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Bakery-Style Chocolate Babka with Gooey Swirls

A close-up, cross-section view of a freshly baked chocolate babka loaf showing rich swirls of filling.
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Bake a rich, tender chocolate babka that rivals bakery quality. This recipe focuses on creating defined, gooey chocolate swirls within a soft, buttery brioche dough, perfect for brunch or dessert.

Ingredients

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  • 1 cup whole milk, warmed to 110°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 cup powdered sugar (for simple syrup)
  • 1/4 cup water (for simple syrup)
  • 1 cup unsalted butter, softened (for filling)
  • 1 cup granulated sugar (for filling)
  • 3/4 cup unsweetened cocoa powder
  • 1 teaspoon salt (for filling)
  • 8 ounces bittersweet chocolate, chopped

Instructions

  1. Activate the yeast: In a large bowl, combine the warm milk, yeast, and 1 tablespoon of the sugar. Let stand for 5 to 10 minutes until foamy.
  2. Make the dough: Add the remaining sugar, eggs, vanilla, salt, and flour to the yeast mixture. Mix with a stand mixer on low speed until a shaggy dough forms.
  3. Incorporate butter: Gradually add the softened butter pieces, one at a time, mixing well after each addition. Increase the speed to medium-low and mix for 8 to 10 minutes until the dough is smooth and elastic.
  4. First rise: Place the dough in a lightly oiled bowl, cover, and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.
  5. Prepare the filling: While the dough rises, make the chocolate filling. In a medium bowl, beat the softened butter, sugar, cocoa powder, and salt until smooth. Stir in the chopped bittersweet chocolate.
  6. Shape the dough: Punch down the risen dough. Turn it out onto a lightly floured surface and roll it into a large rectangle, about 12 by 18 inches.
  7. Spread the filling: Spread the chocolate filling evenly over the dough, leaving a 1-inch border along 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 cut sides up. Cross the two halves over each other, keeping the cut sides facing up. Twist the two strands together loosely, maintaining the exposed layers. Pinch the ends together.
  10. Second rise: Carefully transfer the braided dough to a greased 9×5 inch loaf pan. Cover and let rise 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: Bake for 35 to 45 minutes, or until golden brown. If the top browns too quickly, loosely tent it with foil.
  12. Make the syrup: While the babka bakes, combine the powdered sugar and water in a small saucepan. Heat gently until the sugar dissolves, stirring constantly. Do not boil.
  13. Glaze: Immediately brush the hot simple syrup over the top of the warm babka as soon as it comes out of the oven. Let the babka cool completely in the pan before slicing.

Notes

  • For the best texture, ensure your eggs and butter are at room temperature before starting the dough.
  • If you prefer a Nutella Babka, substitute the chocolate filling ingredients with 1 1/2 cups of Nutella.
  • You can make the dough ahead of time and let it rise slowly in the refrigerator overnight for deeper flavor.

Nutrition

Find it online: https://mdlatdmm.com/chocolate-babka-best-gooey-swirl-recipe/