Chocolate Babka
This post may contain affiliate links. Read my full disclosure policy.
This homemade babka is a showstopper—soft, sweet, and loaded with a rich chocolate filling, all wrapped up in a beautiful braided loaf. Perfect for special occasions or just because!
Babka is a braided yeast bread (or cake) that comes from Eastern Europe’s Jewish communities. Made with enriched dough like challah or brioche, it’s filled with sweet or savory fillings, rolled, twisted, and baked to perfection. The name “babka” comes from the Polish word babcia, meaning “grandmother,” since it was originally made by resourceful Jewish grandmothers using leftover challah dough.
Perhaps the most famous babka, after the one mentioned on Seinfeld, is sold at Breads Bakery in New York City. It’s outrageously good, and since it’s filled with Nutella instead of a homemade chocolate spread, it’s easy to make at home. I used their chocolate babka recipe as a starting point but swapped in my favorite brioche dough. Just a heads-up: the dough needs two rises and at least 3 hours in the fridge, so it’s best to start the process the day before.
“I prepared this recipe exactly as written and it was phenomenal…There is not a crumb to be found anywhere.”
What You’ll Need To Make Chocolate Babka
- Unsalted butter: Adds richness and flavor to the dough, keeping it soft and tender; also used to grease the pan.
- Water: Moistens the dough and helps dissolve the sugar and salt in the soaking syrup.
- Sugar: Feeds the yeast, sweetens the dough, and sweetens the syrup.
- Salt: Balances sweetness in both the dough and syrup.
- Rapid-rise/instant yeast: Leavens the dough; active dry yeast can be substituted, but the dough will take longer to rise.
- Eggs and egg yolk: Provide structure, moisture, and richness to the dough.
- All-purpose flour: Forms the base of the dough.
- Nutella (or other chocolate hazelnut spread): The base of the filling, adding creaminess and chocolate flavor.
- Bittersweet chocolate: Adds deep chocolate flavor to the filling; do not use chocolate chips as they don’t melt as well.
- Jump to the printable recipe for precise measurements
Step-by-Step Instructions
In a large bowl, combine the melted butter, warm water, sugar, salt, and yeast. Whisk to combine, then add the eggs and egg yolk and mix until smooth. Add the flour all at once and stir with a wooden spoon until everything is evenly mixed and the flour is absorbed. The dough will be wet, lumpy, and a bit elastic, but it will firm up in the fridge and smooth out when you knead it later.
Cover the dough loosely with plastic wrap and let sit at room temperature for 2 hours, then refrigerate for at least 3 hours or up to three days.
On the day of baking, grease a 9×5-inch loaf pan with butter. Remove the dough from the fridge, transfer it to a lightly floured surface, and knead for about 30 seconds. Using a rolling pin, roll out the dough into a 14-inch square, about ⅛ inch thick.
Using an offset spatula, spread the Nutella over the dough, leaving a ½-inch border. Sprinkle the chocolate over the Nutella.
Starting with the side closest to you, roll the dough into a log.
Using a sharp knife, cut the log in half lengthwise. With the cut sides up, twist the strands together. Transfer the twisted dough to the prepared loaf pan. It’s a messy process, but don’t worry—it will still look great! Cover loosely with plastic wrap and let the babka rise at room temperature for about 90 minutes. It will puff up just a bit.
Towards the end of the rising time, preheat the oven to. Bake for 45 to 50 minutes, until the babka is golden brown and an instant-read thermometer reads 190°F to 200°F in the center. While it’s baking, make the syrup by bringing water, sugar, and salt to a boil in a small saucepan. Once the babka is done, brush the sugar syrup over the top to give it a beautiful sheen and keep it moist.
Let cool in the pan on a rack for 15 minutes, then turn out and cool completely before slicing. Babka is best enjoyed within a few days. You can also freeze it for up to 1 month. Before serving, thaw at room temperature and reheat.
Want to experiment with different babka fillings? You can use cinnamon and sugar (plus nuts and raisins, if you like) for a warm, spiced twist, or even a fruit jam like raspberry or apricot for a sweet and tangy option.
You May Also Like
Chocolate Babka
Indulge in the ultimate homemade babka—flaky, buttery dough swirled with rich chocolate and baked until golden.
Ingredients
For the Dough
- 1 stick (½ cup) unsalted butter, melted and slightly cooled, plus more for greasing the pans
- ½ cup warm water
- ¼ cup sugar
- 1⅛ teaspoons salt
- 1 teaspoon rapid-rise/instant yeast
- 2 large eggs
- 1 large egg yolk
- 2¾ cups all-purpose flour, spooned into measuring cup and leveled off, plus more for kneading and rolling
For the Chocolate Filling
- ½ cup Nutella or other chocolate hazelnut spread, at room temperature
- 3 oz bittersweet chocolate, finely chopped (⅔ cup), best quality
For the Syrup
- ¼ cup water
- 6 tablespoons sugar
- Generous pinch salt
Instructions
- Make the dough: In a large bowl, whisk together the melted butter, warm water, sugar, salt, and yeast. Add the eggs and egg yolk and whisk until evenly combined. Add the flour all at once, and stir with a wooden spoon until uniform and all of the flour is absorbed. The dough will be wet, lumpy and somewhat elastic (it will firm up in the fridge and smooth out when you knead it later). Cover loosely with plastic wrap (be sure the bowl is completely covered but don't make it airtight) and let sit at room temperature for 2 hours, then refrigerate for at least 3 hours or up to three days.
- On the day of baking, grease a 9x5-inch loaf pan generously with butter.
