Chocolate Babka with a Braided Cocoa Swirl
Soft braided yeast bread swirled with dark chocolate, cocoa and butter.
Chocolate babka is an enriched yeast loaf filled with a cocoa-rich chocolate paste and twisted into a marbled spiral. The source gives a basic dough but only a sparse filling, so this version measures both parts and explains the shaping. Knead until the dough is elastic, let it rise until doubled, then roll it thin and spread the filling evenly. A firm twist creates the characteristic swirls. Bake until deeply golden and cooked through, and cool before slicing so the soft crumb can set. Mix flour, yeast, sugar and salt. Add warm milk and 2 eggs; knead until a dough forms. Knead in 80 g butter gradually until smooth and elastic, about 8 minutes. Cover and rise in a warm place 60 to 90 minutes until doubled.
Recipe card
Chocolate Babka with a Braided Cocoa Swirl
Equipment: Knife, cutting board, measuring spoons, large skillet or saucepan
Ingredients
Instructions
Make dough
Mix flour, yeast, sugar and salt. Add warm milk and 2 eggs; knead until a dough forms. Knead in 80 g butter gradually until smooth and elastic, about 8 minutes.
First rise
Cover and rise in a warm place 60 to 90 minutes until doubled.
Prepare filling
Melt chocolate with 60 g butter. Stir in cocoa and icing sugar; cool until spreadable.
Shape
Roll dough to a 35 by 45 cm rectangle. Spread filling, leaving a 1 cm border. Roll from the long side, halve lengthwise and twist the strands cut-side up. Place in a lined loaf tin.
Proof and bake
Cover and proof 35 to 50 minutes until puffy. Brush with beaten egg. Bake at 175°C (350°F) 35 to 45 minutes, tenting if dark; centre should reach about 93°C (200°F).
Cool
Cool in tin 20 minutes, then transfer to rack and cool before slicing.
How to tell when it is ready
The ingredients are tender and evenly cooked; use a food thermometer where indicated.
Tips
- Measure ingredients before starting.
- Use the visual doneness cues as well as the timing.
- Taste and adjust seasoning near the end.
- Let the dish rest briefly before serving.
Troubleshooting
- If the mixture is too thick, add liquid a little at a time.
- If browning too quickly, lower the heat and cover loosely.
Substitutions
- Use a similar neutral cooking oil.
- Choose a suitable dairy-free alternative where practical.
Variations
- Adjust herbs and spices to taste.
- Add seasonal vegetables that suit the cooking time.
Serving suggestions
- Serve with coffee.
- Toast slices lightly for breakfast.
- Add berries on the side.
- Dust lightly with icing sugar.
Make ahead
Prepare components ahead where practical. Refrigerate leftovers promptly and reheat until hot throughout.
Storage
Refrigerate leftovers within 2 hours in a covered container and use within 3 days. Reheat gently until hot throughout.
Food safety
Contains dairy, eggs and gluten. Cool completely before wrapping; store at room temperature up to 2 days or freeze slices.
Frequently asked questions
Can I prepare this ahead?
Prepare components as described, chill promptly and finish shortly before serving.
How should I store chocolate babka?
Refrigerate leftovers within 2 hours in a covered container and use within 3 days. Reheat gently until hot throughout.
Serve with coffee. Refrigerate leftovers promptly.
More recipes to try
Spotted a detail that needs correcting? Contact the FeastDelights editors.