Chocolate Babka Recipe

Name: Chocolate Babka
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For Dough; 1 tablespoon quick rise yeast; 1/2 cup hot water; 1/2 tsp. sugar; 2 eggs (at room temperature); 1/2 cup butter cut into chunks (at room temperature); 1/2 cup sugar; 1 tsp salt; 3 cups flour; For Topping; 1/4 cup icing sugar; 1/4 cup four; 2 tablespoons butter; For Filling; 1 package semi sweet baking chocolate (6 squares); 1 cup sugar; 1 tablespoon cinnamon; 1 egg lightly beaten

Servings: persons

For Dough
1 tablespoon quick rise yeast
1/2 cup hot water
1/2 tsp. sugar
2 eggs (at room temperature)
1/2 cup butter cut into chunks (at room temperature)
1/2 cup sugar
1 tsp salt
3 cups flour
For Topping
1/4 cup icing sugar
1/4 cup four
2 tablespoons butter
For Filling
1 package semi sweet baking chocolate (6 squares)
1 cup sugar
1 tablespoon cinnamon
1 egg lightly beaten

1
In measuring cup mix hot water, yeast and 1/2 tsp. sugar
2
In food processor add flour,sugar, salt, eggs and butter to food processor bowl Add yeast mixture when it begins to foam. Turn on processor, add hot tap water until dough forms a ball around the blades(1/2 to 1 cup approx) (if machine slows down add more flour
3
Remove dough and place in greased bowl covered with plastic in a draft free place for one hour.
4
Mix topping in food processor, remove and leave in a small bowl.
5
Mix chocolate filling in food processor (break up chocolate squares)
6
Divide dough in two.
7
Roll out first ball of dough to approx 8 x 10 rectangle.
8
Spread half of the chocolate on dough leaving a half inch boarder. Press chocolate mixture into dough. Roll dough pinching edges as you go . Twist the dough 4-5 times bring the two sides into the middle, press and twist again 4-5 times (don`t worry if it splits a little).
9
Place in a parchment lined 8X4 loaf pan, brush with beaten egg and cover with half of the topping mixture.
10
Repeat with remaining dough.
11
Cover and let rise for 1 hour
12
Bake at 325 for 45 minutes or until brown.
13
Let cool before removing from pan.
14
Slice to serve
15
Freezes well.

1292

kcal

Calories

Fat

186

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: For Dough, 1 tablespoon quick rise yeast, 1/2 cup hot water, 1/2 tsp. sugar, and more.

Yes, Chocolate Babka falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chocolate Babka

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions