
Ahem. I have made *pause for effect*...cinnamon chocolate babka aka DELICIOUS braided bread. It's SO much easier than you think, so don't get intimidated!ย Just a little on the tedious side, but so worth it, I can't even begin to tell you.

There are a bazillion versions of babka circling the internet, so I chose to focus on the traditional Jewish style babka layered with a cinnamon chocolate filling and a crumble topping.

It's just ๐๐๐.

Honestly, this cinnamon chocolate babka is a show stopper - I know it looks complicated, but trust me. If I can do it, so can you! Babka is actually a very simple braid, it just takes a minute to figure out. Once you got it, it's easy peez! I've also included about 8,572 pictures of the process below to show you each braiding step โฌ.

Step by step braiding basics:
- After rolling out your dough into a 9X13 rectangle, spread it with filling, leaving a ยฝ inch border.
- Gently and tightly roll up the rectangle into a roll and place it seam down.
- Slice the roll in half lengthwise.
- Criss-cross one of the halves on top of the other one, cut side down to form a somewhat bottom-heavy X.
- Twist like a rope until completely braided.
- "Smush" ends together (yes that's a technical term).
See? Twist like a rope! Secretly simple.

One of my favorite things about this cinnamon chocolate babka is how it works as both a dessert and the best ever brunch accompaniment. With it's crumble topping, it's almost like a deliciously glorified coffee cake!
Honestly though, I eat this bread all day long. Breakfast, lunch, dinner, dessert, you name it.

Have I convinced you to make this delectable treat yet? If so, check out the cinnamon chocolate babka recipe below!

Cinnamon Chocolate Babka (Braided Bread)
- Total Time: 3 hours 15 minutes
- Yield: 2 9X5 Bread Loaves 1x
Description
Flavorful brioche-like bread with cinnamon chocolate swirls and a crumble topping that's easier to make than you think and worth every delectable bite!
Ingredients
For the Bread
- 4 ยผ cups all purpose, unbleached flour
- 2 ยผ teaspoons active dry yeast (1 packet)
- 1 cup milk (I used skim milk, but any kind will do!) + 2 tablespoons for egg wash
- ยฝ cup granulated sugar
- ยฝ cup unsalted butter, room temperature and cut into 4-5 large chunks + extra for greasing a mixing bowl
- 1 whole egg, room temperature
- 1 egg yolk, room temperature
- 1 egg white
- ยฝ teaspoon sea salt
For the Filling
- 1 tablespoon ground cinnamon
- 3 tablespoons granulated sugar
- 6 ounces dark chocolate, roughly chopped
- โ teaspoon sea salt
- ยฝ cup heavy cream
- ยฝ cup semi-sweet mini chocolate chips
For the Crumble Topping
- 2 tablespoons all purpose, unbleached flour
- 2 tablespoons unsalted butter, cubed and chilled
- ยผ teaspoon ground cinnamon
- Pinch of ground nutmeg
Instructions
Prepare the Dough
- Grease two 9X5 bread pans. Set aside.
- In a microwave or a double boiler, heat 1 cup milk to between 105ยฐF and 110ยฐF. Pour the milk into the bowl of a stand mixer. Sprinkle yeast on top. Add sugar and give the mixture a small stir. Place the bowl in a warm place for about 10-15 minutes. Be patient! If yeast is activated, you will see foam on top of the mixture, and even a few small bubbles. Also, if you take sniff, it will smell very much like yeast.
- Fit stand mixer with the dough hook attachment. Add the sugar and butter and mix on a low speed until just combined (butter will not be much combined at all - this is fine).
- Add whole egg, egg yolk, and salt on the same low speed until just combined.
- Slowly add in flour. Once it's all in the bowl, turn the speed up to medium until it forms a soft dough. Turn the speed up to medium high and mix for 5-6 minutes (this is kneading your dough).
- Turn the dough out onto a lightly floured surface. Grease a large bowl with a little butter (you can use the same bowl you made the dough in). Form the dough into a ball and place in the greased bowl. Cover with saran wrap or a towel and let rise in a warm place or in a bread proofer, until it has doubled in size, about 90 minutes.
- Towards the end of the rising period,ย combine all filling ingredients except for the mini chocolate chips in a medium bowl. Melt together in 15 second intervals in the microwave or over a double boiler, stirring until smooth. Keep warm.
- Once risen, punch the dough down to get rid of air bubbles. Turn out onto a lightly floured surface and cut the dough in half.
- Working with one dough half at a time, roll each one into a 9X13 rectangle (as close as you can, doesn't need to be exact).
- ย Spread filling evenly on both dough rectangles, making sure to leave a ยฝ inch border around the edge. Sprinkle equally with mini chocolate chips.
Braid the Loaves (Step by Step Photos in Notes Section)
- One at a time, gently and tightly roll up one dough rectangle spread with filing into a roll and place it seam down.
- Slice the roll in half lengthwise.
- Criss-cross one of the halves on top of the other one, cut side down to form a somewhat bottom heavy X.
- Twist like a rope until completely braided.
- "Smush" ends together (yes thatโs a technical term).
- Repeat with second dough rectangle. Place braided loaves in prepared bread pans. Cover with a towel and let rest in a warm place for 20 minutes.
Assemble and Bake
- Preheat oven to 350ยฐF.
- Combine all ingredients for the crumble topping in a small bowl and stir until thoroughly mixed.
- In another small bowl, make the egg wash by whisking together egg white and the two tablespoons of milk (for a darker crust you can substitute an egg yolk for the egg white).
- Once the loaves are done resting, brush them with the egg wash.
- Sprinkle evenly with crumble topping. Bake in the oven for 45-50 minutes until a toothpick inserted in the center of a loaf comes out clean. Remove from heat and let cool for 5-10 minutes. Slice as desired and serve.
- Prep Time: 2 hours 30 minutes
- Cook Time: 45 minutes





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