This chocolate swirled babka is the perfect balance of chocolate and a rich and delicate brioche dough. Traditionally filled with a classic chocolate filling and baked to perfection. This chocolate swirled babka is a great breakfast and dessert option.
What is a Babka?
Babka is a jewish swirled bread similar to a brioche. The dough is rolled and twisted into a beautiful loaf that can be filled with anything ranging from chocolate, which is what you will find in this recipe, almond cream, nuts and dried fruit, cinnamon, and any other filling that your heart desires.
Don’t Be scared of the Dough
Bread dough and anything involving yeast can be scary for some people. There is no need to be intimidated. This dough is super easy to make. Just make sure to follow the instructions stated in the recipe and you should be good.
One thing that can be important when you make an enriched dough is making sure that you don’t put it in an exceptionally warm place. If it is too warm, the butter in the dough will melt, causing the dough to become greasy.
I can not stress the importance of developing the gluten structure of the dough enough! Make sure that the dough has been mixed for at least 5 minutes in your mixer before you take it out of the bowl. (The dough will be sticky and soft.) The gluten structure is what influences the dough the most when it comes to the texture of the dough. If the gluten structure of the dough is not fully developed you will not be able to roll out the dough as thin as you would like.
How Do you get your chocolate babka to swirl just right?
Getting your babka to swirl into beautiful chocolatey layers is super easy. The only thing is that it can get a bit messy while you roll it. Pretend that you are making cinnamon rolls. Roll out the dough into a super thin, long rectangle. Spread the chocolate mixture onto the rectangle and roll it up into a log. Cut the log in half the long way. Wrap the two halves of the dough around each into a swirl and then place the swirled dough into the loaf pan.
Chocolate Filling – It always hits the spot
You can never go wrong when it comes to using chocolate as the primary flavor of something. You just can’t. Chocolate is one of my favorite flavors to use in just about anything. I’m totally down to any dessert or breakfast option that involves even a small portion of chocolate, like this chocolate granola that happens to be gluten and dairy free.
This chocolate filling is incredibly easy. Make sure that it is room temperature when you spread it onto the dough. Otherwise the dough might get too warm and the butter inside the dough might melt causing the dough to get slimy and sticky. Also the chocolate filling is thicker when it is room temperature. This makes it very simple to spread onto the dough.
When you make this chocolate swirled babka, make sure to tag me on Instagram so that I can see your creation! Also, if you are on Pinterest make sure to save this recipe so that you can find this recipe again later!
Chocolate Swirled Babka
- 2 cups Milk (warm to touch)
- 4 tsp Active Dry Yeast
- 1½ tsp Salt
- 4 Eggs (room temperature)
- 100g Sugar
- 1000g Bread Flour
- ½ Butter (room temperature)
- 12 oz Dark Chocolate
- 2 tbsp Butter
- ¼ cup Sugar
- ½ cup Cocoa Powder
- 1 tsp Pure Vanilla Extract
- 1 Egg
- Pinch of Salt
- Combine the milk and the yeast in a medium sized bowl. Allow to sit for 5-10 minutes or until foamy.
- Combine the milk mixture, sugar, salt, and eggs in an upright mixer. Mix until all of the ingredients are completely combined.
- Slowly add the flour about half a cup at a time. Mix until the dough is very soft and elastic. (5-8 minutes)
- Add the butter one teaspoon at a time and mix until it is fully incorporated. Knead the dough for 1-2 minutes or until it forms a ball. The dough will be slightly sticky. Feel free to flour your hands when necessary. Place the dough in a clean, lightly greased bowl and allow to rise for 45 minutes.
- Meanwhile, place all of the ingredients for the chocolate filling in a saucepan. Melt together until a thick, smooth paste forms. Set aside to cool.
- Cut the dough in half and roll it out into 2 10×20 inch rectangles. Spread the chocolate filling onto both of the rectangles. Roll both rectangles into logs and cut the logs in half the long way.
- Swirl together two of the halves and place into a lightly greased loaf pan. Repeat with the second loaf. Allow the loaves to rise for at least 45 minutes at room temperature or until they are almost doubled in size.
- Beat an egg and a pinch of salt in a small bowl. Brush lightly over the loaves.
- Bake the loaves in the oven at 350° for 30-35 minutes or until the loaf is a golden brown.