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Home » Baking and Desserts

Chocolate Babka Minis with Cream Cheese Glaze

by Beth Lee · Published: Feb 19, 2022

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Chocolate babkas on cooling rack in a pinterest image.

Chocolate Babka minis or baby babkas are filled with chocolate and topped with streusel and cream cheese glaze. These individual portions are the perfect excuse not to share your babka.

For ease of browsing, here's more information about my cookbook and all my baking and dessert recipes.

Chocolate babka on tan plate with glaze on wooden spoon and tin of babkas in the background.

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As the cover recipe of my first cookbook, The Essential Jewish Baking Cookbook, chocolate babka is near and dear to my heart. In the book, the directions are for one loaf that you can serve in slices.

Photo of the cover of the essential Jewish baking cookbook by Beth Lee.

For this recipe, I started with the recipe from the book, doubled it, added a streusel topping and a fun and easy cream cheese glaze.

Why you’ll love this recipe!

Whether this is your first introduction to this beautiful brioche-like layered bread OR you only know it as a famous Seinfeld scene OR it’s a lingering memory from your grandmother’s kitchen, you’ll want to take a moment and (re)acquaint yourself with this baked wonder called chocolate babka.

Babka is made with an enriched bread dough, meaning it has added butter, sugar and eggs in it. It will rise more slowly than a basic bread dough. Plan for that when scheduling your prep work.

If you are a fan of pain au chocolat, then you already know how satisfying a bite of chocolate with a buttery dough is. Babka serves that up in a sturdy bread-like dough and in this case, I added a streusel and cream cheese glaze.

As all good Jewish mothers would say: "What's not to love??"

See my chocolate babka story for a quick visual guide to making this recipe.

Ingredients you’ll need

Unlike the recipe in the book, I include a streusel and glaze which I think really gives them a finished look and tastes great too. So the ingredient list is a bit longer but totally worth the effort.

Chocolate babka ingredient shot showing ingredients for cake and streusel and glaze.

Babka dough

  • Yeast: Active dry or instant will work here. Neither type of yeast needs to be proofed BUT if you are at all unsure about the age of your active dry yeast, by all means proof it to be sure it's alive. I show a picture of this below.
  • Lemon or orange zest: I love adding citrus but if you're not a fan, you can make this recipe without it. Note that I always use Meyer lemons but regular lemon zest is ok too.
  • Kosher salt: I tested with Diamond Crystal. If you use Morton's kosher salt, use a bit less. But it's such a small amount in the dough, it won't make a big difference.
  • Eggs: Save your extra white for scrambled eggs or omelettes the next day!
  • Milk: Be sure to warm it as noted.
  • Unsalted butter: I always prefer unsalted so I can control the salt level myself.
Hand holding red bowl with proofing yeast.

Chocolate Filling

  • Chocolate: I suggest dark or semisweet. And if I have high quality chips in the house, I skip cutting bars of chocolate and use them.
  • Cocoa powder: Any type - dutch-processed or regular is fine. Just be sure it is unsweetened.
  • Cinnamon: I like the additional of cinnamon and nuts in the bread and on top in the streusel. But it won't affect the final outcome if you leave them out of the inside.
  • Pecans: I love the extra crunch and flavor but they are optional.

Streusel

  • All of the ingredients in the streusel are used elsewhere in the recipe so think about measuring out extra while you have the ingredients out!

Cream Cheese Glaze

  • Cream cheese: Be sure to use regular brick cream cheese and not whipped.
  • Powdered sugar: Always a must for glazes because it dissolves and also acts like a thickener.
  • Orange juice: I love mirroring the citrus but if you don't have any oranges or juice around, increase the milk.

How to make this recipe

Babka dough takes a while to rise so there is plenty of time to gather your filling, streusel and glaze ingredients while the dough proofs. Alternatively, you can let the dough rise in the refrigerator overnight. You'll want it to come to room temperature before working with it.

Prep the dough

1.Whisk your dry ingredients in the stand-mixer bowl:

Babka dry ingredients in mixer bowl with small whisk.

2. Add wet ingredients and begin kneading with the dough hook on your stand mixer:

Pro-tip: combine the orange zest with the sugar to help prevent the zest from clumping and to be sure it incorporates into the dough. (thank you Dorie Greenspan for teaching me this years ago!)

Orange zest and sugar mixed together in a red bowl.

3. Start adding softened butter to dough:

Babka dough in mixer and butter being added and incorporated.

4. Continue kneading for 8 - 10 minutes after all the butter is added (really!). Then be patient - the rise takes a bit longer than regular bread dough but it will rise.

