Chocolate Babka

Chocolate Babka

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Do you like Brioche? And chocolate? Then my chocolate Babka is just the right thing for you! But have you actually ever heard of Babka?

What is a chocolate babka?

Chocolate Babka is a soft yeast cake, i.e., yeast dough filled with chocolate. So it’s a kind of cake that’s traditionally made with cinnamon and chocolate.

Traditionally though, babka is served for Easter breakfast in Poland, Serbia, Bulgaria (Kozunak), and it got its popularity through Polish/Jewish immigrants in America.

I find it absolutely fascinating how there are different variations of the same dish around the world. Just like a chocolate babka. It is very similar to the French brioche and the German Hefezopf. And thanks to this beautiful braiding, it is also an eye-catcher on every coffee table.

But how exactly do you get this look?

roll up

Chocolate Babka

Roll out the dough into a rectangle and spread with Nutella. Roll up the long side.


Chocolate Babka

Cut roll into 4 parts. Take 2 of them and cut the long side down to the middle.


Chocolate Babka

Braid the 2 rolls together into a simple braid and place in the baking pan

Simply repeat with the other 2 rolls.

As you can see, not that difficult, right? As always, a yeast dough needs the main time to proof, otherwise it is actually made quite quickly and is ideal for the Sunday coffee table.

With the recipe for my Babka below you can easily make 2 chocolate Babkas, ideal to give one as a gift and enjoy one yourself! 🙂

All the best

sabrina x

Chocolate Babka

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A treat for Sunday coffee!

  • Prep time:
    20 minutes
  • Rest time:
    2 hours
  • Baking time:
    40 minutes
  • Total time:
    3 hours


2 servings
Brioche Dough
75 g warm butter
250 ml milk
20 g yeast – if there is no fresh yeast, just use 7 g dry yeast
50 grams of sugar
1 pinch of salt
1 pinch of cinnamon
1 egg
500 g flour
5 drops of vanilla essence
300 g Nutella
1 egg
1 shot of milk

Steps of preparation

  1. In a small saucepan, heat the milk to lukewarm, it should not boil
  2. You should still be able to put your finger in the milk (which we never do 😉 )
  3. Meanwhile, place the yeast and sugar in a large mixing bowl. Pour the milk over the mixture and mix.
  4. Add salt, butter, 1 egg and the lemon zest and mix with a dough hook.
  5. Add the flour and mix with the dough hook for about 3 minutes.
  6. If the dough no longer sticks to the bowl and is shiny as you knead it, it’s perfect.
  7. Cover the bowl with a tea towel and let it rest for 1.5-2 hours. The dough should double in size over time.
  8. Line 2 box-shaped baking tins with baking paper
  9. Lightly flour a surface and roll out the dough into a large, thin rectangle
  10. Spread the dough with Nutella
  11. Take the long side and roll up tightlyChocolate Babka
  12. Cut the roll into 4 equal parts.
  13. Cut each roll lengthwise from the top up to halfway
  14. Braid 2 rolls (strands) together into a braid, with the open side facing upChocolate Babka
  15. Fold the ends down slightly
  16. Place the brioche in the prepared baking pan and let rise againChocolate Babka
  17. Preheat the oven to 180 °C.
  18. Whisk the egg with a dash of milk and gently brush the brioche with it
  19. Put both brioches in the hot oven and change the temperature to 160 °C (fan oven).
  20. Bake for about 35-40 minutes.
  21. Please check the brioche after about 25 minutes and cover with baking paper if it gets too dark
  22. Remove from the form and let cool slightly and enjoy


You can also add some walnuts if you like

How do you like the recipe?

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You tried this recipe?

Then link @sabrinastable on Instagram or use the hashtag #sabrinastable.


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