Description
This Super Easy Chocolate Babka recipe offers a simplified and quick way to enjoy a classic Jewish-inspired chocolate swirl bread using store-bought pizza dough. With rich chocolate hazelnut spread, mini chocolate chips, and an optional cinnamon touch, this luscious loaf is twisted and baked to golden perfection, then finished with a shiny sugar syrup glaze for extra moisture and sweetness.
Ingredients
Scale
Main Dough
- 1 pound store-bought pizza dough (or thawed frozen bread dough)
- ½ cup chocolate hazelnut spread (like Nutella)
- ¼ cup mini chocolate chips
- 1 teaspoon cinnamon (optional)
- 1 egg, beaten (for egg wash)
Sugar Syrup (Optional)
- ¼ cup water
- ¼ cup granulated sugar
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan to prevent sticking and ensure even baking.
- Roll Out Dough: On a lightly floured surface, roll the pizza dough into a rectangle about 10×14 inches, creating a smooth and even base for filling.
- Spread Filling: Evenly spread the chocolate hazelnut spread over the dough surface, leaving a ½-inch border around the edges to help with sealing. Sprinkle mini chocolate chips and cinnamon over the spread if using.
- Shape the Babka: Starting from the long side, tightly roll the dough into a log. Carefully slice the log lengthwise to expose the layers. Twist the two halves together with the cut sides facing up, then tuck the ends beneath to form a neat loaf shape.
- Arrange in Pan and Apply Egg Wash: Place the twisted dough into the prepared loaf pan. Brush the top with the beaten egg to achieve a beautiful golden glaze while baking.
- Bake: Bake the babka for 35 to 40 minutes until it turns golden brown and is cooked through. A toothpick inserted should come out clean or with just a few moist crumbs.
- Prepare Sugar Syrup: While the babka bakes, combine water and sugar in a small saucepan. Simmer until the sugar is completely dissolved to create a simple syrup.
- Glaze the Babka: Once baked, immediately brush the hot babka with the prepared sugar syrup to add shine and extra moisture.
- Cool and Serve: Allow the babka to cool completely in the pan before slicing into about 8 pieces and serving.
Notes
- Swap the chocolate hazelnut spread for cinnamon sugar or fruit jam for different flavor variations.
- Babka freezes well—slice and wrap tightly once cooled to preserve freshness.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert, Bread
- Method: Baking
- Cuisine: Jewish-Inspired, American
