S’mores Babka is a delightful, modern twist on the traditional Eastern European babka — a little bit of nostalgia meeting classic American s’mores flavors.
The result is a rich, buttery, soft dough layered with chocolate, marshmallow fluff, and graham cracker crumbs. It’s generous, comforting, and better than the sum of its parts.
Be sure to check my other s’mores-inspired recipes: S’mores Bars, S’mores Hamentaschen, and S’mores Pies.
While the s’mores filling is irresistible, the babka is all about the dough. A stale or dry dough won’t produce the tender, layered loaf you want — no amount of filling will fix that. This recipe focuses on a soft, enriched dough and includes practical tips to help you succeed.
Yeast is the rising agent in this recipe and can feel intimidating if you’re not used to it. Below are straightforward, friendly facts about how yeast works and a few tips to make working with it easier.
Yeast is a single-celled fungus that stays inactive when dry or cold. When mixed with warm water and sugar it reactivates and feeds on sugars, producing carbon dioxide that creates air bubbles and makes the dough rise. Gluten — formed when wheat and water combine — traps those gas bubbles so the dough develops structure and a tender crumb.
Warm water and sugar reactivate the yeast (ideal 95°F / 35°C).
Hot or boiling water kills the yeast (≈120°F / 48°C or higher).
Pointers for success when baking with yeast
- Always proof active dry yeast before using: mix 1 tsp yeast, 1/2 tsp sugar and 1/2 cup warm water, stir and wait 10–15 minutes. It should become foamy when active.
- Sugar feeds yeast; salt can inhibit it. Add the salt in the recipe amount but avoid direct contact between salt and yeast when possible.
- Water below 70°F / 21°C will slow activity. Warmer room temperatures speed rising, while cooler rooms lengthen the time required.
- Long, slow fermentation (8–10 hours) develops flavor, but this recipe does not require an extended rise.
- Rich doughs with butter, milk, and egg yolks rise more slowly. Make sure liquids are at the right temperature, or activate the yeast in water and sugar first.
About this S’mores Babka
- You can swap the filling for cinnamon, almond, poppy seed, or other spreads if you prefer.
- This recipe yields three 8½” loaf pans, or you can shape a single round babka in an angel food cake pan.
- The marshmallow fluff will melt and disperse during baking — that’s normal.
- You can use mini marshmallows instead of fluff, or combine both for texture.
- The photos show one rolling method; another option is to divide each dough piece into three strips, fill and roll each, then braid.
HAPPY BAKING!!!
More recipes you might enjoy
- Guava Cream Cheese Babka
- Bakery-Style Challah
One more thing…
Tag @OneSarcasticBaker on Instagram if you try this recipe — I’d love to see your creations!
S’mores Babka
Ingredients
Babka Dough
- 1 TBS dry active yeast
- 1/3 cup + 1/2 tsp sugar (80 g)
- 1/2 cup lukewarm water (120 ml)
- 4 1/2 cups unbleached all-purpose flour (540 g)
- 2 tsp vanilla
- 1/2 cup whole milk (120 ml)
- 1 1/2 sticks unsalted butter, melted (170 g)
- 2 large eggs
Sugar Syrup
- 2/3 cup water (160 ml)
- 1 cup sugar (200 g)
- 1 tsp vanilla
Filling
- 1/3 cup chocolate or hazelnut spread
- 1/2 cup marshmallow fluff
- 1/4 cup crushed graham cracker crumbs
Instructions
To Make the Dough
- Place yeast and 1/2 tsp sugar in a medium bowl, add warm water, stir and set aside for 10–15 minutes until bubbly.
- In a stand mixer bowl fitted with the paddle, combine flour, 1/3 cup sugar, and vanilla.
- Warm the milk to a simmer (do not boil); let cool 1–2 minutes so it’s not too hot for the yeast.
- With the mixer on low, add the yeast-water mixture, milk, and melted butter. Add eggs one at a time.
- Mix until ingredients form a rough, clumpy mass. Switch to the dough hook.
- Scrape the sides and bottom of the bowl, then knead on medium-high for 7–10 minutes until the dough is elastic and smooth.
- Place the dough in a greased bowl, cover with a damp towel or plastic, and let rise 1–2 hours until doubled.
- While the dough rests, make the sugar syrup: simmer water, sugar, and vanilla on medium for about 5 minutes, remove from heat and cool.
- Grease three 8½” x 4½” loaf pans.
- Divide dough into three equal pieces. Roll each into a rectangle and spread 1/3 of the chocolate spread, then the marshmallow fluff, and sprinkle with graham cracker crumbs.
- Roll each rectangle along the short side into a log.
- Slice each log lengthwise to expose the filling.
- Stack the two halves, twist them together and place the twisted loaf in a greased pan. Repeat for remaining pieces.
- Let the loaves rise 30–45 minutes.
- Preheat the oven to 375°F about 20 minutes before baking.
- Bake 20 minutes, then brush each loaf with two coats of syrup. Return to the oven and bake another 15–20 minutes.
- When the babkas are done, brush each with three more coats of syrup.
- Run a knife around the pan sides to release the babkas and cool them on a rack.