On the left, dough is ready to rise. On the right, it is risen and ready to be rolled out!

Isn't this dough gorgeous?

Close up of babka dough in red bowl.

Prepare the filling

5. In a microwave-safe bowl or a small pot on the stove, melt the chocolate and butter together.

Chocolate chips and butter unmelted in a red bowl.

6. Mix it vigorously to a smooth consistency:

Butter and chocolate mixed together to a smooth consistency in a red bowl with a wooden spoon.

7. Add sugars and cocoa powder and mix again.

Babka filling with cocoa powder and white and brown sugar added but not mixed in.

8. Let the filling cool until the dough is ready to roll out. It should be thick but spreadable.

Babka filling ready to spread on dough in red bowl.

Prepare the streusel

9. Combine everything but the softened butter. Add the butter and use your fingers to thoroughly incorporate.

Streusel ingredients except butter in white bowl.
Streusel ingredients in white bowl with butter incorporated.

Prepare the baby babkas

10. Divide the dough in half - either by eyeballing it or weigh it and divide in two. Roll the dough out to approximately 18 X 8.

Babka dough rolled out with tape measure and chocolate ready to spread.

11. Spread half the chocolate filling using an offset spatula or butter knife.

Babka dough with chocolate spread on top.

12. Sprinkle on half the pecans and cinnamon if using.

Babka dough with chocolate spread and nuts sprinkled on top.

13. Start rolling from the long end, pulling towards you as you roll to make it as tight as you can. The more coils, the more layers of chocolate you get inside.

Starting to roll up the babka dough into a cylinder.

14. Then use a serrated knife to cut the roll into 1.5 inch pieces. Repeat this process with the second half of the dough and filling.

Babka dough rolled up and ready to be sliced in with serrated knife.

15. Place each slice cut-side-up in a greased muffin tin.

Chocolate babka minis in cupcake tins ready for second rise.

16. Let them rise again until they increase about 20 - 30% in size.

Babka minis in tins after dough has risen.

17. Sprinkle on the streusel.

Mini chocolate babkas with streusel on top ready to bake.

18. Bake for about 20 minutes until they are brown around the edges and a thermometer inserted reads at least 190° F.

Baked babka before glaze in muffin tin still.

Prepare cream cheese glaze

19. Whisk together the glaze ingredients. Should be a thick but pourable mixture. Add extra liquid if it's too thick. Can be made in advance and refrigerated - just remix to a pourable consistency before use.

Cream cheese glaze in a red bowl with a whisk.
Cream cheese glaze ready to use in a red bowl.

20. Use a spoon to apply the glaze for a random look or a frosting tip and bag if you want something more uniform.

Baby babkas with glaze ready to serve sitting on a cooling rack.

Expert Tips and FAQs

  1. If this seems like a lot of steps, remember the streusel and the glaze and the filling can all be made ahead of time or while the dough is rising. Then it's just a matter of putting it all together. And well, then you have babka so what more do I need to say?!!
  2. I love how the cream cheese glaze looks and tastes, but it's not absolutely necessary. The recipe in my book has neither the streusel or the cream cheese glaze - just a simple syrup glaze and it's a knockout.
  3. You can knead this dough by hand but a stand mixer with a dough hook means you can walk away while it's kneading and work on something else. I've grown to love my stand mixer!
Can I freeze babka after it is baked?

Absolutely, wrap it airtight and freeze for up to 3 months. Defrost and then briefly reheat in the oven to restore them to their original magnificence.

How should I store my babka?

Wrap it well and leave on the counter for a couple of days. If there is any left, move it to the fridge. I love it a couple days old, sliced and toasted. If glaze has already been applied, you should store the baby babkas in the refrigerator.

What does the word babka mean?

Its roots are likely in the word baba, which means grandmother in Ukrainian. The diminutive is babka which also refers to a woman or grandmother (not dissimilar to the word bubbe). It is commonly believed that babka originates in Eastern European Jewry, but not with the chocolate - that was added when the cake made its way to the United States.

Chocolate babka mini on a tan plate with tin and spoon in the background.

Other recipes from the cookbook

New York Lemon Cheesecake Bars

Lemon cheesecake bars with jam on top.

Sweet Challah Rolls with Apple Currant Filling

Challah rolls in a basket with honey on the side.

Olive Oil Marble Cake

Slice of marble loaf cake with coffee.

Buy my cookbook now!

P.S. If you try this recipe, please leave a star rating and/or a review in the comment section below. I so appreciate your feedback! AND find more inspiration on Pinterest, Facebook or Instagram. Signup for my email list, too!

