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This traditional sweet chocolate babka is one of our favorite afternoon coffee cakes and makes a great sweet breakfast on the go. Rich swirls of chocolate and almond filling perfectly complement the tender, buttery bread.
WHAT IS BABKA BREAD
Babka is a traditional Eastern European sweet bread, often served at holidays or special occasions. It’s made from a rich, buttery dough filled with chocolate, cinnamon, or other sweet fillings, then twisted or braided into a loaf. Some versions are finished with a streusel topping or brushed with a sugar syrup for shine. In this recipe I add almond flour to the chocolate filling for a subtle nutty, marzipan-like note that pairs beautifully with the chocolate.
INGREDIENTS FOR ALMOND CHOCOLATE BABKA
Flour – All-purpose flour forms the structure of the dough, allowing it to rise while remaining tender.
Sugar – Sweetens the dough and feeds the yeast, also contributing to tenderness.
Instant yeast – Leavens the bread. This recipe uses instant yeast for convenience.
Milk – Adds moisture and softness; warm milk also helps activate the yeast.
Eggs – Add richness, flavor and structure to the dough.
Vanilla & almond extract – Enhance the dough’s flavor and complement the chocolate filling.
Butter – Adds richness and a tender crumb.
Salt – Balances the sweetness and controls fermentation.
Walnuts – Optional, for added texture and crunch.
Lemon zest – A touch of brightness to lift the flavors.
Chocolate chips – Semisweet or milk chocolate works well for a rich filling.
Almond flour – Gives the filling a nutty, marzipan-like flavor.
HOW IS BABKA MADE
This babka requires some time because the dough benefits from an overnight refrigeration to develop flavor and make handling easier. Active hands-on time is limited; most of the process is resting and rising. If you need a faster option, a puff pastry version makes a quick alternative that yields flaky layers and can be finished in about an hour.
WHAT FILLING TO CHOOSE
Chocolate and almond is my preferred choice here, but traditional babka fillings include cinnamon and raisins. Other possibilities are jam, streusel, simple nut pastes, or combinations like chocolate-orange, Nutella with hazelnuts, or fruit fillings. Feel free to experiment with flavors you love.
HOW TO GIVE THE TOP A SHINY GLAZE
A simple sugar glaze creates a glossy finish and a pleasant crunchy crust. Simmer equal parts sugar and water briefly until slightly thickened (about 5–10 minutes), let it cool a few minutes so it’s still brushable but not too hot, then brush it over the warm or cooled loaf. The glaze will set into a thin, shiny crust—delicious on first bite.
VARIATIONS
Try these variations to change the flavor profile:
- Nutella Babka: Spread Nutella and sprinkle chopped hazelnuts.
- Apple Cinnamon Babka: Use diced apples with cinnamon and brown sugar.
- Lemon Blueberry Babka: Combine lemon zest with blueberries and sugar.
- Almond Babka: Use ground almonds, sugar, and almond extract.
- Savory Babka: Fill with sautéed spinach, feta, and herbs for a savory twist.
- Chocolate Orange: Add orange extract and zest to the chocolate filling.
- Pistachio Rosewater: Use chopped pistachios, sugar, and a touch of rosewater.
FAQS & TIPS
Follow the recipe closely: Babka benefits from accurate ingredient ratios and resting times.
Use good ingredients: Fresh yeast, quality chocolate and real butter make a noticeable difference.
Use a mixer: A stand mixer with a dough hook saves time and develops the gluten for a smooth dough.
Allow proper rising: Let the dough double in size for the best texture. Refrigerating overnight gives better flavor and easier shaping.
Check baking doneness: Bake at a moderate temperature and look for a golden crust or an internal temperature around 190 °F (88 °C).
Cool before slicing: Let the loaf cool to room temperature so it slices cleanly and doesn’t become gummy.
Make a double batch: Babka disappears fast—consider making two loaves and freezing one for later. Wrap tightly; it freezes well for several months. To use, thaw and allow the dough to rise again if frozen before the second proof, then bake as instructed.
