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Chocolate Babka


for the filling: 

  • 1/2 cup milk (dairy, almond, coconut or your preferred)
  • 6 ounces bittersweet chocolate, chopped

for the dough:

  • 3/4 cup warm water (about 100°F)
  • 1 tablespoon honey
  • 1 packet active dry yeast (2 1/4 teaspoons)
  • 6 tablespoons oil (avocado, olive, melted coconut oil) or melted butter or ghee, plus more for greasing the pan
  • 3 large eggs
  • 1 teaspoon apple cider vinegar
  • 1 package Legit Everything Dough Mix



  1. Heat the milk until just steaming. Place the chocolate in a heatproof bowl and pour the milk over it. Don’t stir it yet, set it aside while you make the dough. 
  2. After about 5 minutes, stir the chocolate mixture until smooth and stick in the fridge. Stir it occasionally as it thickens. You want it to be spreadable, but not pourable so you can distribute it over the dough, sort of the consistency of peanut butter. 
  3. Set aside 2 tablespoons of the dry mix in a small bowl.
  4. Preheat the oven to 350°F and grease a 9×5 loaf pan with oil or butter.
  5. In a large bowl, combine the warm water, honey, and yeast. Set aside for about 5 minutes. It should get foamy and active.
  6. Once the mixture is foamy, whisk in the butter, eggs, and apple cider vinegar.

  7. Pour in the mix and whisk for about 30 seconds.  until it is well combined and starts to thicken a bit. Set aside for 5-10 minutes. It will start off very thin, but will thicken as it sits.
  8. Give the dough another mix and scrape onto a clean dry surface dusted with half of the reserved dry mix. Sprinkle the rest on top and roll into a rectangle as thin as you can get it. 
  9. Spread the filling onto the dough, spreading it out so it covers all but a 1-inch border.
  10. Roll up the dough as tightly, fold it in half, bring the ends together, and then twist a couple of times. Place in the prepared baking dish.
  11. Bake for 32-36 minutes, until golden brown and cooked through. Allow to cool in the pan for 30 minutes before removing from the pan.