Chocolate Babka
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Chocolate and Nutella-swirled babka makes a crave-worthy treat any time of day.
Babka is a braided yeast bread or cake that originated in the Jewish communities of Eastern Europe. It is prepared with an enriched bread dough, like challah or brioche, that is filled with a sweet or savory filling, rolled up, twisted, and baked. The name “babka” comes from the Polish babcia, which translates to “grandmother,” as the bread is said to have been created by resourceful Jewish grandmothers who used leftover challah dough to make an early version of babka. Over time, the recipe evolved and the bread became sweeter and richer, with chocolate being a popular filling.
Perhaps the most famous babka, after the one mentioned on Seinfeld in 1994, is sold at Breads Bakery in NYC. It is outrageously good, and since it’s filled with Nutella rather than a homemade chocolate spread, it’s easy to make at home. I used their recipe as my starting point, but modified it to use my favorite brioche dough. Heads up: the dough requires two separate rises as well as at least 3 hours in the fridge. If you plan to bake and serve babka on the same day, it’s best to start the process the day before.
Table of Contents
What You’ll Need To Make Chocolate Babka
Step-by-Step Instructions
Step 1: Make the dough
In a large bowl, combine the melted butter, warm water, sugar, salt, and yeast. 
Whisk to combine, then add the eggs and egg yolk.
Whisk again to combine.
Add the flour all at once.
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.
Step 2: Form the Babka
On the day of baking, grease a 9×5-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. (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.
Step 3: Bake and Glaze
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. The syrup helps to add a nice sheen to the loaf while also keeping the babka moist.
Let cool in the pan for 15 minutes, then turn out and cool completely before slicing.
How To Freeze Babka
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.
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Chocolate Babka
Chocolate and Nutella-swirled babka makes a crave-worthy treat any time of day.
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
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- 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.
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I made this to bring as a hostess gift to someone. I followed the directions exactly. So worth it! It is delicious. The dough looked very wet and messy but after it rises on the counter and then in the fridge it is easy to handle. The directions on how to roll and cut the babka were very clear. I will definitely make again and keep it for my family!
I’ve been cooking your recipes for the last couple of weeks and can’t wait to try more and more of them. They all turn out great. The Babka burned a little, or maybe it just got dark golden brown, which is because of my oven and the fact that I only checked it at the 40th minute. Anyways, it didn’t ruin it. It was crispy on the outside and just awesome. Thank you once again!
I have been making babka for years, it is a tradition in our culture! Love it and so does everyone else…it is my go-to birthday gift for everyone. I do make a richer dough and add orange zest and rum, as well as a sweet vanilla crumble on top. Usually walnuts in the middle along with the chocolate. So many versions. Yes, it takes time, but it is worth it!
This sounds delicious you should share your recipe❤️
I have loved every recipe of yours that I’ve tried, so when I needed to take dessert to Easter dinner, I started the search on your website. I was intimidated by the look of the Babka, but your clear instructions and photos made it so easy! Everyone thought it was beautiful and LOVED the taste. A big hit! My daughter now wants me to try making it with fruit. I see many more babkas in our future. Thanks Jenn!
Fun to make for Easter. Are you supposed to drizzle all of the glaze or jus enough to brush the whole top?
All of it 🙂
Also, can you substitute oil for the butter? If so, how much oil?
Thank again!
Sure, Mary, that should be fine, and you’ll need the same amount (1/2 cup). Please LMK how it turns out!
Hi Jen,
Can I make this babka recipe with a cream cheese filling? Do you have a babka cheese filling recipe?
Hi Mary, If you’re looking to make one with cream cheese filling, I’d look for a recipe specifically for that — I think you’ll have the most success that way. 🙂
Beautiful, delicious, and easy to make; rave reviews from kids and spouse. Thank you for another great recipe, Jenn!
Hi Jenn,
I am a huge fan and make tons of your recipes. I am going to try this latest one for babka this weekend. For salt in this recipe and others, do you use table salt, or, I thought I read recently in a recipe comment, that you use fine sea salt?
I’ve been using table salt in your recipes unless otherwise noted, but maybe should be doing something else?
Thanks so much!
Hi Trisha, I use Baleine fine sea salt, but regular table salt is fine too. If I use kosher or another type of salt, I will call for that specifically. Hope that clarifies and you enjoy the babka! 🙂
Could you use a poppyseed filling for this? Or just sprinkle poppyseeds into the dough? Would love to try the old European flavours. Thanks for all your great recipes Jenn!
Sure, Eva – you could do either.
Eva, you can make a traditional European cooked poppy seed filling, similar to making kolaches. Poppy seeds are simmered in milk, then a bit of rum and sweetener added.