe?
The sugar syrup isn’t just for sweetness — it’s a key step for moisture and texture. Brushing the syrup onto the hot loaves ensures the crust stays soft and shiny, while the syrup seeps into the bread, preventing it from drying out. Without the syrup, the babka may still taste good, but it won’t have the same moist, tender crumb or bakery-style finish. The syrup also enhances the chocolate flavor by adding a subtle contrast of sweetness. It only takes a minute to make, and the payoff is well worth the effort.
Can I substitute the whole milk with another type of milk?
You can substitute whole milk with various plant-based alternatives like almond, oat, or soy milk. However, the texture and flavor may change slightly. Whole milk adds richness and moisture, which helps in creating a soft, fluffy dough. If you use a plant-based milk, the dough may have a slightly different texture or flavor, but it should still work well. Make sure to choose a variety that’s unsweetened to maintain the intended flavor profile of the dough. Non-dairy milk like coconut milk will add a subtle coconut taste to the final product.
How should I store leftover babka to keep it fresh?
Store leftover babka in an airtight container or tightly wrapped in plastic wrap at room temperature for up to 3 days. For longer storage, wrap it well and refrigerate for up to a week, though this may dry the bread out slightly. To freeze, wrap the loaf in plastic and then foil, and store for up to 3 months. Thaw at room temperature and refresh in the oven at 300°F (150°C) for 10 minutes to restore its softness. Slices can also be toasted for a warm, melty treat, especially with a bit of butter or extra Nutella.
Can I add nuts or dried fruit to this chocolate babka recipe?
You can customize this chocolate babka recipe with chopped nuts or dried fruit for extra texture and flavor. Toasted walnuts, pecans, or hazelnuts work particularly well with chocolate, adding a satisfying crunch. Roughly chop the nuts and sprinkle them over the chocolate filling before rolling up the dough. For dried fruit, use finely chopped pieces of figs, dates, or dried cherries, which complement the richness of the chocolate. Be mindful not to overfill the dough, as too many mix-ins can make rolling and slicing tricky, but a light scattering of extras adds a delicious twist to this classic chocolate babka recipe.
Can I make this chocolate babka recipe without butter?
You can substitute butter with coconut oil, vegetable oil, or a dairy-free margarine if you prefer a vegan or dairy-free filling. Coconut oil will give the filling a slightly different texture, and it may add a mild coconut flavor, which can complement the chocolate nicely. If you use vegetable oil, the filling will have a more neutral flavor, but it will still achieve the creamy consistency you want. Just make sure the oil is in liquid form when mixing with the other ingredients to ensure smooth incorporation into the filling.
