Quarantine has brought out the baker in so many of you, and it’s been really fun to see all of your creations. I’ve had some time to put together this fun video showing you how to make one of my all-time favorite desserts: babka! If you’re a North American Jew, or were raised by a Jewish family, or enjoy Jewish delis, or watch Seinfeld, you are probably very familliar with this chocolate swirled dessert. Note: a cinnamon version exists too, but we aren’t here to make an inferior babka today.

Are you ready for the most chocolatey babka you’ve ever tasted? Let’s go!

Chocolate Babka


  • 1/2 cup milk
  • 2 tsp dry active yeast
  • ½ cup sugar
  • 520 g all purpose flour
  • 1 tsp kosher salt
  • 4 large eggs lightly beaten
  • 170 g butter melted

Simple Syrup Glaze

  • ½ cup sugar
  • ½ cup water

Filling (note: this is for ONE of two babkas. You will need to double this, or make it two times.)

  • 1/2 cup butter
  • 250 g semi-sweet or dark chocolate
  • 2/3 cup cocoa powder
  • 2/3 cup powdered sugar


Make the Dough

  • Add yeast and a pinch of sugar to warm (100°F) milk.
  • Set aside for 10-15 minutes, or until bubbly.
  • In a stand mixer fitted with the dough hook, combine flour, sugar and salt.
  • Add bubbly yeast mixture and stir.
  • Add eggs and mix on medium-low for about 5 minutes.
  • Add about half of the butter, mixing slowly to incorporate. Add the rest of the butter and continue mixing until a cohesive ball forms.
  • If dough is too wet after this step, add one tsp of flour at a time until dough comes together and pulls away from side of mixing bowl.
  • Cover bowl and place in a warm area (preferably, an off oven with the light on) and allow to rise for 1 1/2 hours. Remove dough, punch down, cover with plastic wrap, and refrigerate overnight (or at a minimum of 4 hours).

Prepare the Filling

  • Melt butter and chocolate together in a microwave safe bowl in 30 second increments.
  • Fold in cocoa powder and powdered sugar until well combined.

Prepare the Simple Syrup Glaze

  • Combine sugar and water and simmer until sugar is dissolved, about 15 minutes. Allow to cool completely.

Roll & Shape

  • Remove dough from fridge and allow to come to room temperature for about 15 minutes.
  • Divide dough in half, and roll one half into a 24 x 18 inch rectangle on a lightly floured surface.
  • Spread evenly with chocolate filling.
  • Roll up lengthwise.
  • Repeat with the other half of dough.
  • With a large knife, slice both logs down the centre, lengthwise.
  • Twist to desired shape, with the cut sides facing each other.
  • Place in parchment-lined loaf pans, cover and rise (in the off oven) for 1 ½ hours.

Bake & Glaze

  • Preheat oven to 375°F and bake for 30-40 minutes, until tester inserted in centre comes out clean & top is nicely browned.
  • Coat with simple syrup while the babka are still hot.