Baking Great Bread at HomeRich Buttery Swirled Gift Bread
IntermediateHoliday ChocolateBabka
by Henry Hunter
The hint of cinnamon elevates the chocolate without being obvious—that's the secret.
Fermentation
Overnight (8-12 hours)
Bake Time
35-40 minutes
Yield
2 full loaves or 4-6 mini loaves (16 servings)
Perfection is not required
"Great bread isn't about perfect technique—it's about understanding the dough."— Henry Hunter
By Henry Hunter Jr., founder of Crust & Crumb Academy and Baking Great Bread at Home.
Authentic Bread Flavor
Rich, buttery swirled with dark chocolate and a hint of cinnamon. This makes the perfect holiday gift bread, whether you bake it as two full loaves or divide it into mini loaves for giving. The dough rises overnight in the refrigerator, so you can bake fresh in the morning.
Equipment Needed
Ingredients
Dough
Chocolate Filling
Streusel Topping (Optional)
Simple Syrup
Make the Dough
This is an , loaded with butter, eggs, and sugar, giving it that pillowy brioche-like texture. The overnight refrigerator rise develops flavor and makes the dough much easier to roll out.
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Combine dry ingredients
Whisk bread flour, sugar, and in the bowl of a stand mixer.
Add wet ingredients
Add the lukewarm milk, eggs, vanilla, and citrus zest. Mix on low until a shaggy mass forms, about 2 minutes.
Add salt and butter
Add the salt. Add the softened butter a little at a time. Increase to medium speed and 8 to 10 minutes until smooth and slightly tacky. Test with the .
Overnight rise
Transfer dough to a lightly oiled bowl. Cover and refrigerate overnight (8 to 12 hours) for a . It will puff, not double.
Precise Timers
Use these interactive timers to track your stages.
Initial Mix
Knead
Make the Chocolate Filling
The chocolate filling uses melted chocolate mixed with a touch of butter, cocoa powder, and cinnamon. That hint of cinnamon is the secret—it elevates the chocolate without being obvious.
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Melt chocolate and butter
Melt chocolate and butter together over low heat or in the microwave, stirring frequently until smooth.
Add remaining ingredients
Stir in cocoa powder, powdered sugar, cinnamon, and salt. Mixture should be spreadable. Let cool slightly before using.
Shaping
Shaping the Babka
The classic babka twist creates beautiful layers of dough and chocolate throughout each slice.
Classic Twist
The traditional babka twist creates beautiful swirls throughout.
Click each step to mark complete
Roll the dough
Roll each portion into a 10×16 inch rectangle on a lightly floured surface.
Apply the filling
Spread the chocolate filling evenly, leaving a 1/2 inch border.
Roll tightly
Roll into a tight log starting from the long edge. Pinch the seam to seal.
Slice and twist
Cut the log in half lengthwise with a serrated knife. Twist the two halves together with cut sides facing up.
The Final Step
Second Rise & Bake
The simple syrup brushed on after baking keeps the babka moist for days and gives it that gorgeous bakery shine.
Baking Methods
For standard 9×5 inch loaf pans.
Equipment: 9×5 inch loaf pan
Final rise
Cover loosely and let rise 1 1/2 to 2 hours, until puffy and about 1 inch above the pan.
Add streusel (optional)
Rub flour, sugar, salt, and cold butter together until crumbly. Sprinkle over loaves before baking.
Bake
Bake for 35 to 40 minutes until deep golden and internal temperature reaches 190°F. Tent with foil if browning too fast.
Apply simple syrup
Heat sugar and water until dissolved. Brush over hot loaves immediately after baking.
Cool
Cool 15 minutes in the pan, then move to a rack to cool fully.
Nutrition Facts
Per 1 slice • 16 servings per recipe
* Values are estimates based on standard ingredients
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Troubleshooting
Baker's Notes
Common questions and solutions for perfect results
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