Learn everything you need to know about how to make the perfect chocolate babka. This chocolate babka is made of a rich brioche dough and scrumptious chocolaty filling. It always feels homey and comforting. It’s such a delicious treat and an all-time favorite in our home! Every bite is soft and buttery and full of chocolate goodness. No one is able to resist a warm piece of this chocolate babka!
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What is babka?
Thanks to my Jewish heritage, I was introduced to all types of babka as soon as my first teeth came in. Chocolate babka, cinnamon babka, Nutella babka – I loved them all equally growing up! My mom used to make tons of babkas for special occasions with a variety of different fillings.
Babka is made of a rich brioche dough, usually with a cinnamon or chocolate filling. Sometimes babka are topped with streusel for extra crunch. In Israel, there are so many variations of this cake, and they’re always so scrumptious and rich. I know one recipe that uses croissant dough instead of brioche, and another that’s loaded with so much white, milk, and dark chocolate that after just one piece, you feel like passing out. Except for me. I’ll take another piece, please!
Up until now, I’ve mainly baked two staple babka recipes One is rich, and the other is richer. If you know me by now, you can guess which one I’ve been making more. But I decided it’s time to try a few more, just to make sure you’re getting the best. The recipe may look complicated, but it’s easy once you get the hang of it. Promise!
Keep reading to learn how to make the perfect chocolate babka!
My favorite traditional babka recipe
After comparing a number of recipes, my heart was set on one. The funny thing is, it’s almost identical to the one I usually make!
This wonderful recipe is taken from the cookbook Jerusalem by Yotam Ottolenghi and Sami Tamimi. The book is filled with amazing recipes and heartfelt stories that take you on a diverse culinary journey.
Update: I updated the recipe since first publishing this post, so it’s now a bit different, especially the filling.
Tips and tricks for making perfect chocolate babka
Here is an entire post of how to make and shape chocolate babka. I highly recommend checking it out before getting started!
Usually, when I want to follow a recipe, I end up making so many changes that it turns into a completely different recipe than the original. This time though, I had a good feeling about it, so I decided to follow the recipe as-is. The result? Perfection.
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Follow these helpful tips for the best babka!
- Although it’s possible to leave the dough at room temperature for the first rise, it’s highly recommended to place it in the fridge for at least 8 hours so it sets properly and is easy to work with. Mine rolled out so smoothly and beautifully after refrigeration!
- After you roll the dough and spread the chocolate over it, it’s time to shape it into a traditional babka.
- Sometimes, to make things simple, I will use a chocolate spread such as Nutella instead of making the filling myself. You can do the same if you prefer.
- The sugar syrup not only makes the cake shiny and beautiful, but also keeps it fresh for longer.
- Speaking of freshness, the babka will start drying out after 24 hours, but the good news is that it freezes well.
- Instead of using water in the dough, you can use milk or a combination of water and milk to add a bit more richness if you prefer.
- You can add ¼-1 teaspoon of cinnamon to the chocolate filling, if you’d like.
- While some like babka because of the dough, to me, it’s all about the filling, so the more chocolate, the better. You can add ⅔ cup chocolate chips or chunks or 1 cup coarsely chopped pecans or other nuts to the filling (for both loaves).
- If the chocolate filling becomes firm, warm it up a bit in the microwave. Don’t use it hot, though, since it can warm the dough and cause the butter to melt. If, on the other hand, the filling is too soft and not in a spreadable consistency, place it in the fridge for a short while, but keep an eye on it so it won’t become too hard.
For those asking for the older filling recipe, here it is:
- 130g (4.5 oz.) bittersweet chocolate
- ½ cup (1 stick/115g) unsalted butter
- ½ cup (60g) powdered sugar
- ⅓ cup (30g) cocoa powder
This recipe was updated on February 2021. The recipe for the dough hasn’t changed much, so it’s mostly the filling that’s different. I almost doubled the amount of chocolate and added heavy cream, and it’s now much more rich and chocolaty!
More of my favorite enriched dough recipes
- Nutella Babka: Filled with rich and creamy Nutella!
- Cinnamon Babka: filled with cinnamon and sugar.
- Chocolate Buns: Soft and fluffy bread rolls with the perfect amount of chocolate flavor. Pairs perfectly with chocolate spread or Nutella.
- Maple Pecan Sticky Buns: Sticky and delicious, these are the perfect fall treat.
- Caramel Apple Rolls: Full of rich caramel sauce and juicy apples.
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Chocolate Babka Recipe
This rich chocolate babka is the perfect, comforting treat. It's made with rich brioche dough and filled with a silky smooth, super chocolatey filling.
Ingredients
For the dough:
- 4 ⅜ cups (530g) all-purpose flour , plus extra for dusting
- ½ cup (100g) granulated sugar
- 1 tablespoon (10g) instant dry yeast
- 3 large eggs
- ½ cup (120 ml) water
- 1 teaspoon fine sea salt
- ⅔ cup (150g) unsalted butter ,cut into small cubes and softened to room temperature
- Neutral oil (sunflower, canola) for dressing
For the chocolate filling:
- 7 oz (200g) bittersweet chocolate
- ½ cup (115g) unsalted butter
- ⅓ cup (80 ml) heavy cream
- ½ cup (60g) powdered sugar
- ⅓ cup (30g) unsweetened cocoa powder
- pinch of salt
For the sugar syrup:
- ½ cup (120 ml) water
- ½ cup (100g) granulated sugar
Instructions
Make the dough:
-
Place flour, sugar, yeast, and salt in a standing mixer fitted with the dough hook and mix on low speed until combined. Add eggs and water, and mix on medium speed until dough comes together, 2-3 minutes. Add butter, adding a few cubes at a time, mixing on low-medium speed, until incorporated. Continue mixing for about 10 minutes on medium speed, until dough is completely smooth, elastic and shiny. It would look soft and might be sticky – that’s ok. During mixing, you will need to scrape down the sides of the bowl.
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With floured hands, transfer dough to a large mixing bowl brushed with oil, cover with plastic wrap, and leave in the fridge for at least half a day or overnight. The dough may not look like it has risen much, that's ok. If placed a long time in the fridge the dough can become hard, that’s ok, too; leave it at room temperature until it’s easy to work with, 30-60 minutes.
-
Grease two loaf pans (I usually use 9×5 inch pans but a bit smaller or larger pans would work too) with oil and line the bottom and sides of each pan with parchment paper for easy release later on. Set aside.
Make the filling:
-
In a medium saucepan place chocolate, butter, heavy cream, cocoa powder, sugar, and salt, and bring just to a boil over moderate heat. Reduce heat to low and mix until melted and completely smooth. Transfer to a bowl and set aside to cool. It would thicken and become spreadable as it cools. You can place it in the fridge for a short while until you get a spreadable consistency.
Rolling and shaping (photos here):
-
Divide dough in half. Roll out dough with a rolling pin on a lightly floured surface and shape into a rectangle measuring 16×12 inches (40×30 cm). Position dough so that a long side is closest to you. Using an offset spatula, spread half of the chocolate mixture over the rectangle.
