Babka Recipe

Mix dry ingredients

In the bowl of a stand mixer fitted with the dough hook (or in a large mixing bowl), combine 4 cups all-purpose flour, 1/2 cup granulated sugar, 2 tsp instant yeast, and 1 tsp fine salt. Whisk briefly to combine.

Combine wet ingredients

Warm 1/2 cup whole milk until lukewarm (about 100–110°F / 38–43°C). In a separate bowl whisk together the warm milk, 1/4 cup warm water, and 3 large eggs until blended.

Form dough

With the mixer on low, slowly add the milk/egg mixture to the dry ingredients. Mix until a shaggy dough forms, 2–3 minutes. Increase speed to medium and add 1/2 cup softened unsalted butter, a few tablespoons at a time, allowing each addition to incorporate before adding more. Continue kneading in the mixer for 8–10 minutes (or knead by hand on a lightly floured surface for 10–12 minutes) until the dough is smooth, elastic, and slightly tacky but not sticky.

First rise

Transfer the dough to a lightly oiled bowl, cover tightly with plastic wrap or a clean kitchen towel, and let rise in a warm, draft-free place until doubled in size, about 1 to 1 1/2 hours.

Chocolate filling

Place 8 oz finely chopped semisweet chocolate and 1/4 cup unsalted butter in a heatproof bowl. Microwave in 20-second bursts, stirring between bursts, until melted and smooth, or melt together in a heatproof bowl set over simmering water. Whisk in 1/4 cup powdered sugar, 2 tbsp unsweetened cocoa powder, 1 tsp vanilla extract, and 1/8 tsp fine salt until fully combined and spreadable. Let cool slightly until thickened but still spreadable.

Cinnamon filling

In a bowl combine 3/4 cup packed dark brown sugar, 2 tbsp ground cinnamon, 1/4 cup melted unsalted butter, and 1/8 tsp fine salt. Stir until the mixture is evenly moistened and holds together when pressed.

Roll out dough

Once the dough has doubled, punch it down and turn it out onto a lightly floured surface. Divide dough into two equal portions (one per 9x5 loaf pan). Working with one portion at a time, roll the dough into a rectangle about 14 inches by 10 inches and roughly 1/8–1/4 inch thick.

Spread filling

For chocolate babka: evenly spread about half of the chocolate filling over the rolled rectangle, leaving a 1/2-inch border at the far long edge. For cinnamon babka: evenly spread half of the cinnamon filling the same way. Repeat with the second dough portion and remaining filling for the second loaf.

Shape loaf

Starting at the long edge closest to you, tightly roll each rectangle into a log. Pinch the seam to seal. Using a sharp knife, trim 1/4 inch off each end, then cut each log lengthwise down the center to expose the layers, leaving one short end attached if you prefer. With the cut sides facing up, twist the two strands together, keeping the cut faces exposed. Tuck the ends under to fit the loaf pan and transfer the twisted loaf into a prepared 9x5-inch loaf pan. Repeat for the second loaf.

Second rise

Cover the pans loosely with lightly greased plastic wrap or a towel and let rise in a warm place until puffy and nearly doubled, about 45–60 minutes. Meanwhile preheat the oven to 350°F (175°C) when the loaves are almost ready to bake.

Egg wash

Whisk 1 egg with 1 tsp water to make an egg wash. Brush the tops of the risen loaves lightly with the egg wash, taking care not to deflate them.

Bake

Bake the loaves in the preheated 350°F (175°C) oven for 30–40 minutes, rotating pans halfway through, until the tops are deep golden brown and a skewer inserted into the center comes out with only moist crumbs (not wet dough). If the loaves brown too quickly, tent loosely with aluminum foil.

Optional glaze

While loaves bake, warm 3 tbsp simple syrup (equal parts sugar and water prepared earlier) until the sugar dissolves. When loaves come out of the oven, brush generously with the warm simple syrup to give a glossy finish and keep crumb moist.

Cool

Let the loaves cool in the pans for 10–15 minutes, then transfer to a wire rack to cool completely before slicing, at least 1 hour for best texture.