Sneak Peak: My favorite Chocolate Babka recipe takes this classic treat to the next level! Use your bread machine for effortless mixing and kneading, then shape and bake it in the oven for that homemade touch.
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Babka is a sweet yeast bread with Jewish roots. It can be filled with cinnamon, hazelnuts, chocolate, etc.
Perfect for breakfast, brunch, dessert, or snacks
Best eaten fresh but even microwaved the next day or two, it makes an irresistible treat.
Freezes well for make-ahead convenience.
How Long Does It Take To Make Chocolate Babka?
No all-day commitment—perfect for the busy holiday season
Most steps are hands-off
Total active time: less than 4 hours
Cooling time: 2 hours (recommended)
Ingredients and Substitutions
Note: To ensure the best results, use a digital scale for accurate measurements. Trust me; it makes a difference, especially with the flour and liquid.
HALF AND HALF:
Equal parts whole milk and heavy or whipping cream
Substitute with low-fat, non-fat, or evaporated milk (not sweetened condensed)
No substitute for the cream–essential for flavor and texture
Use bittersweet chocolate (Trader Joe’s or Ghirardelli)
Substitute semi-sweet chocolate if preferred
COCOA:
Use Dutch-process cocoa (e.g., Ghirardelli)
Not tested with regular cocoa
Equipment Recommendations
These items aren’t required (except the rolling pin), but they will make the process easier. These things are also helpful when making other bread recipes on this website.
Rolling Pin (paid link): Essential for rolling dough thin.
Silicone Mats (paid link): Extra-large mat for rolling dough, or use two regular-sized mats. See picture below.
PinThis extra large silicone mat(paid link) (26 x 16 inches) is not essential, but it makes handling Babka dough much easier.
PinIf you have two half-sheet-sized silicone baking mats, overlap them. When you wet the surface between the two mats, they will stick together and make it easier to roll dough longer than the length of one mat.
How To Make Chocolate Babka Dough in a Bread Machine
PinAdd all the dough ingredients to the bread machine pan in the order listed. Select the DOUGH cycle and press START.
PinDuring the first minute, open the lid to make sure the paddles are engaged, and the dough is starting to form a ball.
PinIf your dough looks like this during the first 5-10 minutes, do not add flour yet. It takes time for the gluten to develop a web that traps and absorbs all the moisture.
PinYour dough should look smooth and shiny during the last 5 minutes of the kneading phase. This dough is perfect.
📌Kitchen Tip📌 The perfect time to make the chocolate filling, egg glaze, and sugar syrup is while the dough is mixing and rising in the bread machine pan. This gives plenty of time for them to cool before you shape the dough.
PinAt the end of the DOUGH cycle, the dough should be nearly double the original size.
PinRemove the dough from the bread machine pan. Compress with your hands and drop it into a greased bowl.
PinCover with plastic or a cheap shower cap. Set into the refrigerator and chill for 30 minutes or as long as overnight.
How To Shape Chocolate Babka By Hand
Preheat a conventional oven to 350˚F (170˚C).
If you have made my Cinnamon-Twist Bread, this is the same shaping technique. Incidentally, the dough is also the same, with a few tweaks.
PinRemove the chilled dough to a lightly floured surface. I like this inexpensive silicone mat(paid link) designed to roll out pie crusts or anything big.It will make your whole experience with shaping Babka easier. I promise.
PinDough rolled out as thin as possible (approximately 26 x 16 inches) on an extra large silicone mat. Don’t stress if it’s not the exact same size–come as close as you can.
PinA small rubber spatula or offset spatula is the best way to spread the cooled chocolate filling from edge to edge. Leave a quarter-inch margin at the short edge farthest from you.
PinBegin rolling from the short side closest to you.
PinSeal the edge by pinching with your fingers. Leave it on the silicone mat and place the roll into the freezer for 10 minutes to make the next step easier.
PinCut the chilled roll in half with a pizza cutter, bench knife, or a sharp knife. Try not to backtrack.
PinPull the two sides apart and place them parallel to each other.
PinTwist the two half-pipes together so that the cut sides are always up.
TIp: Cover with foil if the crust darkens before the inside is fully baked.
While the Babka is still warm, brush the sugar syrup all over the loaf. Allow to cool for 15 minutes in the pan. Turn the bread out onto a wire rack and let it cool for two hours before slicing.
📌Slicing tips📌
Allow 2 hours for the loaf to cool before slicing. Otherwise, the layers may pull apart from the chocolate as it cools, leaving large spaces or holes between them.
To get the prettiest slices, freeze the baked and cooled loaf. When frozen, allow the loaf to defrost just enough to slice the bread. Once sliced, the bread will thaw quickly and be ready to serve in minutes.
FAQs About Chocolate Babka Mixed in a Bread Machine
How to store Babka: Best eaten fresh. Warm leftovers for up to 3 days, or freeze for up to 3 months. Double-wrap to avoid freezer burn.
Is the yeast amount correct? Yes, less than a teaspoon of instant yeast is all you need. This keeps layers thin, mimicking bakery-style Babka.
Why is my babka doughy in the middle? It’s undercooked. Use a digital thermometer and bake to 190-195˚F internally for perfect results. Another cause is cutting it before it’s completely cooled.
Why did my babka fall apart? Slice only after cooling for 2+ hours. If sliced warm, expect softer, messier layers.
Parting Thoughts: Shaping Babka can be tricky, but this method is the most beginner-friendly I’ve found. Don’t worry if it’s not perfect the first time—practice makes perfect!
If you love baking for special occasions, try these bread machine recipes:
Surprise your family and friends with this Chocolate Babka. A bread machine makes mixing and kneading the rich dough a hands-off process. You take over the shaping and baking process for the best loaf possible.
