Chocolate Babka

Name: Chocolate Babka
Total time: 10 h 59 min
Yield: 4 servings
Cuisine: jewish
Ingredients: 350 g Strong white bread flour; 30 g Caster sugar; 7 g Fast-action dried yeast; 5 g Salt; 120 ml Whole milk; 3 piece Egg; 120 g Unsalted butter; 150 g Dark chocolate; 60 g Unsalted butter; 40 g Icing sugar; 20 g Cocoa powder; 60 g Caster sugar; 60 ml Water; 10 g Strong white bread flour, for dusting

10 hr 59 min · 34 min active · makes ~1.2 kg · Medium

Chocolate babka with layers of dark chocolate and cocoa swirled through butter-enriched dough, baked to serve four.

See more →

Chocolate Babka

Chocolate babka with layers of dark chocolate and cocoa swirled through butter-enriched dough, baked to serve four.

See more →

TOTAL TIME

10 hr 59 min

ACTIVE TIME

34 min

QUANTITY

~1.2 kg

DIFFICULTY

Medium

CUISINE

—

Who’s eating

People here are for suitability — allergies, preferences and what to watch for. Portion sizing is off for this recipe.

Portions & fullness

Ingredients0/11

Tools0/19

Ingredients

0/11 gathered · 4 servings

360g

90g

120ml

3piece

180g

150g

40g

20g

60ml

#	Quantity	Notes	State
1	360g	—	—
2	90g	—	—
3	7g	—	—
4	5g	—	—
5	120ml	—	—
6	3piece	—	—
7	180g	—	—
8	150g	—	—
9	40g	—	—
10	20g	—	—
11	60ml	—	—

Tools

19 items

Serveware

1 item

Procedure

46 steps

1 of 46

Weigh the flour into a large mixing bowl.

Strong white bread flour · 350 g

⏱ 10s

ResultStrong white bread flour

2 of 46

Add the caster sugar to the flour.

Caster sugar · 30 g

⏱ 5s

ResultStrong white bread flour and caster sugar

3 of 46

Add the fast-action dried yeast to the bowl.

Fast-action dried yeast · 7 g

⏱ 5s

ResultStrong white bread flour and caster sugar and fast-action dried yeast

4 of 46

Add the salt, keeping it on the opposite side of the bowl from the yeast.

Salt · 5 g

⏱ 5s

ResultStrong white bread flour mixture

5 of 46

Whisk the flour, sugar, yeast and salt together until evenly combined.

⏱ 15s

ResultDry dough mixture

6 of 46

Pour the milk into a small saucepan.

Whole milk · 120 ml

⏱ 5s

ResultWhole milk

7 of 46

Warm the milk over a low heat until it is just tepid — no hotter than body temperature — then take it off the heat.

⏱ 1 min

ResultWarm milkused in step 10

8 of 46

Crack the eggs into a small bowl, discarding the shells.

Egg · 3 piece

⏱ 10s

ResultEgg

9 of 46

Beat the eggs lightly with a fork until the yolks and whites are just combined.

⏱ 20s

ResultBeaten eggused in step 11

10 of 46

Pour the lukewarm milk into the flour mixture.

Warm milk · step 7

⏱ 5s

ResultWarm milk and dry dough mixture

11 of 46

Pour the beaten eggs into the flour and milk.

Beaten egg · step 9

⏱ 5s

ResultBeaten egg and warm milk and dry dough mixture

12 of 46

Stir everything together with a wooden spoon until a rough, shaggy dough forms with no dry flour remaining.

⏱ 45s

ResultShaggy dough

13 of 46

Turn the dough out onto the work surface and knead it firmly, pushing and folding, for about 10 minutes until it is smooth and slightly tacky but no longer sticky.

⏱ 10 min

ResultSmooth doughused in step 15

14 of 46

Cut the butter into small cubes and place them in the large mixing bowl — it should be at room temperature and very soft.

