Chocolate Babka Recipe -
Chocolate Babka Recipe
  • READY IN 3 hr

Chocolate Babka

Recipe by  

"Of all of the breads I've baked, my friends love this one the most. It's soft and moist, and the chocolate just melts in your mouth when you bite into a slice. I hope you'll like it as much as we do!"

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Ingredients Edit and Save

Original recipe makes 2 ring-shaped loaves Change Servings
  • PREP

    2 hrs 35 mins
  • COOK

    25 mins

    3 hrs


  1. Warm the milk and melt 1/4 cup butter in a glass or ceramic bowl in the microwave for 30 seconds, or on the stovetop in a saucepan. Combine the bread flour, 2 cups all-purpose flour, yeast, and 1/4 cup sugar. Add the water, the milk-butter mixture, the egg, and the salt to the dry ingredients and mix well.
  2. Use the dough hook in a stand mixer on low speed or knead the dough by hand until the dough is smooth and elastic, about 15 minutes. If the dough is too wet, add more bread flour, about 2 tablespoonfuls at a time (up to 8 tablespoons) to make a workable dough; too much flour can make the dough dry. Cover the dough with a damp cloth and let rise until double in size, about 1 to 1 1/2 hours.
  3. Make the chocolate filling and the streusel while the dough is rising. For the filling, stir together the finely chopped chocolate, the cinnamon, and 1/4 cup sugar. Cut in 1/4 cup chilled butter with a fork. To make the streusel, combine the confectioners' sugar and 1/4 cup all-purpose flour; cut in 1/4 cup chilled butter until the mixture resembles coarse crumbs.
  4. When the dough has doubled, punch the dough down and cut it into two equal pieces. Loosely shape each piece into a ball. Cover the dough with a damp cloth and let it rest for 10 minutes.
  5. Roll out one portion on a lightly floured surface to form a 15x4-inch rectangle. Sprinkle with half the chocolate filling, roll up to form a long log, and seal the seam. Attach the ends to form a circle and place the ring, seam-side down, on a parchment-lined baking sheet. Repeat with the second piece of dough. Use a serrated knife or kitchen shears to cut slits at 1-inch intervals around the rings. Cover the rings with damp kitchen towels and let rise until doubled in size, about 30 minutes.
  6. Preheat an oven to 350 degrees F (175 degrees C).
  7. Brush the loaves with the egg wash, if desired. Sprinkle streusel on top. Bake the loaves for about 25 minutes, rotating the baking sheets to promote even browning, until the bread is a deep golden brown.
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Reviews More Reviews

Most Helpful Positive Review
Nov 16, 2008

This bread is delicious! Makes a lovely change from the usual cinnamon buns. It makes two good-sized loaves, so make sure you're feeding a crowd, or do what I did and use the second loaf a day or two later to make a wonderfully fragrant chocolate bread pudding!

Most Helpful Critical Review
Nov 14, 2011

This is an interesting way to make babka. I have typically seen it made this way. I have the bakery at my grocery store make it for the Jewish holidays and always ask for extra chocolate!


50 Ratings

Dec 22, 2008

My uncle used to make Babka all the time when I was young. I wanted to make it just like him - but this was a bit different. Still, it was GREAT! I made it exactly like the recipe and the only thing I recommend is putting the filling all over the dough. I left about 1/2 an inch on both the right and left and when I connected the ends, it left that area without chocolate.

Nov 06, 2009

Wow...this bread tastes amazing! I really thought it wasn't going to turn out because of multiple mishaps on my part. I was also a bit concerned because the recipe calls for just dry active yeast, not fast acting, and the directions don't tell you to proof the yeast. My bread actually didn't rise that much, let alone double in size before punching it down, but I decided to follow through with the recipe anyway, and I'm glad I did!

Dec 26, 2012

MMMMMMMMHM!!!! delicious! a tip for preventing the leaking, cut AFTER the rings rise, and instead of cutting the bottom, cut the top instead. *update* Right in the middle of making this recipe, I realized I didn't have bread flour. Used all-purpose flour and it still turned out. Also, to prevent dough from being dry, add about a tablespoon of sour cream.

Nov 04, 2011

This is so good! Great for breakfast. I added more chocolate, because hey more chocolate! My filling leaked out as well. I think the trick here if you want to put the slits in, is to make them more on the inside than on the top directly. When the dough rises and as it cooks these will rotate.

Apr 06, 2009

Very good recipe. It was a little dry, but overall very tasty and different. It reminded me of a cinnamon bun but with chocolate added. MMM...i would make this again. Presentation is very nice for company...i might try using something other than chocolate...could be good with a berry jam filling instead! I used the bread machine to make the dough and it worked very well!

Jan 11, 2011

After rolling the dough out, I spread it with Nutella spread and then sprinkled it with the chocolate mixture. It deepened the chocolate flavor. To die for. I opted not to add the topping, and instead sprinkled the rings with coarse sugar, which added a sparkle and a little sweetness. I will be making this again. And again. And again.....


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  • Calories
  • 477 kcal
  • 24%
  • Carbohydrates
  • 65.5 g
  • 21%
  • Cholesterol
  • 75 mg
  • 25%
  • Fat
  • 20.4 g
  • 31%
  • Fiber
  • 2.8 g
  • 11%
  • Protein
  • 9.5 g
  • 19%
  • Sodium
  • 296 mg
  • 12%

* Percent Daily Values are based on a 2,000 calorie diet.

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