Babka is what happens when bread and chocolate have a beautiful baby.
Enriched, buttery dough rolled up with a thick layer of dark chocolate and cinnamon. Twisted. Baked until golden. Topped with crunchy crumb. One slice and you’ll understand why Seinfeld dedicated an entire episode to it.
Makes 1 loaf (9×4 inch pan).
Make the Dough
Whisk flour, sugar, yeast, and salt.
Add eggs and warm milk. Mix until shaggy.
Knead for 5 minutes. Add butter bit by bit. Knead 8–10 minutes until smooth.
Let rise in a greased bowl for 1–2 hours until doubled.
Make the Filling
Melt chocolate and butter together. Stir in powdered sugar, cocoa, and cinnamon.
Let cool until spreadable but not runny.
Roll and Fill
Roll dough into a 10×15 inch rectangle.
Spread chocolate filling evenly, leaving a ½-inch border.
Roll up tightly from the long side into a log.
Twist It
Slice the log lengthwise down the middle, exposing layers.
Twist the two halves around each other, cut sides facing out.
Tuck into a greased loaf pan.
Second Rise
Cover and let rise for 45 minutes until puffy.
Add Topping and Bake
Preheat oven to 350°F (175°C).
For crumb topping: rub flour, sugar, and cold butter until crumbly. Sprinkle on top.
Bake for 35–40 minutes until deep golden brown.
Cool and Devour
Cool in pan for 15 minutes, then transfer to a rack.
Slice. Die happy.
Summary
Prep Time: 30 minutes + rising | Cook Time: 40 minutes | Total Time: ~3 hours (mostly waiting)
Yield: 1 loaf (10–12 slices)
Difficulty: Medium (worth every minute)
Storage Notes
How to Store:
Keep at room temperature, wrapped tightly, for up to 4 days.
How to Reheat:
Warm slices in a 300°F oven for 5 minutes or toast lightly. Microwave works but loses crunch.
Freezer-Friendly:
Freeze whole baked babka (cooled and wrapped) for up to 2 months. Thaw overnight at room temperature.
Pro Tip:
Babka tastes even better the next day. The flavors meld. Make it ahead on purpose.
