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This traditional chocolate almond babka is a favorite for afternoon coffee or a sweet breakfast on the go. Buttery dough filled with chocolate and almond creates beautiful swirls and a satisfying bite.
WHAT IS BABKA BREAD
Babka is a traditional Eastern European sweet bread made from a rich, buttery yeast dough. It is usually filled with chocolate or cinnamon-sugar, twisted or braided into a loaf, and often finished with a streusel topping or a sugar glaze. In this version I add almond flour to the chocolate filling for a nutty, marzipan-like note that pairs perfectly with the chocolate.
INGREDIENTS FOR ALMOND CHOCOLATE BABKA
Below is a summary of the role each ingredient plays so you can easily swap or adjust as needed:
Flour – All-purpose flour provides structure while keeping the crumb tender.
Sugar – Sweetens the dough and feeds the yeast for fermentation.
Instant yeast – Leavens the dough; use instant yeast as directed.
Milk – Adds moisture and helps activate the yeast when warm.
Eggs – Add richness, color and structure.
Vanilla & almond extract – Enhance and complement the chocolate flavor.
Butter – Gives a rich, tender crumb and flavor.
Salt – Balances sweetness and controls fermentation.
Walnuts – Provide a pleasant crunch and texture contrast.
Lemon zest – Adds brightness and freshness to the dough.
Chocolate chips – Semisweet or milk chocolate for the filling.
Almond flour – Adds nutty, marzipan-like flavor to the filling.
HOW IS BABKA MADE
This babka requires time and an overnight rest in the refrigerator for best texture and flavor. While it’s not quick, the hands-on time is relatively short and the result is worth the wait. If you want a faster alternative, consider a puff pastry babka which can be ready in about an hour.
WHAT FILLING TO CHOOSE
This recipe uses a chocolate-almond filling, but traditional babka fillings can vary. Cinnamon and raisins are classic, while jam, streusel, nut pastes, or Nutella are popular variations. Choose a filling that complements the dough and your personal taste.
HOW TO MAKE THE TOP OF BABKA SHINY
A simple sugar glaze gives the top a glossy finish and a delicate crunch. Simmer equal parts sugar and water for 5–10 minutes until slightly thickened, then let it cool a few minutes so it remains brushable. Brush the glaze over the warm or slightly cooled loaf—the glaze will set into a thin, shiny crust that adds texture and visual appeal.
VARIATIONS
Try these filling ideas to change the flavor profile:
- Nutella Babka: Spread Nutella and sprinkle chopped hazelnuts.
- Apple Cinnamon Babka: Use diced apples with cinnamon and brown sugar.
- Lemon Blueberry Babka: Lemon zest with fresh or frozen blueberries.
- Almond Babka: Ground almonds, sugar and almond extract.
- Savory Babka: Sautéed spinach, feta and herbs for a savory loaf.
- Chocolate Orange Babka: Add orange zest and a touch of orange extract to the chocolate filling.
- Pistachio Rosewater Babka: Chopped pistachios with rosewater and sugar.
FAQS & TIPS
Follow the recipe closely: Precise steps and timing give the best texture and rise.
Use quality ingredients: Fresh yeast, good chocolate and high-fat butter improve the final loaf.
Stand mixer recommended: A stand mixer with a dough hook speeds kneading and develops gluten evenly.
Let the dough rise properly: Allow the dough to double during the first rise and again after shaping for light, airy crumb.
Bake at the right temperature: Bake until golden and an internal temperature of about 190 °F (88 °C) is reached.
Cool before slicing: Let the babka cool to avoid a gummy texture when slicing.
Make a double batch: Freezing a second loaf is convenient—freeze tightly wrapped for up to 3 months and defrost before the final rise and bake.
STORAGE
Cool the babka completely before storing. Wrap tightly in plastic wrap or foil, or place in an airtight container. At room temperature it will keep 3–4 days. For longer storage, freeze for 2–3 months. Thaw at room temperature and reheat in a 300 °F (150 °C) oven for 10–15 minutes if desired.
TOOLS AND INGREDIENTS I RECOMMEND FOR THIS RECIPE
I recommend simple equipment like a stand mixer with dough hook and an 8″ loaf pan for consistent results.
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CHOCOLATE ALMOND BABKA
Julia
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Equipment
-
8″ loaf pan
Ingredients
Babka dough
- 2 cups (250 g) all-purpose flour
- 2 tbsp (25 g) granulated sugar
- 1 tsps (4 g) instant yeast
- 1/3 cup (90 ml) warm milk 49 C/ 120 F
- 1 large eggs room temperature
- 1 large egg yolk room temperature
- 1 tsp vanilla extract
- 1/2 tsp almond extract
- 1/3 cup (107 g) unsalted butter room temperature
- 1 tbsp unsalted butter room temperature for buttering a bowl
- 1/2 cup (50 g) sliced walnuts
- 1 tsp lemon zest
Filling
- 1/2 cup (85 g) milk or dark chocolate chips
- 1/2 cup (80 g) almond flour
- 1/3 cup (80 g) unsalted butter
- 1/4 cup (50 g) granulated sugar
Glaze
- 1/4 cup (50 g) granulated sugar
- 3 1/2 tbsp (40 ml) water
Instructions
Babka dough
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In the bowl of a stand mixer fitted with a dough hook, combine flour, sugar, instant yeast and salt.
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Whisk warm milk, eggs, egg yolk, lemon zest, vanilla and almond extract. With mixer on low, gradually add the milk mixture to the flour mixture until just combined.
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Increase speed to medium and add room-temperature butter, about 1 tablespoon at a time, beating until smooth and elastic (about 3–5 minutes). Add walnuts and mix briefly.
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Butter a large bowl and place the dough inside. Cover and let rise in a warm place until doubled, about 1 hour. Punch down, shape loosely into a ball, return to the greased bowl, cover and refrigerate overnight.
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The next day, remove dough from the refrigerator and let stand at room temperature for 1 hour. Preheat oven to 350 °F (177 °C). Butter an 8×4-inch loaf pan and line with parchment.
Filling
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Melt chocolate chips with butter in the microwave at 70% power, stirring halfway. Repeat in 30-second intervals if needed, stirring each time until smooth.
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Stir almond flour and sugar into the melted chocolate. On a lightly floured surface, roll the dough into a 10×9-inch rectangle. Spread the chocolate-almond filling evenly and roll the dough tightly from the longer side.
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Cut the roll lengthwise into two pieces. Place the pieces side by side with the cut sides up, cross them in the middle and twist gently to form a braid, keeping the cut (filled) sides visible. Tuck the ends under.
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Place the babka in the prepared pan, cover with a clean cloth and let rise for about 2 hours until puffy.
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Bake for 30–45 minutes until golden and the internal temperature reaches about 190 °F (88 °C). If the top browns too quickly, tent with foil for the final minutes.
The glaze
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Simmer sugar with water for about 5 minutes until lightly thickened. Let cool slightly, then brush over the warm or slightly cooled loaves. Allow the glaze to set for a few minutes before removing the babka from pans and serving.
Notes
Double the batch if you want to freeze one loaf for later; it freezes well for up to 3 months.
Storage—Keep babka sealed at room temperature for up to 3 days. For longer storage, wrap tightly and freeze. To reheat, warm in a 350 °F (180 °C) oven for 8–10 minutes.
Freezing the filled dough—You can freeze the shaped, un-proofed babka in its pan, wrapped well, for up to 3 months. Thaw and let rise for about 2 hours before baking.
