Chocolate Babka

Ingredients

• 3 1/4 cups (405g) all-purpose flour
• 1/3 cup granulated sugar
• 2 1/4 teaspoons instant yeast
• 1 teaspoon salt
• 3/4 cup whole milk
• 2 large eggs
• 1 egg yolk
• 6 tablespoons unsalted butter, softened, plus more for the pan
• 8 oz (225g) semisweet chocolate, chopped
• 1/2 cup (115g) unsalted butter, for the filling
• 1/4 cup unsweetened cocoa powder
• 1/3 cup granulated sugar, for the filling
• 1/4 cup water
• 1/4 cup granulated sugar, for the syrup
• 1 egg, beaten, for the egg wash

Before you cook

• Combine the flour, 1/3 cup sugar, yeast, and salt in the bowl of a stand mixer.
• Grease a 9x5-inch loaf pan with butter.

Steps

1. Warm the milk until just lukewarm.
2. Add the warm milk, eggs, and egg yolk to the flour mixture.
3. Knead the dough with the dough hook on low speed for 5 minutes.
4. Add the softened butter a tablespoon at a time, kneading until fully incorporated.
5. Continue kneading on medium speed until the dough is smooth and elastic, about 8 minutes.
6. Shape the dough into a ball and place it in a greased bowl.
7. Cover the bowl and let the dough rise in a warm place until doubled, about 1 1/2 hours.
8. Melt the chocolate and 1/2 cup butter together in the microwave in 20-second bursts, stirring between each, until smooth.
9. Whisk the cocoa powder and 1/3 cup sugar into the melted chocolate mixture.
10. Let the chocolate filling cool until spreadable but not solid.
11. Turn the risen dough out onto a floured surface and roll it into a 12x16-inch rectangle.
12. Spread the chocolate filling evenly over the dough, leaving a 1-inch border.
13. Roll the dough tightly into a log starting from the long edge.
14. Refrigerate the log for 15 minutes to firm up.
15. Cut the log in half lengthwise with a sharp knife, exposing the chocolate layers.
16. Cross the two strips into an X shape with the cut sides facing up.
17. Twist the two strips around each other to form a rope, keeping the cut sides facing up.
18. Place the twisted dough into the prepared loaf pan.
19. Cover the pan loosely and let the dough rise until puffy, about 45 minutes.
20. Preheat the oven to 350°F (175°C).
21. Brush the top of the loaf with the beaten egg.
22. Bake for 35 to 40 minutes, until deep golden brown and cooked through.
23. Combine the water and 1/4 cup sugar in a small saucepan and bring to a boil to make a simple syrup.
24. Brush the hot syrup over the babka as soon as it comes out of the oven.
25. Let the babka cool in the pan for 20 minutes before turning it out and slicing.