Chocolate Babka

Dark chocolate filling ingredients:

• 10 oz of dark chocolate chips (or whatever level of chocolate you prefer)

• 1 1/2 sticks of butter; at room temperature

• 1/3 cup of cocoa powder

• 1/4 tsp of cinnamon

• 1/4 tsp of kosher salt

Babka dough ingredients:

• 1 tbsp of dry active yeast

• 1/3 cup + 1/2 tsp of white sugar (separated)

• 1/2 cup of lukewarm water

• 4 1/2 cups of bread flour (you can us AP flour but I find that bread flour makes the dough super soft and luxurious)

• 2 tsp of vanilla extract

• 1/2 cup of milk of your choice; warmed in a pot and set aside

• 1 1/2 sticks of unsalted butter; melted and set aside

• 2 eggs

Sugar syrup ingredients:

• 1 cup of sugar

• 1 tsp of vanilla

• 2/3 cups of water

Start by making the chocolate filling, as it can be made in advance and brought to room temperature when you are ready to use it. In a microwave safe bowl, melt the chocolate until fully melted. I would start by going 30 seconds by 30 seconds, stirring between sessions. When your chocolate is fully melted, mix in the rest of your ingredients into the chocolate, making sure the butter is fully integrated. Set aside until ready to use. (If you are making this in advance, put it in the refrigerator and bring to room temp when you are ready to use it. I would also put it in the microwave for about 20 seconds to loosen it up a bit before spreading it across your dough).

Let’s make the dough! Using a stand mixer with a dough hook, add in your yeast, 1/2 tsp of sugar and the lukewarm water. Let that sit for about 5 minutes, until it is frothy.

Add in the flour, 1/3 cup of sugar and vanilla into the yeast slurry. Add in your warm milk and melted butter and mix well. Add in your eggs and mix again.

As the dough begins to come together, continue to scrape down the sides of the bowl. Turn the speed up and let the mixer go for about 8-10 minutes more. I know, this seems absurd, but the dough will really begin to come together and go from shaggy and sticky to softs and smooth.

Place the dough in a greased bowl, cover with a kitchen towel and let rise for 1 - 2 hours.

While your dough is rising, make your sugar syrup by mixing all your ingredients in a small pot. Bring to a simmer on the stove and mix with a spatula until the sugar is fully dissolved. Set aside until ready to use.

Prepare your loaf pan with some parchment paper and set that aside.

After 1 - 2 hours, pull out your babka dough and roll it out into a large oval or rectangle that is about 1 inch thick.

Spread your chocolate filling mixture across the whole of the rolled out dough, leaving about 1 cm around the edges. Taking the long side, roll up the dough into a long log.

Using a sharp knife, cut the roll down the middle, long ways so you have two long, half-circle pieces. Twist the two pieces together and place the twisted dough into the prepared loaf pan. You may need to shove it in but don’t worry about it.

Cover the loaf pan with your kitchen towel and let rise again for 30 minute to an hour.

Preheat your oven to 350F.

Once risen again, bake your babka for about 30 minutes. Pull out the babka and brush with the sugar syrup.

Bake for another 10 minutes. Cover with some tin foil and bake for about 15 - 20 minutes. Use a kebab stick to make sure the dough is fully cooked through.

Remove from the oven and brush with another 2 - 3 layers of sugar syrup. Let cool completely and slice to serve.