Chocolate Babka Wreath: An Edible Holiday Masterpiece

It’s hard not to love chocolate babka: a tender yeasted dough ribboned with sweet chocolate filling. And it’s even harder not to swoon over its dressed-up holiday version: the chocolate babka wreath.

Although babka looks intricate and time-consuming, our recipe (thanks to the masterful Michelle Lettrich of Brown Eyed Baker) is actually one of the easier yeasted doughs to master. Whether you’re a seasoned bread baker or a complete novice, you’ll find this recipe to be a true holiday gift!

The dough is enriched with eggs and butter, which makes it soft and pliable and very easy to handle. You don’t need to worry about it sticking to your counter as you shape it (and you don’t even need to flour your work surface!).

A chocolate babka wreath is festive and whimsical. It’s the perfect baked good to bring to a cocktail party or a school holiday gathering, or wrap up and gift for seasonal presents. The baked wreath is quite sturdy, making a nice candidate for shipping in the mail or transporting in the car to your friends and family. You can even bake it ahead of time and freeze it, tightly wrapped, to reheat and serve on Christmas morning.

Deck the halls this holiday with an edible chocolate babka wreath. Click To Tweet

The technique for making a chocolate babka wreath is similar to a classic babka-shaping method, but even simpler. You roll out, fill, and shape the logs of dough the same way, but instead of transferring them to a loaf pan, you just pinch them into a circle and bake them directly on a parchment-lined sheet pan.

Here’s how to make it! 

Baker’s tip: Feel free to get creative with your fillings. The classic chocolate filling in our recipe is traditional, but this dough will be fantastic if you spread it with jam or fruit preserves, chocolate hazelnut spread, lemon curd, cinnamon-sugar butter, or even cookie butter!

Babka Wreath via @kingarthurflour

Step 1: Make your dough

Follow our recipe for the instructions for making your dough. Keep in mind that this dough will look extremely messy at first when you add the softened butter. It’s a lot of butter (11 tablespoons!) so it makes the dough very gloppy and wet-looking. Just keep mixing and kneading the dough until it comes together; this can take up to 10 minutes in a stand mixer.

Baker’s Tip: Because this dough takes a long time to mix, I don’t recommend mixing it by hand. You certainly can, but know that it’ll take a lot of elbow grease!

Babka Wreath via @kingarthurflour

Step 2: Roll out your dough

First, divide the dough in half. You’re going to make two filled logs.

Working with one half at a time, press and roll your dough into a large rectangle, about 15″ x 11″. The dough is very forgiving and buttery, so you shouldn’t need any flour on your work surface. I like to roll it out on my silicone mat, which keeps my counter from getting too messy!

Babka Wreath via @kingarthurflour

Step 3: Spread your filling

Spread your filling onto the dough rectangle, leaving about 1/2-inch bare on all sides. If you’re following our chocolate babka wreath recipe, you’ll want to mix the chocolate filling and let it sit for about 30 minutes to thicken up. This will bring it to a nice, soft, spreadable consistency. If it gets too thick and stiff, just warm it in the microwave for 10 or 20 seconds to soften it slightly.

Remember you’re making two logs here; use half the filling in each.

Babka Wreath via @kingarthurflour

Step 4: Roll and pinch!

Starting at the long side closest to you, roll the dough into a log.

Babka Wreath via @kingarthurflour

Pinch the seam firmly to seal the dough. Roll the dough log so the seam-side faces down before you slice it, and trim 3/4-inch off each end to tidy the logs.

Babka Wreath via @kingarthurflour

Step 5: Slice it

Slice the dough log in half. I like to use a serrated knife here, which helps to cleanly cut through the soft dough.

Although I’ve sliced my dough directly on my silicone mat, it’s best to not use a sharp blade on your mat as it can leave a mark. If you do, just take care not to press the blade against the mat itself.

Repeat all of these steps — rolling out, filling, rolling up, and slicing — with your second piece of dough.

Babka Wreath via @kingarthurflour

Step 6: Braid it

Take the two halves of the log, and twist them together into a faux braid. You’ll want to work with a little bit of pressure, really twisting them together. Don’t worry about the dough getting pressed and pushed or the filling falling out; it will look beautiful even if it’s a bit messy!

Repeat with the second log.

Babka Wreath via @kingarthurflour

Step 7: Wreath Time!

You should now have two twisted braids, from your two logs of dough. Transfer them to a parchment-lined baked sheet, and shape them into a large circle. Pinch the ends of the two braids together firmly where they meet.

This can look a little messy, but carry on and pinch them together as best you can. The beauty of a babka loaf is that it looks pretty striking even when it isn’t perfect (lucky us!).

Cover the shaped wreath lightly with greased plastic wrap and let it rise for about 1 1/2 hours, until it’s noticeably puffy. It won’t rise much; that’s OK.

Babka Wreath via @kingarthurflour

Step 8: Bake

Bake your chocolate babka wreath for about 25 to 30 minutes in a preheated 375°F oven. Remove from the oven when it’s just beginning to turn golden brown at the edges.

