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The Ultimate Soft & Gooey New York-Style Chocolate Babka

Close-up of a moist slice of chocolate babka showing rich swirls and a sweet white glaze drizzled on top.
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Bake this soft, buttery sweet yeast bread swirled with rich, decadent chocolate filling. This recipe guides you through creating a bakery-style chocolate babka loaf with perfect, moist layers for your next brunch or dessert.

Ingredients

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  • 1 cup whole milk, warmed to 105-115°F
  • 2 1/4 teaspoons active dry yeast
  • 1/2 cup granulated sugar, divided
  • 3 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 4 1/2 cups all-purpose flour, plus more for dusting
  • 1 teaspoon salt
  • 12 tablespoons unsalted butter, softened and cut into pieces
  • 1 cup powdered sugar (for simple syrup)
  • 1/4 cup water (for simple syrup)
  • 1 cup (about 6 ounces) bittersweet chocolate, finely chopped
  • 1/2 cup unsalted butter, softened (for filling)
  • 1/2 cup packed light brown sugar (for filling)
  • 1/4 cup granulated sugar (for filling)
  • 1/4 cup unsweetened cocoa powder
  • 1/4 teaspoon salt (for filling)

Instructions

  1. Activate the yeast: In a small bowl, combine the warm milk, yeast, and 1 tablespoon of the granulated sugar. Let stand for 5 to 10 minutes until foamy.
  2. Mix the dough: In the bowl of a stand mixer fitted with the dough hook, combine the flour, remaining granulated sugar, and salt. Add the yeast mixture, eggs, and vanilla extract. Mix on low speed until a shaggy dough forms.
  3. Knead the dough: Increase the speed to medium-low and knead for 5 minutes. Gradually add the softened butter, one piece at a time, waiting until each piece is incorporated before adding the next. Continue kneading for 8 to 10 minutes until the dough is smooth and elastic.
  4. First rise: Place the dough in a lightly oiled bowl, turning to coat. Cover and let rise in a warm place for 1.5 to 2 hours, or until doubled in size.
  5. Prepare the chocolate filling: While the dough rises, melt the chopped bittersweet chocolate in a double boiler or microwave. Set aside to cool slightly. In a separate bowl, beat the 1/2 cup softened butter, brown sugar, 1/4 cup granulated sugar, cocoa powder, and salt until smooth. Mix in the melted, slightly cooled chocolate until fully combined. This is your gooey chocolate filling.
  6. Shape the dough: Gently punch down the risen dough. Turn it out onto a lightly floured surface. Roll the dough into a large rectangle, about 12 by 18 inches.
  7. Spread the filling: Spread the chocolate filling evenly over the entire surface of the dough, leaving a 1-inch border on one of the long edges bare.
  8. Roll and slice: Starting from the long edge opposite the bare border, tightly roll the dough into a log. Pinch the seam closed. Using a sharp knife or bench scraper, carefully slice the log lengthwise down the center, exposing the layers.
  9. Braid the loaf: Turn the two halves cut-side up. Twist the two halves around each other, keeping the cut sides facing up as much as possible to expose the chocolate swirls. Pinch the ends together.
  10. Second rise: Carefully transfer the braided dough to a greased 9×5 inch loaf pan. Cover loosely and let rise again for 45 to 60 minutes, or until puffy. Preheat your oven to 350°F (175°C) during the last 15 minutes of the rise.
  11. Bake: Bake for 35 to 45 minutes, or until golden brown. If the top browns too quickly, loosely tent it with foil.
  12. Make the simple syrup: While the babka bakes, combine the powdered sugar and water in a small saucepan. Heat gently, stirring until the sugar dissolves completely. Do not boil.
  13. Glaze: Immediately upon removing the babka from the oven, brush the hot simple syrup generously over the entire top surface. Let the babka cool in the pan for 15 minutes before carefully removing it to a wire rack to cool completely.

Notes

  • For the best, moistest texture, ensure your dough ingredients, especially the eggs and milk, are at room temperature before starting.
  • If you prefer a less intense chocolate flavor, substitute half of the bittersweet chocolate with semi-sweet chocolate in the filling.
  • This sweet yeast bread freezes well once completely cooled. Wrap tightly in plastic wrap and then foil for up to three months.

Nutrition

Find it online: https://daisyrecipe.com/chocolate-babka-recipe-ultimate-soft-gooey/