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Babka – Chocolate and Chipotle with a Touch of Roasted Cinnamon

A buttery, rich sweet yeast bread with a generous swirl of chocolate chipotle ganache running through it.
Prep Time 12 hours
Cook Time 1 hour 30 minutes
Total Time 13 hours 30 minutes
Servings 20 servings


  • 1 cup whole milk
  • 1 yeast
  • 4 3/4 cups all-purpose flour
  • 9 tablespoons chilled , unsalted butter
  • 1 tablespoon sugar
  • 3 eggs
  • 1 egg yolk
  • 2 teaspoons vanilla extract
  • 1 teaspoon salt

Chocolate Chipotle Filling

  • 1/4 cup dark cocoa powder
  • 1 cup sugar
  • Pinch teaspoon kosher salt
  • 2 teaspoons roasted cinnamon
  • 1/2 teaspoon chipotle powder
  • 11/2 tablespoons cream
  • 3/4 cup unsalted butter
  • 1 pound bittersweet chocolate , chopped


  • 3/4 cup all-purpose flour
  • 2 -1/2 tablespoons white sugar
  • 2-1/2 tablespoons brown sugar
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon chipotle powder
  • 4 tablespoons unsalted butter cut into 1-inch cubes


  • Warm the milk until it is 110F.
  • Put the milk into a large bowl and whisk in the yeast.
  • Whisk in 1 cup of the flour.
  • Set aside for 20 minutes. It will foam up.
  • Beat the butter and sugar in the mixer for 4 minutes on medium speed.
  • Add the eggs, yolk, and vanilla.
  • Continue to mix on medium speed - scrape down the sides often.
  • Add the remaining flour.
  • Now, add the milk mixture.
  • Mix on low speed with the dough hook until the dough pulls away from the bowl.
  • Oil the top with a light vegetable oil or butter.
  • Cover and refrigerate overnight.
  • The next day let the dough come to room temperature.
  • Separate it into two equal balls.
  • On a floured surface roll each ball of dough into a 12"x 20" rectangle.
  • Spread with the chocolate.
  • Cover with chopped chocolate.
  • Start rolling up from the long side, keeping it tight as you go.
  • Once it is rolled up fold it over so that it creates a "U".
  • Twist it a few times and put it in a well greased bread pan.
  • Brush with butter and sprinkle with streusel.
  • Let rise until the loaves are about 1 inch over the top of the pans.
  • Bake at 325F for 1 1/2 hours.
  • Cool completely.
  • Slice in thick slices.

Chocolate Filling

  • Whisk dry ingredients together in a medium bowl.
  • Combine cream and butter in a heavy pan and bring to a simmer.
  • Pour the cream mixture over he dry ingredients.
  • Mix well.
  • Add half the chopped chocolate to the mixture and stir until thick.
  • Set the rest of the chocolate aside.
  • As the mixture cools it will be like ganache.


  • Chill the butter thoroghly and cut in one inch squares.
  • Combine all dry ingredients in a medium bowl.
  • Add the butter with your hands or a pastry cutter until it is the size of small peas/
  • Chill until ready to use.


This bread can be tightly wrapped and frozen for up to 3 months