*A small-batch brioche babka swirled with dark cocoa and espresso. The trick is adding syrup while it’s still warm — it soaks into every fold.*

There’s something deeply satisfying about making a babka in miniature. This small-batch version skips the excess while keeping all the indulgence — tender, buttery brioche dough swirled with a glossy cocoa-espresso filling that tastes like a chocolate croissant met a morning latte. The process is slow but forgiving, and the dough practically tells you when it’s ready.

A few things to keep in mind: make sure your butter is soft but not greasy — this helps the dough stay elastic and easy to roll. Don’t rush the proofing; under-proofed dough will tear as you twist it, while a fully risen one will shape beautifully. When rolling, a light dusting of flour goes a long way — too much and you’ll lose that feathery crumb. And for the final touch, brush with cardamom syrup (or even honey thinned with a splash of hot water) right out of the oven so it soaks into every layer.

The result is a small, glossy loaf that’s as elegant as it is comforting — perfect sliced thick, toasted lightly, and served with a little butter or espresso on the side.

*Soft spirals of chocolate and espresso wrapped in buttery dough, brushed in cardamom syrup until glossy.*

Ingredients

60 ml (¼ cup) whole milk
3½ g (about 1 tsp) instant dried yeast
130 g (1 cup) all-purpose flour
15 g (1 tbsp) granulated sugar
Pinch of salt
1 egg
30 g (2 tbsp) unsalted butter, softened

Instructions

Warm the milk: In a small saucepan over low heat, warm the milk just until it feels lukewarm to the touch (about 38°C / 100°F). Remove from heat and whisk in the yeast. Let sit for about 5 minutes until foamy.
Mix the dry ingredients: In the bowl of a stand mixer fitted with a dough hook, combine the flour, sugar, and salt on low speed until evenly mixed.
Bring the dough together: Pour the milk–yeast mixture into the dry ingredients. Mix on medium speed for about 1 minute, until the dough looks rough and shaggy. Add the egg and continue kneading for 5–6 minutes until smooth.
Incorporate butter: With the mixer running, add the softened butter a tablespoon at a time, waiting until each piece is absorbed before adding the next. Once all the butter is in, increase speed slightly and knead for another 6–8 minutes, until the dough is glossy and elastic.
First rise: Lightly grease a medium bowl, transfer in the dough, and cover with plastic wrap. Let rise in a warm spot for about 1 hour, or until doubled in size.
Chill: Once risen, punch down the dough to release air, then cover and refrigerate or use immediately.

Cocoa Espresso Filling

Ingredients

55 g (¼ cup) light brown sugar
25 g (3 tbsp) Dutch-processed cocoa powder
1 tsp finely ground espresso powder
Pinch of salt
50 g (4 tbsp) unsalted butter, melted and cooled

Instructions

In a small bowl, whisk together the brown sugar, cocoa powder, espresso, and salt.
Pour in the melted butter and stir until the mixture comes together into a thick, glossy paste. It should spread easily but hold its shape.

To assemble:

Place the dough on a lightly floured surface. Dust the top with a bit more flour, then roll it into a rough rectangle about ¼ inch (0.6 cm) thick. No need for perfect edges — a rustic shape works fine.
Spread the cocoa-espresso filling evenly across the dough with an offset spatula or butter knife, reaching close to the edges. Sprinkle a small handful of cacao nibs and a few rose petals on top if you’d like extra texture and aroma.
Starting from the short end, roll the dough into a tight spiral, sealing the edge by pinching it together. Flip the log so the seam faces down. Trim about an inch (2.5 cm) off each end for a clean finish, then carefully slice the roll in half lengthwise to expose the layers.
Twist the two halves together — crossing one over the other like a braid — and pinch the ends to keep it secure. Gently transfer the twisted dough into a greased or parchment-lined loaf pan (a small 8×4-inch pan works well). Cover loosely and let rise in a warm spot for about an hour, or until puffy and nearly doubled.
Preheat the oven to 350°F (175°C) while the dough proofs.
Brush the top with egg wash, then bake for 25–35 minutes, until the surface is deep golden and a skewer inserted in the center comes out clean. While still warm, pour a few spoonfuls of cardamom syrup (like Pink House Alchemy) over the loaf so it soaks in.
Cool in the pan for about 15 minutes, then transfer to a wire rack to finish cooling before slicing.