This fluffy fudgy chocolate babka has quickly become my go-to recipe. Really, if you are looking for an easy recipe for chocolate babka, this is it. This is the one. I bake it every time I want to surprise a friend or take a housewarming treat to someone’s place.
It is a labor of love that takes it’s time. You have to be gentle and loving with the dough to achieve the perfect fluffy consistency. Then it’s all about adding your favorite chocolate spread in a thick layer. Seriously, there’s no such thing as too much chocolate. Go for it!
Not a fan of chocolate? That is perfectly fine. You can use any spread you like. Try out a peanut butter babka or a lotus babka. The filling is yours to choose.
How To Form A Babka
The gorgeous babka design is achieved with a simple intertwining. Once you have spread your chocolate all over the rolled out dough, roll it up exactly how you would a wrap. Now use a clean and sharp knife to slice the roll right in half length-wise.
This part might get a bit messy, but don’t let that deter you. Simply bring together both halves at the top and then using the two strands, place them over one another alternatively. You should go right over left and so on and so forth. The twist you create will bake into a beautiful design with the layers of dough and chocolate visible throughout.
Watch this simple tutorial to learn how to braid your babka!
Gently lift the babka and place into your loaf pan. You can also use a circular baking dish to create a wreath. I usually stick to a loaf pan. My favorite part is slicing through it and getting clean marbled slices.
So let’s dive right into this delicious recipe that uses a total of 8 ingredients.
Fluffy Fudgy Chocolate Babka
4
servings20
minutes30
minutes4-6
hoursKeep your device screen on
Ingredients
- For the dough
4 leveled cups of flour
1/2 cup of sugar
1/2 tsp salt
2/3 cup warm milk
1 tbsp instant yeast
1/2 cup butter (melted)
2 eggs (beaten well)
warm water (optional)
- For the filling
your favorite chocolate spread (at room temp.)
Directions
- For the babka dough
- In a large mixing bowl, add the flour, sugar, and salt. Mix thoroughly so the ingredients are well combined.
- Add your warm milk to a glass (make sure your milk is only warm and not hot. A simple heat test to put a drop of milk on the inside of your wrist). Mix in your yeast and stir together well. Set aside for 5-10 mins.
- To your flour mixture, add the melted butter and mix through well so no lumps remain.
- Set aside 1-2 tbsp of your beaten egg mixture. Now add the remaining eggs to the flour mixture as well and start kneading.
- Now, begin incorporating your milk and yeast mixture. Add it in small amounts so it is easier to knead through.
- If you find the need to add more liquid, use warm water and only add it in one tablespoon at a time.
- Once your dough comes together, it’s time to let it rest. Don’t be tempted to add more flour, if your dough is a little on the stickier side. When the dough rests and the gluten begins working, it will absorb the extra moisture.
- Allow your dough to rest for 3-4 hours in a warm place.
- After resting, take the dough out and knead it once more. You will notice that the dough has become rather elastic and smoother. This ensures a fluffier rise and removes any clumps or clots your dough may have initially had.
- Following your second kneading, let your dough rest for another hour or two.
- For shaping and baking
- Preheat your oven to 180 °C.
- Roll out your rested dough on a floured surface until you have a large circular disc about 3/4 to 1-inch in thickness.
- Spread out your favorite chocolate spread right to the very edges. Don’t skimp, we’re watching you.
- Roll up your dough into a log. Now, using a clean and sharp knife, cut it in half lengthwise.
- Attach both strands at the tip, and lift one and place over the other. You should go right over left and so on and so forth.
- Once your babka is shaped, tuck both ends under. Gently lift and place into a dusted or parchment-lined loaf pan.
- Brush the surface of your babka with the egg mixture your set aside. This helps achieve a glossy and golden surface.
- Bake your fluffy fudgy chocolate babka for 30-40 minutes or until you have a beautiful bouncy golden top. If you are using a thermometer, aim for an internal temperature of about 93-95°C.
- Allow the babka to rest and cool down to room temperature before you dig in IF you want to get clean slices. Otherwise, go for it right out of the oven, paired with a cold glass of milk for a heavenly experience.
Did you make this recipe?
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