My Chocolate Babka Recipe is a visually stunning sweet bread that has a couple of tips to help you shape this marvelous filled yeast dough. For the chocolate filling, I simply used Nutella to highlight the sweet dough for an unparalleled treat that is easier to make than it looks. It's very straight forward to make and easy to twist using a much easier technique than most recipes. So if you're thinking twice about making this, let me assure you, you can make this!
Babka is a sweet bread from old world Poland and Ukraine and while many recipes fill it with cinnamon sugar, when the new world took a look at it the filling quickly changed to chocolate or almost anything.
Other sweet breads I love are: Lemon Sugar Buns, Orange Macadamia Rolls Recipe, Brandied Chocolate Cherry Almond Garmisch, and my Best Cinnamon Rolls with Cinnamon Crunch Topping (think Panera's Cinnamon Crunch Bagel topping).
Jump to:
Baking gets better when you subscribe to receive this PDF on getting the most out of baking including information on equipment, ingredients and baking equipment.
What's so special about this Babka
Everything is the answer! The dough is enriched with butter, eggs, and sugar providing an easy to roll out dough which is filled with Nutella. I used my mothers enriched yeast dough from European Nut Roll with Three Fillings.
Babka is recognizable from it's distinctive swirly inside made by rolling the dough as if making cinnamon rolls then twisting it to further shape it inside. It can be finished with a crumb coating or a shiny, simple sweet glaze. I chose the glaze for a beautiful finish that enhances the Babka.
The basic steps are to make the dough, let it rise then chill overnight to make it a snap to roll out with no spring back. It is then filled, rolled tightly like a cinnamon roll dough but there the difference stops. Most recipes call for the dough to be slit from top to bottom and then twisted. I did this the first time and there is no way to adequately describe the mess it makes. There was chocolate all over the table, my hands, and me. So much so, I almost gave up at that point.
Since I'm not easily defeated in the kitchen, I went back and researched some more. I found a recipe for Chocolate Babka from Martha Stewart where I found the perfect method for shaping and swirling the dough without the mess Unfortunately, when I went to her site to link it, it is no longer there. I am sharing this method with you.
Why You'll Love this Recipe
- The dough is a snap to make and roll out.
- The filling is Nutella - what more can I say?
- The shaping is sooooo much easier than the traditional method.
- It is a treat for your taste buds.
- Make sure you serve it to special friends who will thank you over and over!
- It isn't difficult to make, just follow the pictures and the steps and you'll have a stunner that looks like you bought it from a European bakery.
Recipe Ingredients
Yeast Dough
COUNTERCLOCKWISE FROM TOP LEFT: Bread flour, egg + egg yolk, milk, unsalted butter, vanilla, salt, yeast.
IN MIDDLE: Water, granulate sugar
Filling, Shaping and Finishing
FRONT ROW (egg wash): Cream, egg yolk
BACK ROW: Granulated sugar, Nutella, Water (sugar & water for the simple syrup, Nutella for the filling
Be sure to see the recipe card below for the full ingredients and instructions.
Step by Step Instructions
Yeast Dough
Step 1. Stir the yeast into the water and set aside. Heat the milk to simmering. Step 2. Add the butter, sugar and salt. Stir to melt the butter. If all of it doesn't melt, reheat briefly. Step 5. Pour into the bowl of a mixer. Step 4. Whisk together and cool to lukewarm. Whisk in the water and yeast.
Step 5. Add the flour all at once to the mixing bowl. Step 6. Fit the mixer with a dough hook if available. Mix on low until it comes together and then on whatever speed your mixer suggests for yeast doughs. Beat until it cleans the side of the bowl. Step 7. Take a small piece of dough and stretch it between your fingers. If you can see through it the dough is finished. This is called a windowpane test. If the dough breaks and will not stretch, then beat it for a couple of more minutes. Repeat the windowpane test. Step 8. For the first rise, place the finished dough in a container at least twice as big that has been sprayed with a non-stick baking release. Cover the dough and mark the top with the time. Allow the dough to rise until doubled in bulk. This can be a slow riser due to the enrichment of egg, sugar and butter. Deflate the dough and refrigerate overnight to make it easier to roll the next day. It can be refrigerated up to 3 days before using.
