Chocolate Gin Babka Recipe with Juniper Syrup Glaze
This Chocolate Gin Babka elevates the traditional Jewish brioche with a sophisticated botanical twist. Deep, 70% dark cocoa meets the piney, citrusy notes of premium gin, all soaked in a gin-infused sugar syrup for a moist, boozy finish that lingers on the palate.
- Prep
- 45 min
- Bake
- 40 min
- Serves
- 10
- Level
- Intermediate
- Per serving
- 385 kcal
Method
Combine the lukewarm milk, 1 tablespoon of sugar, and yeast; let sit for 5 minutes until foamy. In a stand mixer, combine flour, remaining sugar, and eggs. Add the yeast mixture and knead with a dough hook on low speed.
Gradually add 150g of softened butter, one tablespoon at a time, until the dough is smooth, elastic, and pulls away from the sides of the bowl. Cover and let rise in a warm place for 1.5 to 2 hours, or until doubled in size.
Prepare the filling by melting the remaining butter with the chopped chocolate and cocoa powder. Once smooth, stir in 2 tablespoons of gin and the orange zest. Let it cool until it reaches a spreadable consistency.
Roll the dough out on a floured surface into a large rectangle. Spread the chocolate-gin filling evenly over the dough. Roll the dough tightly into a log.
Cut the log in half lengthwise to expose the layers. Twist the two halves over each other to create a braid and place into a greased loaf pan. Let rise for another 45 minutes.
Preheat oven to 350°F (175°C). Bake for 35-40 minutes until the top is deep golden brown.
While baking, simmer the remaining gin and 1/4 cup sugar in a small saucepan until the sugar dissolves. Immediately brush this gin syrup over the babka as soon as it comes out of the oven.
Allow to cool completely in the pan before slicing to let the chocolate set.
Notes from the kitchen
For the best flavor, use a gin with strong juniper and citrus notes to stand up against the dark chocolate.
Chill the dough in the refrigerator for 1 hour before rolling; this makes it much easier to handle and ensures cleaner cuts for the twist.
The gin syrup is essential—it not only adds flavor but also seals in moisture, giving the babka a professional bakery-style sheen.
If the top browns too quickly, cover loosely with foil for the last 10 minutes of baking.
