Chocolate Babka Recipe

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Chocolate Babka
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  1. Make dough: Stir together warm milk and 2 teaspoons sugar in bowl of mixer. Sprinkle yeast over mixture and let stand until foamy, about 5 minutes. (If yeast doesn't foam, discard and start over with new yeast.)
  2. Add 1/2 cup flour to yeast mixture and beat at medium speed until combined. Add whole eggs, yolk, vanilla, salt, and remaining 1/2 cup sugar and beat until combined. Reduce speed to low, then mix in remaining 2 3/4 cups flour, about 1/2 cup at a time. Increase speed to medium, then beat in butter, a few pieces at a time, and continue to beat until dough is shiny and forms strands from paddle to bowl, about 4 minutes. (Dough will be very soft and sticky.)
  3. Scrape dough into a lightly oiled bowl and cover bowl with plastic wrap. Let dough rise in a draft-free place at warm room temperature until doubled in bulk, 1 1/2 to 2 hours.
  4. Assemble babkas with filling: Line each loaf pan with 2 pieces of parchment paper (1 lengthwise and 1 crosswise).
  5. Punch down dough with a lightly oiled rubber spatula, then halve dough. Roll out 1 piece of dough on a well-floured surface with a lightly floured rolling pin into an 18- by 10-inch rectangle and arrange with a long side nearest you.
  6. Beat together yolk and cream. Spread 2 1/2 tablespoons softened butter on dough, leaving a 1/2-inch border all around. Brush some of egg wash on long border nearest you.
  7. Sprinkle half of chocolate evenly over buttered dough, then sprinkle with half of sugar (2 tablespoons). Starting with long side farthest from you, roll dough into a snug log, pinching firmly along egg-washed seam to seal. Bring ends of log together to form a ring, pinching to seal. Twist entire ring twice to form a double figure 8 and fit into one of lined loaf pans.
  8. Make another babka with remaining dough, some of egg wash, and remaining butter and chocolate in same manner. Chill remaining egg wash, covered, to use later. Loosely cover pans with buttered plastic wrap (buttered side down) and let babkas rise in a draft-free place at warm room temperature until dough reaches top of pans, 1 to 2 hours. (Alternatively, let dough rise in pans in refrigerator 8 to 12 hours; bring to room temperature, 3 to 4 hours, before baking.)
  9. Put oven rack in middle position and preheat oven to 350°F.
  10. Brush tops of dough with remaining egg wash. Bake until tops are deep golden brown and bottoms sound hollow when tapped (when loaves are removed from pans), about 40 minutes. Transfer loaves to a rack and cool to room temperature.
  11. Cooks' note: Babkas keep, wrapped in plastic wrap and then foil, frozen 3 weeks.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1528.87 Kcal (6401 kJ)
Calories from fat 527.41 Kcal
% Daily Value*
Total Fat 58.6g 90%
Cholesterol 489.16mg 163%
Sodium 1106.4mg 46%
Potassium 572.77mg 12%
Total Carbs 212g 71%
Sugars 46.79g 187%
Dietary Fiber 8.85g 35%
Protein 40.76g 82%
Vitamin C 0.1mg 0%
Vitamin A 0.4mg 15%
Iron 4.7mg 26%
Calcium 255.2mg 26%
Amount Per 100 g
Calories 287.49 Kcal (1204 kJ)
Calories from fat 99.18 Kcal
% Daily Value*
Total Fat 11.02g 90%
Cholesterol 91.98mg 163%
Sodium 208.05mg 46%
Potassium 107.71mg 12%
Total Carbs 39.87g 71%
Sugars 8.8g 187%
Dietary Fiber 1.66g 35%
Protein 7.67g 82%
Vitamin A 0.1mg 15%
Iron 0.9mg 26%
Calcium 48mg 26%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 34.7
  • 41

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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