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The Best Homemade Chocolate Babka Recipe: Tender Brioche Dough with Rich Chocolate Swirls and Shiny Glaze

A close-up of a sliced chocolate babka showing the rich swirl pattern and glossy chocolate glaze.
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Bake a decadent chocolate babka that surpasses store-bought quality. This recipe uses a tender brioche dough, a rich chocolate filling, and simple steps to achieve perfect swirls and a glossy finish.

Ingredients

Scale
  • 1 cup whole milk, warm
  • 2 1/4 teaspoons active dry yeast
  • 1/2 cup granulated sugar, plus 1 tablespoon for yeast
  • 4 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 cup powdered sugar for glaze
  • 3 tablespoons milk for glaze
  • 1/2 cup water for syrup
  • 1/2 cup granulated sugar for syrup
  • 1 cup unsalted butter, melted, for filling
  • 1 cup granulated sugar for filling
  • 3/4 cup unsweetened cocoa powder
  • 1 teaspoon instant espresso powder

Instructions

  1. Activate the yeast: In a small bowl, combine the warm milk, 1 tablespoon of sugar, and the yeast. Let stand for 5 to 10 minutes until foamy.
  2. Make the dough: In the bowl of a stand mixer fitted with the dough hook, combine the remaining sugar, eggs, vanilla, salt, and flour. Mix on low speed until just combined.
  3. Add the yeast mixture to the flour mixture. Mix on low speed for 2 minutes.
  4. Increase the speed to medium-low and gradually add the softened butter, one piece at a time, mixing well after each addition. Continue mixing for 8 to 10 minutes until the dough is smooth and elastic.
  5. Place the dough in a lightly oiled bowl, cover, and let it rise in a warm place for 1.5 to 2 hours, or until doubled in size.
  6. Prepare the chocolate filling: In a medium bowl, whisk together the melted butter, 1 cup sugar, cocoa powder, espresso powder, and a pinch of salt until smooth.
  7. Punch down the risen dough. Turn it out onto a lightly floured surface and roll it into a large rectangle, about 12×18 inches.
  8. Spread the chocolate filling evenly over the entire surface of the dough, leaving a small border on one long edge.
  9. Starting from the long edge opposite the border, tightly roll the dough into a log. Pinch the seam closed.
  10. Chill the log for 30 minutes to firm up the filling, which makes braiding easier.
  11. Prepare the syrup: While the dough chills, combine 1/2 cup water and 1/2 cup sugar in a small saucepan. Bring to a boil, stirring until sugar dissolves. Remove from heat and set aside.
  12. Prepare the braid: Line a 9×5 inch loaf pan with parchment paper. Cut the chilled dough log in half lengthwise, exposing the layers of filling.
  13. Place the two halves side-by-side, cut sides up. Twist the two strands together, keeping the cut sides facing up as much as possible to show the swirls.
  14. Carefully transfer the twisted dough into the prepared loaf pan. Cover loosely and let it rise for 45 to 60 minutes.
  15. Preheat your oven to 350°F (175°C). Bake for 35 to 45 minutes, or until golden brown and cooked through.
  16. While the babka is still hot from the oven, brush the entire top generously with the prepared sugar syrup. This creates the shiny glaze.
  17. Let the babka cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.
  18. Make the glaze: Whisk together powdered sugar and 3 tablespoons of milk until smooth. Drizzle over the cooled babka, or serve alongside.

Notes

  • For the best texture, ensure your butter for the dough is truly softened, not melted.
  • If you want a deeper chocolate flavor, use bittersweet chocolate chips mixed into the filling.
  • You can make the dough a day ahead and let it cold-proof in the refrigerator overnight for deeper flavor development.

Nutrition

Find it online: https://cookingbyfelix.com/chocolate-babka-best-homemade-recipe/