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Use both hands to roll up the rectangle like a roulade, starting from the long side closest to you and ending at the other long end. Press to seal the dampened end onto the roulade, then use both hands to even out the roll into a perfect thick cigar. Rest the cigar on its seam.
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Using a serrated knife, gently cut the roll in half lengthwise, starting at the top and finishing at the seam, essentially dividing the log into two long even halves, with the layers of dough and filling visible along the length of both halves. With the cut sides facing up, gently press together one end of each half, then lift the right half over the left half. Repeat this process, but this time lifting the left half over the right, to create a simple two-pronged plait. Gently squeeze together the other ends so that you are left with the two halves, intertwined, showing the filling on top. Carefully lift the cake into a loaf pan. Don’t worry if there are gaps in the pan since the cake will rise and will eventually look fine, even if it looks messy at this point. Cover the pan loosely with plastic wrap and leave to rise at room temperature for 1 to 1½ hours until almost doubled in size. Repeat to make the second cake.
Bake:
-
Preheat oven to 350°F/175°C, making sure to allow plenty of time for it to heat fully before the cakes have finished rising. Remove plastic wrap, and place cakes on middle rack of oven. Bake 30-35 minutes, until golden brown on top. If you have a thermometer, you are looking for an internal temperature of about 200ºF/93ºC degrees.
Make the syrup:
-
While the cakes are in the oven, make the syrup. In a small saucepan over medium heat, bring water and sugar to a boil. As soon as the sugar dissolves, remove from heat and set aside to cool. As soon as the cakes come out of the oven, brush the syrup over them. Use all of the syrup, even if it looks a lot. Let cakes cool until they are warm, then remove from pans and let cool completely before serving. Serve warm or at room temperature.
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Babka will stay fresh for 24 hours in an airtight container at room temperature. Do not place it in the fridge. It also freezes well for up to 2 months. To thaw, leave at room temperature for 2 hours, or overnight in the fridge.
Recipe is adapted from: Jerusalem: A Cookbook by Yotam Ottolenghi and Sami Tamimi.
Elisa @ Insalata di Sillabe says
This looks amazing but I’d love the recipe for the croissant dough, since I love that flaky buttery kind of dough!
xo, Elisa
Shiran says
Thank you Elisa 🙂 The one with the croissant dough that I’ve mentioned is from a local bakery, I don’t make it myself at home, but you can use any dough recipe for this!
Beth Bush says
This is the absolute best chocolate babka that I’ve ever tasted! The recipe is very clear and easy to follow. Thank you!
Talia @ Pretty. Simple. Sweet. says
I’m so glad you enjoyed the recipe, Beth!
Brie says
Thanks so much for the great recipe!! I’ve made this 3x since quarantine started… chocolate once, and a cinnamon raisin variety. I’m planning on an orange cinnamon one next. I’ve always wanted to try a babka, your recipe is great and the pictures make it approachable. Thanks for some baking therapy during these tough times!!
Sara says
Pictures? Is there a step by step pic that I’m missing. It sure oils make it easier
Shiran says
Click here for the photos.
Ruju says
Hi Shiran!,
Would love to try your recipe, but we don’t eat eggs. Can you help me with what to use instead of egg. Thank you🙂
Shiran says
Hi Ruju. I’m sorry but I have no experience baking without eggs and can’t give you a good advice.
Tim says
Love this recipe!!! Baked thrice and all delicious and sold out immediately.
Gwen Torres says
Can I use bread flour than all purpose?
Shiran says
Yes 🙂 Same amount in grams.
Paul says
Hi.
I haven’t tried this recipe, but I found a recipe for a Vegan brioche dough, so no eggs or dairy.
It uses plant milk and Vegan butter, but if you’re not Vegan and it is just eggs that you don’t eat could probably be made with regular milk and butter.
Hope this helps.
Jess @ whatjessicabakednext says
This babka looks amazing, Shiran! Love recipes like this, perfect delicious warming bread! 😀
Shiran says
Thanks Jess!
Karen says
I rarely write reviews on recipes, because everyone’s tastes vary so much. But I HAD to let you know this was incredibly good!! I also always change recipes, but I took your advice and made it as is. I ended up needing to add a little more flour, and I forgot to put the chocolate chunks in one of the loaves, but they both tasted amazing! I’m excited to experiment with different fillings 🙂
Thanks for the great recipe!
FYI: If anyone is wondering about using dry active yeast instead of instant, it works great without proofing because of the high sugar content of the dough 🙂 I made it this way, and it turned out beautifully!
Shiran says
Thank you so much Karen! One of my family’s favorite fillings is butterscotch and shredded coconut if you like to try it!
Sister Spooky says
What ratio of those ingredients do you use? I would be very interested in trying that!
Shiran says
I just spread a thin layer of the dulce de leche, and sprinkle some desiccated coconut on top 🙂
tanya carlile says
Great success first time, delicious and copious. Better even than the bakers where I used to buy a slice each week. I added hazelnuts second time I made it . Thank you, though the baker’s not happy losing the custom, as I now make it every baking day.
Steph says
Hey if I’m wanting to freeze this, what stage of the process should I do it? Thanks
Shiran says
Hi Steph! After you bake the babka, let it cool completely to room temperature, then wrap it well and freeze.
Rachel says
Would this recipe still work if I only leave it to prove for about 4 hours?
Shiran says
You can, but it’s better to keep it for longer so it rises enough and easy to work with.
Kara says
Just made this, cut it into it asap and it came out amazing-so delicious. I didn’t use the simple syrup on the top and it came out great, just a little more rustic looking!
Next time I think I’ll add more chocolate though, or play around with the braiding as I was looking for a little more chocolate incorporated throughout the loaf.
Thank you for sharing!
Shiran says
Thank you for sharing, Kara! To be honest, I also prefer it with more chocolate, but it’s just a matter of preference 🙂 And by the way, the syrup keeps the bread juicy. I’m glad you enjoyed it!
Jill says
I baked this recipe twice.
1st no syrup
2nd syrup
I don’t think I’ll be using the syrup again.
I liked it better the first time and that’s the only thing I did different.
Sharon Rossy says
I wanted to know if I could substitute sourdough starter for this recipe instead of yeast and what the amount would be.
Shiran says
Hi Sharon, substituting sour dough starter instead of yeast would require changing the entire recipe. If you want to use a sourdough starter, I don’t recommend this recipe.
Cal says
Very nice recipe, Shiran. In response to the question about using sourdough starter instead of yeast, I can give an answer. It’s quite possible without major alterations because I did it. Use 250 g active sourdough starter, about 500 g AP flour, omit the water and all other ingredients remain the same. Mix all the dry ingredients as you describe, add the eggs (best if at room temp) and starter, mix with an eye to the consistency you would see with your yeast-based recipe. You might need to add a little water or flour because the water content of the starter will vary and so will the absorption characteristics of the flour. Once the dough has come together in the mixer, the butter addition is the same. Put in a greased, covered container and let it rise at room temp until doubled in volume. This could be many hours or overnight, depending on temperature. Punch it down and see if it’s not too sticky to roll out (mine wasn’t). If it is, refrigerate a few hours then roll it out. I did a cinnamon filling on one loaf and a medjool date/palm sugar/cardamom filling on the other. Both turned out great.
