Ingredients

For the Dough:

• 4½ cups (540g) all-purpose flour
• ½ cup (100g) granulated sugar
• 2¼ teaspoons instant yeast (1 .25-ounce packet)
• 4 large eggs, room temperature
• ½ cup whole milk, room temperature
• 1½ teaspoons kosher salt
• 10 tablespoons (142g) unsalted butter, room temperature

For the Filling:

• ½ cup (113g) unsalted butter, cubed
• ½ cup (120mL) heavy cream
• 8 ounces (225g) dark chocolate, chopped
• ¾ cup (90g) powdered sugar
• ⅓ cup (30g) unsweetened cocoa powder

For the Syrup:

• ⅓ cup (66g) granulated sugar
• ⅓ cup (80mL) water

Instructions

Make the Dough:

1. In the bowl of a stand mixer, whisk together flour, sugar, and yeast.
2. Add eggs, milk, and salt, then mix on low with the dough hook until a dough begins to form (about 2 minutes).
3. Gradually add butter, one tablespoon at a time, waiting for it to incorporate before adding more.
4. Knead for about 10 minutes until smooth and elastic, scraping down the sides as needed. The dough will be sticky but stretchy.
5. Transfer to a greased bowl, turn to coat, cover, and refrigerate overnight (or at least 8 hours).

Prepare the Filling:

1. In a small saucepan over medium heat, melt butter with cream until steaming.
2. Add chopped chocolate, stirring until fully melted.
3. Remove from heat, then whisk in powdered sugar and cocoa powder.
4. Transfer to a bowl and let cool until thickened to a spreadable consistency (about 1 hour).

Assemble the Babka:

1. Grease two loaf pans and line with parchment paper.
2. Divide the chilled dough in half, keeping one portion refrigerated.
3. Roll out one half into a 12x16-inch rectangle on a lightly floured surface.
4. Spread half of the filling over the dough, leaving a 1-inch border on one short side.
5. Roll tightly from the opposite short side, sealing the seam.
6. Slice the roll in half lengthwise. Place the halves parallel, cut sides up, and twist them together.
7. Tuck ends under and place in a prepared loaf pan.
8. Repeat with the second portion of dough and filling.
9. Cover loosely and let rise in a warm place for 1½ to 2 hours until puffed.

Bake the Babka:

1. Preheat oven to 350°F (175°C).
2. Bake for 40 minutes until golden brown and a tester inserted in the center comes out clean.

Make the Syrup:

1. While the loaves bake, heat sugar and water in a small saucepan over medium heat.
2. Stir until the sugar fully dissolves, then remove from heat.

Finish and Serve:

1. Brush warm loaves with the syrup immediately after baking.
2. Cool in pans for 30 minutes before serving warm or at room temperature.

Notes:

• This recipe yields 2 loaves.
• If using fast-acting yeast, dissolve it in warm (110°F) milk with 2 tablespoons of sugar before adding it to the dry ingredients.
• Dutch-processed cocoa powder enhances the chocolate flavor; recommended brands include Hershey’s and Ghirardelli.
• To ensure the bread is fully baked, check for an internal temperature of 190°F with an instant-read thermometer.
• The sugar syrup keeps the bread moist and gives it a glossy finish—don’t skip this step!
• If kneading by hand, mix the dough in a large bowl with a wooden spoon, then knead for 10-15 minutes, avoiding excessive flour.

Nutrition