Chocolate Babka (Jewish Chocolate Swirl Bread)

What is Babka

Babka is a sweet bread/cake that is braided with many delicious layers, creating stunning patterns when baked. It’s original name was baba which means “grandmother.” Then, as people started cooking smaller loaves, they started calling it babka, meaning “little grandmother.” This dessert originated in Easter Europe in the 19th century within Jewish communities. Its popularity has been increasing and it is now commonly baked in Israel, the United States, and many other countries.

What makes Babka so light and airy

Unlike traditional bread made with yeast, water, and flour, this dough uses milk instead of water which is key to its consistency. Right after coming out of the oven, a simple syrup (aka sugar water) is poured on top to give it a nice shiny glaze.

Different Babka Variations

The Filling

While this recipe calls for a chocolate filling, other variations include almond paste, apple cinnamon, Nutella, cheese, and much more. The possibilities are endless!

The Dough

Different locations use different types of dough as the base for their babka. Some use a dough like challah (which is dairy-free aka not made with butter). Others (like our recipe here) uses more of a brioche consistency, rich with egg and butter. Not the healthiest option but definitely tasty!

Other Bread Recipes at GradFood

If you enjoyed this recipe, be sure to check out some of our other delicious bread recipes at GradFood:

• Cinnamon Raisin Bread
• Glazed Chocolate Chip Pumpkin Walnut Bread
• Artisan Dutch Oven Bread

Chocolate Babka (Jewish Chocolate Swirl Bread)

Babka is a delicious chocolate-swirled bread originating from Jewish communities in Poland and Ukraine. What a treat!

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Prep Time 20 minutes mins

Cook Time 30 minutes mins

Resting Time 6 hours hrs

Total Time 6 hours hrs 50 minutes mins

Course Dessert

Cuisine European, Polish, Ukranian

Servings 10

Ingredients

  

Brioche Dough

• 500 g white flour
• 100 g white sugar
• 130 ml whole milk
• 5 tbsp unsalted butter room temp
• 2 eggs
• 1 egg yolk
• 1 tsp vanilla extract
• 2 tsp cinnamon
• ⅛ tsp salt
• 1 packet yeast

Chocolate Filling

• 150 g bittersweet chocolate
• 80 g unsalted butter
• 60 g powdered sugar
• 1 tbsp cocoa powder

Simple Syrup

• 60 g white sugar
• 40 ml water

Instructions

 

• Add yeast to lukewarm milk, stir, and let sit for a few minutes. Meanwhile, stir together the flour, sugar, salt, and cinnamon to a stand mixer. Make a well with your finger, add milk/yeast, vanilla extract, eggs, and egg yolk, briefly mixing the eggs.
• Turn on stand mixer with bread hook extension and slowly add room temp butter, piece-by-piece, until it has all become incorporated. Let the mixer knead for a few more minutes.
• On a floured surface, knead by hand a few times and fold into roughly a brick shape. Cover with plastic wrap and let rise for 1-2 hours at room temp and then 1-2 hours in the fridge.
• When dough is almost finished rising, make the chocolate filling by melting the butter in a glass bowl set over a pot of water on simmer. Add chocolate, piece-by-piece, and stirring constantly, until melting. Stir in powdered sugar and cocoa powder.
• Divide dough into two pieces. On the same floured surface, roll out dough using a rolling pin into a thin rectangle. Scoop half of the chocolate filling onto this and gently spread it over the dough, leaving about a ½ inch on all sides.
• On the long-side, gently roll dough into a swirl. Place on a baking sheet in the freezer for 6-8minutes (you can make the other loaf meanwhile).
• Remove dough swirl from the freezer and cut it in half, longitudinally. With the cut ends facing up, braid the two half swirls together. Line a loaf pan with parchment paper and coat with some oil. Place braid into this pan (if the braid is too long, just fold it inwards on both sides). Repeat for the other loaf.
• Let rest, covered with a dish towel, for 2-3 hours. After it has risen, preheat oven to 350 degrees and bake for 30-35 minutes. Meanwhile, bring the water with sugar to a boil and then take off the heat. When the bread is ready, spoon over the simple syrup you made onto the top of the bread. Let rest on a cooling rack for a bit but feel free to slice and eat it while still warm.

Notes

Sorry if you’re used to non-metric units but it was too complicated to convert all of these (plus it’s more accurate if you use metric units).

Keyword Bread, Chocolate, vegetarian

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