Ultimate S’mores Babka Loaf: Decadent Chocolate, Marshmallow & Graham Cracker Swirl Bread Recipe
Imagine the beloved campfire treat – gooey marshmallows, rich chocolate, and crunchy graham crackers – perfectly reimagined into a luxurious, buttery babka loaf. This S’mores Babka Loaf isn’t just a dessert; it’s a nostalgic journey, blending the comforting flavors of childhood with the sophistication of a beautifully braided bread. Our recipe begins with a tender, buttery brioche dough, generously filled with a luscious dark chocolate ganache, studded with delightful mini marshmallows and finely crushed graham crackers, then crowned with an irresistible graham cracker streusel. Whether you serve it for breakfast, as a delightful snack, or a show-stopping dessert, one thing is certain: this homemade S’mores Babka is an absolute triumph of flavor and texture. It’s a truly special bake that promises to impress and satisfy with every single slice, delivering the ultimate s’mores experience in bread form.
Why This S’mores Babka Recipe Stands Out from the Rest
While many S’mores-inspired treats exist, this S’mores Babka recipe truly elevates the experience beyond a simple cookie or bar. The unique combination of a soft, enriched brioche dough, often hailed as one of the best bread bases in the culinary world, with the iconic S’mores elements creates a harmony of flavors and textures that is simply unmatched. The artful twisted structure of the babka ensures that you get a perfect swirl of fluffy dough, melted chocolate, pockets of gooey marshmallow, and crunchy graham cracker in every single bite. This makes for a dynamic eating experience that’s far more engaging than a flat dessert.
Furthermore, the thoughtful addition of a buttery, spiced graham cracker streusel on top takes this babka over the edge. It adds another layer of delightful crunch and an enhanced graham cracker flavor that perfectly complements the soft, rich interior. This isn’t just a bake; it’s an experience that brings warmth, comfort, and a touch of gourmet nostalgia to your table. Perfect for special occasions, holiday brunches, a decadent weekend breakfast, or simply an extraordinary treat to share with loved ones, this S’mores Babka Loaf is destined to become a new favorite in your baking repertoire.
Mastering the Buttery Brioche Babka Dough
The foundation of an exquisite S’mores Babka Loaf is its rich, tender, and undeniably buttery brioche dough. Achieving the perfect texture for this dough is paramount, and while the idea of making a yeasted bread might seem daunting, a stand mixer with a dough hook makes the process remarkably straightforward and enjoyable. This comprehensive guide will walk you through each step to ensure your babka dough is smooth, elastic, and perfectly prepared to envelop those delicious S’mores fillings.
Activating the Yeast for a Perfect Rise
The first crucial step in making any yeasted bread is properly activating your yeast. Start by warming your whole milk to approximately 105°F (40°C). This temperature is absolutely vital: if the milk is too cold, the yeast won’t activate and your dough won’t rise; if it’s too hot, it will kill the yeast, leading to the same flat result. In a small bowl or a liquid measuring cup, combine the warm milk with the active dry yeast. Give it a gentle stir to ensure the yeast is fully submerged, and then let it sit undisturbed for about 5 to 10 minutes. You’ll know your yeast is alive and well when the mixture becomes delightfully frothy and bubbly, resembling a thin cappuccino. This blooming process confirms the yeast is active and ready to leaven your dough, promising a light and airy babka. If you don’t see any foam, your yeast may be expired or the milk temperature was incorrect, and it’s best to start with fresh yeast and recheck your milk temperature.
Combining the Ingredients for Babka Dough
While your yeast is working its magic, prepare the other wet ingredients. In a separate medium-sized mixing bowl, whisk together the large egg, egg yolk, vanilla extract, kosher salt, and white sugar until everything is thoroughly combined and the sugar has largely dissolved. This ensures even distribution of flavors and moisture throughout your brioche dough. Once your yeast-milk mixture is frothy, pour it into the bowl of your stand mixer. Add the whisked egg mixture and the all-purpose flour. Using a sturdy wooden spoon or a spatula, gently mix all these ingredients together until a very shaggy, somewhat crumbly dough begins to form. At this stage, it will look quite rough and unappealing, but do not be alarmed—this is exactly how it should appear before the intense kneading begins.
