Chocolate Babka
Recipe type: Moderate
Cuisine: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 10-12
A delicious egg-based, bread-like coffee cake perfect for brunch
  • 2 Tbsp sugar
  • ⅓ cup honey
  • ½ stick butter
  • 1 ¼ cup scalded milk
  • 2 eggs
  • 5 ½ cups flour
  • 2 ½ tsp yeast
  • For Filling
  • 1 cups semi-sweet chocolate chips
  • ½ stick unsalted butter
  • 1 tsp cinnamon
  • ⅓ cup powdered sugar
  1. Combine milk, sugar, honey, butter and eggs in bread machine. Float flour on top and create a well; add yeast. Run bread machine on dough setting. (This cycle will allow the dough to rise for two hours in machine.)
  2. Just before the dough cycle finishes rising, make the filling on the stove top with a double-boiler. Pour about two inches of water to saucepan; bring water to a low simmer. Add chocolate, butter, cinnamon and powdered sugar to top saucepan, stirring continuously until mixture melts. Keep chocolate mixture warm and melted on stovetop while you roll out dough.
  3. Using a lightly floured surface, roll out dough to about a ½ inch in thickness. Dab melted chocolate mixture evenly over dough leaving about a ½ inch space around the edges. Start with the side closest to you and roll up dough like a jellyroll.
  4. With seam down, roll “jellyroll” back and forth to seal the seam and to create a longer “hot dog” roll about 2 feet in length. Then twist roll to create a spiral; bring the two ends of the spiral ends together. Then repeat steps to make a hot dog spiral twist.
  5. After pinching the two spiral ends together, place spiral log in a greased Bundt cake pan. Cover with saran wrap and allow dough to rise for another 1-2 hours.
  6. Preheat over to 350 degrees. Bake for 20 minutes; rotate pan. Bake for another 30-40 minutes. Allow babka to rest for 5 minutes before removing from Bundt pan. Let babka to cool on a wire rack to room temperature, allowing the chocolate to set before serving.
Recipe by Run DMT at