Chocolate Babka mini on tan plate - one whole and one cut in half.

Chocolate Babka Minis with Cream Cheese Glaze

Beth Lee
Chocolate Babka minis or baby babkas are filled with chocolate and topped with streusel and cream cheese glaze. These individual portions are the perfect excuse not to share your babka.
5 from 15 votes
Print Recipe Pin Recipe
Prevent your screen from going dark
Prep Time 1 hour hr
Cook Time 20 minutes mins
Total Time 1 hour hr 20 minutes mins
Course Dessert
Cuisine Jewish Holiday Baking
Servings 24
Calories 309 kcal

Ingredients
  

  • 4 cups all-purpose flour
  • 4 teaspoons active dry yeast or instant yeast
  • ½ cup granulated sugar
  • 2 teaspoons grated lemon zest or orange zest
  • 1 teaspoon kosher salt
  • 2 large eggs plus 1 yolk
  • ¾ cup warm milk (105°F to 115°F)
  • 10 tablespoons unsalted butter, cut into ½-inch cubes, room temperature

For the chocolate filling

  • 1 cup semisweet or dark chocolate chips
  • ½ cup (1 stick) unsalted butter
  • 4 tablespoons granulated sugar
  • 4 tablespoons brown sugar
  • 4 tablespoons unsweetened cocoa powder
  • ½ teaspoon kosher salt
  • 1 teaspoon cinnamon optional
  • ½ cup toasted and chopped pecans optional

For the streusel

  • 4 tablespoons all-purpose flour
  • 2 tablespoons granulated sugar
  • 2 tablespoons brown sugar
  • 1 teaspoon cinnamon
  • ½ cup toasted and chopped pecans
  • ½ teaspoon kosher salt
  • 2 tablespoons unsalted butter softened

For the cream cheese glaze

  • 2 ounces cream cheese softened
  • ¼ cup powdered sugar
  • ½ teaspoon vanilla
  • ½ tablespoon orange juice
  • 2 tablespoons milk
Get Recipe Ingredients

Instructions
 

Make the dough

  • In the bowl of a stand mixer, whisk together the flour, yeast, sugar, and zest.
    Dry ingredients whisked in mixer bowl.
  • Add the salt, egg, egg yolk, and milk.
    Wet ingredients for babka dough added to whisked dry ingredients.
  • Using the stand mixer fitted with the dough hook attachment, knead on low speed for about 2 minutes, scraping down the sides of the bowl as necessary.
    Wet and dry ingredients well mixed with dough hook on stand mixer.
  • When the mixture is mostly combined, add the softened butter, 2 cubes at a time, mixing after each addition until incorporated. This process should take about 5 minutes.
    Adding butter to dough in stand mixer.
  • After all the butter is added, continue to knead for 8 to 10 minutes, scraping the bowl as necessary. If the dough is overly sticky, add flour 1 tablespoon at a time until the dough is smooth, slightly sticky, and elastic.
    Babka dough in red bowl ready to rise.
  • First rise: Form the dough into a ball and place it into an oiled bowl. Cover with plastic wrap and let rise until doubled in size, 2 to 3 hours. (Alternatively, place it in the refrigerator to rise overnight and make fresh babka in the morning.)
    Babka dough in red bowl already risen.

Make the chocolate filling

  • Place chocolate and butter in a microwave-safe bowl or a small, heavy-bottomed saucepan.
    Chocolate and butter unmelted in a red bowl.
  • For microwave use 15 second increments and stir - when the chips and butter are almost melted, stirring should bring it to a smooth, totally melted consistency. If using a saucepan, stir over medium low heat until melted.
    Melted butter and chocolate shiny and mixed in a red bowl with wooden spoon.
  • Add the sugars, cocoa powder, and salt and stir well. If using a pan, turn heat off, add ingredients and stir. Set aside to cool while you form the babka.
    Sugars and cocoa added to melted butter and chocolate in red bowl.
  • Once cooled, the filling should be spreadable like peanut butter.
    Chocolate filling ready to go in red bowl.

Make the streusel

  • Combine all ingredients except butter in a small bowl.
    Streusel ingredients except butter in white bowl.
  • Add butter and incorporate well until it is one with the dry ingredients. I find my hands the best tool for this.
    Streusel ingredients in white bowl with butter incorporated.

