Chocolate Babka

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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 211.2
  • Total Fat: 7.4 g
  • Cholesterol: 25.1 mg
  • Sodium: 81.5 mg
  • Total Carbs: 34.7 g
  • Dietary Fiber: 3.6 g
  • Protein: 4.5 g

View full nutritional breakdown of Chocolate Babka calories by ingredient
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Sweet dough envelops a chocolaty filling in a bread you'll swoon over. Sweet dough envelops a chocolaty filling in a bread you'll swoon over.
Number of Servings: 16


    1 teaspoon granulated sugar
    1 package dry yeast (about 2 1/4 teaspoons)
    3/4 cup warm 1% low-fat milk (105 to 110)
    6 tablespoons granulated sugar
    1/2 teaspoon vanilla extract
    1/4 teaspoon salt
    1 large egg yolk, lightly beaten
    7.5 ounces all-purpose flour (about 1 2/3 cups), divided
    5.85 ounces bread flour (about 1 1/4 cups)
    5 tablespoons butter, cut into pieces and softened
    Cooking spray

    1/2 cup granulated sugar
    3 tablespoons unsweetened cocoa
    1/2 teaspoon ground cinnamon
    1/4 teaspoon salt
    4 ounces semisweet chocolate, finely chopped

    2 tablespoons powdered sugar
    1 tablespoon all-purpose flour
    1 tablespoon butter, softened


1. Dissolve 1 teaspoon granulated sugar and yeast in warm milk in the bowl of a stand mixer; let stand
5 minutes. Stir in 6 tablespoons granulated sugar, vanilla extract, 1/4 teaspoon salt, and egg yolk.
Weigh or lightly spoon flours into dry measuring cups; level with a knife. Add 6 ounces (about 1 1/3
cups) all-purpose flour and bread flour to milk mixture; beat with dough hook attachment at medium
speed until well blended (about 2 minutes). Add 5 tablespoons butter, beating until well blended.
Scrape dough out onto a floured surface (dough will be very sticky). Knead until smooth and elastic (about 10 minutes); add 1.5 ounces (about 1/3 cup) all-purpose flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will be very soft).

2. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85), free from drafts, 1 1/2 hours or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.) Punch dough down; cover and let dough rest 5 minutes.

3. Line the bottom of a 9 x 5 inch loaf pan with parchment paper; coat sides of pan with cooking spray.

4. To prepare filling, combine 1/2 cup granulated sugar, cocoa, cinnamon, salt, and chocolate in a medium bowl; set aside.

5. Place dough on a generously floured surface; roll dough out into a 16-inch square. Sprinkle filling over dough, leaving a 1/4-inch border around edges. Roll up dough tightly, jelly-roll fashion; pinch seam and ends to seal. Holding dough by ends, twist dough 4 times as if wringing out a towel. Fit dough into prepared pan. Cover and let rise 45 minutes or until doubled in size.

6. Preheat oven to 350.

7. To prepare streusel, combine powdered sugar, 1 tablespoon all-purpose flour, and 1 tablespoon softened butter, stirring with a fork until mixture is crumbly; sprinkle streusel evenly over dough. Bake at 350 for 40 minutes or until loaf is browned on bottom and sounds hollow when tapped. Cool bread in pan 10 minutes on a wire rack; remove from pan. Cool bread completely on wire rack before slicing.

Number of Servings: 16

Recipe submitted by SparkPeople user ZOLA_NATALIE.

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