Nothing says “I care about you” like a homemade loaf of chocolate babka wrapped in cellophane with a ribbon. This rich, swirled bread is easier than you think, and it freezes like a dream.
Why Babka Belongs in Your Gift Bread Rotation
Let me be straight with you: if you want to impress someone with a homemade gift this holiday season, chocolate babka is your secret weapon. This Eastern European sweet bread, with its beautiful swirls of chocolate and soft, buttery crumb, looks like it came from an expensive bakery. But here’s the thing: it’s not nearly as complicated as it appears.
I’ve been teaching bread baking long enough to know what works for home bakers. Babka ticks all the boxes. The dough is forgiving. The shaping is actually fun once you get the hang of it. And the results? Stunning every single time.
This recipe makes two full-sized loaves OR four to six mini loaves, which is perfect for gift-giving. Wrap them up in those disposable paper loaf pans, slide them into a cellophane bag, tie with a ribbon, and you’ve got a gift that’ll make someone’s whole holiday.
A Quick Word About the Give Bread Instead Campaign
This recipe is part of my #GiveBreadInstead holiday campaign. The idea is simple: instead of buying another generic gift card or candle, bake something with your own hands. There’s meaning in that. When you give someone bread you made yourself, you’re giving them your time, your skill, and a little piece of your heart.
Plus, let’s be honest: homemade chocolate babka beats a store-bought gift every time.
What Makes This Recipe Work
I’ve tested a lot of babka recipes over the years, and this one hits the sweet spot. Here’s what sets it apart:
The dough is enriched with butter, eggs, and milk, giving it that pillowy brioche-like texture without being too rich or heavy. The overnight refrigerator rise develops flavor and makes the dough much easier to roll out.
The chocolate filling uses melted chocolate mixed with a touch of butter, cocoa powder, and cinnamon. That hint of cinnamon is the secret, and it elevates the chocolate without being obvious. Trust me on this.
The simple syrup brushed on after baking keeps the babka moist for days and gives it that gorgeous bakery shine.
For My Sourdough Bakers
Yes, you can absolutely make this with sourdough. Use 125g of active, bubbly starter in place of the instant yeast, and extend your bulk fermentation to 6-8 hours at room temperature (or overnight in the fridge). The natural leavening adds a subtle complexity that’s really special. I’ve included notes in the recipe below.
Making Mini Loaves for Gifting
Standard babka recipes make 9×5 inch loaves, but for gift-giving, I prefer the mini versions. Here’s what you need to know:
For mini loaves (3×5 inch pans): Divide the dough into 4-6 portions instead of 2. Shape the same way, just smaller. Reduce baking time to 20-25 minutes, and start checking at 18 minutes.
For individual babka buns: Shape into 12 portions and bake in muffin tins for about 15-18 minutes. These are perfect for holiday brunches or cookie exchanges.
Gift Wrapping Your Babka
Here’s what I recommend for the full gift-giving experience:
Disposable paper loaf pans are your friend. Bake right in them, and your recipient gets the whole package. Look for the corrugated cardboard ones on Amazon. They come in packs of 50-120 and often include cellophane bags and stickers. Search for “mini paper loaf pans gift giving.”
Cellophane bread bags with twist ties or ribbons make the presentation beautiful. A simple kraft paper tag with baking instructions adds a nice touch: “Store at room temperature 2-3 days, or freeze for up to 3 months. Toast slices lightly for best flavor.”
Holiday Chocolate Babka Recipe
Equipment
- Stand Mixer with Dough Hook
- Rolling Pin
- 2 loaf pans (9×5 inch) OR 4 to 6 mini loaf pans (3×5 inch)
- Parchment paper or disposable mini paper pans
- Serrated knife or kitchen shears
- Pastry brush
- small saucepan
- Offset spatula (optional)
Ingredients
Dough
- 500 g bread flour 4 cups
- 75 g granulated sugar 1/3 cup + 1 tbsp
- 7 g instant yeast 2 1/4 tsp
- 180 ml whole milk lukewarm (3/4 cup)
- 3 large eggs room temperature
- 5 ml vanilla extract 1 tsp
- 1 tbsp orange or lemon zest
- 8 g fine sea salt 1 1/2 tsp
- 115 g unsalted butter softened (1/2 cup / 1 stick)
Chocolate Filling
- 170 g dark or semi-sweet chocolate finely chopped (6 oz)
- 60 g unsalted butter 4 tbsp
- 30 g Dutch-process cocoa powder 1/4 cup
- 50 g powdered sugar 1/2 cup
- 1/2 tsp ground cinnamon
- Pinch of fine sea salt
- Streusel Topping Optional
- 45 g all-purpose flour 1/3 cup
- 50 g granulated sugar 1/4 cup
- 30 g unsalted butter cold and cubed (2 tbsp)
- Pinch of salt
- Simple Syrup
- 100 g granulated sugar 1/2 cup
- 120 ml water 1/2 cup
Instructions
Make the Dough
- Whisk flour, sugar, and yeast in the bowl of a stand mixer.
- Add the lukewarm milk, eggs, vanilla, and citrus zest. Mix on low until a shaggy dough forms, about 2 minutes.