Step 9. Remove the dough from the fridge. Spray a 9x5" pan with a non-stick baking release. Roll the dough into an 18" x 24" rectangle on a lightly floured surface. If the dough is really soft, fold it in quarters, place it on a parchment paper lined sheet pan and put it int the freezer for a few minutes to firm up. . Step 10. Turn the dough so the 18" side is in front of you. Spread the nutella to within ½" inch of the edges of the dough. If the nutella is too stiff to spread easily, microwave it briefly to a spreadable consistency. Step 11. Roll the dough tightly. When you get to the end, wet it lightly with water. Step 12. Pinch the seam together as well as the ends to seal them.
Step 13. Take the roll in each hand and twist each hand in the opposite direction. Twist has hard as possible to make them very tight. Twist a second time. Step 14. Spread the reserved 2 tablespoons nutella over half of the twist. Step 15. Fold the plain side over the nutella. Step 15. Spray a 9x5" loaf pan with a non-stick baking release. Twist the babka again as much as you can and tuck it into the prepared loaf pan. Flatten it with your hand. Cover and give it a second rise until doubled.
Step 17. When the Chocolate Babka has doubled in the pan, brush it with the egg wash. Brush it again just before it goes into the oven. Step 18. Bake it on the middle rack of the oven as directed. While the babka is baking, prepare the simple syrup. Let it simmer for 1 minutes. Step 19. Poke holes all over the babka with a cake tester. Go almost to the bottom but not through it. Step 20. Pour the prepared simple syrup mixture over the babka and let it cool. Serve or freeze.
Recipe FAQS
We have the Jewish settlements in Poland and Ukraine to thank for Babka. In the 1800's the bakeries would use their traditional challah bread that is enriched with eggs and butter as a base, roll it out, fill it with cinnamon sugar or jam, roll it up and bake it in a round pan for a sweet treat.
Doughs that are enriched with eggs, butter and sugar are used. Think, challah, brioche dough or any enriched yeasted sweet dough.
Anything you fill a sweet roll with - cinnamon and sugar, poppyseed filling, cream cheese, chocolate, jams or preserves, almond paste, apricot or prune lekvar are just a few of the possibilities
Expert Tips
- The butter, eggs and sugar in the dough are referred to as a rich dough as opposed to lean doughs that refer to breads which contain flour, water,salt and yeast.
- Refrigerating this dough allows the gluten to rest as well as firm up the dough with it's high butter content making it really easy to roll out with no spring back.
- Rolling the dough up tightly and then twisting it as much as possible makes the swirly inside that is indicative of babka.
- If at any point the dough becomes too soft to work, simply put it on a parchment lined baking sheet and refrigerate or freeze briefly to firm it up again.
- I prefer to cover my dough when rising with a tea towel and not plastic wrap. If the item rises above the rim of the pan, the plastic wrap can inhibit any further rise if it is too tightly bound to the pan.
- To make a proofer If the room is really cool, place the container in the oven with the light on. Do not turn the oven on. The light will provide enough heat to make a proofer. Check the temperature after about an hour. Make sure it isn't over about 90°F. If it is, place a wooden spoon in the door to keep it ajar about ½" to moderate the temperature. This works with any yeast dough.
- Do not store this in the refrigerator. Refrigeration drys out breads.
Storage and Freezing
The babka will last, covered at room temperature for several days. Do not refrigerate. For longer storage, bake it and soak it, then freeze it. Wrap it well and it will last for several months in the freezer. Thaw it at room temperature and freshen it in a 350°F oven. Wrap it in aluminum foil, leaving a small opening in the top and heat for about 20 minutes.
More Sweet Breads to Tempt You
A lot of work goes into each of my recipes and my only ask is that if you like the recipe or even the looks of it, please leave me a star rating to help me rank better. It’s important and I appreciate it and I appreciate you.
