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Chocolate Babka

Course Desayuno, Postre, Tentempié
Cuisine American, Americana, Jewish, Judía
Keyword Babka, Chocolate
Prep Time 20 minutes
Cook Time 45 minutes
Bread rise time 2 hours
Total Time 3 hours 5 minutes
Servings 6 people
Cost 6$


  • Oven


  • 1 tablespoon Instant bread yeast Or 25 g fresh yeast
  • 4 tablespoon Granulated sugar
  • 6 tablespoon Butter Room temperature
  • 12/3 cup Warm milk
  • 2 tablespoon Warm milk
  • 3 cup Bread flour Or strong flour
  • 3 tablespoon Bread flour Or strong flour
  • 2 unit Eggs Separate egg whites and yolks
  • 1+1/2 teaspoon Salt
  • 1 cup Chocolate and hazelnut praline Or any spreadable cream

Syrup (optional)

  • 1/3 cup Sugar
  • 1/3 cup Water
  • 1 tablespoon Orange juice


  • We will start preparing our babka dough. We will mix in our stand mixer or a bowl the flour, salt, sugar and fresh yeast. If we use instant yeast we must let it rest for some minutes in two tablespoons of milk before adding. 
  • Next, add the rest of the warm milk and the egg yolks and start kneading. 
  • Now we add the butter bit by bit while we keep kneading until we have a nice dough that doesn’t stick to our hands or the stand mixer bowl. It’s a dough with butter and yolks, very rich, so kneading for 10 or 15 minutes is not too much.
  • Let the dough rest for 1 hour covered with film. 
  • Once the dough has risen knead it with your hands and extend it with a rolling-pin forming a rectangle.
  • Extend  the chocolate praline using a spatula or a fork. 
  • Roll the dough. 
  • Use a knife to cut the roll in a half and braid the two halves together forming a “braid”.
  • Place the babka braid into the mold and let it rest again covered for 1 hour. 
  • Preheat the oven 345º Fahrenheit (180º centigrades)
  • Brush the babka with the egg withes we had set aside.
  • Bake for 40-45 minutes. You can cover it the last minutes not to burn the top at the end of baking. 
  • To prepare the syrup (optional) use a pan to cook medium heat water, sugar and a orange juice tablespoon until we have the sticky consistency we are looking for. 
  • Brush your babka with syrup. This step os opcional but will help your babka to stay fresh longer and look brigther.