Chocolate Babka Braided Bread

Chocolate babka is the kind of bread that always gets devoured before it has even cooled completely on my kitchen counter. This version is extra buttery with a shiny golden crust and a rich chocolate swirl in every slice. Here’s everything you need to recreate this bakery treat at home.

The first time I baked babka from scratch, I was nervous about the twisting and rolling—but now the process is actually my favorite part. My family always hovers around the oven, waiting to tear into a fresh loaf.

Ingredients

• Warm milk: sets the yeast off perfectly so your bread is pillowy
• Active dry yeast: is essential for rise and lightness
• Granulated sugar: sweetens just enough and helps yeast activate
• All-purpose flour: because it stays light and easy to knead
• Large eggs: lend richness and a delicate crumb
• Unsalted butter: goes in both the dough and on top for tenderness and sheen
• Sea salt: keeps the flavor balanced so it never tastes dull
• Vanilla extract: adds an aromatic note to both dough and filling
• Coconut oil: brushed at the end for a glossy bakery-style finish
• Heavy whipping cream: forms the luscious base of the ganache
• Semi-sweet chocolate chips: melt into ribbons from edge to edge

• For the best flavor: look for high-quality real chocolate and use pure vanilla

Step-by-Step Instructions

Make the Sponge:

Whisk together warm milk and yeast in the stand mixer bowl and let it sit until bubbly for about seven minutes. This step gives your dough extra loft and flavor depth

Start the Dough:

Whisk in half a cup of flour and some sugar till smooth. Let it rise in a warm place until the mixture is puffy and almost doubled—this quick sponge gives the bread a better lift

Mix and Knead:

Add eggs, melted butter, the rest of the sugar, salt, and vanilla to the bowl. Switch to the dough hook and work in remaining flour half a cup at a time. Let the mixer knead for ten minutes so the gluten develops and the dough gets elastic but only a little tacky. If it clings to the bowl add a touch more flour

First Rise:

Cover with plastic wrap and let your dough rise inside a turned-off warm oven or draft-free corner until doubled in size. This takes about one to two hours depending on kitchen temperature

Make the Ganache:

Warm cream and sugar on the stove until just simmering. Pour this over the chocolate chips, cover, and let stand five minutes. Whisk smoothly from the center out until glossy, then let it cool to a spreadable consistency

Shape and Fill:

Divide the dough in two on a floured surface. Roll each half into a large rectangle. Spread with a third of the ganache all over but leave a small border so it does not leak. Roll up tightly from the short side to get more layers

Chill and Twist:

Wrap rolls and chill them so they are firm enough to slice. Cut lengthwise almost all the way through, then twist each half so the layers and chocolate are exposed and visible

Final Rise:

Nestle the twisted loaves into buttered and lined pans cover and let them get puffy again while you preheat the oven. This helps create those dramatic swirls and a light crumb

Bake and Finish:

Brush each loaf with melted butter for a glossy top. Bake until golden and your kitchen smells incredible. Right out of the oven brush with coconut oil for shine or more ganache for extra decadence

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The chocolate ganache is my personal favorite part. When you pour hot cream over real chocolate and stir it slowly the whole kitchen fills with a warm inviting scent. Growing up my little sister used to swipe her finger through the bowl before I could even fill the loaves. Those memories make this recipe extra special each time I bake it

Storage Tips

Let your babka cool completely before slicing so it stays neat and soft. Wrap any leftovers tightly in foil or plastic wrap and they will keep at room temperature for three to four days. For longer storage freeze whole or sliced loaves in freezer bags for up to two months and defrost at room temperature when ready to eat

Ingredient Substitutions

Swap the chocolate chips with chopped good-quality chocolate if you have a bar on hand. To change up the filling try spreading a layer of Nutella or swirling in a spoonful of your favorite jam for a fruity twist. If you need dairy-free options use a dairy-free butter and cream alternative along with vegan chocolate chips

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Serving Suggestions

Serve slices of babka slightly warm for breakfast or with coffee as a sweet afternoon pick-me-up. It makes an amazing dessert topped with whipped cream or a sprinkle of powdered sugar. I also love cubes of leftover babka tossed into French toast or bread pudding for a special brunch

Cultural and Historical Context

Babka is a classic bread that came from Eastern European Jewish bakeries. Each family recipe is a little bit different and you can find versions filled with dried fruit cinnamon or chocolate. Making babka for celebrations and holidays connects me to past generations and keeps old traditions alive in my own kitchen

Frequently Asked Questions

→ What makes babka different from other sweet breads?

Babka features a signature twisted braid filled with rich chocolate ganache, creating distinctive marbled layers throughout the loaf. This sets it apart from other soft, enriched sweet breads.

→ Can I use other fillings instead of chocolate ganache?

Yes, classic babka can be filled with cinnamon sugar, fruit preserves, or nut pastes. Chocolate ganache offers a decadent option but feel free to experiment with flavors.

→ How do I know when the dough is kneaded enough?

The dough should feel smooth, elastic, and only slightly tacky to the touch. It should not stick to your hands or the bowl when kneaded properly.

→ Why is chilling the rolled dough important before braiding?

Chilling firms up the ganache, making it easier to slice and twist the dough without the filling oozing out, resulting in neat, well-defined swirls.

→ What's the best way to serve chocolate babka?

Chocolate babka is delicious slightly warm from the oven, at room temperature, or lightly toasted. It pairs wonderfully with coffee or tea.

→ Can I make babka dough ahead of time?

Absolutely. The dough can be refrigerated overnight for a slow rise, making it convenient to bake fresh babka in the morning.