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Chocolate Swirl Babka

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  • Prep 1 hr 5 min
  • Total 9 hr 55 min
  • Servings 10
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It’s up for debate as to whether or not babka is a cake or bread recipe, but one thing is for sure, this decadent babka is divine. A Jewish sweet braid, this decadent loaf is swirled with toasted nuts and a dark chocolate filling that’s full of flavor and texture.
By Betty Crocker Kitchens
Updated Apr 13, 2020
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Ingredients

Dough

  • 1 package (2 1/4 teaspoons) regular active dry yeast
  • 1/2 cup warm milk (105°F to 115°F)
  • 1 teaspoon sugar
  • 2 to 3 cups Gold Medal™ all-purpose flour
  • 6 tablespoons unsalted butter, softened, cubed
  • 1 egg
  • 1/4 teaspoon salt

Filling

  • 7 tablespoons unsalted butter
  • 3/4 cup sugar
  • 3 oz bittersweet chocolate, coarsely chopped
  • 5 tablespoons unsweetened baking cocoa
  • 1 teaspoon ground cinnamon
  • 1/2 cup chopped walnuts

Syrup

  • 1/2 cup sugar
  • 1/2 cup water
  • 1 tablespoon honey
Make With
Gold Medal Flour

Steps

  • 1
    Make Dough: In large bowl, stir yeast, warm milk, 1 teaspoon sugar and 1/3 cup of the flour. Let rest 10 to 15 minutes or until bubbles appear on surface.
  • 2
    Use wooden spoon to stir in 6 tablespoons softened butter, egg and salt. Stir in 1 2/3 cups of the flour until dough forms. Transfer dough to well-floured surface. Knead 10 minutes, adding just enough remaining flour until dough is soft, smooth and elastic. Return dough to bowl. Cover with towel or lightly greased plastic wrap. Refrigerate dough 6 hours.
  • 3
    Grease 9x5-inch loaf pan with butter or cooking spray; line with cooking parchment paper. Grease parchment paper with butter or cooking spray. Make Filling: In 1-quart saucepan, melt 7 tablespoons butter over medium heat. Stir in 3/4 cup sugar until nearly dissolved. Remove from heat. Add chopped chocolate to saucepan. Let stand 1 minute, then add cocoa and cinnamon; stir until smooth.
  • 4
    In 6-inch skillet, cook and stir walnuts 3 to 5 minutes over medium heat until just toasted.
  • 5
    On lightly floured surface, roll out chilled dough to 12x20-inch rectangle. Spread filling evenly over dough to edges. Sprinkle walnuts evenly on top. Roll dough up, starting at one long side; pinch seam to seal. Place seam side down on work surface. Using sharp knife, slice dough lengthwise to within 1/2 inch from bottom of dough. Keeping cut sides up, bring ends together, twisting dough together. Place in loaf pan in rough coil. Cover and let rise about 2 hours or until doubled.
  • 6
    Meanwhile, in 1-quart saucepan, heat Syrup ingredients to boiling. Boil 4 minutes. Set aside to cool.
  • 7
    Heat oven to 375°F. Bake loaf 30 to 35 minutes or until deep golden brown. Drizzle syrup evenly over top of warm loaf. Cool loaf completely in pan on cooling rack.

Tips from the Betty Crocker Kitchens

  • tip 1
    This bread can be stored, fully cooled and tightly wrapped in plastic wrap at room temperature, for up to 2 days. To freeze, wrap cooled bread in plastic wrap and aluminum foil and freeze up to 2 months. Thaw when ready to serve.
  • tip 2
    For a variation on this bread recipe, swap chopped walnuts for chopped almonds or pecans.
  • tip 3
    When slicing the rolled babka dough, it’s important to use a very sharp knife, as a dull knife will push the layers down as they slice them, which will result in a less intricate design.

Nutrition

Nutrition Facts

Serving Size: 1 Serving
Calories from Fat
220
Trans Fat
1/2g
% Daily Value*:
Vitamin A
10%
10%
Exchanges:
Free
Carbohydrate Choice
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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