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The Ultimate Highly-Swirled Chocolate Babka with Rich Brioche Dough and Simple Syrup Glaze

Close-up of a freshly baked chocolate babka showing rich, dark chocolate swirls inside and glossy chocolate glaze on top.
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Make a soft, tender chocolate babka from scratch featuring a rich brioche dough, a decadent chocolate filling, and a glossy simple syrup glaze for maximum moisture and flavor.

Ingredients

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  • 1 cup whole milk, warmed to 105-115F
  • 2 1/4 teaspoons active dry yeast
  • 1/2 cup granulated sugar, divided
  • 4 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon salt
  • 4 1/2 cups all-purpose flour, plus more for dusting
  • 1 cup (2 sticks) unsalted butter, softened and cut into pieces
  • 8 ounces bittersweet chocolate, finely chopped
  • 1/2 cup unsalted butter, softened (for filling)
  • 1/2 cup powdered sugar
  • 1/4 cup unsweetened cocoa powder
  • 1/4 teaspoon salt
  • 1/4 cup water (for syrup)
  • 1/4 cup granulated sugar (for syrup)

Instructions

  1. Activate the yeast: In a large bowl, combine the warm milk, yeast, and 1 tablespoon of the granulated sugar. Let stand for 5-10 minutes until foamy.
  2. Make the dough: Add the remaining granulated sugar, eggs, vanilla, salt, and flour to the yeast mixture. Mix on low speed until a shaggy dough forms.
  3. Knead the dough: Increase the mixer speed to medium-low and knead for 5 minutes. Gradually add the softened butter, one piece at a time, mixing until fully incorporated after each addition. Continue kneading for another 5-7 minutes until the dough is smooth and elastic.
  4. First rise: Place the dough in a lightly oiled bowl, cover, and let rise in a warm place for 1.5 to 2 hours, or until doubled in size.
  5. Prepare the filling: While the dough rises, melt the chopped bittersweet chocolate and 1/2 cup softened butter together until smooth. Whisk in the powdered sugar, cocoa powder, and salt until combined. Set aside to cool slightly.
  6. Shape the dough: Punch down the risen dough. Turn it out onto a lightly floured surface and roll it into a large rectangle, about 12×18 inches.
  7. Spread the filling: Spread the chocolate filling evenly over the entire surface of the dough, leaving a small border on one long edge.
  8. Roll and slice: Starting from the long edge opposite the border, tightly roll the dough into a log. Use a sharp knife to slice the log lengthwise down the center, exposing the layers.
  9. Braid: Turn the two halves cut-side up. Twist the two halves around each other, keeping the cut sides facing up as much as possible to expose the swirls. Pinch the ends together.
  10. Second rise: Carefully transfer the twisted dough to a greased 9×5 inch loaf pan. Cover loosely and let rise for 45-60 minutes, or until puffy. Preheat your oven to 350F (175C) during the last 15 minutes of the rise.
  11. Bake: Bake for 35-45 minutes, or until golden brown and cooked through. If the top browns too quickly, loosely tent with foil.
  12. Make the syrup: While the babka bakes, combine the water and 1/4 cup sugar in a small saucepan. Heat until the sugar dissolves. Remove from heat.
  13. Glaze: Immediately upon removing the babka from the oven, brush the hot simple syrup generously over the entire top surface. Let cool in the pan for 15 minutes before transferring to a wire rack to cool completely.

Notes

  • For the best swirl definition, chill the chocolate filling for 15 minutes before spreading it on the dough.
  • If you do not have a stand mixer, you can knead the brioche dough by hand, which will take about 15-20 minutes of active kneading.
  • This bread freezes well once completely cooled; wrap tightly in plastic wrap and foil.

Nutrition

Find it online: https://tastytribune.com/chocolate-babka-recipe-homemade-swirls/