BABKA · MEDIUM
Chocolate Babka
Swirled, glossy, show-stopping chocolate babka loaf.
50 min
Prep
16h
Rest
35 min
Bake
1 loaf
Yield
Medium
Difficulty
Total time: 17h 30 min
Ingredients
Steps
1
Knead and bulk ferment. ⏱ 5 hours
2
Roll and fill. ⏱ 15 min
3
Twist and place in tin. ⏱ 10 min
4
Cold proof overnight. ⏱ 12 hours
5
Bake and syrup glaze. ⏱ 35 min
Step-by-step baking
1
Dough Knead dough ingredients until elastic. Bulk ferment 4 h. ⏱ 5 hours
2
Fill Mix filling. Roll dough into a rectangle and spread evenly. ⏱ 15 minutes
3
Twist Roll up, cut lengthwise, and twist the halves together. ⏱ 10 minutes
4
Proof Place in tin and refrigerate 12 h for flavor. ⏱ 12 hours
5
Bake Bake at 180°C to 88°C internal. Brush with hot sugar syrup immediately. ⏱ 35 minutes
Tips
❄️ Cold Dough
Colder dough twists more cleanly — twist straight from the fridge.
✨ Shine
Brush with 1:1 sugar syrup for a professional bakery finish.