Chocolate Babka

Ingredients

• ¾ cup whole milk, warmed to 110°F
• 2.25 teaspoon active dry yeast
• ¼ cup granulated sugar
• 2 whole large eggs
• 6 tablespoon unsalted butter, softened
• 1.5 teaspoon fine sea salt
• 1.5 teaspoon vanilla extract
• 3.5 cup all-purpose flour
• 3 tablespoon unsalted butter, melted
• 6 ounce dark chocolate (70% cacao), finely chopped
• ½ cup granulated sugar
• 1 tablespoon ground cinnamon
• 2 tablespoon unsalted butter, melted
• 2 tablespoon coarse sugar or turbinado sugar

Instructions

1. 1

   In a large bowl or the bowl of a stand mixer, combine 0.75 cup of warm milk (110°F) with 2.25 teaspoons of active dry yeast. Let it sit for 1 minute, then stir gently — you should see tiny bubbles forming. Add 0.25 cup of granulated sugar, 2 large eggs, 6 tablespoons of softened unsalted butter, 1.5 teaspoons of fine sea salt, and 1.5 teaspoons of vanilla extract. Whisk until combined.

2. 2

   Add 3.5 cups of all-purpose flour and mix on low speed for 2-3 minutes until a shaggy dough forms. Then increase speed to medium and knead for 8-10 minutes — the dough should become smooth, elastic, and slightly sticky to the touch (it should stick to your finger but pull away cleanly). If using a stand mixer with a dough hook, you'll see the dough pull away from the bowl's sides but stick slightly to the bottom.

3. 3

   Lightly oil a large bowl, place the dough inside, and turn it to coat all sides. Cover with a damp kitchen towel and let it rise in a warm spot (around 75°F) for 2 hours until doubled in size — poke it gently with a floured finger; the indent should spring back slowly.

4. 4

   While the dough rises, prepare the chocolate filling. In a small bowl, combine 0.5 cup of granulated sugar with 1 tablespoon of ground cinnamon — stir well to distribute the cinnamon evenly and break up any lumps. Finely chop 6 ounces of dark chocolate (70% cacao) into small pieces, about the size of lentils, and set aside.

5. 5

   Once the dough has doubled, punch it down gently and transfer it to a lightly floured work surface. Using a rolling pin, roll the dough into a rectangle roughly 16 inches long and 10 inches wide — it should be about 0.25 inch thick.

6. 6

   Brush the entire surface of the dough with 3 tablespoons of melted unsalted butter, leaving a 0.5-inch border around the edges. Sprinkle the cinnamon-sugar mixture evenly over the buttered surface, then scatter the chopped dark chocolate pieces across the sugar in an even layer.

7. 7

   Starting from the long side closest to you, roll the dough tightly into a log, sealing the seam by pinching it with your fingers. The log should be about 16 inches long. Using a sharp serrated knife, slice the log in half lengthwise, creating two long ribbons — this is the iconic babka cut that creates the spiral pattern.

8. 8

   Twist the two ribbons around each other several times, keeping the cut sides visible, and coil the twisted dough into a round loaf. Tuck the loose ends under to form a compact spiral. Place it in a 9-inch round cake pan or loaf pan lined with parchment paper.

9. 9

   Cover the shaped dough with a damp kitchen towel and let it rise for 1.5 to 2 hours in a warm spot until it rises just above the rim of the pan — the dough should look puffy and feel jiggly when you gently shake the pan.

10. 10

    Preheat your oven to 350°F about 20 minutes before the dough finishes rising. Place an oven rack in the middle position.

11. 11

    Brush the top of the babka with 2 tablespoons of melted unsalted butter, then sprinkle 2 tablespoons of coarse sugar or turbinado sugar evenly over the surface for a sparkly, crispy topping.

12. 12

    Bake on the middle oven rack for 35-40 minutes until the top is deep golden brown and a toothpick inserted into the center comes out clean or with just a few moist crumbs clinging to it (a little chocolate is okay, but the bread crumb should be set). If the top is browning too quickly, tent it loosely with foil after 25 minutes.

13. 13

    Remove the babka from the oven and let it cool in the pan for 15 minutes — this allows the structure to set so it won't fall apart. Then turn it out onto a wire rack and cool for at least 30 minutes more before slicing. The babka will be moist and pull apart slightly, which is perfect; slicing it while too warm will cause it to compress.

Tools you’ll need

• large mixing bowl or stand mixer with dough hook
• instant-read thermometer
• damp kitchen towel
• rolling pin
• small mixing bowl
• pastry brush
• sharp serrated knife
• 9-inch round cake pan or loaf pan
• parchment paper
• oven
• wire rack
• toothpick

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