The Best Chocolate Babka Recipe (Chocolate Brioche Bread)

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option with similar moisture.

chocolate

🥗Healthier: dark chocolate

💰Cheaper: chocolate chips

Dark chocolate has less sugar and can enhance flavor.

Add 10 grams of instant yeast to 175 grams of lukewarm water and stir lightly. Let it bloom for about 8 minutes.

In the bowl of a stand mixer, add 530 grams of all-purpose flour, 100 grams of granulated sugar, and 3 grams of fine sea salt. Mix by hand to incorporate.

With the stand mixer on medium-low speed, add 3 whole eggs and the bloomed yeast mixture. Mix until a rough dough forms, scraping down the sides as necessary.

If the dough isn't forming, add one tablespoon of water at a time until it does.

Once a rough dough forms, add 150 grams of unsalted butter, spooning it in gradually while mixing at medium-low speed.

Continue mixing for about 8 to 10 minutes until the dough is completely smooth.

Lightly oil a large bowl, add the dough, cover with plastic wrap, and refrigerate overnight (at least 12 hours).

The next day, butter two 9x5 inch loaf pans and dust them with flour.

Melt 120 grams of unsalted butter and 180 grams of dark chocolate in a pot. Once melted, whisk in 42 grams of cocoa powder and 105 grams of powdered sugar until smooth.

On a floured surface, divide the cold dough in two, wrapping one half back in plastic to keep it cold.

Roll out the first half of the dough into a square about half an inch thick. Spread half of the chocolate mixture over the dough, leaving a one-inch border.

Brush the top of the dough with water, then roll it up tightly from the bottom to the top.

Cut the rolled dough in half lengthwise with a bread knife, being careful to avoid tearing.

Pinch the ends together and braid the two halves, alternating back and forth until reaching the other end. Pinch the ends together again.

Place the braided dough into one of the prepared loaf pans, cover with a damp towel, and let it proof for 1.5 to 2 hours at room temperature until doubled in size.

Preheat the oven to 375°F (190°C).

Bake the loaves for 25 to 30 minutes until golden brown and a toothpick inserted comes out clean.

While baking, combine 80 grams of water and 72 grams of sugar in a pot and heat until dissolved. Set aside.

Once the loaves are done, brush them immediately with the sugar syrup, using all of it to keep the exterior crispy and sweet.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens