Last updated on June 9th, 2022.
S’mores Babka is yet another fabulous creative take on the traditional Babka. It’s what happens when a piece of Eastern European culture achieves the American dream!
The result? A rich, buttery, and soft dough filled with chocolate, marshmallow fluff, and graham cracker crumbs. No, it’s not that good. It’s so much better.
Be sure to check out more of my S’mores recipes: S’mores Bars, S’mores Hamentaschen, and S’mores Pies.
I know I had you with S’mores but you are actually here for the Babka. When it comes to Babka, it’s all about the dough. If the dough is stale, dry and crumbly then not amount of marshmallow fluff would make any difference. This recipe is the complete opposite, and I collected some of my baking tips to help you achieve just that.
The leveling agent in this recipe is yeast. It can get a bit intimidating baking with it, so below are some “friendly user” fun (yes I’m a baking nerd) facts about the science of baking with yeast. I have no doubt the information below will put you at ease.
You may have already know that yeast is a single-cell fungus that when in dry or cold environment is inactive. Once in touch with warm water the yeast is reactivated and then feeds on the sugar in the flour. Then it releases carbon dioxide (air) and raises the dough. The gluten that forms when wheat and water comes together is starchy and is able to contain thousands of gas bubbles as the yeast is working. Without the flour (gluten) to contain the yeast we will basically only have bubbles.
Warm water and sugar reactivate the yeast (ideal 95F / 35C).
Hot / boiling water kill the yeast (120F / 48C or higher) .
Pointers for success when baking with yeast:
- Always test that the yeast is still alive by mixing 1 tsp yeast with 1/2 tsp of sugar and 1/2 cup of warm water. Stir and let sit for 10-15 minutes. If alive you will notice a bubbling brew.
- White sugar activates the yeast, salt can kill it. But that doesn’t mean we should not add it to the recipe especially since it adds a lot of flavors. Make sure you add the exact amount the recipe calls for and best to add it at the end.
- Water under 70F / 21C will not activate the yeast. If the room the dough is resting in a warm spot it will help the rise. However, it will be much slower and will take longer.
- Many bakers including myself like to let the dough rise for a period time of 8-10 hours. Long fermentation allows more flavor to develop. (the below recipe does not require a long rise time)
- Rich doughs contain some type of fat (like cream and butter) and yolk and take longer to rise, due to the extra weight the fat and yolk add. When baking rich dough, make sure the liquid is in the ideal temperature and/or activate the yeast with water and sugar before adding it to the flour. (see recipe below)
Now lets Talk About This S’mores Babka:
- Feel free to fill the dough with any type of filling you wish like cinnamon, almond or even poppy seed filling.
- The recipe will yield three 8 1/2″ load pans, but you can also make 1 round Babka baked in an angel food cake pan.
- please note that the marshmallow fluff will dissolve as it bakes and you may not notice it. That is ok.
- You can also sprinkle some mini marshmallow instead of the marshmallow fluff (or in addition).
- The below illustration is how I rolled the Babka. Another option is to divide each piece of dough into three even pieces. Fill and roll each piece and then braid.
Here are some more fun recipes you might enjoy:
One more thing…
Don’t forget to tag @OneSarcasticBaker on Instagram if you bake this recipe. Would love to see your creations!
- 1 TBS Dry active yeast
- 1/3 Cup + 1/2 tsp Sugar (80 g / 3 oz)
- 1/2 Cup Lukewarm Water ( 120 ml / 4 oz)
- 4 1/2 Cup Unbleached AP Flour (540 g / 19 oz)
- 2 tsp Vanilla
- 1/2 Cup Whole milk (120 ml / 4 oz)
- 1 1/2 Sticks Unsalted Butter, melted (170 g / 6 oz)
- 2 Large Eggs
- 2/3 Cup Water (160 ml / 5.5 oz)
- 1 Cup Sugar (200 g / 7 oz)
- 1 tsp Vanilla
For The Filling
- 1/3 Cup Chocolate or Hazelnut Spread
- 1/2 Cup Marshmallow Fluff
- 1/4 Cup Crushed Grahm Cracker Crumbs
To Make The Dough
Place the yeast and 1/2 tsp of sugar in a medium bowl. Add the water stir to combine and set a side for 10-15 minutes.
In a bowl of a standing mixer, fitted with the paddle attachment mix the flour, 1/3 cup sugar and vanilla.
In a medium sauce pan or in the microwave, warm the milk to a simmer. Do not allow it to boil. When too hot the yeast may die. Allow to cool for 1-2 minutes.
With the mixer on low, add the water-yeat mixture, milk and melted butter. Add the eggs one at a time.
Allow the ingridients to come together to a clumpy mixture then turn mixer off and switch to the dought hook.
Once the dought comes together, turn the mixer off and scrap the sides and bottom of the bowl.
Raise the speed to medium-high and knead for additional 7-10 minutes. Until the dough is elastic and smooth.
Place the dough in a grease bowl, cover with a damp towl (or plastic bag) and let rise for 1-2 hours.
While the dough is resting, make the sugar syrup. Mix the ingredients together and allow to cook on medium heat for about 5 minutes. Remove from heat and let cool.
Grease three 8 1/2" x 4 1/2" loaf pans.
Dived the dough into three equal parts. Roll out each part into a ractengle and spread 1/3 of the choclate spread, then the marshmallow fluff and them sprinkle with some grahm crackers crumbs.