Unsalted butter · 120 g

⏱ 5s

ResultUnsalted butter

15 of 46

Add the smooth dough into the bowl with the butter.

Smooth dough · step 13 Unsalted butter · step 14

⏱ 5s

ResultUnsalted butter and smooth dough

16 of 46

Squeeze and work the butter into the dough with your hands, then knead it in the bowl for 8–10 minutes, scraping the sides, until the dough is silky, elastic and all the butter is fully absorbed.

⏱ 10 min

ResultEnriched babka dough

17 of 46

Stretch a sheet of cling film tightly over the top of the bowl.

⏱ 10s

18 of 46

Put the covered bowl in the refrigerator.

⏱ 10s

ResultEnriched babka dough

19 of 46

Leave the dough to prove slowly in the refrigerator for at least 8 hours or overnight, until it has roughly doubled in size.

⏱ 8 hr

ResultCold proved babka dough

20 of 46

Take the bowl out of the refrigerator.

⏱ 5s

ResultCold proved babka dough

21 of 46

Break the dark chocolate into small pieces into a heatproof bowl.

Dark chocolate · 150 g

⏱ 10s

ResultDark chocolate

22 of 46

Add the butter, cut into small cubes, to the chocolate.

Unsalted butter · 60 g

⏱ 5s

ResultDark chocolate and unsalted butter

23 of 46

Add the icing sugar to the bowl.

Icing sugar · 40 g

⏱ 5s

ResultDark chocolate and unsalted butter and icing sugar

24 of 46

Sift the cocoa powder into the bowl over the other filling ingredients.

Cocoa powder · 20 g

⏱ 5s

ResultDark chocolate mixture

25 of 46

Set the bowl over a saucepan of barely simmering water, making sure the base does not touch the water, and stir gently until the chocolate and butter have fully melted and the filling is smooth and glossy, then remove the bowl from the heat.

⏱ 2 min

ResultChocolate filling

26 of 46

Leave the chocolate filling to cool at room temperature, stirring occasionally, until it thickens to a spreadable consistency.

⏱ 15 min

ResultThickened chocolate filling

27 of 46

Line the 900 g loaf tin (about 23 × 13 cm and 7 cm deep) with a long strip of baking paper, letting it overhang the two long sides so you can lift the babka out after baking.

⏱ 30s

28 of 46

Turn the cold dough out onto a lightly floured work surface.

Strong white bread flour · 10 g

⏱ 5s

ResultCold proved babka dough

29 of 46

Roll the dough with a rolling pin into a rectangle roughly 30 cm × 40 cm, keeping the thickness even throughout.

⏱ 2 min

ResultRolled dough rectangleused in step 33

30 of 46

Spread the thickened chocolate filling evenly over the rolled dough using a palette knife, leaving a 1 cm border along the far long edge.

⏱ 1 min

ResultChocolate-spread dough

31 of 46

Starting from the long edge nearest you, roll the dough tightly away from you into a compact log, then pinch the seam firmly to seal it.

⏱ 1 min 30s

ResultChocolate dough log

32 of 46

Using a bread knife, cut the log cleanly in half lengthways so both halves reveal the chocolate layers.

⏱ 30s

ResultHalved dough log

33 of 46

Lay the two halves cut-side up and twist them around each other, keeping the layers visible, then tuck the ends underneath to neaten.

Rolled dough rectangle · step 29

⏱ 1 min

ResultTwisted babka loaf

34 of 46

Lift the twisted loaf carefully into the lined tin, pressing it gently to fit.

Twisted babka loaf · step 33

⏱ 15s

ResultTwisted babka loaf

35 of 46

Drape a sheet of cling film loosely over the top of the tin.

⏱ 10s

36 of 46

Leave the tin at room temperature for about 1½ hours (up to 2 in a cool kitchen, which adds 30 minutes to the total) until the dough has risen noticeably and feels pillowy when you gently press it.

⏱ 1 hr 30 min

ResultProved babka loaf

37 of 46

Peel the cling film off the top of the tin and discard it.