- Dust a clean work surface with flour. Remove the dough from the refrigerator, transfer it to the work surface, and dust it lightly with flour. Knead with your hands, sprinkling more flour as necessary so the dough doesn't stick, for 30 seconds. Roll out the dough into a 14-inch square, dusting more flour underneath and over the dough as necessary; it should be about ⅛ inch thick.
- Using an offset spatula, spread the Nutella over the dough, leaving a ½-inch border. Sprinkle the chocolate over the Nutella. Starting with the side closest to you, roll the dough tightly into a log; turn it vertically, so one end of the log is facing you, and place seam side down. Using a sharp serrated bread knife, cut the log in half lengthwise. Turn the cut sides up and twist the strands together, keeping the cut sides facing up. Transfer the twisted dough to the prepared loaf pan, tucking the ends under if necessary. (This is a messy process; just do your best – it will look pretty no matter how messy it is).
- Cover the babka loosely with plastic wrap (not airtight) and let sit at room temperature for 90 minutes. It will rise just a bit.
- Towards the end of the rising time, preheat the oven to 350°F and set an oven rack in the middle position.
- Bake for 45 to 50 minutes, until the babka is a rich golden brown color. A toothpick or cake tester inserted into the center of the loaf should come out without any wet dough sticking to it (melted chocolate is okay). If you have an instant-read thermometer, it should read between 190°F to 200°F in the center of the loaf.
- Meanwhile, make the syrup: In a small saucepan, combine the water, sugar, and salt. Bring to a boil over high heat, stirring until the sugar dissolves. Remove from the heat and set aside.
- Place the pan with the baked babka on a rack. Immediately brush or drizzle the syrup over top. Let cool in the pan for 15 minutes, then turn out and cool completely before slicing.
- Babka is best enjoyed fresh on the day of baking, but it will keep wrapped in plastic wrap or in an airtight container for a few days.
- Freezing Instructions: Once the babka is completely cooled, wrap it in a few layers of plastic wrap, then in foil. Store it in the freezer for up to 1 month. Thaw the wrapped babka at room temperature. Before serving, warm the babka in a 325°F oven for 10 to 15 minutes, or until warmed through.
Nutrition Information
Powered by 
- Per serving (12 servings)
- Serving size: 1 slice
- Calories: 273
- Fat: 13 g
- Saturated fat: 9 g
- Carbohydrates: 34 g
- Sugar: 11 g
- Fiber: 2 g
- Protein: 5 g
- Sodium: 162 mg
- Cholesterol: 67 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
See more recipes:
Comments
Add a Comment
This site uses Akismet to reduce spam. Learn how your comment data is processed.
Hi Jenn
I just made your recipe for Babka! Oh my gosh, it was so good, I had to freeze some of it so we would stop eating it. Very easy dough to work with and a wonderful result. Thanks for another great and reliable recipe!
I love this recipe and have made it twice. However, each time my bread tends to almost burn on the outside and not cook enough on the inside. I have a thermometer in my oven and the temperature is at 350. Maybe next time I make it I will cover it with foil for the first 25 minutes of baking. Any ideas of why you think this happening?
Hi Rachel, glad you like the babka but sorry that you’re having a problem with it baking unevenly. Are you using a metal loaf pan?
Made this New Years Day. Might be a new tradition. Amazingly yummy. Just be prepared for the various rise times. As suggested, make the dough ‘day 1’ and bake ‘day 2’. My family said this was the best Babka they have ever eaten!!!
Wow! I am a very novice baker, but this turned out tremendously well. it actually wasn’t very complicated and the end product was outstanding. Scrumptious and divine!
Made this for a Christmas gift my son had requested. This is outstanding and easy to make. He loved the texture of the dough and the Nutella / bittersweet chocolate combo. Could not have turned out better and will definitely make it again….thank you!
Another winner from Jenn – thank you! We couldn’t wait for it to cool too long, and it was amazing 🙂 I’d recommend starting with very small portions of Nutella on your spatula, as it’s very hard to spread if you put too much down at first. I probably could have added more to my bread, but not sure if it would make it too wet?
Hi Stephanie, So glad this turned out well for you! Re. the Nutella, I’d stick to 1/2 cup for best results.
I made this recipe the other day as a Christmas gift for my neighbors and although I didn’t get to taste it I received rave reviews from them saying how beautiful and delicious the bread was. The recipe is so easy to make, without a ton of ingredients and it came together quickly. I will be making more of these as gifts and one of them I will be certain to keep for me and my family to taste.
I really didn’t think I could pull this off as a novice baker, but it’s actually a very forgiving recipe! no excessive kneading
My kitchen is in a cold garage, the sugar-butter mixture was solidifying as I mixed in the yeast; due to work I left it in the fridge for a whole week; after braiding it, it was jammed on one side of the pan;
I thought for sure it’d be dead but it turned out FANTASTIC and stunning!! I wish I could post a picture.
I used Ovalmaltine instead of Nutella, and a diluted apricot jam solution instead of making a sugar syrup.
These cost $30/ pop in Breads Bakery I think. Definitely worth a try.
it came out delicious!!!! Jen, would you also recommend how the spread should be if made in cinnamon version?
Glad you liked it! I’d use the filling from this recipe for a cinnamon version.
I’ve made this recipe before, as written, (and its fantastic!) but I decided to get creative today.
I made the dough and proved it as written. I rolled out the dough, then spread one half of it with nutella and the other half with strained raspberry preserves. I scattered some roughly chopped dark chocolate throughout and rolled it up, cut it, and twisted it. Then, I used floss to slice the braid up and baked it in a muffin pan. I made 11 “muffins” but they expand a lot, so I could have gotten away with 12.
Baked for about 25 minutes at 350.
Added 6 raspberries to the simple syrup, then strained out the seeds.
Absolutely delicious, and I’ll definitely make it again!