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Chocolate Swirled Babka aka. Schokoladen Babka

  • Author: Bake to the roots
  • Prep Time: 30
  • Cook Time: 70
  • Total Time: 210



For the dough

  • 1/2 cup (125g) butter
  • 1/3 cup (65g) sugar
  • 2/3 cup (150ml) milk
  • 0.75 oz. (21g) fresh yeast or 0.25 oz. instant yeast
  • 4 1/8 cups (530g) all-purpose flour
  • 1/2 tsp. salt
  • 4 egg yolks

For the streusel

  • 1/8 cup (25g) butter
  • 1/8 cup (25g) sugar
  • 1/2 cup (60g) Mehl
  • 1/4 tsp. ground cinnamon
  • 1/4 cup (25g) chopped walnuts or almonds (optional)

For the filling

  • 10 oz. (300g) semi-sweet chocolate
  • 1/4 cup (60g) butter
  • 2 egg whites
  • 1/4 cup (50g) sugar
  • 1/2 tsp. cround cinnamon
  • 2.8 oz. (80g) marzipan

For the glaze

  • 2 tbsp. heavy cream
  • 1 egg yolk


  1. Melt the butter, mix with the sugar and add the milk. The mix should be lukewarm – if not let cool down a bit before you add the yeast. Mix in the yeast and let raise for a couple minutes. In a large bowl mix flour with salt. Add yeast mix and egg yolks and mix. Knead for 8-10 minutes until you get a smooth and soft dough. Cover with a kitchen cloth and let raise for 1-2 hours until the volume doubled in size.
  2. In the meantime prepare the streusel and filling. For the streusel mix flour, sugar, butter, cinnamon and walnuts (optional) until you get nice streusel. Store in the fridge until you need it again. For the filling melt half of the chocolate and mix with the butter until well combined. Set aside. Chop the remaining chocolate coarsely. Crumble the marzipan (optional). Set all aside. Right before the dough is done rising, beat the egg whites until stiff peaks form. Add sugar and cinnamon and mix.
  3. Knead the risen dough again shortly. Cut in half (if you make two loaves). On a floured surface roll out the dough to a rectangle 12×18 inch (30x45cm). If you prepare two loaves, devide the toppings for the two loaves and prepare one after another. Start with the melted chocolate. Spread on the dough and leave a 0.5 inch border on the sides. Spread the beaten egg whites on top, sprinkle with chopped chocolate and marzipan. Roll up the dough from the long side to a firm roll. Twist the roll once or twice and connect the ends. Twist the ring again once or twice and place in a greased loaf pan (at least 12 inches long if you make only one loaf). Let raise again for 30 minutes.
  4. Preheat the oven to 350°F (175°C). Mix heavy cream with the egg yolk and brush the babka(s) with it. Sprinkle the streusel on top and bake for 55 minutes. Check after 35 minutes. To avoid the top getting too dark, cover with aluminum foil and continue baking. After the 55 minutes reduce the heat to 330°F (165°C) and bake for another 12 minutes. The babka is ready when it sounds hollow when knocking on the bottom of the loaf. Take out of the oven and leave in the pan for 15 minutes. Remove from the pan and let cool on a cooling rack.


  • Enjoy baking


  • Serving Size: 12