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S'mores Babka

Course Breakfast, Dessert, Snack
Cuisine European
Keyword smores ideas, smores recipe, sweet bread recipe
Prep Time 1 day 21 hours 45 minutes
Cook Time 45 minutes
Servings 3 8" Loafs
Author This recipe is adopted from Modern Jewish Baker by Shannon Sarana


Babka Dough

  • 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

Sugar Syrup

  • 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

  1. 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.

  2. In a bowl of a standing mixer, fitted with the paddle attachment mix the flour, 1/3 cup sugar and vanilla.

  3. 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.

  4. With the mixer on low, add the water-yeat mixture, milk and melted butter. Add the eggs one at a time.

  5. Allow the ingridients to come together to a clumpy mixture then turn mixer off and switch to the dought hook.

  6. Once the dought comes together, turn the mixer off and scrap the sides and bottom of the bowl.

  7. Raise the speed to medium-high and knead for additional 7-10 minutes. Until the dough is elastic and smooth.

  8. Place the dough in a grease bowl, cover with a damp towl (or plastic bag) and let rise for 1-2 hours.

  9. 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.

  10. Grease three 8 1/2" x 4 1/2" loaf pans.

  11. 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.

  12. Roll the dough along the shorter side.

  13. Once the dough is rolled into a log. Cut it horizontaly straight down the middle so the middle filling is exposted.

  14. Layer each piece ontop of the other and twist. Place it in a greased pan. Repeat with the other two pieces.

  15. Allow the loafs to raise for about 30-45 minutes.

  16. Preheat oven to 375F about 20 minutes before baking.

  17. 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.

  18. When the Babkas come out of the oven, brush each onne with another 3 coats of syrup.

  19. Crafully run a knife throu the sides of the pan to realse the Babkas and allow to cool on a cooling rack.