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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! 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 😍😍😍.
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 ⬇.
Step by step braiding basics:
- After rolling out your dough into a 9X13 rectangle, spread it with filling, leaving a ½ 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 ¼ cups all purpose, unbleached flour
- 2 ¼ teaspoons active dry yeast (1 packet)
- 1 cup milk (I used skim milk, but any kind will do!) + 2 tablespoons for egg wash
- ½ cup granulated sugar
- ½ 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
- ½ teaspoon sea salt
For the Filling
- 1 tablespoon ground cinnamon
- 3 tablespoons granulated sugar
- 6 ounces dark chocolate, roughly chopped
- ⅛ teaspoon sea salt
- ½ cup heavy cream
- ½ cup semi-sweet mini chocolate chips
For the Crumble Topping
- 2 tablespoons all purpose, unbleached flour
- 2 tablespoons unsalted butter, cubed and chilled
- ¼ 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 105°F and 110°F. 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, 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).
- Spread filling evenly on both dough rectangles, making sure to leave a ½ 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 that’s 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 350°F.
- 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.
Notes
- Prep Time: 2 hours 30 minutes
- Cook Time: 45 minutes
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