Description
A rich, buttery Chocolate Babka Bread swirled with layers of dark chocolate filling and baked to golden perfection. Soft, indulgent, and beautifully marbled for a stunning bakery-style treat.
Ingredients
Scale
- 2 teaspoons (8 g) active dry yeast
- 1 cup (240 g) sour cream
- 1/4 cup (60 ml) whole milk
- 1 large egg (50 g)
- 4 cups (500 g) all-purpose flour
- 4 tablespoons (50 g) sugar
- 3.5 ounces (100 g) unsalted butter, softened
- 1/4 teaspoon fine salt
- 3.5 ounces (100 g) dark chocolate, chopped
- 7 ounces (200 g) unsalted butter (for filling)
- 1 cup unsweetened cocoa powder
- 1 cup sugar (for filling)
- 1 large egg, beaten (for finishing)
- 1/2 cup sugar (for syrup)
Instructions
- In a bowl, dissolve yeast in warm milk. Stir in sour cream, sugar, egg, softened butter, and salt. Add flour gradually and knead for 8–10 minutes until smooth. Cover and let rise until doubled (1.5–2 hours).
- In a saucepan, melt butter for the filling. Stir in cocoa powder, sugar, and chopped chocolate until smooth. Let cool slightly.
- On a floured surface, roll out the dough into a 10×14-inch rectangle. Spread the chocolate filling evenly, leaving a 1/2-inch border.
- Roll the dough tightly from the long side. Slice lengthwise and twist the halves with the cut sides facing up. Place in a greased, parchment-lined loaf pan.
- Cover and let rise again for 45 minutes. Preheat oven to 350°F (175°C).
- Brush with beaten egg and bake for 40–45 minutes until golden and set.
- While baking, heat 1/2 cup sugar with 1/4 cup water until dissolved. Brush the warm syrup over the hot babka for shine.
- Cool slightly before slicing and serving.
Notes
- Use room temperature ingredients for best texture.
- Don’t skip the syrup glaze — it adds shine and moisture.
- Chill dough before shaping for cleaner twists.
Nutrition
- Serving Size: 1 slice
- Calories: 430
- Sugar: 30g
- Sodium: 120mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 95mg