Talia @ Pretty. Simple. Sweet. says
Sounds amazing, Cal! Thanks for the info.
Ann says
Can this be made with biscuit refrigerated buns
Leslie says
Do you have a French toast casserole recipe using chocolate babka?
Shiran says
Here’s my recipe for bread pudding and you can use it as an inspiration. You can omit the pecans and skip caramelizing the top. You may also want to reduce the amount of sugar if the babka is very sweet.
Mila says
Hi Shiran,
I just put the dough in the fridge to let it rise but I couldn’t help but notice how sticky the dough was. Is it normal?
paul says
Do you have a recipe for a Cinnamon Babka?
Shiran says
Hi Paul, I do, but not yet on the blog. It’s on my list though! 🙂
Janet Rojas says
It’s been 3 years. Are you going to post it? Your Chocolate Babka is awesome!
Andrea Miller says
For cinnamon filling, mix 1/2 cup white sugar and 1 tablespoon ground cinnamon. Spread half on each loaf. You can also get cinnamon chips (like chocolate chips but cinnamon) to sprinkle on as well.
Shira says
It’s best from my experience to spread a generous shmear of softened butter before sprinkling the cinnamon-sugar mixture to make sure the filling is moist and yummy
Cal says
For a cinnamon filling you can melt a stick of butter in the microwave then add a cup of brown sugar, pinch of salt, at least 2-3 tablespoons of ground cinnamon, and stir it up. You’ll note that it will be too runny to manage if you used it and tried to roll up the babka. So, add a tablespoon of flour at a time and mix it in well until you see the mixture get thick enough to spread without being too runny. You can thicken the chocolate filling mixture like this, too.
Nicholas Patterson says
Cinnamon….. Lesser babka!!
We’re going to need a marble-rye too please!!
Karen says
How many hours does the dough need to be in the fridge before it is ready to use. It says a 1/2 day. Is that 12 hrs?
Shiran says
Hi Karen, ‘overnight’ usually means about 8 hours, but 12 hours is fine 🙂
Haley says
Is there a first rise for the dough missing from the recipe?
Shiran says
There is a first rise for the dough, and it’s in the recipe at step (2). The dough is placed in the fridge to rise, or you can leave it at room temperature if you prefer, until it doubles in size. The dough would be easier to work with after refrigeration.
Barbara says
That’s exactly what I thought. First recipe I tried never mentioned refrigeration and I was unhappy with the dough consistency there. This all makes sense. Will try your recipe next.
Emily says
I made the dough last night and left it to rise in the fridge. This morning it’s rock hard and barely risen. It’s slightly bigger but not doubled in size. Is this normal? Should I keep persisting or start again??
Shiran says
Hi Emily, it shouldn’t be rock hard but it depends on the temperature it was kept at. Next time you can leave it at room temperature for a while to see if if softens or if you’re able to roll it. It should be fine.
tanya carlile says
Great success first time, delicious and copious. Better even than the bakers where I used to buy a slice each week. I added hazelnuts second time I made it . Thank you, though the baker’s not happy losing the custom, as I now make it every baking day.
Evelyn says
I should have commented on this post a long time ago! I adore this recipe!!! I have probably made 30-something Babkas since discovering your post. The dough is perfect and the step-by-step instructions make it so simple to understand the proper way to slice and braid the dough. I’ve done both chocolate and cinnamon fillings and gotten rave reviews. No matter what filling I try, this will always be my base recipe for the dough! It makes the most perfect gift. Thank you so much for sharing this recipe!!!
Shiran says
I’m so glad to hear it, Evelyn! Thank you so much for your sweet comment 🙂
paula says
Just made this without making any adjustments and it is AMAZING! Thank you for sharing the recipe. 🙂
Shiran says
Thank you, Paula! 🙂
paul says
So…. have you developed the cinnamon version of babka yet? We cinnaholics are anxiously awaiting its arrival.
Shiran says
Hi Paul! I do have a recipe for a perfect cinnamon babka! I’m adding it to my list of future posts 🙂
Pavana says
Hi shiran,
This chocolate babka looks amazing !!
What can be the subsitute for eggs in this recipe ??
Shiran says
Thank you, Pavana. Unfortunately, the eggs are necessary for this recipe.
Sarah says
Hi, I was so pleased with your babka recipe. I baked 2 cakes, 1 exactly like yours ,pictured with the reciepe. the other I made into pinwheel s and baked it in a tube pan. They were delicious and looked so professional. it really enhanced our Sukkot holiday. Thank you. Sarah K.
Shiran says
That’s so wonderful to hear Sarah, thank you so much, and I hope you had a great holiday!
Esther says
Can i subsitite margarine for butter?
Shiran says
Hi Esther, are you looking for a dairy free recipe? In that case, I prefer using oil than margarine, but the recipe I use is slightly different than this one. You can contact me via email or Facebook and I’ll give you the details.
Maria says
Im so grateful for this recipe. Ive been searching for the perfect recipe which combines the beautifully textured dough and yummy chocolate filling. Today will prob be my 10th time making it since i found it! Thank you for sharing your tradition and talent.
Shiran says
Thank you so much for your sweet comment Maria! I LOVE this recipe, too! 🙂
Natalia says
This babka looks great, even from seeing the photos, I feel tempted to fetch one and enjoy it with my morning coffee. Thank you for the shaping tutorial.
Miri says
I made the Babka, the dough is just perfect, and the combination with the filling is just a pleasure, and wow what a smell at home … Thanks Shiran
Rene says
Hey Shiran,
I had to share this with you… On Saturday morning I got up very early, my children and my husband were still asleep and and I felt an urge to bake something. I chose to bake your chocolate Babka to eat with the morning coffee. The whole house was filled with the smell of yeast cake with chocolate that made everyone wake up. There was not a crumb left.
Thank you
Gabby says
I don’t have time to let the dough rise in the refrigerator over night, or even for a few hours. What would happen if I skip that step and continue on?
Shiran says
Hi Gabby, it’s possible to leave the dough at room temperature, but I recommended to place it in the fridge so it sets properly and is easy to work with. Otherwise it can be soft. If you don’t place it in the fridge, you’ll need at least 1-2 hours for each rise, or the dough will be dense and not airy as it should be.
Catherine says
Hi Shiran,
I just made this recipe for the first time and it worked like on the picture! It tasted amazing. Thank you for sharing the recipe and the tutorial, it was super easy to follow. I would like to try it with maybe another filling for the second half of the dough, to vary a little, like adding rasberry to the chocolate mix. Do you think it would work? Catherine
Shiran says
Hi Catherine, I’m so glad you like it! I’ve never had babka with fresh fruit before so I’m not sure. Popular fillings are Nutella, halva spread, cookie butter spread, cinnamon-sugar filling (similar to my cinnamon rolls/cinnamon swirl bread recipe) or pastry cream with dried fruit or chocolate chips.
