What is the difference between babka and brioche?

Great question! Both are enriched breads made with butter and eggs, but babka has a filling (hello, chocolate!) and is braided into that signature swirly shape, while brioche is typically unfilled and baked as a soft, domed loaf. Babka is basically brioche’s more dramatic, chocolatey cousin.

Can I make Chocolate Babka ahead of time?

Absolutely — and honestly, you should . The dough can be made the night before and left to do a slow, cold proof in the fridge overnight. This makes it easier to roll and produces even better flavor. Bake it the next morning and try not to eat it straight out of the oven.

Can I freeze Chocolate Babka?

Yes! Wrap your fully baked babka tightly in plastic wrap and then foil, and freeze for up to 2 months. Thaw overnight at room temperature. It reheats like a dream — a few seconds in the microwave or a warm oven and it tastes fresh-baked.

Why is my babka dough too sticky to work with?

Sticky dough is normal for enriched breads — resist the urge to dump in extra flour! Instead, pop it in the fridge for 30–60 minutes before rolling. Cold dough is much more cooperative, and you’ll have a much better time braiding it.

Do I need a stand mixer for Chocolate Babka?

A stand mixer makes life easier (and your arms less tired), but you can absolutely do this by hand. It just requires a bit more elbow grease and patience while kneading. Think of it as your arm workout before eating a beautiful loaf of babka.

What chocolate is best for Chocolate Babka filling?

Semi-sweet or dark chocolate gives you that deep, rich flavor that balances the sweetness of the dough. Milk chocolate works too if you prefer something sweeter, and a mix of both is never a bad idea.

How is this recipe inspired by Bread Bakery?

Bread Bakery is known for their perfectly layered, generously filled, show stopping babkas. This recipe captures that same spirit — a rich chocolate filling, a beautifully braided swirly loaf, and a soft, buttery crumb — made achievable for home bakers with clear, step-by-step guidance.

Chocolate Nutella Babka and Cookie Butter Babka Recipe

Chocolate Nutella and Cookie Butter Babka

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Elevate your baking game with babka. There are so many flavor combinations to fill up these delicious swirls and today we have this decadent Chocolate Nutella Babka and Cookie Butter Babka.

Why You’ll Love This Babka Recipe

Irresistible Texture: A silky, enriched dough that stays soft for days
The Perfect Swirl: Follow our simple twist and tuck method for professional looking ribbons of your filling of choice.
Glossy Finish: Brushed with a traditional simple syrup soak that creates a beautiful shine and locks in moisture.

High protein bread flour is essential for the chewy, airy structure. Instant yeast will give this babka dough a powerful, consistent rise. A slow, cold fermentation in the fridge makes the dough easier to handle and develops a deeper flavor. Ensure your kitchen is warm and draft-free for the final rise to achieve maximum height. This homemade babka recipe, whether you use Chocolate Nutella or Cookie Butter, pairs perfectly with a hot cup of coffee or a cold glass of milk. It can be stored in an airtight container at room temperature for up to 3 days, or sliced and frozen for a quick gourmet snack whenever the craving hits.

Author: Ellen
Method: Baking

Ingredients

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Dough

1 cup (240 grams) whole milk, warmed to 100°F
3 1/2 teaspoons (11 grams) instant yeast
4 3/4 cups (600 grams) bread flour
2 large eggs, room temperature
1/3 cup (67 grams) granulated sugar
2 teaspoons vanilla
1 3/4 teaspoons (9 grams) kosher salt
1/4 cup (45 grams) canola oil (any neutral oil or melted butter)
1 1/2 tablespoons of melted butter (for brushing over babka right before baking)

Filling

6.5 ounces nutella or cookie butter per babka
1/4 cup chocolate per babka (chips, callets, milk, semi-sweet or dark) per babka

Syrup

1/4 cup granulated sugar
1/3 cup water

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Instructions

Syrup

Combine the sugar and water in a small sauce pan. Heat until boiling then simmer for 2 minutes.
Set aside and let that cool in the fridge until ready to use.

Dough

In the mixing bowl of your stand mixer with the dough hook attached, combine milk, yeast, flour, egg, sugar, vanilla, salt and oil. Knead on low until it looks like a dry shaggy mess, about 3 minutes.
Knead the mixture on medium for 7 more minutes. Dough will form a ball and should be neither dry, wet nor stick to the bowl.
Remove the dough from the mixer and shape the dough into a square. Wrap the dough in plastic wrap and refrigerate for 8 to 12 hours.
Line 3 loaf pans with parchment paper and prepare a workspace. A pastry mat is very helpful to have for this. Unwrap the dough and divide it into 3 equal parts. The dough will weigh about 1050 grams so each divided dough should be about 350 grams each. With a rolling pin, roll out one of the dough into a rectangle, about 10×12 inches and 1/4 inch thick. The wider side of the rectangle dough should be closest facing you. This is the side you will start rolling to form a log.
Measure out your filling. If using nutella or cookie butter, spread that evenly with an offset spatula, leaving 1/4 inch boarder on all sides of the rectangle. Sprinkle 1/4 cup of chocolate chips evenly over the spread.
Starting from the middle of the side facing you, gently roll the dough up and 1/2 inch away from you. Continue that movement along the edge of the dough working your way from the middle and going left and then right until the entire edge of the dough starts to form a log. Use your fingers to gently stretch and maneuver the dough so the log stays tight and even across the rolled edge. Keep rolling the dough until it forms a log.
With the seam side down, mark a line across the center of the dough lengthwise. This will help guide you when you cut the log in half. Using a sharp serrated knife, cut the log in half, following the line you marked. With the cut side up, gently separate the two sides so they are parallel to each other about 1 inch apart. Starting from one end, form an “X”with the pair of strips. Then pull one strip over the other and form another X. Continue to twist until you reach the end, always leaving the cut side of the strip facing up. Place the twist into a lined loaf pan. Gently push the ends of the twist together if it looks too long to fit. The dough maneuvers very well and you can gently push or pull on parts of the twist to have it fit snugly in the pan. Repeat for the remaining two babkas. Cover the loaf pans and let them rise in a warm spot for 60 minutes.
With 10 minutes left of your 60 minute rise, preheat the oven to 325°F on convection bake. Melt butter and brush it over the dough before baking. Bake for 27 to 30 minutes.
Immediately brush the tops of the dough with the cooled sugar syrup. Cool in the loaf pan for 10 minutes before transferring to a wire rack to continue cooling. Allow the loaves to cool completely for 2 hours before slicing. The spread and the chocolate will need time to fully set.

Find it online: https://moderateposh.com/chocolate-nutella-babka-cookie-butter-babka/