Description

Indulge in a decadent dessert with this S’mores Babka recipe, combining rich chocolate, fluffy marshmallow, and crunchy graham crackers swirled throughout a tender, buttery yeast dough. Perfect for a special breakfast treat or an impressive dessert, these beautifully twisted loaves capture the nostalgic flavors of classic campfire s’mores in a sophisticated, homemade bread.

Ingredients

Scale

Dough

1 cup whole milk, heated to 110°F
3 teaspoons instant yeast
1/2 cup + 1 tablespoon sugar
2 eggs
2 teaspoons vanilla extract
4 1/2 cups all-purpose flour
1 teaspoon salt
12 tablespoons unsalted butter, softened and cut into 12 pieces

Chocolate Filling

1/2 cup sugar
1 1/2 teaspoons vanilla extract
1/2 cup natural unsweetened cocoa powder
6 tablespoons butter, melted

Marshmallow Layer

1 (7.5-ounce) jar marshmallow fluff

Mix-Ins

6 full graham cracker sheets, crushed
1/2 cup miniature chocolate chips

Graham Cracker Streusel Topping

2/3 cup brown sugar, packed
2/3 cup graham cracker crumbs
6 tablespoons cold butter, cubed
1/3 cup miniature chocolate chips

Egg Wash

1 egg
1 tablespoon water

Instructions

Prepare the dough: In the bowl of an electric stand mixer fitted with a dough hook (or a large mixing bowl), combine the heated milk (110°F), instant yeast, and 1 tablespoon sugar. Whisk and let sit for 5 minutes until frothy.
Mix the dough: On low speed, add the remaining sugar, eggs, and vanilla extract. Gradually add the flour and salt, mixing until the dough just comes together, about 2-3 minutes. Increase speed to medium-low and add softened butter one piece at a time, mixing well after each addition. Continue mixing until dough is smooth, elastic, and pulls away from the bowl sides, about 10 minutes.
First rise: Transfer dough to a lightly greased large bowl, cover with plastic wrap or a kitchen towel, and let rise in a warm, dark place for 1 hour. Then refrigerate, covered, for 1 hour to up to 36 hours until doubled in size and firm.
Make the chocolate filling: In a small bowl, combine sugar, vanilla extract, and cocoa powder. Stir in melted butter until combined; the mixture will be slightly granulated.
Shape the babka: Grease two 9×5-inch loaf pans. Remove dough from fridge, gently punch down, and divide in half. Roll each half into a 9×18-inch rectangle. Spread half the chocolate filling over each, leaving a border. Layer half the marshmallow fluff, then sprinkle crushed graham crackers and miniature chocolate chips over each dough piece. Roll dough lengthwise into cylinders, fold in half, and twist several times, then place in loaf pans.
Second rise: Cover loaves with plastic wrap or towel and let rise at room temperature for 1.5 hours.
Prepare the streusel topping: Mix brown sugar and graham cracker crumbs. Cut in cold butter until pea-sized pieces form and mixture looks sandy. Stir in miniature chocolate chips.
Apply egg wash and topping: Beat egg with water and brush over risen loaves. Sprinkle streusel generously on top.
Preheat oven: Heat oven to 350°F (175°C).
Bake the babka: Bake the loaves for 40 to 50 minutes until golden brown and internal temperature reaches 190°F. Immediately poke holes with a skewer down to the bottom of the loaves to vent steam. Cool in pans for 10 minutes, then transfer to wire racks to cool completely before serving.

Notes

Ensure milk is heated to about 110°F to properly activate the yeast without killing it.
Refrigerating the dough after the first rise enhances flavor development and makes it easier to handle.
Use an instant-read thermometer to check doneness accurately for a perfectly baked babka.
Poking holes after baking helps release steam to maintain the fluffy yet moist texture inside.
The streusel topping adds a delightful crunch and extra sweetness that complements the s’mores flavors.

Prep Time: 25 minutes
Cook Time: 45 minutes
Category: Dessert, Bread
Method: Baking
Cuisine: American

Keywords: s'mores babka, chocolate babka, marshmallow bread, graham cracker dessert, homemade babka, yeast bread dessert