Chocolate Babka Recipe – European Special
Chocolate Babka is a beautiful sweet braided bread that brings together a luscious chocolate filling and soft, buttery dough for a dessert that feels indulgent yet comforting. This homemade pastry transforms simple pantry staples—flour, eggs, butter, sugar—into a centerpiece worthy of any table. As a true European classic, it shines at brunch, holiday gatherings, or whenever you want to treat yourself to something rich, tender, and layered with chocolatey goodness.
- Prep Time4 hr 30 min
- Cook Time30 min
- Total Time5 hr
For the Dough:
- 4 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 packet (2 1/4 tsp) active dry yeast
- 1/2 teaspoon salt
- 1 cup whole milk, warmed
- 2 large eggs
- 1/2 cup unsalted butter, softened
For the Chocolate Filling:
- 1 cup semi-sweet chocolate chips (or chopped chocolate)
- 1/2 cup unsweetened cocoa powder
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter, melted
- 1 teaspoon vanilla extract
For the Egg Wash:
- 1 large egg
- 1 tablespoon milk
Prepare the Dough:
Make the Dough: In a large bowl, combine the warmed milk and sugar. Sprinkle the yeast on top and let it sit for 5-10 minutes until foamy.
In another bowl, mix the flour and salt. Add the yeast mixture, eggs, and softened butter to the flour.
Mix until a dough forms, then knead on a floured surface for about 10 minutes until smooth and elastic.
Place the dough in a greased bowl, cover with plastic wrap, and let it rise in a warm place for 1-2 hours, or until doubled in size.
Prepare the Filling: In a medium bowl, mix together the chocolate chips, cocoa powder, sugar, melted butter, and vanilla extract until well combined.
Assemble the Babka: After the dough has risen, punch it down and roll it out on a floured surface into a rectangle about 1/4 inch thick.
Spread the chocolate filling evenly over the dough.
Roll the dough tightly from one long side to form a log. Pinch the seams to seal.
Cut the log in half lengthwise to expose the filling. Twist the two halves together and place in a greased 9×5- inch loaf pan.
Second Rise: Cover the loaf with a clean kitchen towel and let it rise for another 30-45 minutes until puffy.
Preheat the Oven: Preheat your oven to 350°F (175°C).
Egg Wash: In a small bowl, whisk together the egg and milk. Brush the mixture over the top of the babka.
Bake: Bake the babka for 30-35 minutes, or until golden brown and a toothpick inserted comes out clean. If it browns too quickly, cover loosely with foil.
Cool: Let the babka cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
Serve: Slice and enjoy your homemade chocolate babka!
Recipe Notes:
Dough Rise Time: Be patient—allow the first rise until the dough has doubled in size (1-2 hours), and the second rise after shaping for about 30-45 minutes so the texture sifts and blooms properly.
Filling Swirls: When spreading the chocolate filling, ensure even layer and tight roll to maximize the beautiful swirl; twisting the two halves lengthwise gives that classic braiding effect.
Oven Heat Care: Pre-heat the oven to 350 °F (175 °C) and watch the babka while baking. If the top browns too quickly, loosely cover with foil to prevent over-darkening.
Slicing Neat: Let the babka cool slightly in the pan (~10 minutes), then fully on a rack. Use a sharp serrated knife and wipe clean between cuts for clean slices that show off the swirls.
Storage & Freeze: Store leftover Chocolate Babka in an airtight container at room temperature for up to 3 days. For longer keeping, freeze slices; thaw overnight or gently warm when ready to serve.