½cup(114g)half & half (or ¼ cup milk + ¼ cup heavy cream)
2tablespoonsgranulated sugar
¾teaspoonsalt
2large(100g)eggs
3tablespoons(42g)unsalted butter (chopped)
2½cups + 1 tablespoon(308g)all-purpose flour
¾teaspooninstant yeast
Filling:
⅓cup(76g)unsalted butter
2.5ounces(70g)bittersweet or semi-sweet chocolate
⅓cup + 1 tablespoon(44g)powdered sugar
3tablespoons(15g)Dutch-process unsweetened cocoa
⅛teaspooncinnamonoptional
Egg Glaze:
1 large(50g)egg
1tablespoonwater
pinchtable salt
Sugar Syrup:
¼cup(50g)granulated sugar
¼cup (57g)water
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Instructions
Dough:
Place all ingredients for the dough (in the order listed) ½ cup(114g) half & half (or ¼ cup milk + ¼ cup heavy cream), 2 tablespoons granulated sugar, ¾ teaspoon salt, 2 large(100g) eggs, 3 tablespoons(42g) unsalted butter (chopped), 2½ cups + 1 tablespoon(308g) all-purpose flour, and ¾ teaspoon instant yeast into the bread machine pan.
Select the DOUGH cycle and press START.
Check dough in the first minute to ensure paddles are engaged and dough is clumping.
After 15 minutes, adjust the consistency of the dough:Too wet? Add flour 1 tbsp at a time.Too dry? Add water 1 tsp at a time. See this post for more details about this surprising secret to better bread in a bread machine.
Filling:
Once you have the dough started in the bread machine, prepare the filling.
Place ⅓ cup(76g) unsalted butter and 2.5 ounces(70g) bittersweet or semi-sweet chocolate in a microwave-safe bowl. Microwave on 50% power for 2 minutes until completely melted. Stir together in circles until smooth.
Add ⅓ cup + 1 tablespoon(44g) powdered sugar, 3 tablespoons(15g) Dutch-process unsweetened cocoa, and ⅛ teaspoon cinnamon to the melted butter and chocolate mixture. Stir until smooth. Set aside to cool. If the mixture seems too thick to spread, whip it by hand to soften it. If you add liquid, it may become too soft and hard to manage.
Glaze:
Combine 1 large(50g) egg, 1 tablespoon water, and a pinch table salt in a small bowl. Whisk until smooth.
Sugar Syrup:
Combine ¼ cup(50g) granulated sugar and ¼ cup(57g) water in a small microwave-safe bowl. Don’t stir. Microwave on HIGH for 2 minutes or until the sugar is dissolved. (Stovetop method: Boil this sugar-water mixture on your stove-top for 2 minutes or until the sugar dissolves. Don’t stir while it cooks.)
Shaping:
When the DOUGH cycle finishes, remove the dough from the bread machine pan to a greased bowl. Compress the dough by hand. Cover. Chill for at least 30 minutes or overnight.
Remove the dough from the fridge and roll it into a 26 x 16-inch rectangle or as thin as possible without making holes. Spread the chocolate filling to the edges on all but the short side farthest away from you. An offset knife or small silicone spatula will help spread the chocolate evenly.
Begin with the short side closest to you and shape the dough like a jellyroll. Roll the dough tightly, but don’t stretch the dough. Once rolled, pinch the seam to seal. Place the roll into the freezer for 10 minutes to make the next step easier. (If you are using a silicone mat, use it to hold and transfer the roll to the freezer.)
Remove the roll from the freezer. Use a bench knife, pizza cutter, or large knife to slice the roll in half lengthwise. Try not to backtrack.
Place the halves parallel to each other and side by side with the cut surfaces facing up. Pick up one half and drape it across the middle of the other half. Take the half underneath and drape it over the top. Continue twisting as you work towards each end. (See the video.)
Place the twisted dough into a nonstick or greased 8½ x 4½ loaf pan. If it is too long, compress the twisted dough from each end to make it fit.
Baking:
As soon as you finish shaping your loaf, preheat your conventional oven to <strong>350</strong> °F (180˚C). You will not let the loaf rise until it doubles like a traditional bread recipe.
Brush the loaf with the egg glaze.
As soon as your oven comes to temperature, bake for 40-45 minutes or until the internal temperature of the bread reaches 195-200 °F. (90-93˚C). Brush with sugar syrup immediately after removing the bread from the oven.
Let stand in the pan for 30 minutes and transfer to a cooling rack for another hour before slicing.
Notes
Directions for making bread with a stand mixer or by hand:To make this recipe in a heavy-duty stand mixer:
Add ingredients to the bowl in the same order.
Turn on LOW to mix until all ingredients are moistened.
Using a dough hook, turn the speed to 2 or 3.
Continue beating/kneading until dough becomes smooth and elastic (about 5-10 minutes).
Cover and allow to rise in a warm place.
Deflate dough gently and shape as indicated in the recipe.
To Make by Hand:
Combine all ingredients into a shaggy ball in a large bowl.
Turn dough out onto a floured surface. Knead with your hands until the dough becomes smooth and elastic. Kneading will likely take 10-20 minutes, depending on your experience.
Place the dough ball into a greased bowl. Cover and allow to rise until double.
Deflate the dough gently and shape as indicated in the recipe.
Please note: If you only have active dry yeast, use 1/4 teaspoon more than called for in the recipe. It no longer needs to be dissolved first, but you can if you prefer.
Paula Rhodes, owner
As a retired home economist, I created Saladinajar.com to share my belief that you don’t have to be a chef to find joy in creating homemade food worth sharing. Bread machines (used in an unconventional way), homemade yogurt, and quick microwave recipes are my specialty.