Hindy Adelman says
How do I make the baka with oil.not butter thanks.looks amazing can’t wate to make it
Cheryl says
Holy moly! This is the best thing I’ve ever tasted. It’s my first time ever making a babka. I almost didn’t add the lemon zest, but I’m so glad I did. To me that’s what makes it! Also, once I formed the babka and put it in the loaf pans, it didn’t rise very much at all. I almost threw it away, thinking that my yeast was bad. However, I figured I might as well bake it and see what happened. It rose while it was baking! So glad I didn’t throw it away. It is unbelievably amazing! Thank you so much for this recipe ☺️
Katherine Burlison says
I definitely want to make this Babka cake. It look absolutely delicious, I can taste it already. Lol! My question is, I would like to make it for a family member as well, but would have to ship it to her. How will this cake hold up during 2 day shipping?
Shiran says
Hi Katherine. The cake will be dry after 2 days. I recommend eating it the same day it’s made.
Prerna Seth says
Hi,
Planning to try this recipe soon. Will it work well with whole wheat flour instead of all purpose flour?
Thanks!
Shiran says
I haven’t tried it but my guess is that it will be too dense. The flavor won’t be the same, but if you still want to try it, I recommend using half all-purpose flour and half whole wheat flour.
Whitney says
Hi Shiran!
Do you think the dough will still bake well if I bake one loaf now (Sunday) and save half of the dough in the fridge to bake the second loaf on Thursday?
Shiran says
Hi Whitney, a dough will last up to 3 days in the refrigerator, so I suggest to bake the loaf now and freeze it, then rewarm in the oven, or thaw in the fridge or at room temperature before serving. It will taste good.
Antoinette says
Hello! This looks amazing and can’t wait to try it myself. Now I was hoping to somehow make this recipe dairy-free and saw you had suggested using oil instead of margarine/dairy free butter? Would you mind sharing more information with me? Looking to hopefully make it this upcoming weekend!
Thank you so much!
Shiran says
Hi Antoinette, you can use oil instead of butter. I haven’t tried this recipe using oil so I don’t know the exact amount. You can use 1/2 to 2/3 cup neutral oil (such as canola), and if the dough is dry you can add more water.
Bhupinder Lalh says
Hi
How long before i take it out of the oven before can i cut it? I wanted to serve it hot, but when i cut it, it got squished. Still tasted amazing.
Also if i freeze it, thaw it at room temp, how long do i warm it in the oven? How long would it take to thaw?
Shiran says
You should let the bread cool to room temperature before slicing. After freezing, it would take several hours to thaw. You can serve it at room temperature or warm up in the oven until heated through.
Carolyn says
Hi Shiran, I recently developed an interest in bread making and really want to try out this recipe as it combines two of my favourite things, chocolate and brioche. However, I do not have a dough hook for my handheld electric mixer. Is there any way I can mix the ingredients by hand?
Shiran says
It’s possible to knead almost any kind of dough by hand, but brioche is more soft and sticky so it will be harder. If you still want to try it, you can search for some examples on youtube.
Nancy Resman Resman says
Can I freeze the dough ahead if time and then take it out when I want to make the babka?
Thresi says
This came out great even on my first try. Made 12 using a 6 strand braid as give aways for Christmas. Wish I could post pictures (find them on my Instagram thresi_ramapuram). Thank you for the excellent recipe with such detailed instructions & tips Shoranur! Merry Christmas & wish you a blessed 2019.
megan says
Hi Shiran, I’m planning on making this but was wondering how long is ‘too long’ to leave dough in the fridge. If I left in for 16-18 hours will that impact the dough at all? Thank you!
susan holloway says
I have am planning to try this recipe and the reviews are so postive. If I have a successful outcome, I may change out some of my xmas tea breads and try making mini loaves.
R says
Hi, sounds delicious! Can i freeze the babkas raw? If yes do i freeze before final rising stage or after? Thanks!
Shiran says
I like to bake the cakes and then freeze. Then bring to room temperature or rewarm in the oven, and they would taste fresh.
rachel says
great thanks!
Hanna says
Hi! I have tried this recipe twice and both times it came out underdone in the middle. Both times I left the dough overnight in the fridge before rolling it out and let it proof on the counter before placing it in the oven. The second proof did not seem to increase the dough size very much (if at all). Could this have contributed to the underdone middle? What else could I be doing wrong? Even with a doughy center, it’s still delicious!
Shiran says
Hi Hanna, I’m guessing it needs more baking time? Try to bake it for longer next time, and if the top is browning too much, cover the pan loosely with aluminium foil.
Julia says
Made this today. One loaf with the optional chocolate chips and one without. Amazing and so much fun to make! Thanks for the recipe and video.
Cristina says
This recipe is fabulous! The directions were easy to follow and the loaves turned out beautifully. So worth it! Thank you!
Johanna says
Made this babka today and I have to say, I was worried that the dough may have gone wrong as it didn’t rise much overnight or when I left it again before baking but turned out brilliantly and nearly doubled in size in the oven. I made the recipe without the adjustments and loved it although next time I may use slightly less lemon zest as it turned into a chocolate lemon babka as opposed to a chocolate babka (delicious nonetheless). Thank you for the wonderful recipe!
simon leclair says
Is it possible to make the recipe without a stand mixer? If so, what is the best way to incorporate the butter?
Jocelyn says
Make sure the butter is soft and at room temp. Slowly incorporating the cubes once you have a rough dough. I like to spread it over it and dimple it in slightly. Incorporating it completely before adding in the next couple pieces.
I also recommend the slap and fold method if it seems to sticky!
Brian says
This was seriously off the hook !!! I added a bit more chocolate because I feel like there’s never enough filling in most recipes . I also mixed the 100% cacao with some semi-sweet . This was better than any I’ve ever bought at a bakery !
Rilanda says
Hi Shiran
Just made the chocolate babka for the first time. It definitely is “the best babka recipe”.
Alex says
Hi Shiran! I just made this recipe over the weekend. The final product tasted really great, however, my dough didn’t seem to rise really at all. And, after the overnight chill, was very stiff and there was nothing to sort of punch down like with other types of breads I’ve made. Is this how it’s supposed to be? Not sure if this is just a denser dough? It also didn’t really rise much on the second proof. My final loaf also came out kind of flat, but it tasted really good and the texture looked good so I’m not sure if anything actually went wrong..haha. Perhaps I used a loaf pan that was too big?
Rebecca says
This recipe was amazing!! It was better than any babka I’ve gotten at a store or a bakery! I can’t wait to make it again! I did omit the chocolate chips since the chocolate was fairly sweet. I also added finely chopped walnuts.
