Ingredients
- For the dough:
- 4 ¾ cups bread flour
- ⅓ cup sugar
- 3 teaspoons instant yeast
- 1 teaspoon kosher salt
- ⅔ cup lukewarm whole milk
- 3 large eggs, room temperature
- 10 tablespoons unsalted butter, softened
- For the filling:
- 6 ounces semi-sweet chocolate
- ½ cup unsalted butter
- ½ cup sugar
- ½ cup unsweetened cocoa powder
- For the syrup:
- ½ cup water
- ⅔ cup sugar
Instructions
- Mix flour, sugar, yeast, and salt in a stand mixer bowl. Add warm milk and eggs; mix until rough dough forms.
- Knead until elastic, then incorporate butter gradually until smooth and pulling away from the bowl.
- Let dough rise at room temperature, then refrigerate overnight.
- Melt chocolate, butter, sugar, and cocoa powder for the filling.
- Divide chilled dough in half, roll into rectangles, and spread chocolate filling evenly.
- Roll dough into logs, chill briefly, then slice and twist into braids.
- Place twisted dough into prepared loaf pans and proof until puffy.
- Bake until golden brown, then brush generously with warm sugar syrup.
- Let loaves cool completely before slicing.
Notes
- Replace chocolate filling with Nutella for a quicker version.
- Add chopped toasted nuts like walnuts or hazelnuts for texture.
- Use thick jam or preserves for a fruit-forward variation.
- Store cooled babka wrapped at room temperature up to 3 days; freeze whole loaves up to 1 month.
- Reheat slices briefly in microwave or low oven.
- Prep Time: 45 minutes active + overnight chilling
- Cook Time: 3 hours (proofing and baking)
- Category: Bread/Dessert
- Method: Baking and braiding
- Cuisine: Jewish/Bakery
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 25g
- Sodium: 220mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 75mg