Form the mini chocolate babkas

  • Prep: Clear a clean work area. Grease two 12-cup cupcake or muffin tins.
  • Form the dough into a rectangle and roll it out to at least a 18-by-8-inch rectangle on a clean work surface, with the long edge closest to you.
    Babka dough rolled out with measuring tape next to it.
  • Spread the cooled filling on the rectangle, all the way to the edges if possible.
    Chocolate filling spread on babka dough.
  • Sprinkle the filling with the cinnamon and pecans, if using.
    Pecans and cinnamon sprinkled on top of dough.
  • Starting with the long edge closest to you, roll the dough up like a log. Pinch along the seam to be sure it seals; then place the log seam-side down on the work surface.
    Start rolling up babka dough from the long end.
  • Using a serrated knife, cut the log into 1.5-inch slices and place each piece in a cupcake tin cut side up.
    Babka log and blue ruler with a serrated knife showing.
  • Second rise: Cover the cupcake tins with a kitchen towel or plastic wrap and let rise at room temperature for up to 1 ½ hours, or until it expands in volume by about 20 - 30 percent. (You can accelerate this rise by placing the dough in a warmer environment like a proofing drawer.) If the dough slowly springs back when poked, it’s ready to bake.
    Baby babkas ready to rise in muffin tins.
  • Preheat: Preheat the oven to 350°F.
    Mini babkas in cupcake tin already rise and ready to bake.
  • Sprinkle streusel on top of babkas after they have risen.
    Unbaked babkas with streusel sprinkled on top.
  • Bake: Bake the babka for 20 minutes, or until the top is brown and the internal temperature reaches at least 190°F.
    Babkas just out of the oven.

Make the cream cheese glaze

  • Make cream cheese glaze: While the babka bakes, make the cream cheese glaze. Place all the ingredients in a small bowl and whisk together until smooth. If making in advance, store in the refrigerator and whisk vigorously before using to be sure it is pourable.
    Cream cheese glaze ready to use in a red bowl.

To finish

  • Cool: Remove the babkas from the oven and let cool. When cool enough to handle, place on a cooling rack. Apply cream cheese glaze when completely cooled. Use a spoon or a piping bag, depending on how natural a look you prefer. I recommend applying the cream cheese glaze shortly before serving. The babkas can remain at room temperature for up to two days, but the glaze cannot. Once you apply the glaze, you should serve them within a couple of hours. And store any leftovers with glaze on them in the refrigerator.
    Chocolate babkas on cooling rack with cream cheese glaze on top.

Notes

  • If this seems like a lot of steps, remember the streusel and the glaze and the filling can all be made ahead of time or while the dough is rising. Then it's just a matter of putting it all together. And well, then you have babka so what more do I need to say?!!
  • I love how the cream cheese glaze looks and tastes, but it's not absolutely necessary. The recipe in my book has neither the streusel or the cream cheese glaze - just a simple syrup glaze and it's a knockout.
  • You can knead this dough by hand but a stand mixer with a dough hook means you can walk away while it's kneading and work on something else. I've grown to love my stand mixer!

Nutrition

Calories: 309kcalCarbohydrates: 35gProtein: 5gFat: 17gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 45mgSodium: 216mgPotassium: 145mgFiber: 3gSugar: 15gVitamin A: 370IUVitamin C: 1mgCalcium: 35mgIron: 2mg
Keyword babka, chocolate, pastry
Tried this recipe?Let us know how it was!
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    5 from 15 votes (9 ratings without comment)

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  1. Jenni

    February 22, 2022 at 5:48 pm

    5 stars
    This is a fantastic recipe. The orange in the dough and the chocolate filling meld beautifully, and it was hard to stop at eating just one. Thank goodness you made these as individuals, because I NEEDED HELP with portion control! So, so good!

    Reply
  2. Laura Bashar

    February 19, 2022 at 8:38 am

    5 stars
    Wow! These are so delicious! And I love that they are made for individual servings.

    Reply
  3. Sandi

    February 19, 2022 at 8:31 am

    5 stars
    I love that you made these individual portion rolls! It makes portion control so much easier LOL. I have been loving your cookbook!

    Reply
  4. Lisa @ Panning The Globe

    November 04, 2016 at 3:08 pm

    5 stars
    I'm loving your recipes Beth. The babka look amazing. I've never made babka but now I have my recipe! Thanks. Love your blog, by the way.

    Reply
  5. Little Cooking Tips

    March 24, 2016 at 1:11 am

    5 stars
    LOL we totally get the doughaphobia thing!:):):) We're also the same, and reading various blogs over the years it seems that making and baking dough is the most intimidating task for any foodie/blogger out there! Our turning point was when we bought a simple dough scraper and started to use sticky/wet dough to make breads and such. The moment you'll learn that (as you already know) you're good to go:) But still, some fear remains inside each time you prepare your dough for bread:)
    Babka looks absolutely incredible. We bet it'll be amazing with such great texture that it has. It reminds us a bit of tsoureki, an Easter bread we make here, which is similar to Challah, but it's sweet and flavored with Chios mastic. The combination of tsoureki with let's say nutella is beyond any description, that's why we know the combo with chocolate in babka will be divine.
    Thanx for another fantastic recipe Beth!

