Baking- Breads,  Yeast Breads

Chocolate Brioche Babka

Chocolate Brioche Babka is one of the defining foods in my family that define Easter. What is Easter without a Chocolate Babka? I don’t know but I’m pretty sure that its not a happy thing. Growing up, my parents would buy Babka from the ShopRite in the Eastern European neighborhood or from the European Provisions store when they picked up Fresh Kielbasi. As I started baking, I started dabbling in different recipes. I’ve heard rumors of a family Easter Babka Recipe that uses 13 egg yolks and wasn’t sure what I would do with the egg whites. With that said, this recipe only uses 3 eggs.

This Brioche dough is light and sweet and holds the chocolate just perfect. There is something about Brioche that is just special and makes everything better. At my favorite Brunch place, they make Brioche donuts that are full of happiness and worth every calorie. But this Chocolate Brioche Babka, is everything brioche should be, with chocolate.

Baking Notes:

Butter

This dough is best made the day before you intend to bake, or early in the morning for baking after dinner. It needs to hang out in the fridge to proof. The butter needs to go from room temperature to cold and solid in the fridge. This bread requires a cold slow first proof. Butter Quality also matters you could make this with grocery store generic butter. BUT high-fat European style butter will add to this dough. I like the Maslo and Kerry Gold Brands for this because they have a very creamy taste. The best part of Brioche is enjoying how you do not eat this often.

Braiding the Roll

Braiding the dough looks harder then it is. It is important to let the chocolate mixture cool before spreading it on the dough. If the mixture is too hot, then it will warm the butter, the dough will get soft and you will have a mess on your hands. Make the filling about 20-30 minute BEFORE you take the dough out the fridge. Roll your dough in a rectangle about 14 inches by 10 inches. Spread half the chocolate filling on the dough and roll it up. I like rolling it so the log is about 10 inches wide.

If your log seems warm, put it back in the fridge for 20 minutes to cool it down. Otherwise, take a serrated bread knife and cut longways down the log leaving the top inch of the log uncut. Carefully twist the sides right over left as many times as your bread will allow. I usually get 3-4 twists in a loaf. Pinch together the bottom before placing in an oiled bread tin.

One of the best ways to serve Babka, sliced thick with a side of fresh kielbasa. Smoked kielbasa is an OK substitute if fresh is not available.

Picture by my amazing Sister-In-Law Danielle.

Chocolate Brioche Babka

Everything that a babka should be. Soft, sweet and over flowing with chocolate.
Prep Time 45 mins
Cook Time 25 mins
Overnight Rise 12 hrs
Course Breakfast
Cuisine Polish
Servings 2 Loafs

Equipment

  • Kitchen Aid
  • 2 loaf pans (8 inches by 4 inches)

Ingredients
  

Babka Brioche Dough

  • 3/4 cup Warm Water
  • 2.5 tsp Dry Active Yeast
  • 4 cups All-Purpose Flour
  • 1/2 cups Sugar divided
  • 1 tsp Fine Sea Salt
  • 3 Eggs
  • 10 Tbsp SOFT butter

Chocolate Filling

  • 6 oz Dark Chocolate (70% at minimum)
  • 1/2 cups Melted Butter
  • 2/3 cups Powdered Sugar
  • 1/2 cups Dark Cocoa Powder
  • 1 tbsp Coffee Extract or vanilla extract

Simple Syrup

  • 1 cup water
  • 1 cup sugar

Instructions
 

Day 1- Babka Brioche Dough

  • Combine yeast, warm water, and 1 teaspoon yeast and let sit for 5 minutes for the yeast to bloom
  • Combine flour, remaining sugar, and salt in the bowl of a stand mixer, whisk to combine before switching to the dough hook. Pour in yeast mixture and mix. If needed add a tablespoon of water for the dough to be fully incorporated.
  • Add eggs and mix to combine.
  • Incorporate butter, 1 tablespoon at a time. Butter should be so soft that it just melts into the dough, scraping down the bowl as needed.
  • If needed, add flour to help dough release from the sides of the bowl and kneed on medium speed for 5-8 minutes. The dough should be soft and but not tacky.
  • In a greased covered bowl or container, let the dough rest in the fridge for 12-24 hours. Dough should have enough space to rise in container.

Day 2- Chocoalte Filling, Baking and Simple Syrup

  • When the dough has risen, combined all ingredients for the chocolate filling in a saucepan and mix to combined melting the chocolate to combine. Let cool and grease two bread pans.
  • Split the dough in half and roll one half into a 14 by 10-inch rectangle.
  • Spread half of the chocolate mixture on the dough and roll up along the short edge. If the dough is warm, put in the fridge to chill.
  • Split the log down the center leaving the top inch of the dough together. Braid right over left to the bottom and pinch to close. Put in tin to rest for an hour.
  • Repeat with other half of dough.
  • Preheat oven to 350 degrees and bake for 20-25 minutes. If Brioche starts to brown too quickly, cover in tinfoil.
  • While babkas bake, make a Simple Syrup by boiling sugar and water together. Brush over both loaves as soon as it comes out of the oven, use all of it!
Keyword Babka, Brioche, Chocolate

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2 Comments

  • Mary

    There was a sweet cheese babka that was huge from Jersey City when you were a baby too.
    That’s why dad likes that one

    • Ann

      One day, I will figure out that sweet cheese. I have found the flavor, but not texture. When I figure it out, there will be taste tests for the family.

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