Chocolate Babka Recipe
Equipment
- 9 x 5" loaf pan
Ingredients
Yeast Dough
- 2 ¼ teaspoon active dry yeast
- 2 tablespoons water
- ⅓ cup milk, whole or 2%
- ¼ cup granulated sugar (50 grams)
- ½ teaspoon table salt
- ½ cup unsalted butter (114 grams or 1 stick)
- 1 large egg
- 1 large egg yolk
- ½ teaspoon vanilla
- 2 ½ cups bread flour (350 grams)
Filling and Finishing
- 1 cup + 2 tablespoons Nutella (320 grams)
- 1 large egg yolk
- 1 tablespoon cream
- ½ cup water
- ½ cup granulated sugar (100 grams)
Instructions
Yeast Dough
- Dissolve the yeast in the water. Set aside.
- Heat the milk to simmering. Remove from the heat and add the sugar, butter and salt. Stir to dissolve and cool to lukewarm.
- Transfer to a mixing bowl and add the egg, egg yolk and vanilla. Fit the mixer with a dough hook. Add half the flour and beat until smooth. Add the remaining flour and again, beat until smooth. Knead in the machine for 3 minutes, turning it half way through. It will be a very soft dough.
- Take a small piece of dough and stretch it between your fingers. If you can see through it, it's fine. If it doesn't or if it breaks, knead it for another minute or two in the machine. Test it until you can see through it. (See the photo in the Step by Step instructions). This is referred to as the windowpane test and should be used on yeast doughs to determine the strength of the gluten.
- Spray a container at least twice the size of the dough with a non-stick baking release. Remove the dough from the mixer and place in the container turning it over so the top will be greased also. Cover with a piece of plastic wrap and allow to rise until doubled - about 1 ½ hours.
- If the room is really cool, place the container in the oven with the light on. Do not turn the oven on. The light will provide enough heat to make a proofer. Check the temperature after about an hour. Make sure it isn't over about 90°F. If it is, place a wooden spoon in the door to keep it ajar about ½" to moderate the temperature. This works with any yeast dough.
- Deflate, cover again and refrigerate overnight or up to 3 days.
Filling, Shaping and Finishing
- Spray a 9" x 5" loaf pan with a non-stick baking release. Set aside.
- Roll the dough into an 18" x 24" rectangle. Turn the dough so the 18" side is in front of you. If at any point the dough softens too much and is difficult to work, place it on a baking sheet (fold it to fit) and place it in the fridge or freezer to firm it up. Unfold, smooth out any wrinkles and continue.
- Reserving 2 tablespoons of nutella, spread the remainder (1 cup) over the dough to within ½" of all the edges. Roll up tightly to within the last inch. Lightly wet the edge of the dough and finish rolling. Pinch the seam and ends together.
- Taking one end of the roll in each hand, twist in opposite directions. Twist as hard as you can or several times to maximize the twists.
- Spread the last 2 tablespoons of nutella on half the twisted roll. Fold the plain twist on top of the nutella and press down. Twist it again as much as you can.
- Place it in the the prepared pan and press down to flatten. Cover and let rise until doubled.
- Preheat the oven to 350°F.
- While the oven is preheating, combine the egg yolk and cream. Just before putting the babka in the oven, brush it with the egg wash. Let it sit for 5 minutes and brush again to give it that really deep, shiny finish when baked.
- Bake for 45 to 55 minutes until dark brown and a tester comes out clean and the babka sounds hollow when tapped.
- While the babka is baking, combine the ½ cup water and ½ cup granulated sugar in a small saucepan. Bring to a boil and boil for 1 minute. Remove from the heat and cool.
- When the babka is baked, immediately poke holes all over the cake with a cake tester. Spoon the simple syrup evenly over the babka. Cool for about 30 minutes and then turn it out if all of the syrup has been absorebed onto a cooling rack to cool completely.
- Slice and serve. The babka will keep covered for a couple of days at room temperature. For longer storage, freeze, wrap well and keep frozen for several months. Thaw at room temperature. To freshen, wrap in foil, leaving a small opening at the top. Place in a preheated 350°F oven for about 20 minutes until warmed through.
Notes
Nutrition
Jorge Restrepo says
OMG! I wish I could eat this trough my monitor. I'll give this a try for the holidays.
Helen S Fletcher says
Hi Jorge - Do make it. It's really simple to do and anyone you serve it to will be amazed at your skill.
