Bread Bakery's Chocolate Babka

4.50 from 2 votes

Bread Bakery's Chocolate Babka

Indulge in the flavors of a New York City bakery with this Nutella-filled chocolate babka, inspired by the iconic, swirled loaves of Breads Bakery. This decadent treat brings the creamy richness of Nutella and the warmth of homemade bread to your kitchen, perfect for any time of day. Makes three small loaves of sweet and very chocolatey babka. Each loaf has twelve small servings.

Prep Time12

Total Time12

Course: Breakfast, Dessert

Cuisine: American

Servings:

Calories: 246kcal

Author: Marie

Equipment

3 Loaf pans 8x3 inches in size

Ingredients

For the Syrup:

1/2 cup granulated sugar
2/3 cup water

For the Dough:

3/4 cup whole milk
3.5 teaspoons active dry yeast
2.5 cups bread flour sifted plus more for work surface
2.5 cups pastry flour sifted
2 large eggs
1/2 cup plus 1 tablespoon sugar
1 teaspoon vanilla
1/2 teaspoon kosher salt
1 stick unsalted butter room temperature

For the Chocolate Filing

20 ounces Nutella*
3/4 cup semisweet chocolate chips*

US Customary - Metric

Instructions

For the Syrup

Combine sugar and water in a small pan.
Heat until boiling, then simmer for 2 minutes.
Set aside to cool.

For the Dough and Assembly

Pour milk into a bowl and activate the yeast per the package instructions (if using instant yeast, skip activation).
Add flour, eggs, sugar, vanilla, salt, and half the butter. Mix for 3-4 minutes.
Gradually add the remaining butter and continue mixing/kneading for another 4 minutes until combined.
Shape the dough into a flattened square, wrap it in plastic, and refrigerate for 8-12 hours.
Remove dough from the fridge, flour your workspace, and roll it into a 10x28-inch rectangle.
Spread Nutella evenly (important!) over the dough, then sprinkle with chocolate chips.
Roll the dough into a 28-inch log, then cut into three 9-inch pieces.
Slice each piece in half lengthwise to create six strips.
Form an "X" with each pair of strips, then twist them together to form three twists.
Place each twist into an 8x3 inch loaf pan, tuck the ends under, cover, and let rise in a warm spot for 60 minutes.
Preheat oven to 350°F. Bake for 25-30 minutes until the internal temperature reaches 180°F.
Immediately brush the tops with the cooled syrup.
Allow loaves to cool completely for 2 hours before slicing to ensure they are fully set. This is important!

Notes

*It is very important to spread the Nutella evenly!

In August 2024, we republished this recipe, using 1/3 less filling (i.e., 20 instead of 30 ounces of Nutella and 3/4 cup instead of 1 cup of chips).

To make 1/2 the recipe, use a 9x5 loaf pan for a single loaf and adjust the baking time accordingly (it will take about 5 to 10 minutes longer).

It is important to let the loaves cool completely (for 2 hours) before slicing. If you have a food thermometer, the loaves are finished when the center reads 180 to 190 degrees

Alternative filling (from reader Barb Chilton):

Pulse these ingredients on low, keeping the chocolate chips intact.

1/2 cup dark chocolate chips;
1 tbsp powdered sugar;
2 tbsp cinnamon;
2 tbsp cocoa powder;
2 cups walnuts (or pecans, hazelnuts);
1 1/2 sticks unsalted butter melted;
1/2 cup turbinado sugar (necessary ingredient);
1/2 cup white granulated sugar;

Nutrition