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The Best Chocolate Babka Recipe (Chocolate Brioche Bread)

Byamazingfoodstv


I don’t know if I would call this recipe foolproof, but I would say that it is very consistent and extremely straightforward (and relatively easy) to make. This is a pretty classic chocolate babka with a buttery brioche dough twist. It’s a rich bread with chocolate that swirls all through each slice. A huge crowd pleaser, and great for just about anything. If you’re a fan of chocolate or bread, then this will be your best friend.

Recipe:
*Recipe Adapted from Jerusalem: A Cookbook*(

My Sourdough Guide that I mentioned:

Recipe Adapted from Jerusalem: A Cookbook:
Pyrex® Prepware Glass Measuring Cup:
KitchenAid – KP26M1XNP Professional 600 Series Stand Mixer – Nickel Pearl:

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44 Comments

  3. I use to order this online for $25+ per bread 2 flavors cause my behalf don't eat chocolate. This holiday weekend surprised her with a raspberry cream cheese babka while I got my chocolate w/ wallnut. Thanks for the recipe!!!

  7. I've made this exact recipe several times and it turns out great. I use thick cast iron loaf pans, so after the prescribed time I tent the loaves with foil and bake at 350°F for an additional 15 minutes to get the interior temp up to 200°F.

  15. So i made this recipe by hand, and it turned out great! But it was very difficult lol. The dough is super sticky, and the braiding part even after chilling my dough serpents was so difficult due to stickyness. I didnt want to add too much more flour due to not wanting to accidentally make them too dense. My loafs didnt turn out as aesthetic as his, but they still tasted amazing.

    Definitely going to invest in a stand mixer in the future lol.

  21. Hi Joshua
    I brought your book love the way you cook everything fresh I love to cook everything fresh too I have done lots of your recipes and we all enjoyed it very much I live in Australia good job and congratulations on your book
    👍🏾👍🏾👍🏾😊😊😊

  23. Most recipes say to, as soon as the bread leaves the oven, take it ou of the pan and over a cooling rack. But in this one we have to spread the syrup, so… When should I place it on the rack? Thanks in advance.
    As someone who haven't done this recipe yet, I'm trying to cover all the bases…

  28. Hi bakers, just sharing the feedback from my kitchen that proofing the dough in the fridge for 24 hrs caused the dough to overproof for me. It’s a beautiful loaf but it didn’t rise well in the second proof, collapsed a bit after baking and now has a yeasty flavor.

  32. I made this recipe and it turned out great! My bread didn't really look good and the dough was super soft so cutting it was hard as well. The presentation of my dough before was ugly and I was literally on the verge of retiring from ever making bread but after the 2ish hour rest, my dough became really big and it baked really well as well! Of course, my bread was still really ugly but after putting the sugar glaze on and everything, it was ugly but it tasted great! My brother even thought that it came from a bakery haha. Probably never going to make this again but this one time that I did, I'm really happy about it!

  36. Edits – syntax/typos
    Because I didn't see it transcribed –

    'Blooming yeast mixture'
    10g instant yeast
    175g lukewarm water – 90 degrees Fahrenheit
    Stir, let stand about 8 minutes.

    The Dough –
    In stand-mixer bowl, add –
    530g AP flour
    100g granulated sugar
    3g fine sea salt
    Toss by hand to incorporate

    Start mixer on medium-low speed, add –
    3 whole eggs
    Blooming yeast mixture
    Stop/Scrape as needed.
    (Add 1 tablespoon of water and mix / repeat if it's too dry, to help form rough dough ball)

    Once a rough dough, add –
    150g room temperature unsalted butter
    1 tbsp at a time
    Stop/Scrape as needed
    Mix about 8½ minutes on medium-low speed.

    Lightly oil large bowl
    Add dough ball to bowl, cover and place in fridge for 12-24 hours

    Butter both loaf pans
    Dust lightly with white flour

    Chocolate Sauce –
    120g unsalted butter
    180g chopped ~70% cacao dark chocolate
    Melt in pot, then add
    42g cocoa powder
    105g powdered sugar
    Whisk until smooth
    Nutmeg optional (a dash)

    Remove cold dough, cut in half, shape to a small disc.
    Roll to about ½" thickness, add half of chocolate sauce to middle and spread outward until about an inch and a half from the edge-ish?
    Apply water to exposed dough, and roll disc tightly into a log.
    Straighten out, and push ends of log inward to make stockier.
    Chill log in fridge for a little to make cutting easier.
    Remove from fridge and cut log in half, lengthwise. Pinch tips together, chocolate side facing up.
    Fold halves over one another until braided.

    Place in pan, chocolate side up, cover with damp towel at room temperature until doubled in size.

    Bake at 375F for 25-30m, or until toothpick comes out clean / center doesn't feel 'doughy'

    Simple Syrup
    In a sauce pan, add –
    80g Water
    72g Sugar
    Brush and use half on each loaf the second theyre removed from the oven, not after cooling. Not looking for coverage, but penetration. Use all of it.

  37. Taste delicious but I didn't get the chocolate swirls all through each slice like your beginning pictures. Not sure what I did wrong with the twisting. I don't think my family will have any problems with me trying again.

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