Introducing our test kitchen's hybrid baby: It's braided like a challah for maximum babka-y chocolate swirl in every bite.
Recipe information
Yield
12 Servings
Ingredients
Dough
½
1
4
1
½
⅓
1
3
Filling and Assembly
6
⅓
1½
¼
1
Preparation
Dough
Step 1
Heat milk in a small saucepan until warm. Transfer to a large bowl and whisk in yeast; let sit until foamy, 5–10 minutes.
Step 2
Whisk in egg yolks, vanilla, and ½ cup butter. Add sugar, salt, and 3 cups flour; mix until a shaggy dough forms. Knead dough on a lightly floured surface until supple, smooth, and no longer shiny, 5–10 minutes.
Step 3
Transfer to a large buttered bowl. Cover and let sit in a warm place until doubled in size, 1½–2½ hours.
filling and assembly
Step 4
Mix chocolate, brown sugar, and cinnamon in a small bowl.
Step 5
Turn out dough onto a lightly floured surface; divide into three portions. Shape each into a 12”-long rope. Roll out each rope to a 12x6” rectangle about ⅛” thick. Brush with butter and top with chocolate mixture, pressing gently. Roll up to form a log; pinch seam to seal.
Step 6
Place logs, seam side down, side by side on a parchment-lined baking sheet. Pinch logs together at one end; braid, then pinch ends together and tuck under. Cover loosely and let sit in a warm place until 1½ times larger, 1–2 hours.
Step 7
Preheat oven to 350°. Beat egg yolk with 1 Tbsp. water in a small bowl. Brush dough with egg wash; sprinkle with granulated sugar. Bake until top is golden brown and “Babkallah” sounds hollow when bottom is tapped, 35–45 minutes. Let cool on a wire rack.
Nutrition Per Serving
Leave a Review
Reviews (367)
Back to TopPut the dough in the oven on warm (170°) for about an hour and it will double in size.
D. Epstein
Atlanta, GA
12/25/2022
I've made this [veganized] twice in the past couple of weeks, and it's fantastic. Easy to knead by hand or machine, instructions are clear, the rolling and braiding method isn't too difficult. I love the chocolate + cinnamon combo, and that I can start it at 5 PM when I finish working and have awesome bread ready for the morning by the time I go to bed. Rise was ready to go at an hour in the oven with the light only on, and proof was a quick 30 minutes or so until til the poke test said it was ready in the same environment. Veganize using 3 Tbsp vegan yogurt + 1 Tbsp liquid lecithin for the egg yolks, a plant-milk + maple syrup mixture instead of eggwash, and your favorite plant milk and stick butter for the rest. Can't wait to try Claire's Speculoos Challah from Dessert Person!
Katie K
Bryan, TX
3/17/2021
Delicious recipe but any tips on how to prevent it splitting open? Tasted amazing but looked awful! Would baking it in a tin help hold its shape??
GemBem
Dublin, Ire
11/28/2020
Recipe was amazing!! Didn't rise that much with new yeast I had bought so maybe I will add some sugar at the start next time but flavor and texture were amazing!
Anonymous
Washington, D.C.
9/19/2020
This is my second time trying this and I cant get the dough to rise much at all.... I made sure the milk wasn't too hot, new yeast this try... and yeah, followed the recipe to a T. What could be going on?
Anonymous
Baltimore
9/14/2020
I was worried when the dough looked too sticky but it just needed to be kneaded a little longer on a floury surface! it came out so beautifully and the dough reminded me of Sohla's cinnamon buns. super tasty and even though you need to plan it in advance because of all the proofing it is totally worth it.
toronto
7/21/2020
I was worried when my dough initially didn't rise too much, but it turned out great! It was easy and looks impressive. My whole family is enjoying it
anneke_
Bk, Ny
5/30/2020