⏱ 5s

38 of 46

Turn the oven to 180 °C and let it heat fully before you bake.

180°C

⏱ 10 min

39 of 46

Weigh the caster sugar into a small saucepan.

Caster sugar · 60 g

⏱ 5s

ResultCaster sugar

40 of 46

Pour the water into the saucepan with the sugar.

Water · 60 ml

⏱ 5s

ResultCaster sugar and water

41 of 46

Bring the mixture to a gentle simmer over a medium heat, stirring until the sugar has fully dissolved, then let it bubble for 1 minute to form a light syrup, and remove from the heat.

⏱ 2 min

ResultSugar syrupused in step 45

42 of 46

Place the tin in the oven.

⏱ 10s

ResultProved babka loaf

43 of 46

Bake for 35 minutes until the babka is deep golden brown and sounds hollow when you tap the top.

180°C

⏱ 35 min

ResultBaked babka

44 of 46

Wearing oven gloves, take the tin out of the oven.

⏱ 10s

ResultBaked babka

45 of 46

Immediately brush the entire surface of the hot babka generously with all the sugar syrup so it soaks in and gives the loaf a shiny glaze.

Sugar syrup · step 41

⏱ 30s

ResultGlazed babka

46 of 46

Leave the babka in the tin for 20 minutes until cool enough to handle.

