Babka is the queen of sweet breads. Buttery, tender, brioche-like dough swirled with ribbons of dark chocolate. It takes time. It takes patience. It’s worth every single minute. Make two. You’ll thank me.
Makes 1 loaf.
Step-by-Step Instructions
Make Dough
Whisk flour, sugar, yeast, and salt. Add eggs, warm milk, and softened butter. Knead 8-10 minutes until smooth and elastic.
Cover and rise 1-2 hours until doubled.
Make Filling
Melt butter. Stir in brown sugar, cocoa powder, melted chocolate, and cinnamon until smooth.
Roll & Fill
Roll dough into a 10×15 inch rectangle. Spread filling evenly over the surface.
Roll tightly from the long side into a log.
Twist & Pan
Cut the log in half lengthwise. Twist the two halves together (cut sides facing out).
Place into a greased 9×5 inch loaf pan. Cover and rise 45-60 minutes.
Bake
Preheat oven to 350°F (175°C). Bake 35-40 minutes until golden brown.
Syrup & Serve
While babka bakes, simmer sugar and water until dissolved.
Brush warm babka with syrup. Cool in pan 10 minutes, then transfer to a rack.
Summary
Prep Time: 30 min + rises | Bake Time: 40 min | Total: 1 hour 10 min + rises
Yield: 1 loaf | Difficulty: Medium
Storage Notes
- Counter (wrapped): 4 days.
- Freezer: 3 months.
- Babka actually gets better on day two — flavors deepen. Toast slices for maximum enjoyment.
- Never refrigerate (dries out).