The Art of Kneading and Incorporating Butter
Now, attach the dough hook to your stand mixer and begin beating the dough on medium speed. Initially, the dough will cling to the sides of the bowl, but as it kneads, it will gradually come together, forming a more cohesive, albeit still somewhat sticky, ball. This initial kneading usually takes a few minutes. Next comes the distinctive step of incorporating the butter, which is crucial for the rich texture of brioche. It’s essential that your unsalted butter is at a slightly warmer than room temperature; it should be very soft and pliable, almost spreadable, but not melted or oily. Add the butter one tablespoon at a time, allowing each addition to be fully incorporated into the dough before adding the next. This gradual process is vital for the butter to emulsify properly with the dough, contributing to its tender crumb and luxurious flavor.
Continue beating the dough for another 5-8 minutes after all the butter has been added. You’re looking for a dough that is incredibly smooth, highly elastic, and tacky to the touch. It should cleanly pull away from the sides of the mixing bowl but might still slightly stick to the bottom, indicating proper hydration without being overly wet. If, during the process, the butter seems stubborn and doesn’t want to incorporate, turn off the mixer, scrape down the sides of the bowl, and gently knead the butter into the dough by hand for a minute or two until it starts to come together. Then, return it to the mixer. If the dough feels excessively sticky and wet even after prolonged kneading, you can add a tiny bit more flour, but do so very slowly – perhaps half a tablespoon at a time – until the desired consistency is achieved. Be careful not to add too much flour, as this can result in a dense and dry babka, rather than the light and airy texture we are aiming for.
The First Rise: Doubling in Size for Lightness
Once your brioche dough achieves that perfect smooth, elastic, and tacky consistency, transfer it to a large, lightly greased bowl. Ensure the bowl is spacious enough to accommodate the dough’s growth. Cover the bowl snugly with plastic wrap to create a warm, humid environment and prevent a dry skin from forming on the surface of the dough. Place the covered bowl in a warm, draft-free spot for its first rise, also known as bulk fermentation. This crucial stage typically takes about an hour, or until the dough has visibly doubled in size. The warmth allows the yeast to work efficiently, producing carbon dioxide that creates air pockets, resulting in a light and airy texture in your final S’mores Babka. After this essential first rise, your dough is now primed and ready for the exciting stages of rolling, generously filling, slicing, and artfully braiding, transforming it into the gorgeous S’mores Babka Loaf that will soon emerge as a showstopper from your oven.
Crafting the Decadent S’mores Filling: The Rich Chocolate Ganache
No S’mores Babka would be truly complete without a rich, deeply flavorful filling that perfectly captures the essence of melted chocolate. Our recipe calls for a simple yet incredibly indulgent chocolate ganache, infused with a hint of cocoa and brown sugar to perfectly complement the S’mores theme. This ganache not only provides the luscious chocolate flavor but also acts as the perfect adhesive for our graham cracker crumbs and delightful mini marshmallows, ensuring layers of flavor and varied texture throughout every twisted strand of your babka.
To prepare this exquisite chocolate ganache, set a heatproof bowl (preferably glass or stainless steel) over a small saucepan containing about an inch of simmering water. Ensure that the bottom of the bowl does not touch the water; we are creating a double boiler, which provides a gentle, indirect heat ideal for melting chocolate without scorching it. Add your finely chopped milk chocolate and dark chocolate, along with the room temperature unsalted butter, to the heatproof bowl. Stir gently and continuously as the chocolate and butter slowly melt together, creating a smooth, glossy, and inviting mixture. As soon as the chocolate is fully melted and thoroughly combined with the butter, immediately remove the bowl from the heat to prevent overheating.
