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Chocolate Babka
Gorgeous sweet braided bread

Chocolate Babka

Chocolate Babka is a gorgeous, sweet braided bread. It's buttery, soft, and filled with chocolate. Perfect for holidays and celebrations.

Chocolate Babka
We made this fantastic babka from our online friend Teresa, who runs the blog Now, Forager, a couple of years ago. It was the first babka we ever tried or made, and it was terrific. Since then, Jernej has spent a lot of time developing his own babka dough; this is how this recipe was born. This recipe is for experienced bakers. Not professional bakers, but suitable for those who have already baked with yeasted dough. You can make a gazillion fillings, but we adore this one with Lino Lada (or Nutella) and chopped chocolate. Traditionally, babkas aren’t covered with chocolate, but adding that extra layer of chocolate and chopped almonds is perfect for the upcoming holidays.

The dreamiest festive braid - Chocolate Babka

These are the top reasons why you should make Babka as soon as possible:

  • rich, soft, slightly buttery dough
  • filled with a gorgeous chocolate spread and chopped chocolate
  • glazed with silky melted chocolate stirred with chopped blanched almonds
  • perfect for a crowd, this recipe makes two babkas and serves 16 people
  • easy to keep at room temperature and easy to freeze

Chocolate Babka

Chocolate Babka

Essential ingredients

This chocolate babka recipe has three components: dough, filling, and glaze. This recipe is medium-level, which means it's suitable for experienced bakers who have worked with yeasted dough before. Here, you can find a little more information about some of the ingredients. The whole recipe is below.

Flour - use all-purpose flour or bread flour.

Yeast - we use active dry yeast in this recipe. Feel free to use fresh yeast. In that case, increase the amount of yeast from 10g to 20g.

Chocolate spread - we love Lino Lada Gold Creamy. However, use Nutella if you can't find it in your country.

Chocolate - we used semi-sweet chocolate chopped with a sharp knife.

Almonds - In the glaze, we used chopped blanched almonds. If you don't have them at home, use chopped blanched hazelnuts.

Chocolate Babka

Chocolate Babka

Storing and freezing

Feel free to store this Chocolate Babka in two ways. Store it in an airtight container for up to 3 days at room temperature.

You can also freeze the baked and cooled Chocolate babka (without the glaze). Place it in a freezer bag and freeze for up to two months. Defrost by leaving it in a freezer bag at room temperature overnight or in the microwave. Once is at room temperature, drizzle with the glaze.

How to make Chocolate Babka at home (video)

Check this quick video to master making Chocolate Babka at home. 

Next, try these delicious yeasted treats


Lets get cooking!

  • makes
    babkas (16 people)
  • preparation:
  • proofing:
  • bake:
  • total time:
    hours (with proofing)


  • dough and first proofing

    Add flour, sugar, salt, yeast, cinnamon powder, lukewarm milk, sour cream, and eggs to a large bowl or a bowl of a stand mixer fitted with a dough hook. Using a stand mixer or a hand-held electric mixer fitted with a dough attachment, mix the dough for 5 minutes. Then, add the cold butter and mix for another 5 minutes until the butter is well combined. Leave the dough in the bowl, cover it with clingfilm, and leave it to proof at room temperature for 1 1/2 hours or until it is doubled in size. Transfer the bowl with the dough to the fridge for 30 - 45 minutes for easier shaping.

    Optionally, leave the dough to rest overnight in the fridge and continue the next day.
  • shaping and proofing

    Line two (10 cm x 20 cm or 4-inch x 8-inch) bread loaf pans with parchment paper. Remember to line the bottom and the sides. Place the dough onto a lightly floured surface and roll into a 45 cm x 60 cm (18-inch x 24-inch) rectangle. Spread the Lino Lada (or Nutella) all over. Chop the chocolate and sprinkle over the chocolate spread. Starting at the long edge nearest you, tightly roll the dough into a tight log. Cut the logs into four equal rolls using a string or a bread knife. First, we will need two rolls. Set one roll on top of the other in the opposite direction to form a cross. Twist to create spirals and transfer to the prepared pan. Cover the pan with clingfilm. Repeat the process with the rest of the dough to get two babkas. Set aside to proof at room temperature for 1 1/2 - 2 hours.

  • bake

    Place the rack in the bottom of the oven and preheat it to 190 °C / 375 °F. Brush the babkas with the eggwash and place in the oven. Bake for 30 - 35 minutes at 190 °C / 375 °F or until puffed and browned. Remove from the oven and set aside to cool to room temperature.

  • glaze

    Melt the chocolate in a heatproof bowl set over a saucepan of simmering water or microwave. Stir in the oil, then add chopped blanched almonds. Spread the glaze on top of the room-temperature babkas, let it stand until set, then cut it into slices and serve.


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