Chocolate Babka

December 26, 2012

Author: Chef Micah Wexler





y:6 pieces

Bread Flour 172g or about 5 Cups

Water 112g or about 1/2 Cup

Yeast 1g or about .35 Teaspoon

Salt 3g or about 1/2 Teaspoon

Water 154g or about 2/3 Cup

Yeast 4g or about 2/3 Teaspoon

Sugar 71g or about 1/3 Cup

Bread Flour 400g or just under 3 Cups

Eggs 2 each

Salt 8g or about 2 Teaspoons

Butter, cubed 90g or about 2/5 Cup

Milk 14g or about 1 Tablespoon

Babka Filling


Chocolate chips 390g or about 2 Cups

Sugar 75g or just over 1/3 Cup

Salt ¾ tsp

Ground Cinnamon 1 ½ tsp

Butter 67g or about 3/10 Cup

Streusel Topping


AP Flour ½ cup

Powdered Sugar ½ + 1/3 cup

Butter 6 Tablespoons



1) Mix bread flour, water, yeast and salt til it becomes a dough.

2) Proof for at least 1 hr in a covered, oiled container. The starter can sit in the refrigerator

overnight to develop more flavor.

3) Mix water yeast and sugar in a stand mixer with the paddle, let sit for 5 minutes for the yeast

to bloom.

4) Mix in bread flour and the starter.

5) Gradually mix in eggs and then add in the salt and milk.

6) Add the cubed butter in pieces, then turn mixer up to medium setting until the dough comes

together. Allow to mix for approximately 8 minutes.

7) Proof dough for an hour, and then divide evenly into 6 balls. Store on a sprayed parchment,

covered with plastic wrap in the refrigerator.

Babka Filling

1) In a food processor, mix chocolate chips, sugar, salt, and cinnamon until crumbly.

2) Add cubed butter until the blend is crumbly and mixed.

Streusel Topping

1) In a stand mixer with paddle attachment, mix flour and sugar.

2) Gradually add cubed butter until pea-sized pieces form. Refrigerate for 30 minutes.

3) Roll out two pieces of challah until approximately 1⁄2” thick.

4) Place 1/3c of the filling in the center of the dough.

5) Spread the filling all over, leaving a 1⁄2” border on one side.

6) Roll out the dough like a cigar toward the edge

7) Pinch the edges so that the filling doesn’t fall out. Repeat for the other piece of dough.

8) Once you have both pieces done, twist them together and pinch the edges.

9) Place in an 8×4 loaf pan, eggwash the top and cover with a handful of streusel.

10) Bake in 375F oven until golden brown.