While the mixture is still warm, quickly stir in the sifted cocoa powder (Dutch-processed cocoa is often preferred for a deeper, less acidic chocolate flavor, enhancing the richness) and the brown sugar. Continue stirring vigorously until the brown sugar is completely dissolved and the mixture transforms into a thick, luxurious, and spreadable paste-like consistency. The consistency is crucial here: it needs to be thick enough to stay in place when spread over the dough without running, yet pliable enough to be easily spread. Allow the ganache to cool slightly to a spreadable temperature – if it’s too hot, it might begin to melt the butter in your delicate brioche dough, and if it’s too cold, it will become too firm and difficult to spread evenly. This rich ganache is the very heart of your S’mores Babka, so taking a moment to perfect its texture and flavor is an investment well worth making for a truly spectacular result.
How to Assemble, Cut, and Braid Your S’mores Babka Like a Pro
Assembling and braiding a babka might appear to be an intricate process reserved for expert bakers, but it is surprisingly manageable with a few clear steps and a bit of patience. The stunning visual effect of a babka, with its beautiful swirls of filling elegantly woven through the bread, comes from this unique preparation technique.
Rolling the Dough and Spreading the S’mores Filling
First, prepare your 9”x5” loaf pan meticulously. Grease it thoroughly and line it with parchment paper, ensuring you leave a generous overhang on the longer sides. This overhang will serve as convenient handles to help you lift the baked babka out of the pan later, preventing any sticking or damage. Gently turn your once-proofed, beautifully risen dough out onto a lightly floured work surface. Using a rolling pin, carefully roll the dough into a precise 15”x15” square. The key here is to aim for an even thickness across the entire square; this uniformity is critical for an evenly baked loaf and a consistent, visually appealing braid. Next, generously spread your prepared, cooled chocolate ganache evenly over the entire surface of the rolled-out dough, making sure to leave an empty 1-inch strip along one of the longer edges. This bare strip is vital as it will act as the sealing point for your log.
Over the rich chocolate ganache, generously sprinkle your finely crushed graham crackers and the adorable mini marshmallows. Don’t be shy with these essential S’mores components! They will create delightful pockets of gooey sweetness and satisfying crunch throughout the layers of your babka. Lightly brush a thin layer of water onto the bare 1-inch strip of dough you left earlier. This water acts as a natural adhesive, ensuring a secure seal when you roll the dough. Starting from the edge opposite the bare strip, carefully and tightly roll the dough away from you, forming a neat log shape. Take your time during this step to ensure the log is as uniform in thickness as possible from end to end. Gently shaping it with your hands as you roll can help maintain this crucial even thickness, which is important for consistent slices and an even braid.
Pro Tip for Easier Handling: If you find the dough and filling mixture a bit too soft or sticky to work with, especially in a warm kitchen, a simple trick can save the day. Place the rolled log into the freezer for about 20-30 minutes. This chilling period will firm up the butter within the dough and solidify the ganache, making it significantly easier to slice cleanly and braid without excessive tearing or mess. This step is optional but highly recommended for a more stress-free assembly.
The Signature Babka Braiding Technique
Once your log is ready (and potentially chilled), it’s time to perform the signature babka slice and braid, which creates its iconic swirled appearance. Using a sharp serrated knife, carefully slice the log in half lengthwise down its entire length. This action will expose the beautiful layers of chocolate ganache, graham cracker crumbs, and mini marshmallows running through the dough. Place these two long, sliced strips side-by-side on your work surface, ensuring the cut edges, with their exposed filling, are facing upwards to showcase their intricate design. Now, carefully form an ‘X’ formation with the two strips, overlapping them gently in the middle.