Kiki Kowalski says
The visual alone is masterful trickery. The simplicity in the recipe and instructions will make for success ! Thanks again !
Helen S Fletcher says
Ahhh Kiki - you understand it. Looks hard - really simple.
Misty Eilar says
hfletcher saysJuly 19, 2016 at 8:21 am(Edit)
Hi Roja - I agree, that would be the best way.
Reply
Nikki saysJuly 18, 2016 at 5:11 pm(Edit)
Alright you can put me on the list that would like to see a recipe for the "Deep Butter Cake" that was so mouthwateringly described by Sharon.
Reply
Mari saysJuly 23, 2016 at 11:47 am(Edit)
I too would love the old deep butter cake from St. Louis. Put me on the list too, please. Also for years I have tried to find the recipe for paradise cake recipe or any from lake forest bakery that was on Clayton road". HElp!, or miss Hullings split layer loaf cake, chocolate or lemon.
Reply
Sharon Thomas saysJuly 18, 2016 at 1:18 pm(Edit)
Please forgive me. This wonder dough brings me thoughts of another childhood favorite here in St. Louis. This was one we did not make ourselves, rather bought it at the then local Knodel's Bakery (1940's) in Jennings, Missouri. It was called a deep butter cake but some years later few bakeries continued making one. One was Kirkwood Bakery (gone) on S. Lindbergh North of the railroad station, another has been some years ago but more recently and they were Ozzenkoski's Bakery (gone) then located in Saint Peters and already moved on, and the Clayton Bakery on Manchester just East of 270. For years, I have searched for a decent recipe but 99% of recipes are not the cakelike deep butter cake. They are most often the gooey butter cake which is considerably different being sunken and very wet with excess butter, but they are also mistakenly titled as "deep". The deep renders more of the wonderful visual of cake and the flavor of the dough is more subtle, rather than a predominance of melted butter, and it is not sunken but a beautiful even cake dough straight across the pan. The bottom thin layer of the deep butter seemed to have a somewhat different appearance but gave a touch more body to lifting a slice of cake. I'm uncertain if this was a natural settlement of the dough, or actually a small amount of a different combination of ingredients. Might you be able to give some direction or websites on some recipes toward achieving something like the original deep butter cake. It was made in a one layer cake pan and enjoyed more as a "coffee cake" in lieu of doughnuts with a cup of coffee or glass of milk. It was also topped with a thin sifting of confectioners' sugar. It is years between being able to find a bakery in the St. Louis area, and with living in the far northwestern corner of St. Charles county, it is a rare treat, again 6+ years since the last time my family was able to enjoy it. We love to bake and cook for family and friends (extended family) but I learned in 8th grade that I have no brain (only appreciation) for the science of everything. Would you know how I might get some ideas for this long-time, and much beloved delightful cake? Thank you for taking time to even look at this message. Any bit of help you might have with this would be greatly appreciated. I do have a photo on my computer that I had taken of the last one I had bought from the Clayton Bakery but I do not know how to put it in this message.
Reply
hfletcher saysJuly 18, 2016 at 1:40 pm(Edit)
Dear Sharon - I agree that the deep butter cake is different from the gooey butter that has garnered so much attention lately. I too loved the deep butter. I have never made it nor do I remember seeing many recipes for it. There is someone I can contact and I'll see if they can steer us in the right direction. I can't say when I will get this done as my schedule is quite full, but I will look into it at some point.
Reply
Sharon Thomas saysJuly 18, 2016 at 2:02 pm(Edit)
How wonderfully kind and generous of you. I am delighted you share in the appreciation of the deep butter cake, when so few seem to know of it. It is amazing that each person can render something of themselves into making their recipe efforts somewhat unique from all others, making billions and more results! Each recipe is a meeting of a new friend in our lives and giving of oneself in that creation! Your delight in this uniqueness is also a deep love that you share with all of us. I wish you success in this endeavor, and thank you for your sense of interest and adventure, and for the desire to share of your love and passion to all of us! - Sharon Thomas
Reply
Vicki Bensinger saysJuly 18, 2016 at 10:51 am(Edit)
Helen your babka is beautiful! I recently made a chocolate babka as well but twisted mine like a braid - it turned out beautiful too but like your variation and it has the same stunning effect. Now I'll have to try your version.