Rebecca says
This was amazing!!! Honestly the best babka I’ve ever eaten (better than storebought or bakery babka). I used the chocolate sauce and added chopped walnuts as the filling. I will definitely be making these again!!
Susan says
Is it possible to make this babka gluten free? Perhaps using almond flour or cup for cup gf flour replacing regular flour.
Choc babka is my absolute favorite since I’m a small child. I would love to have it again!!
Shiran says
I have no experience baking with gluten free flour, but almond flour wouldn’t work here.
Miette says
Hey! Did you try making it gluten-free? I too miss Babka so dang much and wanted to make it gluten-free! If you tried it out please let me know if it worked out or what you did! I’d love to make a couple of loaves this Hannukah!
Karisa says
Hi Shiran!
I was wondering if you had any recommendations for kinds of chocolate to use in breads.
Thanks!
Karisa
Shiran says
You can use any bittersweet/semisweet chocolate that you like!
Angela says
I followed this recipe exactly and it worked out 100% great!
I used milk instead of water and added more chocolate on the inside. It was truly the best babka I’ve ever had.
Can’t wait to make it again and maybe add a streusel topping.
Liat says
Very good babka. Dough is rich. And after a day it is still fresh as the first day. I even converted a third of the flour to a wholemeal flour and it is gorgeous and you can not feel it.
Sandi Dranchak says
Hi! Wanting to make this recipe but dont have the 9×4 pan. Will a 9×6 or 8×6 pan work?
Sandi Dranchak says
Meant 9×5
Shiran says
Yes, you can use any of them.
Adam Lamp says
Recently found your amazing site – and after trying several different babka recipes – this is far and away the very best!!! Usually I have a hard time following a recipe as there are things I want to change – not this time.
I even vacuum sealed many of them after baking and letting cool overnight, before shipping across the country to share with friends and family – worked out really well. Thanks for this- now I am going to tackle many more of your recipes.
Quick question – where is the plate that you show the slice of babka on from? I love what looks like a deep edge on it.
Thanks again!
Adam
Shiran says
Thank you so much, Adam! I’m so happy you loved and it so much and shared it with others. The plate is from an antique shop.
Laura says
Hi Shiran,
Does it have to be ” instant” yeast — or can it be active? (Can’t wait to try this!)
Shiran says
You can use the same amount of active yeast instead, but instead of mixing it with all the other ingredients, you’ll need to first activate it with some liquid from the recipe. I use it in my cinnamon rolls recipe.
Rebel says
When I made this recipe, I placed the scraps (the ends you cut off each dough roll before forming into loaves) in mini-brioche pans and baked them for about 12 minutes along with the loaves (of course, you could use a muffin tin if you don’t have mini-brioche pans). I’m puzzled, however — I tested the temperature of the loaves at 25 and again at 30 minutes, and they never reached 195F (most bread recipes advise testing the internal temperature of the loaves to determine when they’re done). When I tested the temperature of the mini-brioches, they did, in fact reach 195F. I’m not sure why the loaves only registered 150F after 30 minutes, though it turns out they were done perfectly.
Alex says
That happened to me too. I believe that the thermometer hit a layer of chocolate, which doesn’t heat up like dough.
Mary says
I made these today and they are AMAZING!! Thank you for the recipe. Would love the recipe for a cinnamon filled babka.
Yossi Preminger says
I made this as it’s written successfully, but the measurements have a mistake:
In the filling it says 1/2 cup powdered sugar or 50 grams.
50 grams is less than a quarter cup.
FYI I made it with 1/2 a cup (i.e. 100 grams) and it was fine.
PS
Tip: make sure the filling is only just warm when spreading it.
Shiran says
Hi Yossi. What kind of sugar did you use? 1 cup granulated sugar equals 200 grams while 1 cup powdered sugar equals about 120 grams.
Jeff says
This is a wonderful recipe! I have made it about 6 times. I am relatively new to baking, but I am getting a reputation for making awesome babkas. Thank you so much for sharing. I did find a tip to pass along, Recently I made a batch where I let the babka rise for 3 hours (instead of 1 1/2 hours) before baking. It was still delicious, and a bit lighter. So, if you have the time, it might be worth a try.
Becca says
Hi
How do you make the dough without a mixer? We don’t have a dough hook so I’d need to make it by hand. Also is instant yeast the same as dry yeast?
Thanks, I can’t wait to try this recipe it looks amazing
Shiran says
Hi Becca, I’ve almost always made my dough using a mixer. You can watch vidoes on how to to make any dough by hand and I’m sure it would help!
Diana says
One of my favorites desserts!! I have done it a few times and it is as delicious as it looks!! Really buttery and chocolaty, I can not aak for more! Thank you for this recipe!
Lisa says
Can I leave the dough in the fridge for 24 hours instead of just “overnight”?
Shiran says
yes!
Jeff says
I’ve never made bread before but this turned out perfect!! And don’t skip the syrup I think it’s what makes it so soft and shiny 🙂
Sheha says
It was my first time making (and eating haha) babka but it turned out absolutely amazing! I am being forced to make it a second time within a week by my family!
Cameo Steed says
Hi! First of all, I wanna say that the flavor of this bread is absolutely amazing. I have a question though: when it comes to the first rise, is it supposed to actually rise? Because mine did not. And when I covered the pans with the plastic wrap, it did not double in size. When it baked, it rose enough that it filled out the pan but have you ever had these issues? Just want to see where I went wrong. Thank you!
Shiran says
That’s ok. For the first rise, it wouldn’t look like it has risen a lot.
Hiba says
Can I just use homemade nutella instead of the filling that you used? It is made from hazelnuts, unsweetened cocoa powder, honey and almond oil?
Shiran says
You can use Nutella for sure. This can work but it really depends on the recipe you’re using.
Tammy says
My 17 year old daughter made this for me for Mother’s Day. It is amazing!! I told her I want one for Mother’s Day every year! Can’t imagine a better way to celebrate!
Elisheva says
Hi! I’ve been looking for a recipe like this for a loonnnggg time! Currently in middle of making the dough, and it seems super sticky? Will this resolve after being in the fridge for the first rise? or do I need to make an adjustment?
Thank you!!!!
Shiran says
It should be ok after resting in the fridge!
Helen Gonzales says
I make this. It’s so nice. I used Bob’s Red mill AP flour. The measurements are just exact.
Haari says
Is there any substitute for eggs? Much appreciated, thanks in advance
Shiran says
I have no experience baking without eggs, sorry!
kristy wong says
Hi, I want to make just one loaf of the recipe and would like to reduce the ingredients. how do i go about it?
Shiran says
If you want one loaf you can halve the ingredients in this recipe.
ria seeligsohn says
Can I make the dough in my bread machine? Would I still need to let it rise overnight in a fridge for the first rise?
Shiran says
I’m sorry but I have no experience baking with bread machine.
Lesley says
First time making babka and I can’t imagine it tasting any better than this! Amazingly rich tender dough and delicious dark chocolate filling. I followed the recipe exactly and it came out perfect. Thank you!