Make the glaze while your babka bakes, and as soon as the bread comes out of the oven, brush the glaze all over it. You can, of course, skip the glaze but what sweet bread isn’t improved by a heavy pour of sugary icing? (Hint: None.)

Now you’ve mastered the most beautiful holiday bread of all! While it’s nice to deck the halls with greenery and twinkling lights, we’ll take this edible wreath over all other festive decor.

Please bake, rate, and review our Chocolate Babka Wreath recipe!



Posie grew up on a farm in Maryland and spent her summers in Vermont. As an editor for King Arthur and Sift magazine, she feels lucky to bake every day and connect through writing. She loves homemade bread warm from the oven, raw milk cream, ...


  1. Joy D.

    Can you please update this blog post to reflect the true source of this recipe? This is “Chocolate Krantz Cakes” found in Jerusalem: A Cookbook by Yotam Ottolenghi with 2 modifications: the above-mentioned blogger removed the pecans from the filling and forms the logs into a wreath instead of baking in loaf pans. I went to the blog and Ottolenghi isn’t even credited there. It’s sad to pass off someone else’s recipe as your own.

    I love KA recipes, your blog, and your website, but your sponsoring a blog post, where a blogger doesn’t credit their source is very disappointing.

    1. The Baker's Hotline

      Joy, there are quite a few bloggers who have made similar wreaths, as you can see! To allay your concerns, we note that blogger Michelle Lettrich, who we cite here, posted this on her blog in early 2010, two full years before Jerusalem: A Cookbook was published. It’s just one of those popular variations that bakers all over the world have freely developed and shared. Happy baking! Kat@KAF

  2. David Ehrlich

    Isn’t this shape called a couronne? a Babka is usually made in a Kugelhupf form. Also, a Babka is usually filled with dried or candied fruits. Occasionally, maybe nuts, even chocolate bits. A couronne is always shaped just like this recipe, and can be filled with almost anything – nuts, poppy seeds, fruits and or preserves, even chocolate

  3. Michelle

    How about doing one large straight braid instead of the wreath with it? I’ve got to think the stripes are just as lovely.

    1. SAH

      I had the exact same question! Also, I was wondering about a big swirl with no void in the middle. Does baking time change depending on the shape/pan that is used?

    2. The Baker's Hotline

      Babka can pretty much be shaped anyway you want it to. Wreath, log, in a pan, on a sheet tray, the options are quite open-ended! Check out our blog post “How to Shape Babka” for lots of ideas and tips, including doing it as a swirl without a void. Happy baking! Annabelle@KAF

    1. The Baker's Hotline

      Hi Dan. One box of the mix could make a small wreath, though it would be on the skinny side. To get the effect shown in this blog post, you’d ideally want to make a double batch. Happy baking! Annabelle@KAF

  4. Irene in T.O.

    To keep this dough in the fridge for up to 4 days, use regular active dry yeast. I do this all the time with Fleischmanns from jars. Use a freezer weight zip bag and a spoon of oil in it. You will find that you have to punch down every 2 days– just squish in bag and then reseal. Let it warm up to room temp before shaping. Oven spring has not been affected in my years of doing this.

    1. The Baker's Hotline

      Hi Rose, this would be a delicious filling in the star bread! You probably won’t need the entire batch of filling, so you could make a 3/4 batch or simply make a full batch and save any leftovers for smearing on toast, pancakes, slices of fruit, etc. We’re guessing it won’t go to waste. 🙂 Kye@KAF

  5. Christine Nelson

    I am always looking for an even better than the best cinnamon roll recipe.
    What do you think about using this highly enriched dough for that purpose?

    1. The Baker's Hotline

      This might fit the bill if you’re looking for a decadently rich, buttery dough, Christine. If you’re looking for something just a bit less buttery but equally soft and tender, then you might want to try our Soft Cinnamon Rolls recipe. It uses a unique method called tangzhong that ensures ultra-tender buns. Kye@KAF

  6. Lindsay

    How long can I keep the bulk dough in the fridge? If I make the dough on a Friday night, will it overproof by Sunday morning?

    1. The Baker's Hotline

      Hi Lindsay, if you’re going to use the fridge to do an overnight rise, we recommend keeping it at just that: overnight (about 12-16 hours). Otherwise, you’re right: the dough will be over-proofed, meaning it won’t have much oven spring and may also taste “yeasty.” Stick to a one night rest for best results. Kye@KAF

    1. The Baker's Hotline

      Joe, you can store the dough in its bulk form overnight in the fridge. A greased bowl covered with plastic wrap is ideal. Annabelle@KAF

    2. Joe Kosarek

      Thank you so much. After my question, I actually read the recipe and saw that it could be refrigerated. Thanks again. I’m going to attempt to braid a chocolate filled roll with a lemon curd filled roll to suggest New Orleans style doberge cakes.

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