Roll the dough along the shorter side.
Once the dough is rolled into a log. Cut it horizontaly straight down the middle so the middle filling is exposted.
Layer each piece ontop of the other and twist. Place it in a greased pan. Repeat with the other two pieces.
Allow the loafs to raise for about 30-45 minutes.
Preheat oven to 375F about 20 minutes before baking.
Bake for 20 minutes, brush each loaf with two coats of syrup then place back in the oven and back for additional 15-20 minutes.
When the Babkas come out of the oven, brush each onne with another 3 coats of syrup.
Crafully run a knife throu the sides of the pan to realse the Babkas and allow to cool on a cooling rack.
34 Comments on " S’mores Babka "
Wow! This is so clever and decadent! I’m looking forward to trying out this recipe and hoping it will look as good as yours! 🙂
Thank you Leslie! I’m sure you’ll enjoy it how ever it will look! 🙂
Well this looks amazing! Who doesn’t want chocolate and marshmallows in babka. I’ve never made babka but your step by step directions will make my first time a cinch.
Thank you Kelly! Making Babka is so easy and the dough is so much fun to work with!
I almost fell off my chair looking at this recipe. OH MY SO GOOOD. I must save this for later. I made a s’more chocolate cheesecake today, so I’m totally in the s’mores world. This babka looks incredible! Pinning for later!!
Thank you so much Mari!
S’mores has taken over my life for sure!
This looks incredible! Thanks for sharing. It’s the perfect dessert.
Absolutely irresistible with the smores! I also love how informative the post is, especially for new bakers. Delicious bake!
thank you Vidya! So glad to hear the tips are helpful!
Oh my goodness, that. looks. incredible. I am 100% sure I won’t have it looking that pretty but I am making this ASAP, your tips are super helpful!!
Thank you Mikayla! I have no doubt you’ll do great!
This looks amazing! Saving for when I’m craving a super decadent treat. Thanks!
Thank you Colleen! I know you’ll love it!
I really can’t even begin to wrap my mind around how delicious this looks. I saw it on Instagram this week and it stopped me in my tracks. It looks absolutely incredible!
Thank you so much Jenni! Marshmallow and chocolate have their eye opening way!
It’s true. You did have me at smores!!
I love your illustration on how to make it. I feel like I would be so lost without it!!
Thank you Cathleen. It is truly so easy!
I am so amazed with the texture of this babka – it is absolutely inviting and so mouthwatering. Just what I have been looking for – thank you!
Haha, I love your description of this babka – “American dream…” Fabulous recipe that is definitely unique in the way it looks and, I am sure, the way that it tastes!
I’ve never made a babka but am dying to give it a try! I’ve seen so many delicious ways to make it but this really beats them all. It looks amazing!
This looks incredibly tasty and so clever you have mixed the marshmallows and the graham crackers in there. My kids would go crazy about this – I cannot wait to give it a taste.
Thank you so much Ramona!
S’mores in Babka? what a genius way. I love how you explained the rolling of babka with a drawing. This is so irresistible.
Thank you so much Lathiya!
This looks amazing! I’ve recently tried a babka recipe, but it came out a little dry. Might have been completely my fault, but the recipe also didn’t state to mix the yeast and sugar and water first and leave for 15min. Is that just to test for yeast activity or is it also a form of yeast activation?
Also, just another point: Thank you so much for providing the metric equivalent to the cups measurements 😀 It’s highly appreciated!
I’ll definitely try this recipe next!
Thank you so much Lydz!
The main reason this recipe calls to mix the yeast and water is to minimize the rise time.
Hope you’ll have better result next time! This Babkas is as soft as a pillow!
The photos look absolutely mouthwatering – but I also love your rolling illustration: so helpful! I can honestly see one of these delicious babkas in my future! Yum!
Thank you Katerina! I know you’ll love it!!
Hi there- saw your post on the kitchn and clearly I need to make this ASAP! I’m a tired mama so forgive me, but I can’t seem to compute the rise times and the total time you have listed- I know in your post you mention letting it rise for 8-10 hours to develop flavor… do you do this on the counter overnight or in the fridge for a slower rise? I wasn’t sure but again, I’m tired and math was never my best subject LOL thanks for the clarification in advance! I’m SO looking forward to this recipe!!! (and many others on your site- let’s be honest!)
I know all about being a tired mama so I got you covered! Also, I have good news, this recipe requires 1.5-2 hours rise time so no need to overthink it.
I do not have a clear answer where to let the dough rise, each recipe is different but you can let it rise in the refrigerator overnight and then allow it to come to room temperature before kneading which can take 2-4 hours depending on the size of the dough. Hope this helps!
Oh thank you! Ok I think I was just confused with the prep time and then again, the math right?! You might ask why a tired mama needs to make this? Or maybe you don’t because you know- it is the answer itself- it looks AMAZING and I want to eat it all, hiding in the pantry and not share it with my children. Ok, maybe I’ll share. MAYBE.
LOL!!!! LOVE IT!!! No need to explain why you want to bake something or hide in the pantry! It’s all understandable and recommended!
I am fond of babka and all kinds of sweet breads. I have tried many babka recipe but yours was the best. Thanks for sharing this delicious recipe.
Thank you so much Sujana! so happy you are enjoying it.