Super easy Chocolate Babka

Name: Super easy Chocolate Babka
Prep time: 30 min
Cook time: 35 min
Total time: 3 h
Cuisine: Eastern European
Ingredients: 3 ½ cups all-purpose flour; 2 teaspoons instant active yeast; 2 teaspoons salt; 1 tablespoon sugar; 2 tablespoons cold unsalted butter; 2 eggs; 1 ½ cups whole milk (start with ¾ cup, add more as needed); 8 oz chopped dark chocolate (50–60% cocoa); 10 tablespoons softened butter (for filling); ¼ cup water (for syrup); ¼ cup sugar (for syrup)

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The first time I tasted dark chocolate babka, it was on a chilly Sunday morning. My friend had brought over a warm, braided loaf she’d made from scratch, and the aroma alone was enough to make me pause mid-sentence. One bite of the tender, buttery crumb swirling with rich chocolate and I was hooked. From that day, I knew I had to learn how to make this show-stopping bread myself.

This recipe for dark chocolate babka bread is ideal for beginner bakers who want to dip their toes into the world of yeasted, enriched doughs. Despite its impressive appearance, it’s surprisingly straightforward with the right guidance. The dough is soft and forgiving, the chocolate filling is a dream to work with, and the results are always worth it. Plus, this Super easy Chocolate Babka version is time-efficient, freezer-friendly, and filled with wholesome ingredients—perfect for anyone looking to create quick and healthy meals with a touch of indulgence.

Why This Recipe is Special

Super easy Chocolate Babka may look like a complicated bakery masterpiece, but it’s rooted in home baking tradition. Originating in Eastern European Jewish communities, this braided bread blends the richness of brioche with the decadence of a dessert.

What makes it stand out? The dough is enriched with eggs, butter, and milk—making it ultra-soft and flavorful. But the real magic lies in the filling: finely chopped dark chocolate mixed with soft butter, spread generously over the dough before being rolled and braided. Not only does this technique create dramatic swirls in every slice, but it also ensures that every bite has the perfect balance of tender bread and molten chocolate.

Ingredients and Preparation

Flour
All-purpose flour forms the base of the dough, offering just the right balance of structure and tenderness. If you can find high-gluten or bread flour, even better—your babka will be softer and chewier.

Eggs
Eggs enrich the dough, giving it a golden color and soft texture. They also contribute to the dough’s elasticity, making it easier to work with.

Butter
Butter is added cold to the dough to help create a flaky, rich texture. A touch of salted butter in the filling enhances the flavor of the dark chocolate, while unsalted butter allows better control of overall saltiness.

Milk
Whole milk provides moisture and richness. Start with half the amount and add gradually, as flour can absorb liquids differently depending on its type and age.

Yeast
Active dry or instant yeast both work well, as long as they’re fresh. Yeast gives the bread its lift and airy structure—don’t use old sachets lurking in the back of your pantry.

Dark Chocolate
The star of the show—use good quality dark chocolate, ideally 50–60% cocoa. Avoid compound chocolate and chocolate chips; a chocolate bar chopped into a mix of shards and dust is easier to shape and melts better.

Alternative Suggestions
Want to switch things up? Try Nutella, cinnamon-sugar, or even peanut butter as the filling. For a festive twist, add orange zest, cardamom, or chopped nuts like pecans.

Step-by-Step Instructions

Step 1
Start by prepping your ingredients. Cut the cold butter into small cubes, chop the chocolate, and line your loaf pans with parchment paper or lightly grease them.

Step 2
To make the dough, combine flour, sugar, yeast, and salt. Add the cubed cold butter and rub it into the flour until you get a crumbly texture. Add the eggs one at a time and begin mixing. Slowly incorporate the milk, reserving some and adding more only if needed, until the dough comes together.

Step 3
Knead the dough for about 10–15 minutes until it becomes smooth and elastic. You can use a stand mixer with a dough hook or knead by hand using the slap-and-fold method. Place the dough in a greased bowl, cover, and let it rise in a warm spot for 1–2 hours until doubled in size.

Step 4
Once risen, divide the dough into two portions. Roll each portion into a rectangle on a floured surface. Spread softened butter generously across the surface, then sprinkle the chopped dark chocolate evenly, leaving a small border.

Step 5
Roll the dough into a tight log from the long edge. Chill for 10 minutes if needed. Slice the log lengthwise with a sharp knife, then twist or braid the two halves together with the cut sides facing up to showcase the chocolate swirls.

Step 6
Place the braided dough into the prepared loaf pan, cover, and let it rise again for 45–60 minutes until puffy. Preheat the oven to 350°F (180°C) during this time.

Step 7
Bake the babka for 30–35 minutes or until the top is golden and a skewer inserted comes out clean. If the top browns too quickly, tent with foil midway through baking.

Step 8
While the bread bakes, make a simple syrup by heating equal parts sugar and water until dissolved. As soon as the babka comes out of the oven, brush it generously with syrup to lock in moisture and give it a shiny finish.

Beginner Tips and Notes

If your dough feels too sticky at first, don’t panic—just keep kneading, and it will smooth out. On the flip side, if it’s too dry, add milk a tablespoon at a time. If the chocolate browns too much in the oven, use foil to shield it.

For smoother baking, measure out your ingredients before starting. If you don’t have a rolling pin, use a clean wine bottle. No stand mixer? No problem—hand-kneading works just fine with patience.

Don’t skip the syrup. It not only adds sweetness but also preserves moisture, helping your babka stay soft for days.

Serving Suggestions

Enjoy a slice of babka warm with your favorite coffee or tea for a cozy breakfast. Pair it with Greek yogurt and berries for a balanced brunch. For dessert, serve it with vanilla ice cream or a drizzle of chocolate sauce.

To store leftovers, keep the babka in an airtight container at room temperature for 2–3 days or refrigerate for up to a week. For longer storage, wrap slices tightly in plastic and foil, then freeze for up to 3 months. Reheat in the microwave for 30 seconds to revive its gooey chocolate center.

Conclusion

If you’ve never baked bread before, this Super easy Chocolate Babka is a beautiful, rewarding place to start. The process is hands-on and satisfying, the aroma is unbeatable, and the taste? Pure bliss. Whether you’re making it for yourself, your family, or to impress friends, this easy sheet pan dinner alternative—baked sweet and rich—is the perfect recipe for quick and healthy meals with a little indulgence on the side. Give it a try, and don’t forget to share your babka baking story in the comments below.

FAQ About Super easy Chocolate Babka

Q1: Can I make Super easy Chocolate Babka without a stand mixer?

Yes, you can knead the dough by hand using a simple slap-and-fold method. It takes a bit longer (10–15 minutes), but the results are just as good.

Q2: What kind of chocolate should I use for the filling?

Use high-quality dark chocolate, ideally between 50–60% cocoa. Avoid chocolate chips or compound chocolate for better melt and flavor.

Q3: How do I know when the babka is fully baked?

The babka is ready when the top is golden brown and a skewer inserted into the center comes out clean. It should also sound hollow when tapped on the bottom.

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