There’s something magical about baking bread from scratch — especially when it involves swirls of rich chocolate and the irresistible aroma of freshly baked dough. This Dutch Oven Braided Chocolate Babka is a showstopping dessert bread that combines the art of homemade baking with the indulgence of chocolate filling.
Baking babka in a Dutch oven creates a perfectly crisp crust and tender interior, locking in moisture and flavor. Whether served for brunch, dessert, or a cozy weekend treat, this recipe will make your kitchen smell like a bakery and your guests beg for seconds.
Ingredients
For the Dough
- 2 ¾ cups (350g) all-purpose flour
- ¼ cup (50g) granulated sugar
- 2 ¼ teaspoons (1 packet) active dry yeast
- ½ teaspoon salt
- ½ cup (120ml) warm milk (about 110°F)
- 2 large eggs (room temperature)
- 6 tablespoons (85g) unsalted butter, softened
For the Chocolate Filling
- ½ cup (100g) dark chocolate chips
- ¼ cup (60g) unsalted butter
- ¼ cup (25g) unsweetened cocoa powder
- ¼ cup (50g) brown sugar
- ½ teaspoon cinnamon (optional)
For the Glaze (Optional)
- ¼ cup (50g) sugar
- 2 tablespoons water
Preparation Time
- Prep time: 30 minutes
- Rising time: 2 hours
- Baking time: 35–40 minutes
- Total time: 3 hours, 15 minutes
Step-by-Step Instructions
Step 1: Activate the Yeast
- In a small bowl, combine warm milk, yeast, and 1 teaspoon sugar.
- Let sit for 10 minutes until frothy.
Step 2: Make the Dough
- In a large bowl, whisk together flour, sugar, and salt.
- Add eggs and activated yeast mixture.
- Mix until dough begins to form, then knead in butter one tablespoon at a time until smooth and elastic (about 10 minutes).
Step 3: First Rise
- Transfer dough to a greased bowl, cover, and let rise in a warm place for 1½ to 2 hours, or until doubled in size.
Step 4: Prepare the Chocolate Filling
- Melt butter and chocolate chips in a small saucepan over low heat.
- Stir in cocoa powder, brown sugar, and cinnamon until smooth.
- Let cool slightly before spreading.
Step 5: Assemble the Babka
- Punch down risen dough and roll into a 10×14-inch rectangle.
- Spread chocolate filling evenly over the dough, leaving a small border.
- Roll tightly from the long edge into a log.
- Slice the log in half lengthwise, exposing the layers.
- Twist the two halves together, keeping the cut sides facing up.
Step 6: Second Rise
- Place the braided dough into a parchment-lined Dutch oven.
- Cover and let rise for another 45 minutes.
Step 7: Bake
- Preheat oven to 350°F (175°C).
- Bake uncovered for 35–40 minutes, or until golden brown.
Step 8: Glaze (Optional)
- Simmer sugar and water until dissolved, then brush over the warm babka for a glossy finish.
Serving Suggestions
- Serve warm slices with coffee, hot chocolate, or espresso.
- Dust with powdered sugar for an elegant touch.
- Pair with vanilla ice cream or whipped cream for dessert.
- Reheat leftovers slightly before serving for the best texture.
Nutritional Highlights
| Nutrient | Per Serving (1 slice) |
|---|---|
| Calories | 320 |
| Protein | 7 grams |
| Total Fat | 14 grams |
| Saturated Fat | 8 grams |
| Carbohydrates | 42 grams |
| Sugars | 16 grams |
| Fiber | 3 grams |
| Sodium | 130 milligrams |
Nutritional Notes:
- Dark chocolate provides antioxidants and rich flavor with less sugar than milk chocolate.
- Eggs and butter create a soft, rich dough while adding essential nutrients and structure.
- Baking in a Dutch oven helps retain moisture, reducing the need for excess fats.
Pro Tips for Perfect Babka
- Ensure all ingredients are room temperature for a smoother dough.
- Let the dough rise in a draft-free, warm environment to ensure light texture.
- Slice with a serrated knife for clean, even cuts that show off the chocolate swirls.
- Store leftovers in an airtight container at room temperature for up to 3 days or freeze for up to 2 months.
This Dutch Oven Braided Chocolate Babka is a stunning centerpiece for any breakfast or dessert table. The tender, buttery dough combined with the glossy, chocolatey swirls creates a perfect harmony of texture and taste. With its artisanal appearance and homemade charm, it’s a recipe worth mastering — and sharing with everyone you love.