• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Crisp and Crumble
  • Home
  • Seasonal
  • Cakes
  • Cookies and Bars
  • Bread
  • About
  • All Recipes
  • Breads
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • YouTube
menu icon
go to homepage
  • Seasonal
  • Cake
  • Cookies
  • Bars
  • All Recipes
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • Twitter
  • subscribe
    search icon
    Homepage link
    • Seasonal
    • Cake
    • Cookies
    • Bars
    • All Recipes
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • Twitter
  • ×
    • Peach and Thyme Galette
    • Peach Cobbler Cookies
    • Chocolate Chip Cookie Ice Cream Sandwich
    • Key Lime Pie Bars
    • Rice Pudding Cake with Mango Caramel
    • Iced Blueberry Lemon Pound Cake
    • Brown Sugar Citrus Cookies
    • Bakery Style Blueberry Muffins
    • Flourless Chocolate Cake
      Flourless Chocolate Cake
    • Lemon Poppy Seed Yogurt Cake
    • Oreo Blondies With Chocolate Eggs
    • Espresso Rice Krispie Treats With Baileys
    Home » All Recipes

    Chocolate Babka: Swirls on Swirls on Swirls

    Jun 17, 2020 · 3 Comments

    Jump to Recipe

     

    Babka, melt-away, even chocolate bread. Whatever you want to call it doesn't really matter. What matters is that it is one of those desserts that is TRULY irresistible.

    babka

    While irresistible, it is also one of those desserts that require a little bit of time and patience. Getting that perfect swirl requires some precision, but don't let that intimidate you. The first time I made babka was for Rosh Hashana, the Jewish new year celebration. As a traditional Jewish dessert, it seemed like the perfect time to try this one out, rather than settle for the store-bought version.

    The recipe comes from a family friend and is pretty traditional. While I tend to stick with chocolate or cinnamon filling, it is super versatile and can really be switched out for any flavor. This past Rosh Hashana, I added chopped Granny Smith Apples and mixed them into the cinnamon filling. Let me tell you, I am still drooling over that flavor combo.

    babka

    There are a few key rules to follow when making babka.

    • Let It Rest
      • Like any yeasted dough, the babka needs a few hours to rest in order to achieve that perfect rise. The recipe calls for 2 - 4 hours. When I am rush, I tend to let the dough rise to 2 hours and take it from there. The dough still comes out good, but not as good. If you have the time, let it rise a little longer, giving it some more time to develop.
    • Filling to Dough Ratio
      • The key to getting the babka right it the filling to dough ratio. Too much filling and everything will come spilling out of the dough. Not enough filling will result in dry bread. But don't be afraid to toss some extra chocolate chips in there!
    • Roll, Roll, Roll
      1. I'm sure you could get all fancy with the rolling and braiding techniques, but I like to keep it simple. After spreading out the dough and placing the filling on top, I roll the dough into two long Iogs. The logs then get twisted and put into a loaf pan. The twists create perfect swirls and keep all the filling tucked in tight.
    • Flavor Combos!
      • Experiment with fillings! Throw some marshmallows in with the chocolate for a s'mores babka or some apples in with the cinnamon. The dough works as a base for just about any filling! 

    babka

    Don't let this doughy dessert intimated you! It might look a little complicated, but just remember to take your time. Check out the recipe below.

    Try any unusual flavor combinations?! Let me know!

    Chocolate and Cinnamon Babka

    Print Recipe Pin Recipe
    Prep Time 4 hours hrs 30 minutes mins

    Ingredients
      

    Babka

    • ½ cup warm water
    • ½ oz (2 envelopes active dry yeast 
    • 2 ½ cups, plus 1 tsp sugar, divided
    • 5 cups flour, plus extra for sprinkling
    • 3 cups (6 sticks) margarine, softened, divided
    • 2 large eggs plus 1 white (reserve yolk for glazing) 

