My swirly chocolate babka

Yield 8 servings


For the babka:

For the chocolate filling:


  1. To make the chocolate filling: melt in saucepan the butter, add the chocolate and sugar and let melt. Keep stirring as not to burn the chocolate. Remove from heat and let cool.
  2. In mixing bowl add the flour, salt and yeast. Mix to combine.
  3. Add the beaten egg to the milk, whisk with a fork to combine.  Make a well in the middle of the flour mixture and pour in the milk mixture. Mix at slow speed for 2 - 3 minutes .
  4. Add the butter gradually to the mixture and increase to medium speed, mix for 6 minutes till combined in a ball.
  5. Remove the dough onto a flowered surface and roll into a ball. You can either place it in a bowl covered with a plastic bag and let proof for 2 hours now or you can do it later.
  6. If you have let it proof, first knock it back and then roll out the dough to a squarish  form, about 1 cm thick. If you have not proofed it first, roll out the dough.
  7. Spread the cooled chocolate sauce over the rolled out dough, keeping 1-2 cm away from the edge. Roll from the longest edge up.
  8. Cut the dough roll lengthwise in half, leaving at the top 2 cm attached. Pull apart the strands and twist outward to reveal the inner layers. Carefully braid the 2 strands, connect the ends to make a wreath. (this is very messy).
  9. Place the wreath on a baking tray and if you ve not proofed it yet, let it rise for 2 hours and bake after. If you already ve, bake it in a pre-heated oven at 180 C for 40- 45 minutes.
  10. Let cool before brushing with some honey or sugar syrup and serve.


on by Sandra Slawinski

Recipe by Leeks and High Heels at