Chocolate Babka Recipe: How to Make Chocolate Babka

For the dough:

• 1 packet active dry yeast
• ¼ cup whole milk, warmed
• 3 large eggs, room temperature
• 1 teaspoon kosher salt
• ¼ cup sugar
• 3 cups all-purpose flour
• 8 tablespoons unsalted butter, softened

For the filling:

• ½ cup heavy cream
• ½ cup unsalted butter
• 1 cup bittersweet chocolate, chopped
• ⅓ cup unsweetened cocoa powder
• ½ cup powdered sugar
• Pinch of sea salt

For the syrup:

• ½ cup water
• ½ cup granulated sugar

Note: The total time does not include at least 3 hours and 50 minutes of inactive time.

Make the dough:

1. 1

   In a small bowl or measuring cup, stir together the yeast and warm milk. Set the yeast mixture aside in a warm place to rest until it becomes foamy, about 10 minutes.

2. 2

   In a large bowl, whisk together the eggs, salt, and sugar.

3. 3

   In the bowl of a stand mixer fitted with a dough hook, add the yeast mixture, egg mixture, and flour. Using a wooden spoon, stir the ingredients until a rough dough begins to form.

4. 4

   Turn the stand mixer on medium speed and begin beating the dough.

5. 5

   While the mixer is running, add 1 tablespoon of softened butter to the dough at a time until you have incorporated all of the butter. Continue kneading the dough until it forms a smooth, shiny ball, about 8–10 minutes.

6. 6

   Transfer the babka dough to a large greased bowl and cover it with plastic wrap. Set the dough aside in a warm place to rise until it doubles in size, about 1–3 hours.

Make the filling:

1. 1

   In a medium saucepan over medium heat, combine the cream and butter. Stirring frequently, cook the mixture until the butter has melted and the cream starts to steam.

2. 2

   In the saucepan with the melted butter and cream mixture, add the chopped chocolate and stir until it melts.

3. 3

   Add the cocoa powder, powdered sugar, and salt to the chocolate sauce and stir to incorporate.

4. 4

   Transfer the chocolate filling to a bowl and set it aside to cool at room temperature for 1 hour.

Assemble and bake:

1. 1

   Turn the proofed dough out onto a lightly floured surface. Roll the dough out into a 12x16-inch rectangle.

2. 2

   Carefully transfer the sheet of dough to a parchment-lined baking sheet. Place the dough in the refrigerator to chill for an additional 20 minutes.

3. 3

   Using an offset spatula, spread the chocolate filling over the dough, leaving a 1-inch border free on one of the long ends of the sheet.

4. 4

   Using both hands, slowly roll the long side of the dough away from you and over the filling to create a log. When you get to the edge of the dough, brush the bare border with a thin layer of water and seal the log.

5. 5

   Using a sharp knife, slice the babka roll in half lengthwise, exposing the filling.

6. 6

   Lay the two halves of the dough parallel to each other, sliced-side up.

7. 7

   Starting at the center, braid the two strips of dough together by folding one half over the other repeatedly to form a twisted braid. Pinch each end of the braid together to seal.

8. 8

   Carefully transfer the braided babka to an 8x4-inch loaf pan lined with a large sheet of parchment paper (with excess paper hanging over the edges). If the babka braid is too long to fit in the pan, twist it into a figure-eight formation before placing it inside.

9. 9

   Cover the babka with plastic wrap or a clean kitchen towel and let it rest in a warm spot until it doubles in size, about 1–2 hours.

10. 10

    When the second rise is almost complete, preheat the oven to 350 degrees Fahrenheit.

11. 11

    Transfer the babka to the oven and bake until the crust is golden brown and the internal temperature reaches 190 degrees Fahrenheit, about 30–40 minutes.

Make and apply the syrup:

1. 1

   As the babka bakes, prepare the syrup. In a small saucepan over medium heat, stir together the water and sugar. Stirring frequently, bring the mixture to a boil and simmer until the sugar dissolves.

2. 2

   Remove the pan from the heat and set the syrup aside to cool.

3. 3

   Remove the chocolate babka from the oven and brush the syrup over the hot bread immediately. Let the bread cool in the pan for 15 minutes.

4. 4

   Use the parchment paper wings to lift the babka from the pan, then transfer it to a wire rack. Let the babka cool for at least 30 minutes before slicing and serving.

Become a better baker with the MasterClass Annual Membership. Gain access to exclusive video lessons taught by the world’s best, including Dominique Ansel, Joanne Chang, Gordon Ramsay, Chef Thomas Keller, Mashama Bailey, and more.