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Soft Chocolate Babka Bread

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A soft, tender chocolate babka bread with rich chocolate swirls, perfect for holiday gatherings and cozy moments. This easy homemade recipe combines simple ingredients and a gentle folding technique for a fluffy, flavorful treat.

Ingredients

Scale
  • 3 ½ cups all-purpose flour (440 g), sifted
  • ¼ cup granulated sugar (50 g)
  • 2 ¼ tsp active dry yeast (one packet)
  • ½ cup warm whole milk (120 ml), about 110°F (43°C)
  • ⅓ cup unsalted butter (75 g), softened
  • 2 large eggs, room temperature
  • 1 tsp salt (5 g)
  • 1 tsp vanilla extract (5 ml)
  • ⅓ cup unsweetened cocoa powder (35 g)
  • ½ cup powdered sugar (60 g)
  • 6 tbsp unsalted butter (85 g), melted
  • ½ cup dark chocolate chips or chunks (90 g)
  • ¼ tsp ground cinnamon (optional)
  • Pinch of salt
  • For the glaze (optional):
  • ½ cup powdered sugar (60 g)
  • 2 tbsp milk (30 ml)
  • ½ tsp vanilla extract (2.5 ml)

Instructions

  1. Activate the yeast by combining warm milk and sugar in a small bowl. Sprinkle yeast on top and let sit for 5-7 minutes until foamy.
  2. In a large bowl or stand mixer, whisk together flour and salt. Add softened butter, eggs, vanilla extract, and yeast mixture. Mix until a shaggy dough forms.
  3. Knead dough by hand on a floured surface or with a stand mixer dough hook for 8-10 minutes until smooth, elastic, and slightly tacky but not sticky.
  4. Place dough in a lightly oiled bowl, cover with plastic wrap or damp towel, and let rise in a warm spot for 1 to 1 ½ hours until doubled in size.
  5. Prepare chocolate filling by mixing cocoa powder, powdered sugar, melted butter, cinnamon (if using), salt, and chocolate chunks until smooth and spreadable.
  6. Punch down the risen dough and roll out on a floured surface into a 16×12 inch rectangle. Spread chocolate filling evenly, leaving a small border.
  7. Roll dough tightly from the long edge into a log. Pinch seam to seal. Cut log lengthwise into two strips and twist them together with cut sides facing up.
  8. Grease a 9×5 inch loaf pan and place twisted dough inside. Cover loosely and let rise for 30-45 minutes until puffy but not doubled.
  9. Preheat oven to 350°F (175°C). Bake babka for 35-40 minutes until golden brown and cooked through. Cover with foil after 25 minutes if browning too fast.
  10. Cool babka in pan for 15 minutes, then transfer to wire rack. If desired, whisk powdered sugar, milk, and vanilla for glaze and drizzle over warm bread.

Notes

Use fresh yeast for best rise or active dry yeast as a substitute. For dairy-free, swap milk and butter with almond or oat milk and dairy-free spread. Avoid over-kneading or under-kneading to maintain soft texture. Dust dough lightly with flour if sticky during rolling. Twist dough tightly but not too tight to avoid density. Cover dough well during rising and keep in a warm spot.

Nutrition

Keywords: chocolate babka, soft bread, holiday treat, homemade babka, chocolate swirl bread, easy babka recipe, festive bread

Find it online: https://cooltastes.com/soft-chocolate-babka-bread-recipe-easy-homemade-holiday-treat-to-impress/