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Slices of chocolate braided brioche bread
Rich chocolate babka with soft dough and chocolate swirls

Chocolate Babka (Braided Brioche)

Author: Flavelo
Recipes Cakes and Desserts
Making yeasted dough is a meditation: yeast is a living organism you work with. Kneading develops gluten, creating a net to trap gases produced by the yeast – this makes the loaf fluffy and tall. The bitter-sweetness of chocolate and cocoa contrasts perfectly with the buttery, soft dough.
🕒 Prep Time 30 mins
🍳 Cook Time 35 mins
⌛ Total Time 2 hrs 40 mins
🍽️ Servings 6 servings
🔥 Calories 460 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Large bowl for rising
  • Rolling pin
  • Pastry brush
  • Loaf pan

Allergen Information

⚠️ Wheat
⚠️ Milk
⚠️ Egg
⚠️ Soy (in Chocolate)

Instructions

1 ✓

Bloom the yeast: Stir a spoonful of sugar into the warm milk and sprinkle the yeast on top. Let sit for 10 minutes until frothy.

Tip: Milk temperature is critical: it should be pleasantly warm to the touch. Hot milk kills yeast.
2 ✓

In a bowl, mix flour with salt and remaining sugar. Add eggs, melted butter, and the yeast mixture.

Tip: Salt adds flavor and regulates rising, but shouldn't touch concentrated yeast directly at the start.
3 ✓

Knead dough (by mixer or hand) for at least 10 minutes until shiny, smooth, and pulling away from the bowl.

Tip: Kneading stretches gluten strands, making the dough elastic and able to hold gas.
4 ✓

Place dough in a bowl, cover, and let rise in a warm spot for about 1 hour (until doubled).

Tip: Avoid drafty areas.
5 ✓

Meanwhile, melt chocolate over steam, stir in cocoa powder, and let cool until spreadable but not runny.

Tip: Cocoa powder intensifies the flavor and thickens the filling.
6 ✓

Roll dough into a rectangle. Spread with chocolate, roll up, then cut the log lengthwise down the middle (leave one end attached). Twist the two strands together.

Tip: The cut and twist (Babka style) reveals beautiful chocolate layers on top.
7 ✓

Place in a parchment-lined loaf pan, let rise another 30 minutes. Brush with egg for shine before baking.

Tip: The second rise gives the final lightness.
8 ✓

Bake at 350°F for 30-35 minutes. Check with a tester.

Tip: If the tester is sticky from chocolate, that's fine; just ensure the dough is baked.

Recipe FAQ

Why didn't the dough rise?
The milk was either too hot (killed the yeast) or the room was too cold. Yeast prefers 75-85°F.
How to get a shiny top?
Brush with beaten egg or sugar milk before baking.

Ingredients

  • 4 cups All-Purpose Flour
  • 1/2 cup Granulated Sugar
  • 1 pinch Salt
  • 1 packet Active Dry Yeast (2 1/4 tsp)
  • 1 cup Warm Milk
  • 1 stick (4 oz) Unsalted Butter, melted (but not hot)
  • 2 large Eggs (room temperature)
  • 7 oz Dark Chocolate (min. 50%)
  • 2 tbsp Cocoa Powder (unsweetened)