Easy Ina Garten Chocolate Babka Recipe: Sweet Morning Magic

Chocolate babka transforms ordinary bread into a decadent culinary adventure that promises pure indulgence.

Sweet, twisted dough swirled with rich chocolate creates a mesmerizing pastry that tantalizes taste buds.

Soft, pillowy layers intertwine with luxurious chocolate ribbons, making each slice a delightful sensory experience.

Cultural traditions blend seamlessly with contemporary baking techniques in this beloved sweet bread.

Delicate yet substantial, this recipe balances complex flavors and textures that dance across your palate.

Warm, freshly baked chocolate babka invites comfort and connection around the kitchen table.

Prepare to elevate your baking skills and impress everyone with this irresistible treat:

Why Ina Garten Chocolate Babka Recipe Stands Out

• Indulge in Luxurious Layers: This chocolate babka offers decadent swirls of rich chocolate and delicate dough, creating a mouthwatering marbled effect that transforms a simple bread into an extraordinary treat.
• Master a Stunning Baking Technique: The recipe teaches complex pastry-making skills with a user-friendly approach, allowing home bakers to create a professional-looking dessert that looks like it came from a fancy bakery.
• Savor Complex Flavor Combinations: Almonds, rum, cinnamon, and orange zest blend perfectly with chocolate, delivering a sophisticated taste profile that elevates the traditional babka into a gourmet experience.
• Enjoyable Weekend Baking Project: With multiple resting and rising stages, this recipe provides a relaxing cooking journey that feels more like a delightful culinary adventure than a stressful kitchen task.

Key Ingredients for Ina Garten Chocolate Babka

• Active Dry Yeast: Essential for bread rising, ensures soft and fluffy texture.
• Whole Milk: Provides moisture and richness to the dough.
• Sour Cream: Adds tanginess and helps create a tender crumb.
• Large Eggs: Binding agent that provides structure and richness.
• All-Purpose Flour: Primary base for the bread dough, creates structure.
• Granulated Sugar: Sweetens the dough and helps yeast activation.
• Kosher Salt: Enhances overall flavor of the bread.
• Vanilla Extract: Adds warm, sweet flavor to the dough.
• Unsalted Butter: Provides richness and helps create a soft texture.

• Almonds: Adds nutty flavor and texture to the filling.
• Granulated Sugar: Sweetens the filling.
• Unsalted Butter: Creates a rich, smooth filling consistency.
• Large Egg: Helps bind the filling ingredients.
• Dark Rum: Provides depth of flavor.
• Vanilla Extract: Enhances overall sweetness.
• Ground Cinnamon: Adds warm, spicy notes.
• Orange Zest: Brings bright, citrusy flavor.
• Almond Extract: Intensifies the nutty flavor.

• Large Egg: Used for egg wash to create golden, shiny crust.
• Streusel Topping: Adds crunch and additional sweetness to the bread.

How to Create Ina Garten Chocolate Babka

Step 1: Prepare the Magical Dough

• All-purpose flour
• Granulated sugar
• Salt
• Vanilla extract

Beat the mixture until smooth and creamy. Slowly incorporate softened butter and mix until fully combined.

Step 2: First Rise Adventure

Cover the dough with a clean kitchen towel and let it rise in a warm, draft-free spot for 1 hour and 30 minutes. The dough should double in size and look puffy.

Step 3: Chill and Rest

Place the dough in the refrigerator for at least 3 hours or overnight. This helps develop rich flavors and makes the dough easier to handle.

Step 4: Create the Decadent Filling

• Sliced almonds
• Granulated sugar
• Unsalted butter
• 1 egg
• Dark rum
• Vanilla extract
• Ground cinnamon
• Orange zest
• Almond extract

Refrigerate the filling for 1 hour to firm up.

Step 5: Shape and Second Rise

Roll out the chilled dough into a large rectangle. Spread the filling evenly across the surface. Sprinkle chocolate chips or chopped chocolate generously. Carefully roll the dough into a tight log and place in a greased loaf pan. Let it rise for 2 hours until puffy.

Step 6: Bake to Golden Perfection

Preheat the oven to 350°F. Gently brush the top of the babka with a beaten egg. Optional: Sprinkle streusel on top. Bake for 1 hour to 1 hour and 10 minutes until deep golden brown. Let cool in the pan for 15 minutes before removing.

Chef’s Tips for Ina Garten Chocolate Babka

• Boost Yeast Activation: Milk temperature is key – warm, not scalding, to keep those tiny microbes happy and ready to make your dough rise like a champ.
• Master Dough Kneading: Work that mixture until it's silky smooth, transforming flour and liquid into a stretchy, irresistible canvas for chocolate magic.
• Chill Dough Smartly: Refrigeration isn't just about waiting – it's a flavor-building, texture-perfecting secret weapon for your babka adventure.
• Ingredient Temperature Hack: Pull out butter and eggs beforehand, letting them mingle at room temperature for seamless blending and ultimate softness.
• Chocolate Spread Strategy: Scatter those chocolatey gems evenly, ensuring every single slice is a decadent journey of deliciousness.

Proper Storage for Ina Garten Chocolate Babka

• Countertop Method: Devour your babka within 2 days by storing it in an airtight container at room temperature. Keep the container away from direct sunlight and heat sources to prevent the chocolate from melting and the bread from drying out quickly.
• Refrigeration Method: Seal the babka in plastic wrap or place it in an airtight container to lock in moisture. Refrigerate for up to 5 days, allowing the flavors to meld and intensify while maintaining its soft, tender crumb. Remove from the refrigerator 30 minutes before serving to let it come to room temperature and regain its delightful texture.
• Freezer Method: Slice the babka into individual portions or freeze it whole for maximum flexibility. Wrap each slice or the entire loaf tightly in plastic wrap, then add a layer of aluminum foil to prevent freezer burn.