⏱ 20 min

ResultCooled glazed babka

Total Time10 hr 59 min

#	Product	Tool	Action
1	350 g		Weigh the flour into a large mixing bowl.⏱ 10sResultStrong white bread flour
2	30 g		Add the caster sugar to the flour.⏱ 5sResultStrong white bread flour and caster sugar
3	7 g		Add the fast-action dried yeast to the bowl.⏱ 5sResultStrong white bread flour and caster sugar and fast-action dried yeast
4	5 g		Add the salt, keeping it on the opposite side of the bowl from the yeast.⏱ 5sResultStrong white bread flour mixture
5	—		Whisk the flour, sugar, yeast and salt together until evenly combined.⏱ 15sResultDry dough mixture
6	120 ml		Pour the milk into a small saucepan.⏱ 5sResultWhole milk
7	—		Warm the milk over a low heat until it is just tepid — no hotter than body temperature — then take it off the heat.⏱ 1 minResultWarm milkused in step 10
8	3 piece		Crack the eggs into a small bowl, discarding the shells.⏱ 10sResultEgg
9	—		Beat the eggs lightly with a fork until the yolks and whites are just combined.⏱ 20sResultBeaten eggused in step 11
10	Warm milkstep 7		Pour the lukewarm milk into the flour mixture.⏱ 5sResultWarm milk and dry dough mixture
11	Beaten eggstep 9		Pour the beaten eggs into the flour and milk.⏱ 5sResultBeaten egg and warm milk and dry dough mixture
12	—		Stir everything together with a wooden spoon until a rough, shaggy dough forms with no dry flour remaining.⏱ 45sResultShaggy dough
13	—		Turn the dough out onto the work surface and knead it firmly, pushing and folding, for about 10 minutes until it is smooth and slightly tacky but no longer sticky.⏱ 10 minResultSmooth doughused in step 15
14	120 g		Cut the butter into small cubes and place them in the large mixing bowl — it should be at room temperature and very soft.⏱ 5sResultUnsalted butter
15	Smooth doughstep 13		Add the smooth dough into the bowl with the butter.⏱ 5sResultUnsalted butter and smooth dough
15	Unsalted butterstep 14
16	—		Squeeze and work the butter into the dough with your hands, then knead it in the bowl for 8–10 minutes, scraping the sides, until the dough is silky, elastic and all the butter is fully absorbed.⏱ 10 minResultEnriched babka dough
17	—		Stretch a sheet of cling film tightly over the top of the bowl.⏱ 10s
18	—		Put the covered bowl in the refrigerator.⏱ 10sResultEnriched babka dough
19	—		Leave the dough to prove slowly in the refrigerator for at least 8 hours or overnight, until it has roughly doubled in size.⏱ 8 hrResultCold proved babka dough
20	—		Take the bowl out of the refrigerator.⏱ 5sResultCold proved babka dough
21	150 g		Break the dark chocolate into small pieces into a heatproof bowl.⏱ 10sResultDark chocolate
22	60 g		Add the butter, cut into small cubes, to the chocolate.⏱ 5sResultDark chocolate and unsalted butter
23	40 g		Add the icing sugar to the bowl.⏱ 5sResultDark chocolate and unsalted butter and icing sugar
24	20 g		Sift the cocoa powder into the bowl over the other filling ingredients.⏱ 5sResultDark chocolate mixture
25	—		Set the bowl over a saucepan of barely simmering water, making sure the base does not touch the water, and stir gently until the chocolate and butter have fully melted and the filling is smooth and glossy, then remove the bowl from the heat.⏱ 2 minResultChocolate filling
26	—		Leave the chocolate filling to cool at room temperature, stirring occasionally, until it thickens to a spreadable consistency.⏱ 15 minResultThickened chocolate filling
27	—		Line the 900 g loaf tin (about 23 × 13 cm and 7 cm deep) with a long strip of baking paper, letting it overhang the two long sides so you can lift the babka out after baking.⏱ 30s
28	10 g		Turn the cold dough out onto a lightly floured work surface.⏱ 5sResultCold proved babka dough
29	—		Roll the dough with a rolling pin into a rectangle roughly 30 cm × 40 cm, keeping the thickness even throughout.⏱ 2 minResultRolled dough rectangleused in step 33
30	—		Spread the thickened chocolate filling evenly over the rolled dough using a palette knife, leaving a 1 cm border along the far long edge.⏱ 1 minResultChocolate-spread dough
31	—		Starting from the long edge nearest you, roll the dough tightly away from you into a compact log, then pinch the seam firmly to seal it.⏱ 1 min 30sResultChocolate dough log
32	—		Using a bread knife, cut the log cleanly in half lengthways so both halves reveal the chocolate layers.⏱ 30sResultHalved dough log
33	Rolled dough rectanglestep 29		Lay the two halves cut-side up and twist them around each other, keeping the layers visible, then tuck the ends underneath to neaten.⏱ 1 minResultTwisted babka loaf
34	Twisted babka loafstep 33		Lift the twisted loaf carefully into the lined tin, pressing it gently to fit.⏱ 15sResultTwisted babka loaf
35	—		Drape a sheet of cling film loosely over the top of the tin.⏱ 10s
36	—		Leave the tin at room temperature for about 1½ hours (up to 2 in a cool kitchen, which adds 30 minutes to the total) until the dough has risen noticeably and feels pillowy when you gently press it.⏱ 1 hr 30 minResultProved babka loaf
37	—		Peel the cling film off the top of the tin and discard it.⏱ 5s
38	—	180°C	Turn the oven to 180 °C and let it heat fully before you bake.⏱ 10 min
39	60 g		Weigh the caster sugar into a small saucepan.⏱ 5sResultCaster sugar
40	60 ml		Pour the water into the saucepan with the sugar.⏱ 5sResultCaster sugar and water
41	—		Bring the mixture to a gentle simmer over a medium heat, stirring until the sugar has fully dissolved, then let it bubble for 1 minute to form a light syrup, and remove from the heat.⏱ 2 minResultSugar syrupused in step 45
42	—		Place the tin in the oven.⏱ 10sResultProved babka loaf
43	—	180°C	Bake for 35 minutes until the babka is deep golden brown and sounds hollow when you tap the top.⏱ 35 minResultBaked babka
44	—		Wearing oven gloves, take the tin out of the oven.⏱ 10sResultBaked babka
45	Sugar syrupstep 41		Immediately brush the entire surface of the hot babka generously with all the sugar syrup so it soaks in and gives the loaf a shiny glaze.⏱ 30sResultGlazed babka
46	—		Leave the babka in the tin for 20 minutes until cool enough to handle.⏱ 20 minResultCooled glazed babka
Total Time			10 hr 59 min

Serving

A batch eaten a portion at a time — about 4 portions. Serve what is wanted now and keep the rest.

