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Bakery-Style Chocolate Babka with Tender Brioche Dough

Close-up of a freshly baked chocolate babka loaf showing rich chocolate swirls and a glossy chocolate glaze topping.
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Create a stunning, bakery-worthy Chocolate Babka at home. This recipe yields a soft, buttery brioche dough swirled with a rich, decadent chocolate filling, perfect for brunch or dessert.

Ingredients

Scale
  • 1 cup whole milk, warmed to 105-115°F
  • 2 1/4 teaspoons active dry yeast
  • 1/2 cup granulated sugar, divided
  • 3 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 4 cups all-purpose flour, plus more for dusting
  • 1 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, softened and cut into pieces
  • 1 cup powdered sugar (for the filling)
  • 1/2 cup unsweetened cocoa powder (for the filling)
  • 1/2 cup unsalted butter, melted (for the filling)
  • 1 teaspoon ground cinnamon (for the filling)
  • 1/4 cup water (for the syrup)
  • 1/4 cup granulated sugar (for the syrup)

Instructions

  1. Combine the warm milk, yeast, and 1 teaspoon of the sugar in a small bowl. Let stand for 5 to 10 minutes until foamy.
  2. In the bowl of a stand mixer fitted with the dough hook, combine the remaining sugar, eggs, vanilla extract, flour, and salt. Mix on low speed until the mixture forms a shaggy dough.
  3. Pour the yeast mixture into the dough. Mix on low speed for 2 minutes, then increase the speed to medium-low. Mix for 5 minutes.
  4. Add the softened butter, one piece at a time, mixing well after each addition until fully incorporated. Continue mixing for 8 to 10 minutes until the dough is smooth and elastic.
  5. Place the dough in a lightly oiled bowl, turn to coat, cover, and let rise in a warm place for 1.5 to 2 hours, or until doubled in size.
  6. While the dough rises, prepare the chocolate filling: Whisk together the powdered sugar, cocoa powder, melted butter, and cinnamon until smooth. Set aside.
  7. Gently punch down the risen dough. Turn it out onto a lightly floured surface and roll it into a large rectangle, about 10 by 18 inches.
  8. Spread the chocolate filling evenly over the entire surface of the dough, leaving a 1-inch border along one long edge bare.
  9. Starting from the long edge opposite the bare border, tightly roll the dough into a log. Pinch the seam closed.
  10. Using a sharp knife, slice the log lengthwise down the center, exposing the layers. Do not cut all the way through the bottom edge.
  11. Turn the cut sides up. Twist the two halves around each other, keeping the cut sides facing up as much as possible to expose the swirls.
  12. Carefully transfer the twisted dough to a greased 9×5 inch loaf pan. Cover loosely and let rise for 30 to 45 minutes, or until puffy.
  13. Preheat your oven to 350°F (175°C). Bake for 35 to 45 minutes, or until golden brown and cooked through.
  14. While the babka bakes, make the simple syrup: Combine the 1/4 cup sugar and 1/4 cup water in a small saucepan. Heat until the sugar dissolves.
  15. Immediately brush the hot simple syrup over the top of the warm babka as soon as it comes out of the oven. Let cool in the pan for 15 minutes before transferring to a wire rack to cool completely.

Notes

  • For the best, most tender crumb, allow the dough to complete its first rise in the refrigerator overnight. This slow fermentation develops deeper flavor.
  • If you prefer a less sweet finish, reduce the sugar in the simple syrup to 2 tablespoons.
  • This recipe freezes well. Wrap the cooled babka tightly in plastic wrap and foil before freezing for up to three months. Thaw overnight on the counter.

Nutrition

Find it online: https://www.unfoldrecipes.com/chocolate-babka-recipe-tender-brioche-dough/