    Reply
    • Beth Lee

      March 28, 2016 at 7:18 am

      Tsoureki looks so interesting. Very much like challah but with some more sweetness added in. The mastic looks so interesting - I'm intrigued. And one recipe I found uses mahlep - the ground cherry pit which is also used in Middle Eastern cooking and I have some I purchased recently. Did you have tsoureki yesterday? I hope you enjoyed a lovely holiday.

      Reply
      • Little Cooking Tips

        March 28, 2016 at 9:13 am

        5 stars
        Mahlep is often used along with Chios mastic in tsoureki. The combination of flavors is what gives to tsoureki its unique distinctive taste. Our Easter though is in a month from now (Greece is Orthodox Christian) so we didn't have one yet:)
        Thank you so much for your wishes and replies to our comments!:)
        Have an amazing week ahead! xoxoxo

        Reply
        • Beth Lee

          March 28, 2016 at 10:55 am

          I had a feeling Greek Orthodox Easter was still to come. I'll look forward to seeing what you cook and eat! I'm excited about this mahlep and mastic combination. On my bucket list of foods I want to cook with -- maybe on my bucket list Greek trip with you two!! I hope you will visit California someday - my kitchen is always available!

  6. Hannah

    March 10, 2016 at 2:13 pm

    I love that Bon Appetit quote. I'm glad babka is getting some well deserved recognition! Yours is just stunning, Beth, and I think you've mastered yeasted dough quite well. Thank you for your detailed instructions and notes. I'd like to try this when the boys are home for spring break.

    Reply
    • Beth Lee

      March 10, 2016 at 4:47 pm

      I don't think they will complain! And I bet you'll do a fantastic job with it - do let me know if you bake some and post it on TJ too! Thanks, as always, for coming by.

      Reply
  7. Stephanie

    March 07, 2016 at 8:11 am

    I've never made Babka before but this is the recipe to get me to do it. This is beautiful and looks delicious.

    Reply
    • Beth Lee

      March 07, 2016 at 8:15 am

      Thanks Stephanie! Try it - I think the dough is easy to work with and the end result makes you feel like a baking rock star 🙂

      Reply
  8. Deb|EastofEdenCooking

    March 06, 2016 at 12:28 pm

    I have yet to make Babka, but it is on my list-of-things-to bake. After reading your scrumptious post I must give it a try. It is wonderful Beth!

    Reply
    • Beth Lee

      March 07, 2016 at 8:14 am

      Oh Deb - I bet your version of a babka would be just extraordinary. Let's bake one together! Thanks for stopping by. Have a great week.

      Reply
  9. Vicki Bensinger

    March 05, 2016 at 2:19 am

    What a lovely blog you have Beth. Bumping into you online after spotting a photo of your babka was just what I needed to get inspired to create my own. While I cook a lot I bake very few loaves of bread but when I do I'm always rewarded with a loaf worthy for a king or queen.

    Thanks to the aid of you and your site, Tasting Jerusalem for responding to my questions immediately. Had you not been there I would have certainly tossed my refrigerated dough in the trash after its overnight refrigeration. Instead I continued as you suggested in spite of it barely rising to create 2 stunning and delicious Babka's.

    For those on the fence about creating their own I can honestly say this was easy. The best part is seeing the finished product and feeling like an artist who has just created a masterpiece.

    Your Babka is perfect! It's been a fun few days and I look forward to meeting you sometime in the near future. This will be the first of many Babka's to come.

    Reply
    • Beth Lee

      March 05, 2016 at 7:14 am

      Vicki this was such a lovely comment to wake up to! Thank you. These moments are why I keep blogging and really appreciate the good that social media enables.

      Like you, I bake quite a bit but not so much bread. But it is my goal if my life really slows down next year when I become an "empty nester". My "bubbe" was a brilliant challah baker and if I accomplish nothing else in my lifetime, I want to bake a loaf of challah with her confidence.

      I have loved "meeting" your mom this past week and you as well and look forward to an in person get together. But in the meantime will be grateful for these conversations.

      Reply

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Hi, I'm Beth!

I'm a cookbook author, cooking teacher and preserved lemon lover. My family is a mix of Jewish, Hawaiian and Korean heritage. My virtual multicultural kitchen is always open. Let's cook together! 

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