To begin braiding, start from the center of the ‘X’ where the strips overlap and work your way outwards towards one end. Interweave the two strips by gently folding one strip over the other, alternating back and forth, always keeping the exposed filling sides facing upwards. The goal is to create a twisted, spiraled effect that reveals all those delicious layers. When you reach the end of one side of the braid, firmly pinch the ends together to create a neat seal. Repeat this braiding process on the other half of the ‘X’ until both ends are beautifully braided and securely pinched. This careful technique creates the distinctive marbled appearance that babka is famous for, ensuring every single bite is packed with the delightful S’mores flavors.
Carefully transfer your magnificently braided dough into the prepared 9×5-inch loaf pan. Cover it lightly with plastic wrap (again, to prevent a dry skin) and place it back into a warm, draft-free spot for its second and final rise. This stage typically takes another hour, or until the dough has again visibly doubled in size and appears noticeably puffy and expanded within the pan. The second rise is absolutely essential for a truly light, tender, and airy finished product, so resist the urge to rush this crucial step before baking!
Creating the Irresistible Graham Cracker Streusel Topping
The graham cracker streusel is the perfect crowning glory for our S’mores Babka Loaf, adding a delightful crunch, an extra layer of graham cracker flavor, and a beautiful texture that truly completes the campfire-inspired experience. It’s quick and easy to prepare, especially with the right kitchen tools.
The most efficient and mess-free method for making the streusel is using a food processor. Start by breaking whole graham crackers into smaller, manageable pieces with your hands and placing them into the bowl of your food processor. Pulse the crackers until they are finely ground, resembling fine sand or coarse flour. The finer the crumbs, the more delicate and even your streusel will be, creating a beautiful golden crust. Next, add the brown sugar, a tiny pinch of salt (to balance the sweetness), and a touch of ground cinnamon (optional, but highly recommended as it greatly enhances the warm, spiced notes characteristic of S’mores flavors). Pulse again briefly, just enough to combine these dry ingredients evenly.
Finally, add the cold unsalted butter, cut into small cubes, to the food processor. Cold butter is key here! Pulse a few more times, using short, quick bursts, until the mixture transforms into a coarse, crumbly texture. You should see distinct small clumps of butter coated in the graham cracker mixture. Be careful not to over-process, as you want desirable distinct crumbs, not a paste. The cold butter helps to create those wonderful, irregular streusel clumps that will crisp up beautifully and golden brown in the oven, adding a fantastic textural contrast to the soft babka beneath.
If you don’t have access to a food processor, you can still achieve excellent streusel results with a bit of elbow grease! You can either purchase pre-ground graham cracker crumbs to save a step, or easily crush whole crackers finely by placing them in a sturdy Ziploc bag and crushing them with a rolling pin or the bottom of a heavy pan until they reach a fine crumb consistency. Once you have your fine crumbs, combine them in a medium-sized bowl with the brown sugar, salt, and cinnamon. Then, using a pastry cutter, two forks, or even your fingertips, cut or rub in the cold butter until the mixture forms lovely, cohesive yet crumbly streusel pieces. The key is to work quickly to prevent the butter from melting too much from the heat of your hands, which would result in a greasy rather than crumbly streusel.
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S’mores Babka Loaf
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Ingredients
S’mores Babka Loaf
- 1/2 cup Whole Milk,, warmed to 105°F
- 2 ¼ tsp Active Dry Yeast
- 1/4 cup White Sugar
- 1 Large Egg
- 1 Egg Yolk
- 1 tsp Vanilla Extract
- 1/2 tsp Kosher Salt
- 3 cups All-Purpose Flour,, plus more if needed, measured correctly †
- 7 tbsp Unsalted Butter,, cut into small pieces, at slightly warmer than room temperature (should be very soft)
S’mores Filling
- 5 oz Milk Chocolate,, finely chopped
- 1 oz Dark Chocolate,, finely chopped
- 5 tbsp Unsalted Butter,, at room temperature
- 1/4 cup Brown Sugar
- 2 tbsp Cocoa,, preferably dutch processed, sifted
- 3 Graham Crackers,, ground or smashed into a fine crumb
- 3/4 cup Mini Marshmallows
Graham Cracker Struesel
- 1/3 cup Finely Ground Graham Crackers, (about 2 crackers)
- 1/3 cup Brown Sugar
- 1 tbsp All Purpose Flour
- Pinch of Salt
- 3 tbsp Cold Unsalted Butter
Equipment
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Stand mixer
Instructions
Making the Babka Dough
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In a measuring cup add warm milk and yeast together. Stir together to combine, then allow to sit until it becomes foamy, about 10 minutes. Meanwhile, in a medium mixing bowl, add egg, yolk, salt, vanilla, and sugar. Whisk together to combine.
