TOASTED MARSHMALLOW S'MORES BABKA

Imagine this: a rich, soft babka dough swirled with gooey marshmallow fluff, indulgent chocolate spread, and, yes—real toasted marshmallows, all topped with crunchy graham cracker crumbs. It’s like biting into the ultimate s’mores dessert without ever having to leave your kitchen. This babka brings all the cozy, nostalgic flavors together in a way that will have you going back for more.

It’s no surprise this is currently my number 1 babka flavor—it checks all the boxes for sweetness, texture, and pure s’mores magic. Trust me, once you try it, it’ll quickly claim its spot in your heart (and your kitchen).

Instructions

1. Prepare the Dough: Make your challah dough and let it rise until doubled, about 1–2 hours.

2. Divide & Roll Out: Divide dough into two equal portions. Roll out the first portion into a rectangle, approx. 10x14 inches.

3. Spread te Filling: Gently toast your marshmallows either over a flame or in the oven until golden brown and crispy on the outside, but still soft on the inside. Spread half the marshmallow fluff and half the chocolate spread over the rolled-out dough, leaving a ½ inch border. Sprinkle half of the graham cracker crumbs evenly over the top, tear apart and place the toasted marshmallows evenly on the rolled out dough, and finish with a pinch of sea salt. 

4. Roll & Shape: Roll the dough up tightly from the long side, like you are making cinnamon rolls. Slice the roll lengthwise to expose the filling. Twist the two halves together, cut sides facing up, to form a braided log. Place in a greased loaf pan.

5.  Repeat: Do the same with the second portion of dough and remaining filling.

6. Second Rise: Cover both pans loosely and let rise for 45–60 minutes, until puffy.

7. Bake: Preheat oven to 350°F (175°C). Bake for 30–35 minutes, until golden brown and cooked through. ( l like to use a food thermometer and take it out once it reaches 175f internally - I tend to like mine on the gooey side.)

9. Cool & Enjoy: Let cool in the pan 10 minutes, then transfer to a rack. Best served slightly warm or toasted.

Storage Tips:This babka keeps well for up to 3 days at room temperature, wrapped tightly in plastic wrap or stored in an airtight container. If you want to keep it longer, you can freeze it for up to 3 months. Just wrap it tightly in plastic and foil, and reheat in the oven once thawed.