Go Back

Chocolate Raspberry Babka

Babka loaf swirled with raspberry and chocolate
Servings 10


Babka Loaf

  • 2 3/4 cup flour
  • 3 Tbsp sugar
  • 1 1/2 tsp salt
  • 1 Tbsp dry active yeast
  • 3 eggs
  • 1/4 cup warm milk
  • 8 Tbsp. butter, soft

Chocolate Raspberry Filling

  • 8 Tbsp. butter
  • 3 Tbsp. sugar
  • 2 Tbsp. cocoa powder
  • 3 Tbsp. raspberry freeze dried powder

Egg Wash

  • 1 egg
  • 2 Tbsp. water


  • Sprinkle yeast over luke warm milk, add a pinch of sugar, and set aside for 5 minutes, or until yeast mixture is bubbly and frothy.
  • In a mixing bowl fitted with a paddle attachment, add flour, remaining sugar, salt and turn on low just to mix ingredients together. Add yeast mixture and mix for 1 minute.
  • Now switch to a dough hook.
  • Add eggs, then butter, and mix on low for 5-7 minutes. Dough should be in one ball going round and round the bowl before taking out.
  • Put the dough into a greased bowl, and cover it. Leave in a warm, non-windy area of your kitchen, and let proof for 45 minutes.
  • Prepare the filling next.
  • Mix softened butter with cocoa powder until smooth.
  • Process freeze dried raspberries into a powder.
  • Once dough is proofed, turn out onto a lightly floured surface and roll with a rolling pin. Roll it into a rectangle that’s about 10”x5” wide.
  • Using an offset spatula, spread cocoa filling over dough. Leave ½” clean on all edges. Sprinkle over freeze dried raspberry powder.
  • Starting from the bottom, roll the dough up tightly.
  • Cut dough down the center of the roll, exposing the filling. Wrap dough around itself and into a loaf pan.
  • Cover and proof for 45 minutes.
  • Preheat oven to 350 degrees F.
  • Bake for 40-45 minutes. Cool completely before cutting.