Babka Recipe

Bloom and mix

Warm the milk to about 100–110°F (warm to the touch). In a large bowl or the bowl of a stand mixer, combine warm milk, warm water, and 1 tablespoon of the granulated sugar (from dough sugar). Sprinkle the instant yeast over the liquid and let sit 5–10 minutes until foamy. If it does not foam, the yeast may be inactive—start again with fresh yeast.

Combine dry ingredients

Add the flour, remaining granulated sugar (measure so total equals 1/4 cup), and salt to the bowl. Mix briefly to combine.

Add eggs and knead

Add the eggs to the bowl. Using the paddle attachment first, mix on low until incorporated, then switch to the dough hook and knead on medium speed for 6–8 minutes until a shaggy dough forms. Gradually add the softened butter, one tablespoon at a time, allowing each addition to incorporate before adding the next. Continue kneading until the dough is smooth, elastic, and slightly tacky but not sticky, about 8–10 more minutes. If mixing by hand, knead on a floured surface about 12–15 minutes, incorporating butter gradually.

First rise

Shape the dough into a ball, place in a lightly greased bowl, cover with plastic wrap or a towel, and let rise in a warm draft-free spot until doubled in size, about 1 to 1.5 hours.

Chill (optional but recommended)

Punch down the dough gently, flatten into a disk, wrap in plastic, and chill in the refrigerator for at least 1 hour or up to overnight. Chilling makes the dough easier to roll and layer.

Make chocolate spread

Place the chopped dark chocolate and butter in a heatproof bowl over a simmering pot of water (double boiler) or microwave in 20-second bursts, stirring until smooth. Stir in the powdered sugar, cocoa powder, vanilla, and salt until glossy and spreadable. If mixture is too thick, stir in 1 teaspoon melted butter or a splash of milk to loosen.

Assemble chocolate babka

On a lightly floured surface, roll the chilled dough into a rectangle about 12 x 18 inches (approx.). Spread the chocolate filling evenly over the dough, leaving a 1/2-inch border. Starting from the long edge, roll the dough tightly into a log. With a sharp knife, cut the log lengthwise down the center to expose the layers. Twist the two halves together, keeping the cut sides facing up to show the filling. Braid the two strands into a long twist, then shape to fit two greased 9x5-inch loaf pans (or one large). Tuck ends under to fit.

Second rise and egg wash

Cover the pans and let the loaves rise until puffy and nearly doubled, about 45–60 minutes. Preheat the oven to 350°F (177°C) while they rise. Whisk the egg with the tablespoon of milk or water to make an egg wash and brush lightly over the risen loaves. Sprinkle optional coarse sugar or nuts now if using.

Bake and syrup

Bake for 30–35 minutes until deep golden brown and an instant-read thermometer inserted into the center reads about 190–200°F. While the loaves bake, make the syrup by bringing 1/4 cup water and 1/4 cup granulated sugar to a simmer in a small saucepan until the sugar dissolves; keep warm. As soon as the loaves come out of the oven, brush them generously with the warm syrup to give a shiny, tender crust. Let cool in pans 10–15 minutes, then transfer to a rack to cool completely.

Make cinnamon filling

In a bowl, combine the packed light brown sugar, ground cinnamon, melted butter, vanilla, and salt until you have a spreadable, slightly pasty mixture. Taste and adjust cinnamon or sugar if desired.

Assemble cinnamon babka

Roll the chilled dough into a 12 x 18-inch rectangle on a lightly floured surface. Brush a very thin layer of melted butter over the dough to help the filling adhere. Spread the cinnamon filling evenly over the dough, leaving a 1/2-inch border. Roll tightly from the long edge into a log. Cut the log lengthwise down the middle, exposing the swirled filling. Twist the halves together with cut sides up to reveal the layers and braid to fit into two greased 9x5-inch loaf pans (or one large).

Second rise and egg wash

Cover and let rise 45–60 minutes until puffy and nearly doubled. Preheat oven to 350°F (177°C). Prepare egg wash (1 egg + 1 tbsp milk/water) and brush on risen loaves. Add optional coarse sugar or chopped nuts.

Bake and syrup

Bake 30–35 minutes until deeply golden and interior reaches about 190–200°F. Make simple syrup (1/4 cup water + 1/4 cup sugar simmered until dissolved) while loaves bake. Immediately brush warm syrup onto hot loaves out of the oven. Cool in pans 10–15 minutes, then transfer to a rack to cool completely.

Let the babka cool at least 1 hour before slicing so the crumb sets. Slice with a serrated knife. Store wrapped at room temperature for 2 days or in the refrigerator up to 5 days. For best texture, gently warm slices before serving.