Chocolate Babka

Ingredients

Dry

• 1/3 cup granulated sugar
• 4 1/4 cups all-purpose flour
• 1 1/2 teaspoon salt
• 1/4 teaspoon nutmeg

Wet

• 1/2 cup milk
• 7 g yeast
• 1 teaspoon vanilla extract
• 1 teaspoon lemon zest (optional)
• 4 large eggs, room temperature, lightly beaten
• 9 tablespoons butter, room temperature

Ingredients for the Fudge Filling

• 1/2 cup granulated sugar
• 3/4 cup heavy cream, or half and half, or evaporated milk
• 1.5 tablespoons of butter (if using evaporated milk)
• Pinch of kosher salt
• 6 ounces dark chocolate (66-74% cocoa)
• 8 tablespoons butter
• 2 teaspoons vanilla extract

Instructions

1. Combine warm milk (110 degrees F) and yeast and a pinch of sugar, let rest for 5 minutes until foamy.
2. Mix flour, ⅓ cup sugar, salt, vanilla, lemon zest (if using) and nutmeg. Then mix in the yeast mixture and eggs until combined, about 2 minutes
3. Add half the butter and beat or pulse until the dough is smooth and elastic, 3 to 5 minutes. Then add the rest of the butter and knead thoroughly, another 5 to 7 minutes
4. Butter a clean bowl, form the dough into a ball and cover and rest until puffy, about 1 to 2 hours. It may not double in bulk but it should rise.
5. Press the dough down with your hands, re-cover the bowl and refrigerate overnight
6. Prepare the chocolate filling: In a medium saucepan, combine sugar, cream and salt and heat until dissolved. Add to bowl and stir in chocolate, butter and vanilla until smooth. Let cool to room temperature, then fridge.
7. Butter two 9-inch loaf pans, then line with parchment paper.
8. Remove dough from refrigerator and divide in half. On a floured surface, roll one piece into a 9-by-17-inch rectangle. Spread with half the filling (there’s no need to leave a border). Starting with a long side, roll into a tight coil. Wrap in plastic wrap and freeze for 10 minutes. Repeat with the other piece of dough.
9. Slice one of the dough coils in half lengthwise to expose the filling. Twist the halves together as if you were braiding them, then fold the braid in half so it’s about 9 inches long. Place into a prepared pan and let rise for 1 to 1 ½ hours, until puffy. Alternatively, you can cover the pans with plastic wrap and let them rise in the refrigerator overnight; bring them back to room temperature for an hour before baking.
10. Preheat oven to 325 degrees. Bake babka until a toothpick is clean, 185-210 degrees. Let cool completely before serving.

Notes

The chocolate filling may need to be changed, as it melted a lot while proofing and made the braiding process very messy. The nutmeg flavor was also strong. Cinnamon might go well!

Substitutions

Adaptation

Reduce chocolate filling, reduce nutmeg

Revision History

• 2026-07-09 - Reduced butter from 10 Tbsp to 9 Tbsp
• 2026-07-09 - Reduced nutmeg from 1/2 tsp to 1/4 tsp, added cinnamon option
• 2026-07-09 - Did not use all of the chocolate filling
• 2026-07-09 - Reduced baking temperature from 350 to 325