Lift the babka out by the overhanging paper and set it on a serving board, then peel away the paper and serve in thick slices.

Nutrition

per serving

Estimated · pre-cooking · 100% ingredients covered

Nutrient	Per serving
	1,098kcal
	25g
	60g
	35g
	121g
	43g
	8g
	569mg

Ingredients0/11

Tools0/19

Recipe

Chocolate Babka

Chocolate babka with layers of dark chocolate and cocoa swirled through butter-enriched dough, baked to serve four.

What you’ll doYou will make a rich, buttered dough and prove it slowly overnight in the fridge. After it doubles, you'll roll it out, spread a glossy chocolate filling across it, roll it up, halve it lengthways, twist the halves together, and let it rise again at room temperature until pillowy. Then you'll bake it until deep golden, brush it with hot sugar syrup while it's still in the tin, cool it briefly, and turn it out to serve.

Serves4

Total10 hr 59 min

LevelMedium

Ingredients

Strong white bread flour360 g
Caster sugar90 g
Fast-action dried yeast7 g
Salt5 g
Whole milk120 ml
Egg3 piece
Unsalted butter180 g
Dark chocolate150 g
Icing sugar40 g
Cocoa powder20 g
Water60 ml

Tools

Serving boardLoaf tinRolling pinSmall bowlLarge mixing bowlBread knifeOvenPalette knifeSmall saucepanPastry brushCling filmWhiskWooden spoonRefrigeratorBaking paperForkOven gloveHeatproof bowlChopping board

Method

Weigh the flour into a large mixing bowl.

10sLarge mixing bowlStrong white bread flour · 350 g

Add the caster sugar to the flour.

5sLarge mixing bowlCaster sugar · 30 g

Add the fast-action dried yeast to the bowl.

5sLarge mixing bowlFast-action dried yeast · 7 g

Add the salt, keeping it on the opposite side of the bowl from the yeast.

5sLarge mixing bowlSalt · 5 g

Whisk the flour, sugar, yeast and salt together until evenly combined.

15sLarge mixing bowl, Whisk

Pour the milk into a small saucepan.

5sSmall saucepanWhole milk · 120 ml

Warm the milk over a low heat until it is just tepid — no hotter than body temperature — then take it off the heat.

Result · Warm milk · used in step 10

1 minSmall saucepan

Crack the eggs into a small bowl, discarding the shells.

10sSmall bowlEgg · 3 piece

Beat the eggs lightly with a fork until the yolks and whites are just combined.

Result · Beaten egg · used in step 11

20sSmall bowl, Fork

Pour the lukewarm milk into the flour mixture.

5sLarge mixing bowlWarm milk · step 7

Pour the beaten eggs into the flour and milk.

5sLarge mixing bowlBeaten egg · step 9

Stir everything together with a wooden spoon until a rough, shaggy dough forms with no dry flour remaining.

45sLarge mixing bowl, Wooden spoon

Turn the dough out onto the work surface and knead it firmly, pushing and folding, for about 10 minutes until it is smooth and slightly tacky but no longer sticky.

Result · Smooth dough · used in step 15

10 minChopping board

Cut the butter into small cubes and place them in the large mixing bowl — it should be at room temperature and very soft.

5sLarge mixing bowlUnsalted butter · 120 g

Add the smooth dough into the bowl with the butter.

5sLarge mixing bowlSmooth dough · step 13Unsalted butter · step 14

Squeeze and work the butter into the dough with your hands, then knead it in the bowl for 8–10 minutes, scraping the sides, until the dough is silky, elastic and all the butter is fully absorbed.

10 minLarge mixing bowl

Stretch a sheet of cling film tightly over the top of the bowl.

