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The Ultimate Homemade Chocolate Babka with Perfectly Defined Swirls and Tender Brioche Dough

A close-up of a freshly baked chocolate babka loaf, with one slice cut and resting in front, showing the beautiful chocolate swirls.
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Welcome! You are about to bake the best homemade chocolate babka that tastes better than store bought. This recipe delivers a rich, decadent chocolate swirl bread with a soft, buttery brioche-style dough. Follow these simple steps to master the braiding technique for perfect layers.

Ingredients

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  • 1 cup whole milk, warmed to 105-115°F
  • 2 1/4 teaspoons active dry yeast
  • 1/2 cup granulated sugar, divided
  • 3 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon salt
  • 4 cups all-purpose flour, plus more for dusting
  • 1/2 cup (1 stick) unsalted butter, softened and cut into pieces
  • 1 cup unsalted butter, softened (for filling)
  • 1 cup powdered sugar (for filling)
  • 3/4 cup unsweetened cocoa powder (for filling)
  • 1/2 teaspoon salt (for filling)
  • 4 ounces bittersweet chocolate, finely chopped (for filling)
  • 1/4 cup strong brewed coffee, cooled (for filling)
  • 1/2 cup granulated sugar (for syrup)
  • 1/2 cup water (for syrup)

Instructions

  1. Activate the yeast: In a large bowl, combine the warm milk, yeast, and 1 tablespoon of the sugar. Let stand for 5 to 10 minutes until foamy.
  2. Make the dough: Add the remaining sugar, eggs, vanilla, salt, and 3 cups of the flour to the yeast mixture. Mix until combined. Add the softened butter pieces one at a time, mixing well after each addition. Gradually add the remaining flour until a soft dough forms.
  3. Knead the dough: Turn the dough onto a lightly floured surface and knead for 8 to 10 minutes until it is smooth and elastic. Place the dough in a lightly oiled bowl, turning to coat. Cover and let rise in a warm place for 1 to 1.5 hours, or until doubled in size. This is your tender yeast bread base.
  4. Prepare the filling: While the dough rises, beat the 1 cup of softened butter with the powdered sugar, cocoa powder, and salt until smooth. Mix in the chopped bittersweet chocolate and cooled coffee until you have a rich chocolate filling.
  5. Shape the dough: Gently punch down the risen dough. Turn it out onto a lightly floured surface and roll it into a large rectangle, about 12 by 18 inches.
  6. Spread the filling: Spread the chocolate filling evenly over the entire surface of the dough, leaving a small border on one long edge clean.
  7. Roll and slice: Starting from the long edge opposite the clean border, tightly roll the dough into a log. Use a sharp knife or unflavored dental floss to slice the log lengthwise down the center, exposing the layers.
  8. Braid the babka: Cross the two halves over each other, keeping the cut sides facing up to show the chocolate swirl bread layers. Twist the two halves together loosely. Pinch the ends together to seal.
  9. Bake: Carefully transfer the braided dough to a greased 9×5 inch loaf pan. Cover loosely and let it proof for 30 to 45 minutes. Preheat your oven to 350°F (175°C). Bake for 35 to 45 minutes, or until golden brown. If the top browns too quickly, loosely tent it with foil.
  10. Make the syrup: While the babka bakes, combine the 1/2 cup sugar and 1/2 cup water in a small saucepan. Bring to a boil and simmer for 1 minute. Remove from heat.
  11. Glaze: As soon as the babka comes out of the oven, brush the hot syrup evenly over the top. Let the chocolate loaf bread cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.

Notes

  • For the best results and the softest crumb, ensure your eggs and milk are at room temperature before starting the dough.
  • If you want to make this a make ahead babka, you can chill the dough overnight after the first rise. Let it warm up slightly before rolling and filling.
  • To achieve perfect babka layers, use cold filling; this prevents the chocolate from soaking into the dough too much during rolling.

Nutrition

Find it online: https://frostedfancies.com/chocolate-babka-recipe-homemade-brioche-swirl/