Homemade chocolate babka bread is within your reach, even if you’re a beginner baker!
If you love those layers of chocolate and sweet, fluffy bread but didn’t think you could make such a gorgeous loaf, I’ve got great news. You have found the easiest chocolate babka recipe ever!
Why is it so easy? Here’s the secret: we’re using refrigerated crescent dough instead of making our dough from scratch!
I didn’t think it would work, but let me tell you, my Bubby would be proud. And you’ll be high fiving yourself when you make this easy and beautiful loaf of sweet bread!
Ingredients
Here is all you’ll need to make this semi-homemade babka:
- Crescent rolls. If you can find them in the sheets, it will make your job even easier.
- Semisweet chocolate. I use regular chocolate chips for this, but you could also use a semisweet chocolate bar.
- Sugar
- Salt
- Cinnamon
- Coconut oil
How to Make Chocolate Babka
Make the Filling
Start by melting the chocolate and coconut oil in a microwave safe bowl. The coconut oil will not influence the flavor, it’s just there to help the chocolate melt smoothly.
Once the chocolate is melted, stir in the sugar and salt. The mixture should be slightly grainy.
Layer the Dough and Filling
Open the first tube of dough onto a work surface and roll it out gently to about 9×14 (no larger than this). Then, spread the chocolate filling onto the dough.
Now, open the second tube of dough and roll it out to approximately the same size as the first. Gently lay it on top of the chocolate filling.
Trim the Dough
Take a sharp knife or pizza cutter and trim all four sides of the dough until it is about 9×13. (If it’s smaller, that’s okay.)
Roll the Dough
Now, roll the dough from long end to long end, jellyroll style. Roll it as tightly as you can.
Then, we’re going to slice the jellyroll lengthwise down the middle, so that the layers of dough and chocolate are exposed.
Twist the Babka
Line up the two pieces, cut sides up, next to each other. Now, simply twist them together.
Bake the Babka
Depending on the length of your dough and the size of your loaf pan, you may need to either trim the ends off the babka or cut it in half and use two loaf pans. I usually end up just trimming the ends and baking one loaf.
Before you pop that beauty in the oven, give it a generous sprinkle of cinnamon sugar.
Serving Suggestions
1. By the slice. Enjoy a simple slice of chocolate babka for breakfast or brunch with a cup of coffee or tea. Depending on your preference, you might enjoy toasting it or warming it in the microwave and spreading a little softened butter on top.
2. As dessert. Using this babka as a base for an ice cream sundae gives delicious bread pudding vibes. Try it and see!
3. French toast. Make the most heavenly French toast of your life using chocolate babka instead of regular bread.
Variations
1. Cinnamon babka: Swap out the chocolate filling for a layer of cinnamon and brown sugar for a traditional version of babka that’s popular in many Jewish communities.
2. Fruity babka: Give your loaf a summery twist by replacing the chocolate layer with raspberry or strawberry jam. Sprinkle lemon zest and raw sugar on top before baking.
3. Nutella babka: Switch out the chocolate for a creamy layer of everyone’s favorite hazelnut spread for a special treat the whole family will love.
4. Vary the chocolate: Try milk chocolate or dark chocolate as alternatives for semisweet.
5. Savory babka: Try a unique twist (pun intended) on this bread by using pesto sauce as the filling!
Storage
If you plan to enjoy your leftover babka the next day or day after, simply wrap it in plastic wrap or aluminum foil and store it at room temperature.
If you’d like to store it for a long time, it freezes beautifully! Wrap the babka in plastic wrap and place it into an airtight container or freezer bag. (For best results, squeeze as much air out of the bag as possible.) It will stay fresh in the freezer for months!
The next time you want to enjoy it, allow it to thaw at room temperature and warm it slightly in the toaster oven or conventional oven.
FAQs
Although babka is traditionally made with challah dough, these days it’s also made with rich brioche dough. The difference between brioche and challah is that brioche is made with lots of butter and challah is made with oil, making it kosher for Jewish diets.
Because we’re using crescent dough here, it’s a great recipe for those who don’t want butter in their dough.
While babka is often made with challah, there are some key differences. First, babka sometimes contains butter, and challah never does.
Babka dough is twisted and often contains a sweet component like cinnamon or chocolate. Challah, on the other hand, is traditionally braided and does not contain a sweet component.
Challah is also consumed during religious holidays in Jewish communities. Babka can be enjoyed on special occasions or as a dessert bread any time.
While baking in a loaf pan is the best way to make babka, you could also use a muffin pan, an 8×8 baking dish or even a bundt pan. Be sure to adjust the baking times accordingly.
Babka is a traditional bread that originated in the Jewish communities of Eastern Europe. The word babka comes from the Polish word for grandmother, “baba”.
Babka is thought to have been created out of a need to use up leftover challah dough.
When you make this super easy babka bread, I’d love to hear about it! Drop a rating or leave a comment below. Enjoy!
For more traditional Jewish recipes, try these:
Chocolate Babka Bread
Ingredients
- 2 packages Pillsbury crescent sheets
- 6 oz. semisweet chocolate
- 5 Tbsp. sugar
- 1/2 tsp. coconut oil
- 1/4 tsp. salt
Cinnamon Sugar Topping
- 1/4 cup sugar
- 1 tsp. ground cinnamon
Instructions
- Preheat oven to 375F degrees.
- Unroll the first crescent sheet. Using a rolling pin, roll the dough out to approximately 9×13 inches.
- Place the chocolate and coconut oil in a microwave safe bowl. Microwave in 20 second increments, stirring in between each increment, until chocolate is melted and smooth. Stir in the sugar and salt. Mixture will be grainy.
- Using a spoon or offset spatula, spread the chocolate filling onto the first crescent sheet in an even layer, leaving 1/2 inch perimeter uncovered. (You may not use all of the filling.)
- Unroll the second crescent sheet and roll it out to approximately 9×13 inches. Lay it on top of the chocolate filling. Using a sharp knife, trim all 4 edges of the rectangle until all edges are clean.
- Roll the bread from long end to long end, jellyroll style. Place the seam side down.
- Slice the roll of dough in half lengthwise, turning each half up to expose the insides.
- Line up the two pieces of dough parallel to each other, cut sides facing up. Pinch the tops together. Fold the right half over the left half. Then, continue to fold the halves over each other to form a twisting pattern.
- Coat a standard size loaf pan with nonstick cooking spray, or line it with parchment paper. Transfer the babka dough to the loaf pan. Trim the ends of the loaf if it won't fit.
- Combine cinnamon and sugar in a small bowl. Sprinkle evenly over the loaf. (You may not use all of the cinnamon sugar mixture).
- Place the loaf pan on the middle rack of your oven and cover it loosely with aluminum foil. Bake 20 minutes. Remove the foil and bake an additional 15-20 minutes, until the top is golden brown.
- Cool to room temperature in the loaf pan on a wire rack before enjoying.
Easy to follow and delicious! My family devoured this!
Sonia! I’m so glad you loved the recipe, and thank you so much for sharing your feedback!! 🙂