- Add the salt. Add the softened butter a little at a time. Increase to medium speed and knead 8 to 10 minutes until smooth and slightly tacky.
- Transfer dough to a lightly oiled bowl. Cover and refrigerate overnight (8 to 12 hours). It will puff, not double.
Make the Chocolate Filling
- Melt chocolate and butter together over low heat or in the microwave.
- Stir in cocoa powder, powdered sugar, cinnamon, and salt. Mixture should be spreadable. Let cool slightly.
Shape the Babka
- Remove dough from fridge and divide in half for full loaves, or into 4 to 6 pieces for mini loaves.
- Roll each portion into a 10×16 inch rectangle (smaller for minis).
- Spread filling evenly, leaving a 1/2 inch border.
- Roll into a tight log and pinch the seam.
- Slice lengthwise with a serrated knife. Twist the two cut halves together with cut sides facing up.
- Transfer twisted loaf to a greased or parchment-lined pan. Repeat with remaining dough.
Second Rise & Bake
- Cover loosely and rise 1 1/2 to 2 hours, until puffy and about 1 inch above the pan.
- For streusel: rub flour, sugar, salt, and cold butter together until crumbly. Sprinkle over loaves.
- Preheat oven to 350°F (175°C).
Bake:
- Full loaves: 35 to 40 minutes
- Mini loaves: 20 to 25 minutes
- Loaves are done when deep golden and reach 190°F internally (in the bread, not the chocolate). Tent with foil if browning too fast.
Make the Simple Syrup
- Heat sugar and water in a saucepan until dissolved.
- Brush over hot loaves immediately after baking.
- Cool 15 minutes in the pan, then move to a rack to cool fully.
Notes
Sourdough Variation
- Replace instant yeast with 125 g active sourdough starter. Reduce milk to 120 ml. First rise becomes 6 to 8 hours at room temp or 12 to 18 hours refrigerated.
- Make-Ahead
- Shaped loaves can rise overnight in the fridge. Remove 30 to 45 minutes before baking. Baked babka freezes up to 3 months.
Storage
- Room temp 2 to 3 days, wrapped. Toast slices to refresh.
Filling Variations
- For cinnamon filling:
- 100 g softened butter
- 150 g brown sugar
- 2 tbsp cinnamon
- Spread and shape as usual.
Mini Pan Tips
- Disposable mini paper loaf pans (around 3.1×1.5 in) work great for gifting. https://a.co/d/4INg8Nb
Video
Notes
Carbohydrates: 42g
Protein: 6g
Fat: 15g
Saturated Fat: 9g
Fiber: 2g
Sugar: 22g Your Gift-Giving Supplies Checklist
Here’s what to grab from Amazon to make your babka gift-giving seamless:
Disposable Mini Loaf Pans
Search: “mini paper loaf pans disposable” or “corrugated cardboard loaf pans gift”
Look for packs that include bags and stickers for the best value. The 3.1×1.5 inch or similar sizes work perfectly.
Cellophane Bread Bags
Search: “cellophane bags bread gift” or “clear treat bags with twist ties”
Get the taller bags (8×16 inch or 10×20 inch) that accommodate a full mini loaf with room for a ribbon.
Ribbon and Tags
Simple baker’s twine or satin ribbon in holiday colors, plus kraft paper tags for that homemade touch. Join the #GiveBreadInstead Movement
When you make this babka (or any of our gift bread recipes), snap a photo and share it with #GiveBreadInstead on Facebook, Instagram, or TikTok. Tag me so I can see your beautiful work. This season, we’re proving that the best gifts don’t come from a store: they come from your oven.
Happy Baking,
Henry
Join the #GiveBreadInstead Movement
When you make this babka (or any of our gift bread recipes), snap a photo and share it with #GiveBreadInstead on Facebook, Instagram, or TikTok. Tag me so I can see your beautiful work. This season, we’re proving that the best gifts don’t come from a store: they come from your oven.
Happy Baking, Henry
Want more gift bread ideas? Check out my recipes for Cinnamon Rolls, Focaccia, and Dinner Rolls, all perfect for the Give Bread Instead campaign.
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Tools to Make Your Baking Life Easier
Ready to convert this recipe for your sourdough starter? Or maybe you want to go the other way and use commercial yeast instead? I’ve got you covered.
The Sourdough-Yeast Converter lets you switch any recipe between commercial yeast and sourdough starter formats with a single click. Paste in your recipe, choose your direction, and the math is done for you. No more scratching your head trying to figure out hydration adjustments. And here’s the exciting part: it’s now fully bilingual, supporting both English and Spanish. My Spanish-speaking bakers, this one’s for you.
Crust & Crumb is your AI-powered baking assistant. Upload a handwritten recipe from grandma’s recipe box or snap a photo of one from a cookbook, and it’ll digitize it for you. Save your recipes, track your bakes, and get intelligent suggestions when you hit a wall. It’s like having a knowledgeable baking buddy in your pocket.
I built these tools because I got tired of answering the same conversion questions hundreds of times a week. Now you can do it yourself, any time of day, without waiting for me to wake up on a Saturday morning.
Give them a try and let me know what you think. I’m always looking to make them better based on what you actually need.
Henry