10sLarge mixing bowl, Cling film

Put the covered bowl in the refrigerator.

10sLarge mixing bowl, Refrigerator

Leave the dough to prove slowly in the refrigerator for at least 8 hours or overnight, until it has roughly doubled in size.

8 hrLarge mixing bowl

Take the bowl out of the refrigerator.

5sLarge mixing bowl, Refrigerator

Break the dark chocolate into small pieces into a heatproof bowl.

10sHeatproof bowlDark chocolate · 150 g

Add the butter, cut into small cubes, to the chocolate.

5sHeatproof bowlUnsalted butter · 60 g

Add the icing sugar to the bowl.

5sHeatproof bowlIcing sugar · 40 g

Sift the cocoa powder into the bowl over the other filling ingredients.

5sHeatproof bowlCocoa powder · 20 g

2 minHeatproof bowl, Wooden spoon

Leave the chocolate filling to cool at room temperature, stirring occasionally, until it thickens to a spreadable consistency.

15 minHeatproof bowl

Line the 900 g loaf tin (about 23 × 13 cm and 7 cm deep) with a long strip of baking paper, letting it overhang the two long sides so you can lift the babka out after baking.

30sLoaf tin, Baking paper

Turn the cold dough out onto a lightly floured work surface.

5sChopping boardStrong white bread flour · 10 g

Roll the dough with a rolling pin into a rectangle roughly 30 cm × 40 cm, keeping the thickness even throughout.

Result · Rolled dough rectangle · used in step 33

2 minChopping board, Rolling pin

Spread the thickened chocolate filling evenly over the rolled dough using a palette knife, leaving a 1 cm border along the far long edge.

1 minChopping board, Palette knife

Starting from the long edge nearest you, roll the dough tightly away from you into a compact log, then pinch the seam firmly to seal it.

1 min 30sChopping board

Using a bread knife, cut the log cleanly in half lengthways so both halves reveal the chocolate layers.

30sChopping board, Bread knife

Lay the two halves cut-side up and twist them around each other, keeping the layers visible, then tuck the ends underneath to neaten.

1 minChopping boardRolled dough rectangle · step 29

Lift the twisted loaf carefully into the lined tin, pressing it gently to fit.

15sLoaf tinTwisted babka loaf · step 33

Drape a sheet of cling film loosely over the top of the tin.

10sLoaf tin, Cling film

Leave the tin at room temperature for about 1½ hours (up to 2 in a cool kitchen, which adds 30 minutes to the total) until the dough has risen noticeably and feels pillowy when you gently press it.

1 hr 30 minLoaf tin

Peel the cling film off the top of the tin and discard it.

5sLoaf tin, Cling film

Turn the oven to 180 °C and let it heat fully before you bake.

180°C10 minOven

Weigh the caster sugar into a small saucepan.

5sSmall saucepanCaster sugar · 60 g

Pour the water into the saucepan with the sugar.

5sSmall saucepanWater · 60 ml

Bring the mixture to a gentle simmer over a medium heat, stirring until the sugar has fully dissolved, then let it bubble for 1 minute to form a light syrup, and remove from the heat.

Result · Sugar syrup · used in step 45

2 minSmall saucepan

Place the tin in the oven.

10sLoaf tin, Oven, Oven glove

Bake for 35 minutes until the babka is deep golden brown and sounds hollow when you tap the top.

180°C35 minLoaf tin

Wearing oven gloves, take the tin out of the oven.

10sLoaf tin, Oven, Oven glove

Immediately brush the entire surface of the hot babka generously with all the sugar syrup so it soaks in and gives the loaf a shiny glaze.

30sLoaf tin, Pastry brushSugar syrup · step 41

Leave the babka in the tin for 20 minutes until cool enough to handle.

20 minLoaf tin

Lift the babka out by the overhanging paper and set it on a serving board, then peel away the paper and serve in thick slices.

Result · Chocolate Babka

15sServing board

Printed 11 October 2026