Chocolate Babka

Ingredients

• 3 1/2 cups all-purpose flour
• 1/3 cup granulated sugar
• 2 1/4 teaspoons active dry yeast
• 1/2 teaspoon salt
• 3/4 cup whole milk, warmed
• 3 large eggs
• 1 teaspoon vanilla extract
• 10 tablespoons unsalted butter, softened
• 8 ounces bittersweet chocolate, chopped
• 1/2 cup unsalted butter
• 1/3 cup granulated sugar
• 1/4 cup unsweetened cocoa powder
• 1 pinch salt
• 1/2 cup water
• 1/2 cup granulated sugar

Method

1. 1

   In the bowl of a stand mixer, whisk together the flour, 1/3 cup sugar, yeast, and salt.

2. 2

   Add the warmed milk, eggs, and vanilla extract, then mix with the dough hook on low speed until a shaggy dough forms, about 2 minutes.

3. 3

   With the mixer running, add the softened butter a few tablespoons at a time, kneading until the dough is smooth, elastic, and pulls away from the bowl, about 10 minutes.

   10:00 · Knead dough
4. 4

   Shape the dough into a ball, place in a lightly greased bowl, cover with plastic wrap, and let rise at room temperature until doubled in size.

5. 5

   Punch down the dough, cover, and refrigerate at least 1 hour to firm up for rolling.

6. 6

   Meanwhile, make the chocolate filling: melt the bittersweet chocolate and 1/2 cup butter together in a small saucepan over low heat, stirring until smooth.

   5:00 · Melt chocolate and butter
7. 7

   Whisk the 1/3 cup sugar, cocoa powder, and pinch of salt into the melted chocolate mixture until smooth, then set aside to cool to a spreadable consistency.

8. 8

   On a lightly floured surface, roll the chilled dough into a large rectangle, about 16 by 12 inches.

9. 9

   Spread the chocolate filling evenly over the dough, leaving a 1/2-inch border on all sides.

10. 10

    Starting from a long edge, roll the dough tightly into a log, then pinch the seam closed.

11. 11

    Using a sharp knife, slice the log in half lengthwise to expose the layers, then twist the two halves together, cut sides facing up.

12. 12

    Transfer the twisted loaf to a greased 9x5-inch loaf pan, tucking the ends under.

13. 13

    Cover loosely and let rise at room temperature until puffy and nearly doubled.

14. 14

    Preheat the oven to 350°F.

15. 15

    Bake the babka until deeply golden brown and a skewer inserted into the bread portion comes out clean, 40 to 45 minutes, tenting with foil if the top browns too quickly.

    40:00 · Bake babka
16. 16

    While the babka bakes, combine the water and 1/2 cup sugar in a small saucepan and simmer until the sugar dissolves to make a simple syrup.

    5:00 · Simmer syrup
17. 17

    Brush the hot syrup generously over the babka as soon as it comes out of the oven.

18. 18

    Cool the babka in the pan for 20 minutes, then turn out onto a wire rack to cool completely before slicing.

    20:00 · Cool in pan