Chocolate Babka Recipe

Activate and combine

Warm the milk and water together until about 100–110°F (warm to the touch). In the bowl of a stand mixer, whisk together 1 cup of the flour, the sugar, and the instant yeast. Add the warm liquids, melted butter, eggs, and vanilla. Mix on low to combine into a shaggy batter.

Knead the dough

Switch to the dough hook and add the remaining flour and the salt. Knead on medium speed for 6–8 minutes until the dough is smooth, elastic, and slightly tacky but not sticky. If dough is too wet, add up to 1–2 tablespoons more flour; if too dry, add up to 1 tablespoon warm water.

First rise

Form the dough into a ball, oil the bowl lightly, place the dough inside, cover with plastic wrap or a damp towel, and let rise in a warm draft-free place until doubled in size, about 1 to 1.25 hours.

Chill (optional but recommended)

Punch down the dough gently, reshape into a disk, wrap tightly and refrigerate for at least 1 hour or up to overnight. Chilling makes the dough easier to roll and improves flavor.

Prepare filling

Place the chopped semisweet chocolate in a heatproof bowl. In a small saucepan, warm the heavy cream (or milk) just until it begins to steam. Pour the warm cream over the chopped chocolate and let sit 1 minute, then stir until smooth. Add the softened butter, cocoa powder, powdered sugar, and espresso powder (if using). Beat or whisk until completely combined into a spreadable, glossy paste. If filling is too thick to spread, add 1 teaspoon more cream.

Roll out dough

Line a work surface with parchment and lightly flour. Roll the chilled dough into a rectangle roughly 12 x 18 inches and about 1/8–1/4 inch thick, with the long side facing you.

Spread filling

Leave a 1/2-inch border around edges. Spread the chocolate filling evenly over the dough to within the border using an offset spatula or back of a spoon.

Roll and shape

Starting from the long edge closest to you, tightly roll the dough into a log. Pinch the seam to seal. Using a sharp knife, trim 1/4 inch off each end to neaten. With the seam side down, slice the log lengthwise down the center into two long halves to expose the layers. Carefully twist the two halves together, keeping the cut sides up so the swirls are visible, and shape into a loaf or coil. Place into a greased 9 x 5-inch loaf pan or two smaller pans, tucking ends under.

Final rise

Cover loosely with lightly greased plastic wrap or a damp towel and let rise at room temperature until puffy and nearly doubled, about 45–60 minutes. Meanwhile preheat the oven to 350°F (175°C).

Egg wash and bake

Brush the risen babka gently with the egg wash. If using, sprinkle coarse sugar on top. Bake in the preheated oven for 30–40 minutes, rotating halfway, until deep golden brown and an instant-read thermometer inserted into the center reads about 190°F (88°C). If the top browns too quickly, tent with foil for the last 10–12 minutes.

Make simple syrup

While the babka bakes, combine 1/4 cup granulated sugar and 1/4 cup water in a small saucepan. Bring to a simmer and stir until the sugar dissolves. Remove from heat and stir in vanilla if using. Keep warm.

Glaze and cool

When the babka comes out of the oven, immediately brush the top and sides with the warm syrup to add shine and extend freshness. Let the loaf cool in the pan for 20 minutes, then transfer to a wire rack to cool completely. Cooling before slicing prevents the filling from pulling and gives clean slices.