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Chocolate Babka

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Adjust Servings:
550 g All purpose flour
150 g Salted Butter
1 Tsp Sugar
190 ml Fresh milk
12g Active dry yeast
3 Large eggs
1/2 Tsp Vanilla essence
75 ml luke warm water
3 g Iodine free salt
Chocolate Filling
170 g Dark chocolate
30 g pistachios
180 g Salted Butter
2 TBSP Cocoa powder
100 g Sugar

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Chocolate Babka

Amazing chocolate Babka


    Quick and easy chocolate babka recipe for that special occasion

    • 2 hours
    • Serves 15
    • Medium


    • Chocolate Filling



    Chocolate Babka, is an odd-looking yet satisfying loaf of bread that is a mix of melted chocolate and brioche bread. A soft buttery bread with sweet chocolate at the heart of it, this is the most simple way that we can describe it and as much as it tastes good it is a fun food to make which give this immense satisfaction once you see the layers of chocolate oozing out of the soft bread.

    Like many things in life, there are several versions of this and we choose to make the one that we prefer which has its origin in Eastern Europe.  Making the bread dough is fairly straight forward and we have made several different types of dough in the past key to any good loaf of bread are the ingredients ratios and your kneading skills, of course, if you were to use a stand mixer latter would not be a problem.

    Also, you can substitute the chocolate filling with any other chocolate spread of your choice, namely Nutella if you so happen to be a fan 🙂 . And the dough can be kept in the freezer for 1 month, so if you happen to have more dough than you need, you know where to store them.

    Hope you enjoy making this chocolate delight.


    5 minutes

    Activate the yeast

    To a small cup add sugar and yeast. Mix with lukewarm water. Mix with a spoon until no lumps of yeast are present in the mixture (to make lukewarm water: mix a small amount of hot water with cold water, when you dip your finger if you feel slightly warm then this should be fine)
    After a few minutes, you will see the bubbles forming and the top will be frothy if this does not happen that can be your yeast is dead, too old or expired.

    10 minutes

    Prepare the brioche dough

    To a standing mixer add flour, non-iodine salt and start mixing in medium low speed, add whole eggs and yeast mixture to the same, mix it for 10 minutes until the dough is smooth,
    make sure everything is incorporated.

    60 minutes

    Let the dough proof

    Grease a large bowl with butter or oil and place the brioche dough in the bowl and cover with a cling film or a wet cloth for proofing. Leave it for 1 hour.

    15 minutes

    Prepare the chocolate filling

    Add butter in a skillet with dark chocolate and melt it in low flame or on a bammery, once everything is melted add cocoa powder and powdered sugar, whisk it until
    completely smooth, if you like scrape a bit of nutmeg or cinnamon , we added Pistachios as we love the nutty flavour of it.

    10 minutes

    Make a thin sheet from the dough

    after 1 hour of proofing, roll the dough on a moderately floured work surface.
    Separate the dough into two and keep one half wrapped in a plastic bag untill use . Using a roller a pin make a thin sheet of the dough at least 1/2 inch thick
    Spread your chocolate filling on the thin sheet of dough, leaving around inch border on the dough sheet.

    5 minutes

    Roll the sheet

    Brush the borders of the dough with a bit of water and roll the dough from the bottom all the way up

    5 minutes

    Separate in to two pieces

    Cut the dough in half lengthwise using a bread knife, now you have two pieces
    Pinch the edges of two pieces and fold them over each other like a braid back and forth until you reach the other end and pinch the edges

    60 minute

    Let it proof

    Keep it on the greased loaf pan, covered with cling film and let it proof for 1 hour until it is doubled in size.

    30 minutes

    Ready to bake

    In a preheated oven of 190C bake for 25- 30 minutes until its golden brown

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