Chocolate Babka

באַבקע · Babke

Ingredients10

• all-purpose flour500 g
• whole milk180 ml
• unsalted butter180 g
• granulated sugar130 g
• eggs3
• instant yeast7 g
• fine salt1 tsp
• dark chocolate150 g
• unsweetened cocoa powder30 g
• egg yolk1

Method

1. Warm the milk until lukewarm, stir in the yeast and 20 g of the sugar, and let it stand until foamy.
2. Mix the flour, remaining sugar, and salt, then work in the yeast mixture, 2 eggs, and 80 g softened butter until a soft dough forms.
3. Knead until smooth and elastic, then cover and let rise in a warm place until doubled, about 1 hour 30 minutes.
4. Melt 100 g butter with the chocolate, cocoa, and a pinch of salt, then cool until spreadable.
5. Roll the dough into a rectangle, spread the chocolate filling evenly, roll it up tightly, and cut the log lengthwise.
6. Twist the two halves together with the cut sides up, place in a buttered loaf pan, cover, and proof until puffy, about 45 minutes.
7. Brush with egg yolk beaten with a little milk and bake at 180°C until deep golden and cooked through, about 35 to 40 minutes.
8. Cool in the pan briefly, then turn out and cool before slicing.