This pretty and rich brioche called the chocolate babka is a very popular Polish recipe ! It is very easy to make and ultra tasty and delicious because it is filled with a layer of chocolate sauce.
This brioche may seem complicated at first view, but think again because it is a really easy recipe to make. And once you've tried it, you'll be in love with this brioche, its melting bread and its flavorful chocolate filling.
Babka is a Polish cake recipe similar to the Alsatian kouglof, but this version of braided brioche also called Babka chocolate is more like a Krantz Cake which is of Jewish origin from Eastern Europe.
Traditionally it is prepared for the special occasion, but in the end it is a delicious brioche that can be made for any occasion. We like to eat it a little bit warm with a good coffee for breakfast.
The brioche babka is filled with a layer of melted dark chocolate, but there are many versions of babka filled with cinnamon a bit like kanelbullar, or for those in a rush Nutella. But also a mixture of nuts, dried fruits, chocolate chips etc..
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How to make the chocolate babka recipe
Make the brioche dough
To begin, rehydrate the dry baker's instant yeast by mixing it with warm milk and let it sit for 10 minutes. (if you use fresh yeast you can also dilute it in the warm milk)
Then in your stand mixer fitted with the dough hook, place the flour, sugar, salt and egg and mix on low speed.
Then add the warm milk and yeast mixture and let the stand mixer run at medium speed for about 3 minutes.
Then add the butter and continue mixing on medium speed for another 5 minutes. The dough will start to come away from the sides of the bowl and will still be quite sticky.
Cover with a clean tea towel and let the dough rise at room temperature for 1-1 ½ hours.
The dough should double in size if necessary depending on the outside temperature, you can let it grow a little more or less.
Tip: You can leave the dough refrigerate overnight and it will be even better and easier to garnish.
Dark chocolate filling
Simply place all the ingredients, the chopped chocolate with the sugar and butter in a container and melt in a double boiler or in the microwave.
Assembly of the chocolate babka
After the first rise of the dough, place it on a flour work surface and remove the air from it (by applying light pressure with the palm of your hands to remove the gas trapped in the dough).
As the dough remains very sticky, it is ideal to let it rest in the fridge for a while to make it easier to handle.
Then roll out the dough on a floured work surface with a rolling pin to form a large rectangle.
Then pour in all the chocolate mixture for the filling and spread with a tablespoon or an angled spatula over the entire surface, leaving a small border.
Then roll the dough on itself gently to form a long side, then cut with a knife the dough in 2 on its length.
Finally, weave the 2 pieces of dough together to form the brioche and place it in a loaf pan lined with parchment paper making sure to place the cut side facing up.
And let the dough rise again at room temperature for 30 minutes to 1 hour, it will swell again.
Baking the babka
Preheat the oven to 356°F / 180°C and apply a layer of gilding on the brioche with a brush and the egg and milk mixture.
Then bake the brioche at half height for the time indicated in the recipe sheet and until it is a nice golden color, it will also swell again during the baking.
When the brioche comes out of the oven, let it cool down a bit before unmolding it and cutting it into slices.
How to store the Chocolate Babka
This homemade bread can be stored at room temperature for 5-7 days, but cut it into parts and keep it in the freezer for up to 3 months, then you will have bun parts available for snack or breakfast.
Tips for making a great chocolate babka
Use ingredients at the right temperature
This concerns the egg and the butter mainly, which must be at room temperature so that it can be incorporated into the dough. Concerning the warm milk, it should not exceed 25°C and you can add a little sugar in addition to the yeast to activate the fermentation.
Let the dough rest in the fridge
It is recommended to let the dough rest overnight in the fridge rather than letting it rest at room temperature. You should know that brioche dough is really sticky and to avoid adding too much flour to work it, when it is cold it is easier to work it.
Other bun recipes
Don't forget to tag me @sweetlycakes on Instagram if you make my Chocolate Brioche Babka recipe and add a link to my recipe if you share it on your blog 😉
- 280 g flour
- 40 g sugar
- 1 egg
- 2 tsp dry baker's yeast
- 100 g milk
- 50 g Butter
Dark chochocolat filling
- 120 g dark chocolate
- 50 g butter
- 1 tbsp Sugar
- 1 tbps unsweetened cocoa powder
- Rehydrate the dry yeast by pouring it into the warm milk and let it rest for 10 minutes.
- Place the flour, sugar, salt and egg in the bowl of your stand mixer and mix with the hook.
- Then add the yeast gradually while letting the mixer run at medium speed for about 3 minutes.
- Finish by adding the butter and continue to knead for 5 minutes, the dough will loosen from the sides, it should be a little elastic and a little sticky.
- Cover the bowl with a tea towel and leave it to rise at room temperature for 1 hour, the dough will double in volume.
Dark chocolate filling
- Heat the chocolate, sugar and butter in a bain-marie and set aside.
Assembly and bake the chocolate babka
- Degas the dough and crush it with your hands on a floured work surface.
- With a rolling pin, roll out the dough into a rectangle, then spread a good layer of chocolate filling.
- Roll the dough out across its width to make a long dough roll.
- Then divide the dough lengthwise with a knife.
- Braid the 2 strips of dough and place the braided bun in a loaf cake pan covered with baking paper.
- Let your dough grow again for 30 minutes.
- Preheat your oven to 356°F / 180°C
- Mix an egg in a little milk and using a pastry brush, brush the top of your babka brioche.
- Bake the babka for 20-30 minutes.