Cinnamon Chocolate Babka Recipe

4.75 from 8 votes

Cinnamon Babka is the ultimate breakfast bread for Jewish Baking enthusiasts. Our Cinnamon Babka recipe has chocolate lovers swooning for each slice.

Prep Time8 45

Cook Time40

Total Time9 25

Course: Dessert

Cuisine: Jewish

Keyword: Babka Recipe, Chocolate Babka, Cinnamon Babka, Cinnamon Chocolate Babka Recipe

Servings:

Calories: 401kcal

Heat milk to 110 F. Add yeast and a pinch of sugar to warm milk and allow to sit at room temperature for up to 15 minutes or until foaming.
In the bowl of a stand mixer, combine flour, sugar, salt and nutmeg. Mix for 1 minute or until barely combined with dough hook attachment.
Add yeast mixture and mix for 1 minute or until barely combined. Add eggs and mix on medium speed for 5 minutes, or until the dough pulls away from the bowl and forms a ball.
Add half the butter, adding four 1 tablespoon at a time if the dough is too sticky.
Cover with a clean kitchen towel and place in the oven with the light on and let rise for 90 minutes.
Remove dough, punch down, cover with plastic wrap, and refrigerate overnight (or a minimum of 4 hours).
Meanwhile, make simple syrup by combining sugar and water, and simmer for 15 minutes. Allow to cool completely.

Combine cinnamon, sugar, and melted butter, mixing thoroughly until a spreadable paste forms.

Melt butter and chocolate together on medium power in a microwave, stirring every 30 seconds, until completely smooth. Whisk in cocoa powder, and powdered sugar until a spreadable paste forms.

Remove babka dough from the refrigerator, divide in half, and roll out to a 24 x 18 inch rectangle on a lightly floured counter.
You should now have two rectangles rolled out in your kitchen. With a pallet knife gently spread chocolate babka filling on the first rolled out dough. Leave a 1-inch gap around all sides.
Do the same with your cinnamon babka filling on the second rolled out dough. Be sure to leave a 1-inch gap around all sides.
Roll each rectangle into a long log, and place in the freezer for 15-20 minutes or until firm.
Remove both dough rolls from the freezer, and using a sharp bread knife, cut down the middle lengthwise, exposing all the chocolate/cinnamon layers.
Hold the two halves of dough against each other so the cut sides are facing out, and twist into a decorative loaf. Place in buttered, parchment-lined loaf pans, cover with a damp towel, and allow to rise in the off oven for 2 hours.
Preheat oven to 375°F and bake for 30-40 minutes, or until a tester inserted into the thickest part of the loaf comes out clean. Remove from the oven, place on wire racks, and immediately brush down with simple syrup. Allow to cool for at least an hour before slicing and serving.