Fluffy Chocolate Cinnamon Babka
A tender, golden loaf filled with ribbons of cinnamon-spiced chocolate, this homemade babka is bakery-worthy yet easy to master at home. With a soft, fluffy texture and glossy finish from a sweet syrup glaze, it’s perfect for breakfast, dessert, or gifting. Freezer-friendly and meal-prep approved, this recipe guarantees delicious results every time.
Equipment
- (1) 9x4-inch loaf pan
- (1) Stand mixer with dough hook or paddle attachment
- 1 large mixing bowl
- 1 Rolling pin
- 1 Small saucepan
- 1 Pastry brush
- (1) Plastic wrap or damp kitchen towel
- 1 cooling rack
- 1 parchment paper sheet
Ingredients
For the Dough:
- ⅔ cup whole milk warm
- 2 ¼ teaspoons instant yeast
- ⅓ cup granulated sugar divided
- 2 tablespoons vanilla bean paste or extract
- 2 large eggs room temperature
- 1 teaspoon salt
- 3 ½ cups all-purpose flour
For the Filling:
- 5 tablespoons unsalted butter
- 8 ounces semi-sweet chocolate finely chopped
- ½ cup granulated sugar
- 2 teaspoons ground cinnamon
- ¼ teaspoon salt
For the Syrup:
- ½ cup water
- ½ cup granulated sugar
Instructions
- Activate the Yeast: Pour the warm milk into the bowl of a stand mixer fitted with a dough hook or paddle attachment. Sprinkle in the yeast and add 1 tablespoon of the sugar. Gently stir, then let the mixture rest for about 5 minutes. You should see bubbles and foam forming, which means the yeast is alive and ready. If it does not foam, your yeast may be inactive—start over with fresh yeast to ensure your dough rises properly.
- Combine Wet Ingredients: Once the yeast is foamy, add the remaining sugar, vanilla bean paste, and eggs. Mix briefly on low speed to bring the ingredients together. The mixture will look slightly thick and creamy at this stage. This provides both flavor and richness to your babka dough.
- Incorporate Dry Ingredients: Gradually add the flour and salt to the mixing bowl while keeping the mixer on low speed. Allow the dough hook to pull everything together into a shaggy mass. This initial stage is not about smoothness—it’s about evenly hydrating the flour so the dough can be kneaded efficiently in the next step.
- Knead the Dough Thoroughly: Increase the mixer speed to medium-low and let it knead the dough for about 10–12 minutes until smooth, elastic, and slightly sticky. If you prefer kneading by hand, transfer the dough to a lightly floured surface and knead for 15–20 minutes, stretching and folding continuously. The dough will be slightly wet compared to sandwich bread dough, but resist the urge to add too much flour—it should be soft and tacky. Proper kneading builds gluten, which gives babka its airy yet structured texture.
- First Proofing (Dough Rise): Grease a large bowl lightly with oil. Shape the dough into a round ball and place it inside, turning once to coat it with oil so it doesn’t dry out. Cover the bowl with plastic wrap or a damp kitchen towel. Leave it in a warm, draft-free spot for 1 hour, or until the dough has nearly doubled in size. This slow fermentation builds flavor and makes the dough easier to shape.
- Prepare the Chocolate-Cinnamon Filling: While the dough rises, prepare the luscious filling. In a small saucepan over low heat, melt the butter completely. Add the chopped chocolate and stir constantly until smooth and glossy. Remove from the heat, then whisk in the sugar, cinnamon, and salt until evenly combined. Set aside and allow the mixture to cool to room temperature. This step is important because spreading hot filling on your dough could cause it to tear or become soggy.
- Roll Out the Dough: Once the dough has risen, turn it out onto a well-floured surface. Using a rolling pin, roll it into a large rectangle about 10 inches wide (the side closest to you) and 12–14 inches long. Try to keep the thickness even so that the filling distributes consistently. Lightly dust your rolling pin with flour if the dough sticks.
- Spread and Seal the Filling: Using a spatula, spread the cooled chocolate-cinnamon filling evenly over the dough, leaving about a ½-inch border around the edges. Brush a little water along the top edge of the rectangle (the side farthest from you). Starting at the bottom edge closest to you, roll the dough tightly into a log, just like rolling a jelly roll. Seal the seam at the end by pinching gently.
- Chill for Easier Shaping: For cleaner cuts and less mess, transfer the rolled log onto a baking sheet and place it in the freezer for 10–15 minutes. This step makes the filling firm and prevents it from spilling out when you slice the dough.
- Slice and Twist the Dough: Trim off about ½ inch from both ends of the log for a neat appearance. With a sharp knife, slice the log lengthwise right down the center so you have two long halves with the filling exposed. Position the two halves side by side, cut sides facing upward. Pinch the top ends together, then twist one piece over the other, forming a loose braid. Keep the cut sides visible for a striking swirl pattern once baked.
- Arrange in the Loaf Pan: Line a 9x4-inch loaf pan with parchment paper or grease it generously. Lift the twisted dough carefully and place it inside the pan. If it’s slightly longer than the pan, tuck or fold it in an “S” shape so it fits snugly. Even if it looks a little messy now, don’t worry—the second rise will fill in the gaps and create a uniform loaf.
- Second Proofing (Final Rise): Cover the shaped babka loosely with a damp towel or plastic wrap. Allow it to rise at room temperature for 1–1.5 hours, or until puffy and slightly risen above the edges of the pan. This second proof ensures the babka will be soft and airy after baking.
- Bake the Babka: Preheat your oven to 375°F (190°C). Once the dough has finished proofing, remove the cover and place the loaf pan on the middle rack of the oven. Bake for about 30 minutes. Start checking at 25 minutes by inserting a skewer into the center: if it comes out with sticky dough, continue baking in 5-minute intervals. The babka is fully baked when the skewer comes out mostly clean with a few moist crumbs. If the top browns too quickly, tent it loosely with aluminum foil.
- Prepare the Sugar Syrup: While the babka is baking, make the syrup. Combine the sugar and water in a small saucepan over medium heat. Stir until the sugar dissolves completely and the liquid becomes clear. Remove from the heat and let it cool slightly. This syrup keeps the babka moist and gives it a beautiful glossy finish.
- Glaze the Babka: The moment the babka comes out of the oven, brush the warm syrup generously over the surface using a pastry brush. Don’t be alarmed if it looks like too much—it will soak in perfectly, leaving the loaf shiny, tender, and flavorful.
- Cool and Serve: Let the babka cool in the pan for about 20 minutes, then transfer it to a wire rack to cool completely. This helps the structure set and prevents the loaf from collapsing. For the ultimate treat, enjoy it slightly warm, when the chocolate filling is still soft and gooey. Slice thick pieces and serve with coffee, tea, or a glass of milk.
Notes
- Babka dough is slightly sticky, so don’t over-flour—it should feel soft and elastic.
- Freezing the rolled log before cutting helps keep the chocolate filling neat.
- The sugar syrup is key: it adds shine, locks in moisture, and balances sweetness.
- Babka tastes best slightly warm but is also excellent toasted the next day.
- This loaf freezes beautifully, so it’s great for baking ahead and enjoying later.
