Chocolate Babka Loaf
This Chocolate Babka Loaf is SO DELICIOUS! Tender, buttery dough swirled with luscious chocolate makes the perfect treat for breakfast or snack.
Equipment
- Mixing bowls
- Stand Mixer with Dough Hook (optional)
- Measuring cups and spoons
- Rolling Pin
- Loaf pan (9x5 inches)
- Pastry Brush
- Plastic wrap or kitchen towel
- Cooling rack
Ingredients
For the Dough:
- 4 cups all-purpose flour the foundation of a tender, chewy crumb
- 0.25 cup granulated sugar for subtle sweetness in the dough
- 1 packet active dry yeast 2 1/4 teaspoons
- 1 teaspoon salt to balance the sweetness and enhance flavor
- 1 cup whole milk warmed
- 2 large eggs add moisture and structure
- 0.5 cup unsalted butter softened, for tenderness and richness
For the Chocolate Filling:
- 1 cup semi-sweet chocolate chips the star ingredient of the filling
- 0.25 cup cocoa powder intensifies the chocolate flavor
- 0.25 cup powdered sugar adds sweetness to the filling
- 0.25 cup butter melted, used to bind the chocolate filling and keep it luscious
Instructions
Step 1: Activate the yeast
- Warm the whole milk until it’s just about body temperature (not too hot or it will kill the yeast). Stir in the granulated sugar and sprinkle the active dry yeast over the top. Let it sit for 5-10 minutes until foamy and bubbly.
Step 2: Make the dough
- In a large bowl or your stand mixer, combine the all-purpose flour and salt. Add the eggs, softened butter, and the yeast mixture. Mix on low speed until the dough starts to come together, then knead for about 8-10 minutes until smooth and elastic.
Step 3: First rise
- Transfer the dough to a lightly greased bowl, cover with plastic wrap or a kitchen towel, and let it rise in a warm place for about 1 to 1.5 hours or until doubled in size.
Step 4: Prepare the chocolate filling
- While the dough rises, combine the semi-sweet chocolate chips, cocoa powder, powdered sugar, and melted butter in a bowl. Stir until smooth and spreadable. Set aside.
Step 5: Roll and fill the dough
- Punch down the risen dough and transfer to a lightly floured surface. Roll into a 16x12 inch rectangle. Spread the chocolate filling evenly over the dough, leaving a small border around the edges.
Step 6: Shape the babka
- Roll the dough tightly from the long edge into a log. Slice the log lengthwise down the middle to reveal chocolate layers. Twist the two halves together with cut sides facing up.
Step 7: Second rise
- Place the twisted dough into the greased loaf pan. Cover and let rise for 30-45 minutes until puffy.
Step 8: Bake to perfection
- Preheat oven to 350°F (175°C). Bake the loaf for 35-40 minutes or until golden brown and a skewer inserted comes out clean. Tent with foil if browning too fast.
Step 9: Cool and enjoy
- Remove from oven and cool in pan for 10 minutes, then transfer to a rack to cool completely before slicing.
Notes
- Make sure your milk is warm, not hot, to properly activate the yeast.
- Softened butter is crucial for a tender dough texture.
- Keep the cut sides facing up when twisting to showcase the swirl effect.
- Cool the loaf completely before slicing to prevent chocolate from oozing.
- Freeze leftover loaf wrapped tightly for up to 3 months.