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The Ultimate Bakery-Style Chocolate Babka: Soft Brioche Dough with Decadent Swirls

A decadent slice of chocolate babka showing swirled layers and a thick chocolate glaze drizzled over the top.
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Make the best chocolate babka at home. This recipe gives you a soft, buttery, brioche-style sweet bread with rich, decadent chocolate swirls and a beautiful braided presentation. It is perfect for weekend baking, breakfast, or special occasions.

Ingredients

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  • 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
  • 1 teaspoon salt
  • 4 1/2 cups all-purpose flour, plus more for dusting
  • 1 cup (2 sticks) unsalted butter, softened and cut into pieces
  • 1/2 cup unsalted butter, melted (for filling)
  • 1 cup powdered sugar (for filling)
  • 1/2 cup unsweetened cocoa powder (for filling)
  • 1/4 teaspoon salt (for filling)
  • 1/4 cup heavy cream (for filling)
  • 1/2 cup granulated sugar (for filling)
  • 1/2 cup chopped semi-sweet chocolate (for filling)
  • 1 large egg, beaten (for egg wash)
  • 1/4 cup water (for simple syrup)
  • 1/4 cup granulated sugar (for simple syrup)

Instructions

  1. Activate the yeast: In a small bowl, combine the warm milk, yeast, and 1 tablespoon of the sugar. Let stand for 5 to 10 minutes until foamy.
  2. Mix the dough: In the bowl of a stand mixer fitted with the dough hook, combine the flour, remaining sugar, eggs, vanilla, and salt. Pour in the yeast mixture. Mix on low speed until a shaggy dough forms.
  3. Knead: Increase the speed to medium-low and knead for 5 minutes. Gradually add the softened butter, one piece at a time, waiting until each piece is incorporated before adding the next. Continue kneading for 10 to 15 minutes until the dough is smooth and pulls away from the sides of the bowl.
  4. First Rise: Place the dough in a lightly oiled bowl, turning to coat. Cover and let rise in a warm place for 1.5 to 2 hours, or until doubled in size.
  5. Make the chocolate filling: While the dough rises, combine the 1/2 cup melted butter, powdered sugar, cocoa powder, 1/2 cup sugar, salt, heavy cream, and chopped chocolate in a bowl. Mix until smooth. This is your decadent chocolate swirl spread.
  6. Shape the dough: Gently punch down the risen dough. Turn it out onto a lightly floured surface. Roll the dough into a large rectangle, approximately 12 by 18 inches.
  7. Spread the filling: Spread the chocolate filling evenly over the entire surface of the dough, leaving a small 1/2-inch border on one long edge.
  8. Roll and Slice: Starting from the long edge opposite the border, tightly roll the dough into a log. Pinch the seam closed. Using a sharp knife, slice the log lengthwise down the center, exposing the layers.
  9. Braid: Turn the two halves cut-side up. Twist the two halves over each other, keeping the cut sides facing up as much as possible to expose the swirl. Pinch the ends together.
  10. Second Rise: Carefully transfer the braided dough to a greased 9×5-inch loaf pan. Cover loosely and let rise again for 45 to 60 minutes, or until puffy. Preheat your oven to 350°F (175°C) during the last 15 minutes of the rise.
  11. Bake: Brush the top of the babka with the beaten egg wash. Bake for 35 to 45 minutes, or until deep golden brown. If the top browns too quickly, loosely tent it with foil.
  12. Make simple syrup: While the babka bakes, combine the 1/4 cup water and 1/4 cup sugar in a small saucepan. Heat until the sugar dissolves. Do not boil.
  13. Glaze: Immediately upon removing the babka from the oven, brush the hot simple syrup generously over the entire top surface. This keeps your sweet bread moist.
  14. Cool: Let the babka cool in the pan for 15 minutes before carefully transferring it to a wire rack to cool completely before slicing.

Notes

  • For the softest brioche style bread, make sure your butter and eggs are at room temperature before starting the dough.
  • If you do not have a stand mixer, you can knead the dough by hand on a lightly floured surface for about 20 minutes until it passes the windowpane test.
  • You can substitute Nutella for the chocolate filling mixture for a different flavor profile.

Nutrition

Find it online: https://kingscook.com/chocolate-babka-recipe-homemade-sweet-bread/