Go Back

Chocolate Babka

This chocolate babka is so good. From its brioche dough, to the sweet chocolate filling, you won't be able to stop at one slice.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 45 minutes
Rise Time 3 hours
Total Time 3 hours 55 minutes

Ingredients
 

Dough

  • 2 ½ cups (313 grams) all purpose flour
  • ¼ cup (50 grams) granulated sugar
  • 1 standard instant yeast packet MUST be instant
  • 2 eggs room temperature
  • ½ cup (120 mL) whole milk room temperature
  • 1 tsp salt
  • ¼ tsp nutmeg
  • 5 tbsp (71 grams) unsalted butter room temperature
  • 1 egg lightly beaten, for brushing

Chocolate Filling

  • ¼ cup (57 grams) unsalted butter does not need to be room temperature
  • ¼ cup (60 mL) heavy cream does not need to be room temperature
  • ⅔ cup (4 oz) semi-sweet chocolate chips
  • ⅓ cup (40 grams) powdered sugar
  • 3 tbsp (15 grams) unsweetened cocoa powder regular, not dutch-processed

Instructions

Dough

  • In the bowl of a stand mixer, whisk together the flour, sugar and yeast. Add the eggs, milk, salt and nutmeg. Using the dough hook attachment, mix on low-medium speed until a dough forms, 1-2 minutes.
  • On medium speed, add the butter, tablespoon by tablespoon, waiting until each tablespoon is incorporated before adding another one. Once all the butter is added and combined, bump up the speed to medium-high and knead for 10 minutes. The dough will be sticky but smooth and stretchy. It should be slightly sticking to the bottom of the bowl, but not the sides.
  • Place the dough in a well-oiled bowl, cover, and let rise for about 3 hours, or until the dough has doubled in size (as shown below). Because this dough has more fat, it will take longer to rise than other yeast doughs.

Filling

  • Once the dough has about 30 minutes left to rise, make the filling. Combine the butter and heavy cream in a sauce pan over the stove on medium heat. Stir until the butter has completely melted and the mixture is simmering.
  • Once simmering, add the chocolate and stir until the chocolate is melted and combined, then remove the pan from the heat.
  • Add the powdered sugar and cocoa powder and whisk until the mixture is smooth. Pour the filling into a wide and shallow bowl (this will help the filling cool more evenly and faster) and place in the fridge for 20-30 minutes.

Rolling out the dough

  • Prepare a 9x5 inch loaf pan by lining it with parchment paper.
  • Once the dough has doubled in size, roll out the dough on a lightly floured surface into a 12x16 inch rectangle.
  • Once the filling has chilled to a paste-like consistency, spread it onto the rolled out dough into an even layer, leaving a 1 inch margin on the sides.
  • Starting on the short side, tightly roll up the dough into a log.
  • Then, cut the dough in half length wise.
  • Cut sides up, place both halves into the prepared loaf pan and begin weaving the two pieces together (over under, over under). Cover and let rise for an additional 30-40 minutes until it is puffy.

Baking

  • When the dough has 10 minutes left to rise in the pan, preheat your oven to 350 degrees.
  • Lightly beat an egg and brush the dough with the egg wash. Bake for 40-45 minutes until the edges are golden brown and a tooth pick inserted into the center comes out with no resistance. Let cool in the pan, slice, and enjoy!
Tried this recipe?Let us know how it was!