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Add egg mixture, foamy yeast-milk, and flour to stand mixer. Using a large wooden spoon, mix together the dough until a shaggy dough forms. Place the dough hook onto the stand mixer and turn the stand mixer onto medium. Beat the dough until it has come together and looks uniform.
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While still beating the dough, begin adding in the butter 1 tbsp at a time, ensuring that each addition is incorporated before adding the next. After all the butter has been added, continue to beat for another 5-8 minutes, or until the dough is smooth, elastic, and tacky.
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Transfer dough to a greased large bowl, cover with plastic wrap, then place in a warm area to rise for about an hour, or until the dough is doubled in size.
Making the Chocolate Ganache
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Place a heat proof bowl over top of a small saucepan of simmering water. Add both chocolates and butter to the heatproof bowl. Heat until the chocolate has just melted and is combined with the butter. Remove from heat and add in cocoa powder and brown sugar. Stir to dissolve. The consistency should be a paste like consistency.
Shaping and Braiding the Babka
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Prepare a 9”x5” loaf pan with grease and parchment paper. Turn the dough out onto a lightly flour work surface, and roll the dough out into a 15”x15” square.
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Spread chocolate ganache over top of the dough, leaving about a 1” strip along the top. Sprinkle graham cracker crumbs and mini marshmallows over top. Brush the bare 1” strip with a bit of water. Roll the dough away from you into a log (try to maintain even thickness throughout).
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(Optional) For easier and cleaner cutting, place the roll into the freezer for 30 minutes.
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Using a serrated knife, slice the log in half lengthwise. Place the sliced halves face up and side by side each other. Form an ‘X’ formation with the two strips. Working from center out, interweave the two strips by folding them over one another alternating back and forth. When at the end, pinch the ends together. Repeat on the other half.
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Transfer the braided dough into the prepared 9×5″ loaf pan, cover lightly with plastic wrap, and place into a warm place to rise for another hour, or until doubled in size.
Making the Graham Cracker Streusel
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Add graham crackers to food processor and pulse until they become fine in texture. Add brown sugar and salt, pulse to combine. Then add cold butter pieces, and pulse until crumbly.
Baking the Babka
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Preheat oven to 375°F. After the dough has doubled in size, place into the oven and bake for about 20 minutes, then sprinkle streusel on, then bake for another 15 minutes (internal temperature of 200°F). When done, allow to cool in pan for 15 minutes, then transfer to a cooling rack and allow to cool completely before cutting into it.
Notes
Baking and Cooling for the Perfect S’mores Babka Loaf
The final steps involve baking your babka to golden perfection and allowing it to cool properly to achieve the best possible texture and flavor. This phase requires a bit of patience, but it’s absolutely crucial for a truly exceptional result.
Once your beautifully braided dough has completed its second rise and has become wonderfully puffy and risen in the loaf pan, it’s time for baking. Preheat your oven to 375°F (190°C). Carefully place the loaf pan into the preheated oven and bake for approximately 20 minutes. At this point, the babka will be partially baked, lightly golden on top, and beginning to set. This is the ideal moment to introduce the graham cracker streusel. Carefully remove the babka from the oven, evenly sprinkle the prepared streusel topping over the top of the partially baked loaf, ensuring good coverage. Then, return it to the oven for another 15 minutes. Baking the streusel during this last phase ensures it gets wonderfully crispy and toasted without burning the delicate marshmallows or over-browning the babka itself, allowing all components to cook harmoniously.