Ways to Switch Up Ina Garten Chocolate Babka

• Nutty Chocolate Swirl: Replace almonds with toasted pecans or walnuts for a rich, deep flavor profile. Add a sprinkle of sea salt to enhance the chocolate and nut combination.
• Espresso Chocolate Babka: Mix instant espresso powder into the chocolate filling for a bold, coffee-infused taste. Drizzle melted dark chocolate on top after baking for extra indulgence.
• Berry Chocolate Fusion: Incorporate dried cranberries or raspberries into the chocolate filling. Swap rum with orange liqueur to create a fruity, sophisticated version of the classic babka.
• Maple Walnut Chocolate Edition: Replace sugar with maple syrup in the filling. Add chopped walnuts and a touch of cinnamon for a warm, autumnal feel to the traditional recipe.

Looking Back at Ina Garten Chocolate Babka

Chocolate babka emerges as pure culinary poetry, blending European traditions with modern baking artistry.

Ina Garten’s magical recipe transforms simple ingredients into an extraordinary experience.

Chocolate ribbons swirl through tender dough, creating delectable layers of pure indulgence.

Mediterranean influences dance within each carefully crafted slice, telling stories of comfort and celebration.

Complex flavor profiles invite passionate bakers to explore their creative potential.

Warm, fragrant slices beckon: share this masterpiece on social media, comment with your baking adventures, and spread deliciousness that connects hearts through one incredible recipe.

Ina Garten Chocolate Babka Recipe

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4.8 from 12 reviews

• Total Time: 12 hours
• Yield: 10 1x

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Description

Chocolate babka from Ina Garten weaves rich chocolate swirls through tender, buttery bread, creating a masterpiece of Jewish bakery tradition. Luxurious layers of sweet dough and dark chocolate invite home bakers to indulge in this irresistible treat that will elevate your weekend breakfast or afternoon tea.

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Ingredients

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Primary Ingredients:

• 1 ¾ cups bread flour
• ⅓ cup whole milk
• 1 large egg yolk
• 1 whole egg
• ⅓ cup all-purpose flour

Flavoring Ingredients:

• 4 tablespoons unsalted butter
• 3 tablespoons unsalted butter
• 3 tablespoons granulated sugar
• ⅓ cup granulated sugar
• ½ teaspoon salt
• ½ teaspoon vanilla extract
• ½ teaspoon ground cinnamon
• 2 tablespoons dark rum
• ½ teaspoon finely grated orange zest (optional)
• ¼ teaspoon almond extract

Additional Ingredients:

• 1 ½ teaspoons active dry yeast
• ¼ cup sour cream
• ½ cup blanched almonds
• 6 ounces semisweet chocolate
• 6 tablespoons confectioners’ sugar
• 1 large egg, beaten

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Instructions

1. Create a lively dough mixture by dissolving yeast in warm milk (105-115°F or 40-46°C), then incorporate sour cream and eggs until smoothly blended.
2. Gradually fold in flour, granulated sugar, salt, and pure vanilla extract, mixing thoroughly until a uniform, creamy consistency develops.
3. Incorporate softened unsalted butter into the dough, kneading gently until completely integrated and the texture becomes silky.
4. Transfer the dough to a lightly greased bowl, cover with a clean kitchen towel, and allow it to rise in a draft-free environment for approximately 90 minutes until it doubles in volume.
5. Carefully transfer the expanded dough to the refrigerator and chill for a minimum of 3 hours or preferably overnight to enhance flavor development.
6. Prepare the filling by finely grinding blanched almonds and granulated sugar in a food processor until achieving a sandy texture.
7. Blend the almond mixture with room temperature butter, egg, dark rum, vanilla extract, ground cinnamon, fresh orange zest, and almond extract until a smooth, cohesive filling forms.
8. Refrigerate the filling for 60 minutes to allow flavors to meld and consistency to firm slightly.
9. Roll out the chilled dough on a lightly floured surface into a rectangular shape approximately 1/4 inch (0.6 centimeters) thick.
10. Spread the chilled almond filling evenly across the dough, leaving a small border around the edges.
11. Sprinkle chopped dark chocolate over the filling, then carefully roll the dough into a tight cylinder, sealing the edges.
12. Place the rolled dough in a greased 9×5 inch (23×13 centimeters) loaf pan, cover, and permit a second rise for approximately 2 hours.
13. Preheat the oven to 350°F (175°C) and prepare an egg wash by whisking one egg.
14. Brush the risen dough with egg wash and generously sprinkle streusel topping across the surface.
15. Bake for 60-70 minutes, rotating halfway through, until the bread achieves a deep golden brown color and sounds hollow when tapped.
16. Allow the bread to cool in the pan for 15 minutes before transferring to a wire rack to cool completely.

Notes

• Dough transforms simple ingredients into a luxurious, soft bread with incredible texture and depth of flavor.
• Room temperature ingredients blend smoothly, creating a more consistent dough texture.
• Slow proofing allows yeast to develop deep, complex flavors that make this babka extraordinary.
• Chilling the dough overnight develops complex flavors and helps create a more manageable, less sticky consistency for rolling.
• Refrigeration strengthens gluten and makes the dough easier to handle during shaping.
• Chocolate distribution throughout the swirls ensures every bite is decadently delicious.

• Prep Time: 12 hours
• Cook Time: 0 minutes
• Category: Desserts, Breakfast
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 10
• Calories: 340
• Sugar: 18 g
• Sodium: 150 mg
• Fat: 14 g
• Saturated Fat: 8 g
• Unsaturated Fat: 5 g
• Trans Fat: 0 g
• Carbohydrates: 41 g
• Fiber: 1 g
• Protein: 6 g
• Cholesterol: 85 mg