Bulk Babka Recipe with a Chocolate Pear Babka Variation

chocolate pear babka

A recipe that gives you enough dough to make 4 babkas with a variation for a chocolate pear babka and a link to cheese babka



For the Babka Sponge

  • 4 packets (4 TBS) active dry yeast
  • 1/4 cup warm water (95° – 115°F)
  • 3/4 cup milk at room temperature
  • 1 1/2 cups bread flour

For the Babka Dough

  • 4 eggs
  • 2 egg yolks
  • 1/2 cup sugar
  • 1 TBS powdered milk
  • 3 1/3 cups bread flour
  • 2 1/4 tsp sea salt
  • 2 TBS orange juice
  • 1/4 cup apricot jam
  • 1 1/2 tsp pure vanilla extract
  • 1/4 tsp freshly ground nutmeg
  • 1/4 cup sour cream or plain yogurt
  • 1/2 cup unsalted butter, melted and cooled

For the Chocolate Pear Filling:

  • 2 cups diced pears
  • 3 TBS brown sugar
  • 1 tsp cinnamon
  • pinch of salt
  • 4 oz semi sweet chocolate
  • 1 TBS unsalted butter
  • one egg mixed with a little bit of water for an egg wash
  • sugar in the raw for sprinkling if desired


  • Make a sponge:
  • Flour a large baking sheet
  • In the bowl of a stand mixer with the paddle attached, sprinkle the yeast over the warm water to soften.
  • Add the milk and flour being careful to mix carefully so that the flour doesn’t fly out of the bowl. Mix on low speed for about 10  minutes.
  • Remove the paddle, cover and let sit until doubled in volume, about 35 minutes.
  • Oil a large bowl
  • Put the bowl back on the stand and add the paddle. Stir the sponge down.
  • Add the eggs and yolks in three additions, mixing on low.
  • The dough will be very wet. Add the sugar, powdered milk, salt, orange juice, apricot jam, vanilla, nutmeg, the rest of the flour, and sour cream.
  • Mix with pulses so the flour doesn’t fly out of the bowl.
  • Add the butter a little at a time until it is all absorbed.
  • Remove the paddle and add the dough hook. Knead for 10 – 12 minutes. The dough will be sticky.
  • If it seems too wet add up to one half cup more flour.
  • Knead for 10 – 12 minutes until the dough is silky with a bit of a shine. It should be slightly sticky.
  • Remove the dough to the prepared bowl, cover and let rise until puffy, about 45 minutes.
  • Turn the dough out onto a floured surface and punch down.
  • Cut into 4 equal pieces
  • Roll each piece into a log place on a floured baking sheet. Cover
  • Let rise in the refrigerator for at least two hours or overnight (if letting rise overnight cover with plastic wrap)
  • The three pieces you are not using to make the chocolate pear babka can be wrapped and frozen
  • To make the babka keep one portion out.
  • Make the Babka:
  • Spray a 9″ springform pan with cooking spray
  • Let one portion of babka dough rise in an oiled bowl until puffy about 20 minutes.
  • Melt the chocolate and butter and let cool slightly
  • Mix the diced pears with the brown sugar, cinnamon and pinch of salt.
  • Remove the dough to a floured surface and punch down. Roll the dough out to a 10 x 7″ rectangle
  • Spread the chocolate on top of the dough leaving a 1/2″ border
  • Distribute the pears evenly over the chocolate
  • Brush the border with a little water and roll the dough up jelly roll style.
  • As you roll the dough up gently pull on it to elongate it slightly. It will happen naturally but help it along a bit. pinch the edge closed.
  • Arrange in the prepared springform pan.
  • Brush with an egg wash and sprinkle with sugar in the raw
  • Cover and let rise for 45 minutes.
  • Preheat oven to 350° and set rack in the middle of the oven
  • Bake in the preheated oven for 35 – 45 minutes until lightly browned.
  • Cool on a wire rack for 10 minutes and remove from pan.



Prep time includes all the rise times

Keywords: babka, chocolate babka, bulk babka recipe