This recipe was invented by Kenneth Druckenmiller, a member of Beth Israel Congregation in Bloomsburg (and as of 2025, president!), and a fantastic baker.
Chocolate BabKallah
Single loaf
Ingredients
Dough
1/2 cup (120g) milk, lukewarm (105°F), whole milk preferred
2 1/4 teaspoons instant or active dry yeast
1/3 cup (65g) granulated sugar
4 large egg yolks
1 teaspoon Vanilla Extract
3 1/4 cups (390g) All-Purpose Flour, plus more for kneading
1 1/2 teaspoons (9g) kosher salt
8 tablespoons (115g) unsalted butter, at room temperature, cut into 1/2" pieces, plus more for the bowl
Filling 1
1 cup (170g) semisweet chocolate, finely chopped
1/3 cup (71g) light brown sugar, packed
1 1/2 teaspoons cinnamon
1 ½ teaspoons espresso powder
1/8 teaspoon table salt
2 tablespoons (30g) unsalted butter, melted and cooled
Filling:
¾ cup (130 grams) dark chocolate chips or chopped dark chocolate
½ cup (1 stick | 120 grams) unsalted butter
½ cup (50 grams) powdered sugar
⅓ cup (30 grams) cocoa powder
Topping
1 large egg, beaten
1 Tbl. water
Coarse sugar for sprinkling on top, sanding or turbinado.
Instructions
To make the dough: In a large bowl, stir together the milk, yeast, sugar, egg yolks, and vanilla. Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Add the flour, salt, and butter and mix with a sturdy spoon or your hands to form a shaggy dough. (a stand mixer saves time)
Turn the dough out onto a lightly floured surface and knead, adding a bit more flour as necessary to prevent sticking, until the dough is smooth, supple, and no longer shiny, 8 to 10 minutes. Alternatively, you can knead using your stand mixer fitted with the dough hook attachment, mixing on medium speed for 5 to 8 minutes.
Lightly butter the inside of a large clean bowl, then gather the dough into a ball and place it in the bowl. Cover the bowl with a damp towel or plastic wrap and let the dough rise in a warm place until it’s doubled, 1 1/2 to 2 1/2 hours, depending on the temperature of your kitchen.
To make the filling: In a small bowl, toss together the chocolate, brown sugar, cinnamon, and salt; set aside.
To assemble the babkallah: Turn the dough out onto a clean work surface and divide it into three equal portions, about 250g each. Shape each portion into a 12” rope.
Flatten each rope with the heel of your hand, then use a rolling pin to roll each piece into a 12” × 6" rectangle (you shouldn't need any flour to prevent sticking).
Brush the surface of each rectangle with the melted butter and sprinkle with the chocolate mixture, dividing it evenly among the three pieces and leaving a 1/2" border uncovered along one long edge of each piece of dough.
Starting on the filling-covered long side, roll each rectangle into a spiraled log and pinch along the length of the seams to seal; it's important to seal the logs very well so they don’t unravel as you braid, which could compromise the spiral of filling in the finished babkallah. (you can use the bread scraper to loosen the edges if needed)
Cover the braids and let them rise again, they will not double this time, try for 50-75%
Brush with beaten egg & water mixture and sprinkle with sugar.
Bake at 350 for 25-35 minutes until the internal temperature reaches 190.
