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Babka

Babka is a traditional Eastern European recipe that is filled either with cinnamon or chocolate (or Nutella) swirled into a yeast-risen coffee cake or brioche dough. The word babka means “grandmother” in Polish, which may refer to the cake’s cylindrical shape, which looks like a skirt with pleats. Eastern European immigrants brought the dish to New York and called it the Krantz Cake. Commonly prepared on Jewish holidays, the procedure takes all day, but babka freezes well for up to three months, so make it ahead of time!  

Recipe Servings: 8

Prep Time
50 minutes
+ 9 hours 30 minutes resting
Cook Time
35 minutes
Total Time
10 hours 55 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal

Ingredients

Dough:
  • 3¾ cups all-purpose flour, plus extra for dusting
  • ½ cup sugar
  • 1 Tbsp instant yeast
  • Zest of 1 lemon
  • 3 large eggs
  • ½ cup water
  • ¾ tsp sea salt
  • ⅔ cup unsalted butter, at room temperature, cut into small pieces
  • Nonstick cooking spray, as needed to grease pans
Filling:
Assembly:
  • Nonstick cooking spray, as needed to grease pans
  • ⅔ cup chocolate chips
Syrup:
  • ½ cup water
  • ½ cup sugar

Directions

    For Dough:
  1. Place flour, sugar, yeast, and lemon zest in a standing mixer.
  2. Using the dough hook attachment, mix on low speed until combined.
  3. Add eggs and water. Mix on medium speed until dough comes together, about 2–3 minutes.
  4. Add salt. Then add butter, a few pieces at a time. Mix until combined, about 10 minutes on medium speed. The dough will be completely smooth and elastic, pulling away from the sides of the bowl.
  5. Grease a large bowl using nonstick cooking spray. Place dough in the bowl, cover it with plastic wrap, and chill in the refrigerator for at least 4 hours or up to overnight.
  6. For Filling:
  7. Whisk together powdered sugar, cocoa powder, melted chocolate, and butter until it is a spreadable paste. 
  8. For Assembly:
  9. Grease two 9 x 4-inch loaf pans using nonstick cooking spray and line the bottom with waxed paper.
  10. Divide dough in half, reserving half in the refrigerator, covered.
  11. Roll out the dough on a floured surface and shape into a 15 x 11-inch rectangle.
  12. Turn the rectangle so the long side is towards you. Spread half the chocolate mixture over the rectangle, leaving a small border. Sprinkle half the chocolate chips over the chocolate mixture.
  13. Roll the rectangle from long side to long side into a thick cigar-size log using both hands. Pinch the ends to seal them.
  14. Use a knife to cut the roll in half lengthwise. Braid the halves to create a two-ended plait.
  15. Carefully place the cake into the pan and cover loosely with plastic wrap. Leave to rise in a warm place for 1½ hours. Repeat to make the second cake.
  16. Preheat oven to 375°F. Remove the plastic wrap and bake for 25–30 minutes.
  17. For Syrup (prepare while cakes are baking): 
  18. Bring water and sugar to a gentle boil in a small saucepan, stirring continuously.
  19. Remove the mixture from the heat once the sugar dissolves, and let it cool.
  20. Brush the cakes with syrup immediately after they come out of the oven.
  21. Remove cakes from pan and let cool.

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