Ayala says
Hi, I just made your babka, I used Nutella and it was a big hit! In stead of making two babkas I used half the dought to make a ricotta and cherry lattice coffee cake and it was delicious! Thank you for this recipe I found very versitile a delicious!
Myriam says
As this was my first time making babkha, I was looking for “the perfect recipe”. I knew I found it when I came across your blog- especially after you mentioned it was from Y Ottolenghi, and I excitedly decided to try it. Best decision ever! The instructions are very clear, and I found the video tutorial very helpful! It came out exactly like in your picture! And it was very delicious. I made three (smaller) babkhas- one chocolate, one chocolate hazelnut, and one chocolate pecans in a round pan. I substituted butter with margarine and it came out delicious, although it was a bit dry the next morning already… I’m thinking of trying the oil version next time! Thank you for sharing:)
Ayesha says
I can’t find pictures with the instructions of chocolate babka. Please help. Thanks
Shiran says
click here 🙂
Jazz mardel says
This is the best thing I’ve ever made!
Cathy says
Hi ! I want to try this recipe . Looks amazing ! Can I use Nutella and some chocolate chips for the filling ?
Shiran says
Yes! I have this Nutella babka recipe, too!
Rahila Rauf says
hi
I do not get instant yeast where I live. only active dry so how much should I use? And also I know active dry would need proofing.
thanks
Shiran says
Hi Rahila. You can read this helpful guide.
Neha says
Just made this last night and I have to say that they turned out AMAZINGG! I wasn’t expecting to find a recipe that I would *love* in the first go, but surprisingly I did. I spent weeks trying to decide a recipe, in the end I decided to try this one out. I was kind of scared about adding so much butter because the dough looked too buttery and other recipes did use less butter too, but I decided not to change anything (I do want to try this with less butter though and see if I can get pretty much the same results, maybe increase the liquid, just to reduce the calorie intake xD).
I first discovered Babka through Tasty’s ‘Magic of Breadmaking’ video, and my first thoughts were: ‘this looks so much like Cinnabon’s cinnamon rolls!” And I have tried cinnamon rolls recently too and they weren’t as good as I wanted them to be, like I’m all about the gooey stretchy layers of dough and I didn’t achieve that. But when I made this Babka, the bread texture was sooooo much like Cinnabon’s cinnamon rolls!! I’m thinking of using the same dough recipe and using a different filling, and basically turn this into cinnamon rolls with a cream cheese frosting, yumm!
Dom says
How long will the babka last in room temp stored in cling wrap?
Shiran says
One day, after that it will start getting dry. I recommend placing in the fridge for 2 days or cut into pieces and freeze.
Angelica says
This recipe is amazing. Both of my babka loaves turned out absolutely delicious. I was a little nervous at first because I had never made babka before, but your steps and video on how to roll and shape it made it very easy to follow. Thank you so much for sharing!! I’m looking forward to making this again, maybe a savory version 🙂
Shiran says
Thank you so much, Angelica 🙂
Sheena says
Hi! Can I check what is the maximum time can I leave the dough in fridge for first rise? Is it alright for 2 days? Thanks!
Shiran says
Yes, it should be ok for up to 3 days. If at any point it looks like it’s rising too much (double the original size), punch it down gently to remove the air.
Gabrielle says
Hi there, I followed this recipe to the T while making the dough and it’s come out looking more like a pastry dough and nothing like a brioche. I’m not even sure if it’s going to proof.
I used a KitchenAid stand mixer, I’m just really confused as to why I’m having different results to everyone else?
Anne says
This recipe is superb. First time that I have made babka. My only error was leaving the choc filling a bit too long and the rolling up of the pastry was a tad difficult. I had a bit of pastry left after trimming and I made a mini babka – was delicious. Will definitely make this again. I found your instructions and video extremely helpful. Thank you.
Sobia Iqbal says
Hey is it possible to make this without a stand mixer? Thanks
Shiran says
If you’re an experienced baker, then you can watch vidoes on how to make dough by hand and use that method. The dough would be wuite stick though so I wouldn’t recommend it for beginners.
Judy says
I’d love to make the babka but I only have a hand held mixer without the hooks. How would I proceed?
Kim says
Turned out excellent!! Definitely will make this recipe again.
Noa Seri says
hi thanks for the recipe, i just have a little question – i always find it a bit tricky knowing when the cake i fully baked. is it supposed to be a tiny bit doughy when i take it out of the oven, and then stiffen abit while cools down?
im always afraid to to oven bake it, but i take out and im not sure its ready (its golden colored at the bottom aswell).. i usually end up taking it out then putting back in the oven a few times again…
so hope you have good tips for me!!
thank you!
Shiran says
It is tricky and I’ve learned with experience, but if you follow the baking time and the exact temperature suggested in the recipe without opening the over door during baking, then it should be ok 🙂 It shouldn’t be doughy and the top should be golden brown.
Tam says
Followed the recipe to the dot, and it came out fantastic!! Will definitely do this again.
Karen Fedasko says
Fabulous recipe!!
Ell says
I would love to make these in half size loaf pans to give as gifts. Do you think this would work by cutting down cooking time? Thank you for your response!
Shiran says
Sure, it would be fine 🙂
Julia says
I made this today and it came out so beautifully. It is absolutely delicious, I had to freeze a bunch because I was scared I would eat it all lol I will definitely try this with the cheese filling one day too!
Yamit says
Wow!! This turned out beyond perfect!!
Mary says
Can I make the dough portion in the bread machine?
Maria says
It should be possible. My bread machine has a setting for dough only without baking. I used it a few times for sourdough recipes that called for mixing with a stand mixer (which I didn’t have until recently). I let it run for about 20 minutes of actual mixing – there were rest periods where the machine did nothing, so about 30 minutes of actual time. Your machine may be different. The full bread dough cycle is 180 minutes including rising, but it doesn’t hurt to turn the machine off before the end of that cycle. When I felt like the dough was mixed enough, I turned off the machine and decanted the dough into a bowl for the overnight rising.
Jayne says
Hi, I would like to make just half of the recipe but I’m not sure if the kneading time would be the same. Should I knead for less time please.
Shiran says
Yes, the kneading time should be the same 🙂
Ankita says
Hi! Can I make a babka wreath with this dough? And will the quantities remain the same?
Shiran says
Yes it would work, no need to change anything!
Matthias says
Made this today, super delicious! Excellent recipe, will probably make it again. Made it as an inauguration celebratory dessert. My family liked it a lot!
Jenna says
This is so delicious! I dont have a stand mixer so used a dough hook on a hand mixer until it was all together and then kneaded by hand— worked out just fine. Also, I took the four cut off ends and put them in a muffin tin— cooked for 12 minutes in the oven when I took the babkas out and had four delicious babka rolls!
Laura L. says
I’m sure you don’t need one more comment to convince you how wonderful this recipe is! I’ve begun experimenting with yeast dough during quarantine and this by far was the the biggest success! The instructions are easy to follow and describe every step along the way. I got rave reviews despite being a novice baker. Right now I have a loaf proofing that is filled with canned raspberry filling. I am baking for a charity so I’m hopeful the fruit fillings will work! Thanks for the great recipe!