TOOLS AND INGREDIENTS I RECOMMEND FOR THIS RECIPE
Recommended equipment includes an 8″ loaf pan and a stand mixer with a dough hook for best results.
More sweet recipes
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- BEST BANANA BREAD
- POPPY SEED & CHOCOLATE BABKA
- HOMEMADE CZECH SWEET PASTRY FRGALE (KOLAC)
CHOCOLATE ALMOND BABKA
Julia
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Equipment
-
8″ loaf pan
Ingredients
Babka dough
- 2 cups (250 g) all-purpose flour
- 2 tbsp (25 g) granulated sugar
- 1 tsps (4 g) instant yeast
- 1/3 cup (90 ml) warm milk 49 C/ 120 F
- 1 large eggs room temperature
- 1 large egg yolk room temperature
- 1 tsp vanilla extract
- 1/2 tsp almond extract
- 1/3 cup (107 g) unsalted butter room temperature
- 1 tbsp unsalted butter room temperature for buttering a bowl
- 1/2 cup (50 g) sliced walnuts
- 1 tsp lemon zest
Filling
- 1/2 cup (85 g) milk or dark chocolate chips
- 1/2 cup (80 g) almond flour
- 1/3 cup (80 g) unsalted butter
- 1/4 cup (50 g) granulated sugar
Glaze
- 1/4 cup (50 g) granulated sugar
- 3 1/2 tbsp (40 ml) water
Instructions
Babka dough
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In the bowl of a stand mixer fitted with a dough hook, combine the flour, sugar, instant yeast, and salt.
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Whisk warm milk, eggs, egg yolk, lemon zest, vanilla and almond extract in a small bowl. With the mixer on low, gradually add the milk mixture to the flour and beat until just combined.
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Increase speed to medium and add room-temperature butter a tablespoon at a time, beating well after each addition until the dough becomes smooth and elastic (3–5 minutes). Stir in walnuts if using.
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Butter a large bowl. Place the dough inside, cover with plastic wrap, and let it rise in a warm spot until doubled, about 1 hour. Punch down, shape into a ball, return to the greased bowl, cover and refrigerate overnight.
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Next day, remove dough from the fridge and let it rest on the counter for 1 hour. Preheat the oven to 350 °F (177 °C). Butter and line an 8×4-inch loaf pan with parchment.
Filling
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Melt chocolate chips with unsalted butter in the microwave at 70% power: heat 1 minute, stir, then continue at 30-second intervals until smooth, stirring between each interval.
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Stir almond flour and sugar into the melted chocolate. On a lightly floured surface roll the dough into a 10×9-inch rectangle, spread the chocolate-almond filling evenly, and roll tightly from the wider side.
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Slice the roll lengthwise to expose the layers, then place the two halves side by side with cut sides up. Cross and gently twist them together, tucking the ends under.
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Place the braided loaf into the prepared pan, cover with a clean cloth, and let rise for about 2 hours until puffy.
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Bake for 30–45 minutes until golden and an internal temperature reaches about 190 °F (88 °C). If browning too quickly, tent with foil near the end of baking.
The glaze
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Simmer sugar with water in a small saucepan for about 5 minutes until lightly thickened. Let cool a few minutes, then brush the glaze over the warm loaf. Allow the glaze to set for a few minutes before removing from the pan and serving.
Notes
Double the batch if you can. One loaf disappears fast; freeze the second loaf wrapped tightly for later use.
Storage: Cool completely, wrap tightly in plastic wrap or foil and store at room temperature for 3–4 days. For longer storage, freeze up to 2–3 months. Thaw at room temperature and reheat in a 300°F (150°C) oven for 10–15 minutes if desired.
Freezing the dough: You can freeze the shaped, unproven loaf (wrapped in the pan) for up to 3 months. When ready to bake, thaw and let it rise until doubled (about 2 hours) before baking.