To confirm your S’mores Babka Loaf is fully baked, you can check its internal temperature with a digital thermometer; it should register around 200°F (93°C). The crust should be a deep golden brown, and the streusel topping should be beautifully crisp and fragrant. Once baked, remove the loaf from the oven and allow it to cool in the pan for about 15 minutes on a wire rack. This initial cooling in the pan is important as it helps the bread to set its structure and prevents it from collapsing or becoming dense. After 15 minutes, carefully use the parchment paper overhangs to lift the babka from the pan and transfer it directly to a wire cooling rack. It is absolutely crucial to allow the babka to cool completely, or at least to a warm, handleable temperature, before attempting to slice into it. While the aroma will be incredibly tempting, slicing it while still hot can result in a gummy texture and cause the delicious filling to ooze out excessively. A completely cooled babka will yield a much cleaner slice, a superior texture, and allow the complex S’mores flavors to properly set and meld together. Only then can you truly enjoy your homemade S’mores Babka!
Storage Tips for Your Delicious S’mores Babka
To keep your homemade S’mores Babka fresh and delicious for as long as possible, proper storage is essential. Once your babka has completely cooled to room temperature, you can store it wrapped tightly in plastic wrap or placed in an airtight container for up to 2-3 days at room temperature. This method helps maintain its beautiful soft texture and prevents it from drying out, keeping the crust crisp and the interior moist. For optimal freshness and to extend its shelf life, particularly if you’ve baked a large loaf or don’t plan to consume it quickly, the babka freezes beautifully.
To freeze, wrap individual slices or the entire cooled loaf tightly first in plastic wrap, ensuring no air exposure, then add an additional layer of heavy-duty aluminum foil. This double-layer protection guards against freezer burn. Stored in this manner, your S’mores Babka can be kept in the freezer for up to 1-2 months. When you’re ready to enjoy, simply thaw the frozen babka at room temperature. For an extra special warm treat that recreates that fresh-baked experience, you can gently reheat individual slices in a preheated oven (around 300°F/150°C) for a few minutes or briefly in the microwave until warmed through. This will bring back some of that delightful gooeyness from the chocolate and marshmallows.
More Delightful Babka Creations to Explore
If you’ve fallen in love with the art and deliciousness of babka baking after making this S’mores-inspired treat, you’ll be thrilled to discover there’s a whole world of variations to explore! Babka’s incredibly versatile brioche dough lends itself perfectly to both sweet and savory fillings, making it a fantastic canvas for creativity in the kitchen. Check out these other fantastic babka recipes to continue your baking adventure and expand your repertoire:
Pepperoni Pizza Babka Loaf. Experience the ultimate fusion of comfort foods! This savory babka brings together the irresistible, cheesy flavors of classic pepperoni pizza with the soft, tender, and buttery texture of a brioche loaf. Generously filled with tangy marinara sauce, gooey mozzarella cheese, and sharp Parmesan, it’s a cheesy, savory, and incredibly satisfying bread that’s perfect for a unique lunch, a hearty dinner accompaniment, or an unforgettable appetizer at any gathering. A true crowd-pleaser for pizza and bread lovers alike, it’s a surprisingly delicious twist on a traditional favorite!
Cinnamon Brioche Babka Knots. For those who adore classic sweet pastries and the comforting taste of cinnamon, these adorable individual babka knots are an absolute must-try. They feature the same sweet, buttery brioche dough base, but are generously filled with a warm, aromatic cinnamon-brown sugar mixture that bakes into sticky, caramelized pockets of flavor. Shaped into charming individual knots, these make a delightful breakfast pastry, a perfect coffee-time treat, or a sweet and impressive addition to any brunch spread. Each knot is pure cinnamon-sugar bliss, a simple yet utterly irresistible indulgence.
