Chocolate Babka

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recipe by Kamran Siddiqi

  • Time icon
    Total Time
    8hrs 0mins
  • Serves icon
  • Calories icon

This chocolate babka is, admittedly, a labor of love. However, it is well worth all of the effort and waiting time. The original recipe calls for an optional addition of crumbled brownie or chocolate wafer cookies– a nice addition, but I prefer to err on the side of simplicity, so I simply stick with chopped pecans and or almonds (feel free to use whatever floats your boat). A chocolate with at least 70% cacao mass is recommended for the filling, but you can most definitely get away with something as low as a chocolate with 52%– especially if you prefer a filling that is not too rich. The babka calls for a very Middle-Eastern-inspired soak of simple syrup; if you can’t stand by the idea of a denser, moister babka, feel free to only use enough to coat the top of the babka a couple times. The moistness from the syrup makes the babka delectable, even when cold. But if you’re against using so much simple syrup, warming the babka for a few seconds in the microwave is highly recommended (I know it sounds wrong, but trust me – you need to try it).

recipe updated Oct 20, 2018


  • Active dried yeast icon
    Active dried yeast
  • Milk icon
  • Granulated sugar icon
    Granulated sugar
  • All purpose flour icon
    All purpose flour
  • Unsalted butter icon
    Unsalted butter
  • Egg icon
  • Kosher salt icon
    Kosher salt
  • Unsalted butter icon
    Unsalted butter
  • Granulated sugar icon
    Granulated sugar
  • Bittersweet chocolate icon
    Bittersweet chocolate
  • Ground cinnamon icon
    Ground cinnamon
  • Cocoa powder icon
    Cocoa powder
  • Hazelnuts icon
    4 tbsp
  • Water icon
  • Honey icon


  • kCook icon Stand mixer
  • kCook icon Spatula
  • kCook icon Parchment paper
  • kCook icon Wooden spoon
  • kCook icon Stove
  • kCook icon Rolling pin
  • kCook icon Saucepan
  • kCook icon Loaf pan - 9"
  • kCook icon Saucepan
  • kCook icon Stand mixer bowl
  • kCook icon Lightly floured surface

Step preview

  1. Get a clean stand mixer bowl
  2. Add active dried yeast
  3. Add warm milk
  4. Add granulated sugar
  5. Add all purpose flour
  6. Mix until combined
  7. Let rest for 10min until bubbles form
  8. Add room temperature unsalted butter
  9. Mix with dough hook
  10. Add room temperature egg
  11. Add kosher salt
  12. Mix with dough hook until combined
  13. Add all purpose flour gradually
  14. Knead for 5min with dough hook until smooth
  15. Cover with kitchen towel
  16. Chill in fridge for approx 6h
  17. Prepare a loaf pan with parchment paper
  18. Get a clean saucepan
  19. Add cubed unsalted butter
  20. Heat gently until completely melted
  21. Add granulated sugar
  22. Stir until melted and turn off heat
  23. Add coarsely chopped bittersweet chocolate
  24. Let rest for approx 1min and mix
  25. Add ground cinnamon
  26. Add cocoa powder
  27. Stir until smooth then set aside
  28. Turn out dough onto lightly floured surface
  29. Roll out into a rectangle
  30. Transfer chocolate mixture to stand mixer bowl
  31. Spread evenly
  32. Sprinkle with toasted, coarsely chopped hazelnuts
  33. Roll into a log
  34. Slice
  35. Twist
  36. Transfer bread to loaf pan
  37. Let rise for 2h until doubled
  38. Get a clean saucepan
  39. Add granulated sugar
  40. Add water
  41. Add honey
  42. Boil for 4min then set aside
  43. Pre-heat
  44. Bake for 30min until skewer tests clean
  45. Spoon syrup into loaf pan
  46. Let cool completely
  47. Serve
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