    Filling

    • ¼ cup chocolate chips
    • ¼ cup cocoa powder
    • ¼ cup cinnamon

    Instructions
     

    • In a large bowl, gently combine ½ cup of warm water with 1 teaspoon of sugar and the yeast. Let the mixture sit for 10 minutes, until the mixture starts to form small bubbles. Add ½ cup sugar, the flour, 2 sticks of the margarine, and the eggs in the bowl. Mix with a dough hook or a wooden spoon until the ingredients are combined.
    • Cover the bowl with plastic and let rise for 2-4 hours. The dough should double in size.
    • While the dough is rising, make the filling. For chocolate filling, in a small bowl combine 1 cup of sugar with the cocoa powder and 2 sticks of margarine. For cinnamon filling, in a small bowl combine 1 cup of sugar with the cinnamon and 2 sticks of margarine. Mix with a mixer or by hand. Keep the filling out and at room temperature. This will make it easy to spread.
    • Once the dough is complete with the rise, preheat the oven to 375. Grease 2 12-inch loaf pans and preheat the oven to 375.
    • Divide the dough into 4 equal pieces. Take 1 piece and set the rest aside. On a well-floured surface, roll the dough into a 10x7 inch rectangle. Spread ¼ of the filling onto the dough. If using chocolate chips, scatter them in the dough. Roll up the dough beginning with the horizontal side of the rectangle. Repeat the steps with the remaining dough.
    • When you have 2 rolls with the same filling, twist them around each other, trying to keep the seam on the bottom. Tuck the ends of the loaf underneath and place it into the prepared pans. Repeat for the remaining loaf.
    • Once in the pan, brush the loaves with the reserved egg yolk and a bit of water. Sprinkle with cinnamon and sugar/ chocolate chips as desired.
    • Bake the babka for 45-55 minutes, until the top has a golden brown crust. Allow to cool in the pan for 20 minutes. After 20 minutes, run a knife around the babka and remove from the pan to fully cool.

     

    More All Recipes Crisp and Crumble

    • Baileys Double Chocolate Chip Cookies
    • No-Bake Nanaimo Bars
    • Jelly Donut Babka
    • Ricotta Cake with Kumquat Marmalade

    Reader Interactions

    Trackbacks

    1. Perfectly Toasted S'mores Babka | Crisp and Crumble says:
      September 8, 2020 at 5:07 PM

      […] things first, nothing is wrong with classic babka, especially chocolate babka. However, every time I am eating chocolate babka I am brainstorming […]

      Reply
    2. Apple Cinnamon Babka | Crisp and Crumble | Fall Desserts says:
      September 17, 2020 at 8:18 PM

      […] made the cinnamon apple babka using my classic babka recipe. The dough is a standard yeasted dough and pretty simple to make. The hardest part is being patient […]

      Reply
    3. Strawberry Jelly Donut Babka | Crisp and Crumble says:
      March 6, 2021 at 10:35 AM

      […] is one of my favorite desserts to make. Chocolate and cinnamon are still my go-to flavors, but I’ve started to experiment with a few fun flavors this year […]

      Reply

    Primary Sidebar

    Hi, I'm Margo! I've created Crisp and Crumble to share my favorite traditional and seasonal recipes with you.

    More about me

    Latest From Crisp and Crumble

    • Sprinkle Sugar Cookies
    • Traditional Hamantaschen
    • Baked Cake Donuts
    • Blood Orange Citrus Bars

    Follow Crisp and Crumble

    Follow Crisp and Crumble

    • mail
    • instagram
    • twitter
    • facebook
    • pinterest

    Subscribe to Blog via Email

    Enter your email address to subscribe to this blog and receive notifications of new posts by email.

    Feast Design Co WordPress Themes for Food Bloggers Lifestyle Bloggers

    Load up on new recipes, exclusive goodies, + more!

    Get the exclusive content you crave straight to your inbox.

    Footer

    Follow Crisp and Crumble

    • facebook
    • instagram
    • twitter
    • pinterest
    • mail
    • Instagram
    • Twitter
    • Mail
    • Facebook
    • Pinterest

    Footer

    back to top

    About

    • Privacy Policy
    • Disclaimer
    • Terms & Conditions

    Newsletter

    • Sign Up! for emails and updates

    Get In Touch

    • Contact
    • Work With Me
    • FAQ

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2023 Brunch Pro on the Feast Plugin

     

    Loading Comments...