Crust & Crumb Academy · Enriched Breads
Holiday Chocolate Babka
The hint of cinnamon elevates the chocolate without being obvious—that's the secret.
Ingredients
| Grams | Volume | Ingredient | Baker's % |
|---|---|---|---|
| Dough | |||
| 500g | 4 cups | Bread flour | |
| 75g | 1/3 cup + 1 tbsp | Granulated sugar | |
| 7g | 2 1/4 tsp | Instant yeast | |
| 180ml | 3/4 cup | Whole milk, lukewarm | |
| 3 | 3 | Large eggs, room temperature | |
| 5ml | 1 tsp | Vanilla extract | |
| 1 tbsp | 1 tbsp | Orange or lemon zest | |
| 8g | 1 1/2 tsp | Fine sea salt | |
| 115g | 1/2 cup (1 stick) | Unsalted butter, softened | |
| Chocolate Filling | |||
| 170g | 6 oz | Dark or semi-sweet chocolate, finely chopped | |
| 60g | 4 tbsp | Unsalted butter | |
| 30g | 1/4 cup | Dutch-process cocoa powder | |
| 50g | 1/2 cup | Powdered sugar | |
| 1/2 tsp | 1/2 tsp | Ground cinnamon | |
| Pinch | Pinch | Fine sea salt | |
| Streusel Topping (Optional) | |||
| 45g | 1/3 cup | All-purpose flour | |
| 50g | 1/4 cup | Granulated sugar | |
| 30g | 2 tbsp | Unsalted butter, cold and cubed | |
| Pinch | Pinch | Salt | |
| Simple Syrup | |||
| 100g | 1/2 cup | Granulated sugar | |
| 120ml | 1/2 cup | Water | |
Process
1
Combine dry ingredients
Whisk bread flour, sugar, and instant yeast in the bowl of a stand mixer.
2
Add wet ingredients
Add the lukewarm milk, eggs, vanilla, and citrus zest. Mix on low until a shaggy mass forms, about 2 minutes.
3
Add salt and butter
Add the salt. Add the softened butter a little at a time. Increase to medium speed and kneading 8 to 10 minutes until smooth and slightly tacky. Test with the windowpane test.
4
Overnight rise
Transfer dough to a lightly oiled bowl. Cover and refrigerate overnight (8 to 12 hours) for a cold retard. It will puff, not double.
5
Melt chocolate and butter
Melt chocolate and butter together over low heat or in the microwave, stirring frequently until smooth.
6
Add remaining ingredients
Stir in cocoa powder, powdered sugar, cinnamon, and salt. Mixture should be spreadable. Let cool slightly before using.
7
Divide the dough
Remove dough from fridge and divide in half for full loaves, or into 4 to 6 pieces for mini loaves.
8
Roll out
Roll each portion into a 10×16 inch rectangle.
9
Spread filling
Spread chocolate filling evenly over the dough, leaving a 1/2 inch border on all sides.
10
Roll into a log
Starting from the long edge, roll into a tight log and pinch the seam to seal.
11
Create the twist
Slice the log lengthwise with a serrated knife, cutting all the way through. Twist the two cut halves together with cut sides facing up, creating that classic babka look.
12
Transfer to pan
Transfer the twisted loaf to a greased or parchment-lined pan. Repeat with remaining dough.
13
Roll the dough
Roll each portion into a 10×16 inch rectangle on a lightly floured surface.
14
Apply the filling
Spread the chocolate filling evenly, leaving a 1/2 inch border.
15
Roll tightly
Roll into a tight log starting from the long edge. Pinch the seam to seal.
16
Slice and twist
Cut the log in half lengthwise with a serrated knife. Twist the two halves together with cut sides facing up.
17
Final rise
Cover loosely and let rise 1 1/2 to 2 hours, until puffy and about 1 inch above the pan.
18
Add streusel (optional)
Rub flour, sugar, salt, and cold butter together until crumbly. Sprinkle over loaves before baking.
19
Bake
Bake for 35 to 40 minutes until deep golden and internal temperature reaches 190°F. Tent with foil if browning too fast.
20
Apply simple syrup
Heat sugar and water until dissolved. Brush over hot loaves immediately after baking.
21
Cool
Cool 15 minutes in the pan, then move to a rack to cool fully.
22
Final rise
Cover loosely and let rise 1 to 1 1/2 hours, until puffy.
23
Add streusel (optional)
Rub flour, sugar, salt, and cold butter together until crumbly. Sprinkle over loaves before baking.
24
Bake
Bake for 20 to 25 minutes until deep golden. Start checking at 18 minutes.
25
Apply simple syrup
Heat sugar and water until dissolved. Brush over hot loaves immediately after baking.
26
Cool
Cool 10 minutes in the pan, then move to a rack to cool fully.
Baker's Percentages
Bread flour
100%
Granulated sugar
15%
Instant yeast
1%
Whole milk, lukewarm
36%
Large eggs, room temperature
1%
Vanilla extract
1%
📐 Learn How Baker's % Works →Henry's Tip
Yes! Replace instant yeast with 125g active sourdough starter. Reduce milk to 120ml. First rise becomes 6-8 hours at room temp or 12-18 hours refrigerated.
Classroom Lessons
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