Chocolate Babka

01Method

1. 1

   Combine the dry ingredients: Place the bread flour, sugar, instant yeast, and salt into the bowl of a stand mixer fitted with a dough hook and whisk them together by hand.

2. 2

   Form the dough: Add the warm milk and eggs to the dry mixture. Mix on low speed until a rough, shaggy ball forms, approximately 5 minutes. Raise the speed to medium and continue kneading until the dough is elastic and pulls away from the bowl sides — about 5 more minutes, or until it gathers around the hook. Leave the dough uncovered to rest for 10 minutes to relax the gluten before adding the butter.

3. 3

   Incorporate the butter: With the mixer running at medium speed, add the softened butter one tablespoon at a time, fully incorporating each addition before adding the next. Allow the dough to absorb the fat gradually; the full process takes roughly 5 to 8 minutes.

4. 4

   Continue kneading: Keep the mixer at medium speed and knead until the dough is completely smooth and the bowl sides are clean, about 10 more minutes. A slapping sound against the bowl is a good indicator that the dough is properly developed.

5. 5

   First rise and refrigerate: Turn the dough out onto a clean surface and form it into a ball. Lightly grease the mixer bowl with butter, return the dough to it, and cover with plastic wrap. Allow the dough to rise at room temperature for 1½ hours — it will puff up but not double. Move the covered bowl to the refrigerator and chill overnight or for up to 2 days (minimum 1 hour if finishing the same day). Cold dough is much easier to roll and shape.

6. 6

   Prepare the chocolate filling: When ready to bake, combine the chocolate, butter, sugar, and cocoa powder in a small saucepan over the lowest heat setting. Stir constantly with a spatula until fully melted and smooth. The sugar may look grainy at first — it will dissolve during baking. Remove from heat and let the filling stand for 20 minutes to cool and thicken slightly.

7. 7

   Divide the dough: Lightly flour your work surface and scrape the chilled dough onto it. Cut the dough evenly into two portions using a sharp knife or bench scraper. Return one portion to the refrigerator, covered, while you work with the other.

8. 8

   Roll out the dough: Dust the top of the dough lightly with flour and roll it out with a rolling pin into a rectangle approximately 10 by 15 inches, with the shorter edge facing you. Lift and move the dough regularly as you roll, adding flour if it begins to stick.

9. 9

   Apply the filling: Spoon half of the chocolate filling onto the rectangle and spread it in an even layer with an offset spatula or the back of a spoon, leaving a ½-inch border along the far edge.

10. 10

    Shape and chill the logs: Starting from the short edge closest to you, roll the dough tightly into a spiral. Wrap the log in plastic wrap and place it in the freezer for 10 minutes. Repeat the rolling, filling, and shaping process with the second dough portion and freeze it while you prepare the pans.

11. 11

    Prepare the loaf pans: Generously coat two loaf pans with butter. Line each pan with a strip of parchment paper, leaving a few inches of overhang along the long sides to assist with removing the loaves later. Either 9×5-inch or 8×4-inch pans work well.

12. 12

    Twist and pan the babkas: Remove one dough log from the freezer and slice it lengthwise down the center. Pinch the cut ends together, then twist the two strands around each other several times to form a helix with the chocolate layers visible. Lay the twist gently into a prepared pan and cover loosely. Repeat with the second log.

13. 13

    Second rise: Allow the shaped loaves to rise at room temperature until nearly doubled and puffy, about 1½ to 2 hours. The dough should reach roughly ½ inch below the rim of the pan.

14. 14

    Preheat the oven: Position a rack in the center of the oven and heat it to 350°F while the loaves finish proofing.

15. 15

    Bake: Uncover the loaves and bake for 35 minutes, until the tops are deep golden brown. Check doneness with a toothpick (it should come out clean) or an instant-read thermometer (target 190°F internal temperature).

16. 16

    Make the syrup: While the babkas bake, combine the sugar and water in a small saucepan over medium heat. Bring to a simmer and stir until the sugar fully dissolves, then remove from heat and set aside.

17. 17

    Glaze the loaves: Immediately after pulling the babkas from the oven, pierce the tops in several spots with a skewer or sharp knife. Brush all of the syrup generously over both loaves, dividing it equally. The syrup keeps the crumb moist and gives the tops a glossy finish.

18. 18

    Cool and serve: Allow the babkas to rest in their pans for 10 minutes, then use the parchment overhang to lift them onto a wire rack. Let them cool completely to room temperature before slicing — the internal structure needs time to set.