Reply
hfletcher saysJuly 18, 2016 at 1:42 pm(Edit)
Hi Vicki - It's good to hear from you. My first attempt was the more traditional. I have to say I had nutella all over me, the marble, the babka, the pan. It was mess. I was so happy to find this version as the filling is totally encased except at the end when you fold it over but that went well. I love the look of a babka.
Reply
Rockyrd saysJuly 18, 2016 at 9:21 am(Edit)
Hi Helen,
Can you email me a piece to have with my coffee- RIGHT NOW?
OK its on the list to try. I have made it like David L. And yes it was a mess but a good mess. I am wondering if the Nutella melts out? Or does it just give a flavor to the dough once baked?
I have never done them in a loaf pan but used a tube pan like an angel food and if contained they get higher, kwim?
Also, The ones I have had in NY have the buttery crumbly top, so I am wondering if the syrup would be needed?
Do you ever take the temp of your breads to see if they are baked?
I know- lotsa questions....
Reply
hfletcher saysJuly 18, 2016 at 1:46 pm(Edit)
Hi M.J. The nutella is completely enclosed in the dough. The long seam is pinched shut as well as the ends. This is what makes this so much easier and less messy. The only time the nutella is exposed is when you add it at the very last. The crumb topping is traditional with the cinnamon babka. Some of the chocolate babka have the crumb topping, some even have ganache. I wanted my mothers dough to be the star and felt no need to crumb it. But I am sure it is good. I don't temp my breads. I started making bread long before temping and I bake a lot by feel.
Reply
Patty Padawer saysJuly 18, 2016 at 8:13 am(Edit)
at Breads... one block from my daughters NYC co-op....which is good and bad! They use mini chips... not the standard size... that really does make a difference.
Next trip will try to remember to bring one back to STL... and you can have a personal taste test.
I have made many a chocolate babka none as good as Breads!
Will try baking yours!
P
Reply
hfletcher saysJuly 18, 2016 at 1:48 pm(Edit)
Hi Patty - So good to hear from you. Lucky you with a daughter that close to what I hear is the premier bakery in NY. I did use the mini chips but since I generally think there is no such thing as too much chocolate, I used too many.
It would be a huge treat to try the best. You're the best. Miss you.
Reply
sallybr saysJuly 18, 2016 at 8:13 am(Edit)
a work of art! That is one bread sitting in my list of "to bake soon"....
maybe with your virtual push I will go for it! ;-)
Reply
hfletcher saysJuly 18, 2016 at 1:49 pm(Edit)
Hi Sally - do try it when you can. You will find this yeast dough so very easy to work with and this method of twisting to make the layers is a snap. I know you'll love it.
Reply
Nikki saysJuly 18, 2016 at 7:58 am(Edit)
I have tried the cutting of the dough and twisting it and pushing it into the pan. Just as David Leibovitz suggested in his post. And it turned out well...just a bit messy in the making. I will try this and I love the idea of using Nutella for the filling, maybe a handful of toasted chopped hazelnuts just for some added crunch.
I also did not add the simple syrup when I made mine and I like the idea of it. Will add some much needed moisture to the bread.
Sounds like I have my weekend baking project all figured out.
Reply
hfletcher saysJuly 18, 2016 at 1:51 pm(Edit)
Hi Nikki - I think the hazelnuts would be a great addition. Some recipes use the simple syrup, some don't but it truly adds so much to the babka - and it isn't overly sweet. Have fun on the weekend. A really great reward awaits you.
Reply
ellen graves saysJuly 18, 2016 at 3:04 am(Edit)
Can't wait to try this! Feeling flat after end of lovely but brief visit with older daughter and family. Will definitely try this!
Reply
hfletcher saysJuly 18, 2016 at 4:04 am(Edit)
Hi Elen - It's always good to see our children. We had a surprise visit, short as it was yesterday. My son and daughter-in-law stopped by and took us to dinner on their way home to Chicago. This babka will perk you up again.