Chocolate Babka

Instructions

Make the Dough

1. Activate yeast: Heat milk with 1 teaspoon sugar until warm (about 110°F/43°C). Add yeast and let sit for 5-10 minutes until frothy and active.
2. Mix dough: In stand mixer bowl, combine remaining sugar, flour, eggs, vanilla, and salt. Add melted butter, water, and yeast mixture. Mix on low speed for 3 minutes to bring together.
3. Knead: Increase to medium speed and knead for 8-10 minutes until dough is smooth, shiny, and elastic. It should pull away from the sides but still be slightly sticky.
4. First rise: Shape dough into a smooth ball and place in a greased bowl, turning to coat. Cover with plastic wrap or damp towel. Let rise in warm place for 1.5-2 hours until doubled in size.

Make the Chocolate Filling

5. Melt butter and sugar: In a saucepan over medium heat, melt butter. Whisk in sugar until dissolved.
6. Add chocolate: Remove from heat. Add cocoa powder, both portions of chopped dark chocolate, whisking until completely smooth and glossy.
7. Cool: Let filling cool to spreadable consistency (about 30 minutes). It should be thick but still easy to spread.

Shape the Babka

8. Chill dough: Once dough has doubled, punch down and divide into 2 equal portions. Refrigerate for 30 minutes to make rolling easier.
9. Roll out: On lightly floured surface, roll each portion into an 11-inch (280mm) square, about ¼ inch thick.
10. Spread filling: Divide chocolate filling in half. Spread evenly over each square, leaving a ⅛-inch (3mm) border around edges.
11. Roll into logs: Starting from one edge, tightly roll each square into a log. Gently stretch each log to about 16 inches (400mm) long.
12. Cut lengthwise: Using a sharp knife, cut each log in half lengthwise, exposing the chocolate swirl layers.
13. Create basket weave: You now have 4 strips. In a greased 9-inch springform pan, create a basket weave pattern by layering strips over and under each other in a circular pattern. Tuck ends underneath.

Final Rise and Bake

14. Proof: Cover pan loosely with plastic wrap. Let rise at room temperature for 90 minutes until puffy.
15. Preheat oven: Heat oven to 375°F (190°C).
16. Bake: Bake for 30 minutes until deep golden brown and internal temperature reaches 190°F (88°C). If top browns too quickly, tent with foil.
17. Make sugar syrup: While babka bakes, combine sugar and water in small saucepan. Bring to boil, stirring until sugar dissolves. Remove from heat.
18. Glaze: As soon as babka comes out of oven, brush generously with hot sugar syrup. This creates a beautiful glossy finish and keeps it moist.
19. Cool and serve: Let cool in pan for 15 minutes, then remove springform ring. Best served warm or at room temperature.