DJ says
Hello,
Absolutely loved this recipe as did my kids. I believe the old filling called for dark chocolate, can you put up the old filling recipe because for us it was perfect. Thanks
Shiran says
I’m so glad you liked the recipe! Here are the ingredients from the original recipe:
130 grams dark chocolate
120 grams unsalted butter, cold is fine
1/2 cup (50 grams) powdered sugar
1/3 cup (30 grams) cocoa powder
Simha says
This is a fab recipe, but i checked it in February and u had a different filling recipe which I actually preferred. Did u update it??
It used melted dark choc and melted butter.
Shiran says
Hi Simha, as I mentioned above the recipe, I updated the filling recipe recently. Here are the ingredients from the original recipe:
130 grams dark chocolate
120 grams unsalted butter, cold is fine
1/2 cup (50 grams) powdered sugar
1/3 cup (30 grams) cocoa powder
Kika Romero says
I would recommend dissolving the yeast in some tepid water with sugar, before incorporating it to the flour.
oilofgladness says
I love this recipe. Its perfect. I do it into plain loaves, or just plain bun and really tasted good. Everybody at home loves this.
Thank you for this perfect recipe.
Samantha says
Hi Shiran, for the dough to rise. You stated there half a day, is it 6 hours at room temperature?
Shiran says
Hi Samantha, I recommend the first rise to be in the fridge overnight (at least 8 hours). Keeping it in the refrigerator makes it easier to work with the soft, buttery dough because chilling it makes the dough less sticky.
SARAH SEGEV says
Very impressed. Turned out great. However, I just saw one of your videos and it shows chocolate chips being sprinkled on the dough. The recipe, however, says to melt them. Clarification? Also, someone else modified Ottolenghi’s recipe and said to make it only 12″ long because it fits in the pan better. I think I will try that next time. I had to fold over the dough in the pan at 16″.
Shiran says
Hi Sarah, as mentioned in the post above, you can add chocolate chips on top of the filling if you want 🙂
Virginia says
Hi Shiran, what can I use in place of the heavy cream? I’ve made your babka several times but haven’t tried out this new recipe yet! Do you still have the previous recipe so I can compare the changes?
Shiran says
Right above the recipe you can find the older version of the filling recipe 🙂
Rebecca says
Hi I don’t have a mixer but I have a dood processor with a metal knife attachment would this work to make the dough? Thank you 😊
Shiran says
Hi Rebecca. I wouldn’t recommend using the food processor to make bread dough (only cookie dough).
Charla George says
Novice baker just made this fabulous treat! It tastes, looks and smells fantastic. The family loved it💕
Joanne Lewis says
We just watched The Great British Baking Show and they had to make this for the technical challenge! They certainly weren’t able to let it rise for multiple hours – only to double its size and that didn’t happen for everyone. It looked so good I had to find a recipe and settled on yours. I like the shortcut of using Nutella and just might do that on my first try.
Sherihan Mohamed Khafaga says
Thank you Sheran for the amazing recipe, first attempt and it was the best babka I have ever eat 😋, better than the shops one ,I used exactly sam ingredients as you mentioned,
Diana Deyo says
Great recipe – but I had some trouble with the chocolate filling. I had to make it twice b/c in the first one the butter separated from the chocolate. Can you publish more detail in making this?
Talia @ Pretty. Simple. Sweet. says
Hi Diana, it’s tough to say why this happened, but I’m glad to hear that it came out the second time around! As the recipe states, all ingredients should be placed in a saucepan and mixed together. Bring to a boil just momentarily and then reduce to a low heat and continue stirring together until everything is combined and the sugar is dissolved.
Judith Burkinshaw says
Hello – You have referred to this as cake but it is actually bread and it meets all of the criteria for bread. I am going to try your recipe this weekend 🙂
Jared says
We just made this as a wreath, with each loaf in half a bundt pan so the ends meet. It worked out great!
Meagan says
Thanks. This was a non threatening way to start with babka. Mine turned out ok for the first try except in both of my loaves the dough cracked pretty deeply from the top. Any idea what I did?
Leo says
Very nice write-up. I absolutely love this site. Stick with it!
Shane says
Hi there, I want to subscribe for this blog to take most recent updates, therefore where can i do it please assist.|
Talia @ Pretty. Simple. Sweet. says
Hi Shane, you can subscribe to the newsletter on the homepage: https://prettysimplesweet.com/ 🙂
Xander says
I like looking through a post that will make people think. Also, thank you for allowing for me to comment!
Xander says
Thanks for revealing your ideas. I’d also like to mention that video games have been ever evolving. Modern technology and inventions have made it simpler to create realistic and enjoyable games. These entertainment games were not actually sensible when the actual concept was first being used. Just like other kinds of technological know-how, video games too have had to advance through many many years. This itself is testimony to the fast growth and development of video games.
Eric says
Like!! Really appreciate you sharing this blog post.Thansk you
Jennifee says
I havent made this yet but as I am eating Trader Joes Brooklyn Bobka I looked for a recipe. I love the type of chocolate used in their bobka, I dont like cheap stuff like nutella, I think I am more gourmet in my likes. I am not an experienced baker either, but if you are at all familiar with the Trader Joes one, would the chocolate and type of dough be like theirs?
Talia @ Pretty. Simple. Sweet. says
Hi Jennifee, I haven’t tried the Trader Joe’s babka before so I’m afraid I can’t answer this question specifically 🙂
Diana says
As always this recipe is my go to for babka, i have tried both recipes the cinnamon babka and the chocolate one, and I always get praised for the deliciousness! I am getting better at working with enriched doughs, so my babkas as getting better and better! Thank you for the amazing recipe!
penny says
Hi, where can i find the video tutorial?
Stephanie @ Pretty.Simple.Sweet. says
Hi Penny, our How-To Shape Babka video is on youtube: https://youtu.be/M3DOmlRhNZ0
Marisa Holt says
Can you post the old filling recipe that was dairy free? Thank you!
Stephanie @ Pretty.Simple.Sweet. says
Hi Marisa, yes. It is at the end of the post, but here it is again:
130g (4.5 oz.) bittersweet chocolate
1/2 cup (1 stick/115g) unsalted butter
1/2 cup (60g) powdered sugar
1/3 cup (30g) cocoa powder
Nams says
Thank you, Stephanie and Shiran. Non-threatening way to go down the Babka path is indeed the right way to describe this recipe. I bake a lot of cakes and rarely follow recipes to the t but given how scared I was of bread making, I followed this one exactly as written and the results were perfect. The babkas were delicious and photo worthy at the same time. Our family consumes multiple loaves from the Breads Bakery annually and thanks to this recipe, Breads Bakery may lose some if not all of our business, haha. I’ll be making these again, family and neighbors are already asking for their “personal” babka loaves. A few observations, very much in line with what other commentators have noted:
1. There was no rise during the second rise and the first rise was marginal. The rise inside the over made up for everything. The yeast was Fleischmann’s Rapid Rise Instant that is mixed as is with the ingredients and does not need proofing.
