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Date Night Babka

Savor a romantic evening with this delightful Date Night Babka, a sweet and tender pastry filled with rich chocolate and cinnamon swirls. Share a slice with your special someone and let the cozy flavors bring you closer together.

Community Member
This recipe was submitted by a Tasty Community Member, and hasn’t been tested by the Tasty recipe team.Submit your own recipe here!
Date Night Babka
This recipe was submitted by a Tasty Community Member, and hasn’t been tested by the Tasty recipe team.Submit your own recipe here!
Date Night Babka


for 2 babkas

Babka Dough:

  • 1 ⅓ cups water (320 mL), (may need up to an additional 1/3 cup water if dough appears too dry)
  • ⅓ cup canola oil (80 mL)
  • 4 large egg yolks
  • 2 teaspoons table salt
  • 3 ¾ cups bread flour (465 g)
  • ½ cup dark cocoa powder (55 g)
  • 1 packet instant chocolate pudding
  • ½ cup sugar (100 g)
  • 1 ½ tablespoons vanilla
  • 2 teaspoons instant espresso
  • 1 tablespoon instant bread machine yeast


  • 1 container date paste
  • 2 teaspoons cinnamon


  • 1 egg yolk
  • 1 teaspoon water


  1. Combine all the ingredients in a large bowl, turn out onto a floured board and knead well for 5 minutes. Allow to rise in a large bowl in a dark place, covered with plastic wrap or a towel for 1 ½ hours.
  2. Be sure to check that the dough is the right consistency (not too sticky but not too dry; should be able to hold a shape) adding flour or water, one tablespoon at a time as necessary.
  3. When the dough cycle is complete, remove dough from the bread machine and divide into 2 equal portions. On a floured surface, roll one of the portions into a rope, and using a rolling pin, roll it into a rectangle approximately 12 inches long and 10 inches wide.
  4. Spread a thin layer of date paste (approximately 3-4 tablespoons) on the rectangle, being sure to leave around ½ an inch border all around the edge. Sprinkle 1 teaspoon of cinnamon over the paste. Starting with the long edge of the dough, gently but tightly roll the dough up to the end.
  5. Using a sharp knife, cut the strand in half the long way (freezing the dough for 10 minutes prior to this will make slicing easier).
  6. Lay the halves next to each other, cut side up, and lift one side over the next, twisting the two together. When completed, start on one side of the twist and slowly roll it until it reaches the end, creating a spiral. When you reach the end, tuck the tip under the spiral to complete the circle. Place on a parchment-lined cookie sheet.
  7. Repeat with the other half of the dough.
  8. Cover each babka with a towel and let rise for 20-30 minutes in a draft-free place.
  9. Preheat the oven to 350 degrees.
  10. Beat egg yolk with water and brush over the babka. Bake for approximately 40-45 minutes or until set.
  11. Serve warm.
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