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The Ultimate Soft & Gooey Chocolate Babka Recipe: Bakery-Style Brioche at Home

A freshly baked chocolate babka loaf, sliced to show the rich swirl filling, topped with dark chocolate glaze.
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Bake this homemade chocolate babka for a soft, buttery, and tender sweet bread with rich, decadent chocolate swirls. This bakery-style brioche loaf is perfect for brunch or dessert.

Ingredients

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  • For the Dough:
  • 1 cup whole milk, warmed to 105-115°F
  • 2 1/4 teaspoons active dry yeast
  • 1/2 cup granulated sugar
  • 4 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 4 1/2 cups all-purpose flour, plus more for dusting
  • 1 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, softened and cut into pieces
  • For the Chocolate Filling:
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup packed light brown sugar
  • 3/4 cup unsweetened cocoa powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 8 ounces bittersweet chocolate, finely chopped
  • For the Simple Syrup:
  • 1/2 cup granulated sugar
  • 1/2 cup water

Instructions

  1. Activate the Yeast: In a small bowl, combine the warm milk, yeast, and 1 teaspoon of the granulated sugar. Let stand for 5 to 10 minutes until foamy.
  2. Mix the Dough: In the bowl of a stand mixer fitted with the dough hook, combine the remaining sugar, eggs, and vanilla extract. Mix on medium speed until pale and slightly thickened, about 3 minutes.
  3. Combine Dry Ingredients: In a separate bowl, whisk together the flour and salt. Gradually add the flour mixture to the wet ingredients, mixing on low speed until just combined.
  4. Add Butter: With the mixer running on low, add the softened butter, one piece at a time, waiting about 30 seconds between additions. Once all the butter is incorporated, increase the speed to medium-low and mix for 8 to 10 minutes until the dough is smooth, elastic, and pulls away from the sides of the bowl.
  5. First Rise: Place the dough in a lightly oiled bowl, turning to coat. Cover the bowl and let it rise in a warm place for 1.5 to 2 hours, or until doubled in size.
  6. Prepare the Filling: While the dough rises, make the decadent chocolate filling. In a medium bowl, beat the softened butter until creamy. Add the brown sugar, cocoa powder, cinnamon, and salt. Beat until smooth. Stir in the chopped bittersweet chocolate.
  7. Shape the Dough: Gently punch down the risen dough. Turn it out onto a lightly floured surface. Roll the dough into a large rectangle, about 12 by 18 inches.
  8. Spread and Roll: Spread the chocolate filling evenly over the dough, leaving a 1-inch border on one long edge. Starting from the long edge opposite the border, tightly roll the dough into a log.
  9. Braid the Loaf: Using a sharp knife, slice the log lengthwise down the center, exposing the layers. Turn the cut sides up. Twist the two strands around each other, keeping the cut sides facing up to show the swirl. Pinch the ends together and carefully transfer the braided loaf to a greased 9×5 inch loaf pan.
  10. Second Rise: Cover the loaf pan loosely and let the babka rise again in a warm spot for 45 to 60 minutes, or until it has nearly doubled. 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 the top is deep golden brown and cooked through. If the top browns too quickly, loosely tent it with foil.
  12. Make Syrup: While the babka bakes, make the simple syrup. Combine the sugar and water in a small saucepan. Bring to a boil, stirring until the sugar dissolves. Remove from heat.
  13. Glaze: As soon as the babka comes out of the oven, brush the entire top generously with the simple syrup. Let the babka cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.

Notes

  • For the softest crumb, ensure your butter for the dough is truly softened, not melted.
  • You can make the dough a day ahead and let it cold-proof in the refrigerator overnight for better flavor development.
  • This recipe works well for weekend baking projects when you have time for the two rises.

Nutrition

Find it online: https://cutcooktaste.com/chocolate-babka-recipe/