2. I did not have a second loaf pan and ended up substituting it with a 8*8 square pan–made two smaller braids which were then rolled into a wreath like pattern. On second thoughts, the pattern would have been easier to make in a round cake pan but I’d already greased this one, oh well. Both the 9*5 loaf and the squarish wreath were equally delicious, i did bake the square pan for an extra 5 mins so 33 for the loaf and 38 for the square since the center looked a little raw/undone.
3. Unless you are trying to cut down on sugar, please take the recipe’s advice about using all of the sugar syrup seriously, it does make a difference–especially if you dont plan on eating the babka right away. The one with more sugar syrup was a delight to have with coffee the next morning, the one without it was a bit dry.
4. I did not add chocolate chunks or chips this time for fear of tearing the dough while making the cuts bit will add small chips next time. It was gorgeous without the chips too.
Stephanie @ Pretty.Simple.Sweet. says
Thank you, Nams! So glad you enjoyed the babka!
Karen Charman says
Making a chocolate Babka was on my baking bucket list, and I decided to tackle this today. It was delicious, and I will make this again. The instructions were well written and easy to follow and it came together beautifully. Thank you so much for posting this!
Stephanie @ Pretty.Simple.Sweet. says
Hi Karen, thank you so much! Glad you enjoyed this recipe.
M says
3 stars as I have not finished making this yet.
Please correct the ‘time required ‘ for this recipe. It starts at the top saying it will take 3 hours five minutes then in the recipe itself the first proof is…
“leave in the fridge for at least half a day or overnight.”
In other words it takes a lot longer than 3 hours and five minutes.
I’m modifying the recipe to match the proof time of a different babka recipe that can be done within one day, which is what I had planned for given the advertised time required.
Stephanie @ Pretty.Simple.Sweet. says
Hello, thank you for your helpful feedback. I’ve updated this recipe to reflect the chilling time.
lana says
****Perfectly**** wonderful babka…will make definitely make it again…am going to try other pretty simple sweet recipes…
Stephanie @ Pretty.Simple.Sweet. says
Thank you, lana!
Aine says
This recipe is absolutely incredible and 100% worth the effort.
I followed the recipe to the letter. It was perfection.
The process is oddly calming and almost meditative – into the fridge, out of the fridge, warming up, resting again. I think we need more baking of this sort. It was a lovely process. That said, it does need some planning.
We made the recipe up last Saturday and baked on Sunday. Both loaves were eaten on Sunday by my husband, boys and friends. Snaffled down. There was carnage in the kitchen once it was realised the last slice had gone. No one owned up to it.
Last night my husband asked me if I could please make it again (it’s Wednesday) and it’s now in the oven.
My youngest son has declared he will
have a Babka Kranz cake for his birthday.
There has never been a more beloved thing baked in this household. I bake a lot – this is really saying something.
Thank you so much.
Stephanie @ Pretty.Simple.Sweet. says
Hi Aine, this comment absolutely made my day! Thank you for your kind words and cute story! I love that is babka was such a hit for your household. Baking is so meditative, indeed.
Lexie says
It turned out great on the first try! I’ve wanted to make babka for so long but always thought it would be too fussy. Not the case- your recipe is easy to follow, and the end product is heavenly. The whole family loved it. 12 hours later and there’s *maybe* one slice left of two loaves! So much for freezing one… I guess I’ll just have to make more this weekend. Maybe cinnamon this time!
Stephanie @ Pretty.Simple.Sweet. says
Hi Lexie, thank you so much for your glowing review! It made my day! So glad you and your family loved this babka!
Maya says
Hi! Thank you so much for the recipe. I wanted to ask if it’s possible to wait more than 1-1.5h before putting the Babkas in the oven?
Stephanie @ Pretty.Simple.Sweet. says
Hi Maya, assuming you’d like to assemble the babka ahead of time and then bake it closer to when you’d like to serve? Here’s my advice- Once you’ve shaped the babka and place it in the pan, cover it tightly with plastic wrap and place it back in the refrigerator to hinder rising or drying out – maybe even brush it with a little olive oil to prevent drying out. I wouldn’t keep it in the fridge too many hours like this – maybe 6 maximum. Then leave it to rise at room temperature for 1 – 2 hours until almost doubled in size, depending on how much it rose in the refrigerator. Hopefully this helps!
Jess says
Delicious! I made as directed with a 6 hour proof in the fridge and it turned out great! One note: Most enriched doughs including brioche and challah are done closer to 180-190 degrees. I pulled mine around 180 and it had a perfect crumb with a golden crust! I think it would be overcooked at 200. There is a good write up on baking temperatures here: https://blog.thermoworks.com/baked-good-doneness-temps/#:~:text=Rich%2Ddough%20breads%E2%80%94those%20with,88%E2%80%9399%C2%B0C).
bubbabugaloo says
how thick should the dough be when rolling it out
Stephanie @ Pretty.Simple.Sweet. says
When rolling out babka dough, it should be around 1/4 inch thick (approximately 6mm).
May says
This recipe is just beautiful!! So easy to follow, thank you! Just wondering if I were to bake them in disposable paper loaf tin that is smaller in size (around 7in x 3.7in) would the dough split in two fit or it would be too big? Should I split the dough into 3? Thank you 🙏🏼
Stephanie @ Pretty.Simple.Sweet. says
It sounds like splitting in to two would work based on those pan sizes.
Louise says
The measurements are incorrect on this recipe. And if you are increasing your production, it will be a huge issue.
3.75 cups ap flour is 469 gr
2/3 cup butter is 143 to 150 grams
If you are increasing this recipe on the computer- t only increases the cup numbers, not the gram numbers. I caught this early enough when I was measuring out water for 3 loaves and the ml still asked for 120 ml.
Although it seems like a little, when I planned to make 3 loaves, these numbers became errors.
Im not sure if this recipe was first written in metric or in cups. I always rely on weight when ever I can since it is usually more accurate. But I noticed that something was. 530 gr flour is equal to 4.24 cups not 5.63. For what its worth, check out your measurement. I did have to go back and scale out additional ingredients. I will see how this pans out later.
Stephanie @ Pretty.Simple.Sweet. says
Hi Louise, thank you for catching the flour cups error. All weight measurements in this recipe are accurate – I create all recipes based on weight. And yes, unfortunately the recipe card technology doesn’t allow both cups and weight measurements to be altered together. I’m sorry for this inconvenience. You’ll have to do the weight math on your own.
Barry Nelson says
This is a good recipe, but be aware that the amount of water (1/2C) is too little to form a cohesive dough, so start with 3/4 water and add up to 1/2C more until the dough comes together.
The babka required about 45-50 mins to reach the internal temperature of 180 degrees, which was enough to cook the dough (which will continue cooking as the dough cools).