Name: Chocolate Babka
Prep time: 20 min
Cook time: 20 min
Yield: 8
Ingredients: 1/3 c. milk, lukewarm (80 g.) -; 1 (0.25-oz.) packet instant yeast -; 1/3 c. granulated sugar, divided (70 g.) -; 1 2/3 c. all-purpose flour, divided (212 g.) -; 2 large eggs, divided -; 1 tsp. kosher salt (6 g.) -; 6 tbsp. butter, softened (84 g.) -; 1 tbsp. butter, melted and cooled (14 g.) -; 3 tbsp. heavy cream (45 g.) -; 1 3/4 c. chocolate chips, divided (300 g.) -; Zest of 1/2 lemon (optional) -; Kosher salt -; 3 tbsp. powdered sugar (21 g.) -; 3 tbsp. all-purpose flour (21 g.) -; 1 tbsp. butter (14 g.) -; 1/2 tsp. ground cinnamon -; Pinch kosher salt -; Reserved egg white -; 1 tsp. granulated sugar -; Pinch kosher salt -

Ingredients for - Chocolate Babka

1. 1/3 c. milk, lukewarm (80 g.)

2. 1 (0.25-oz.) packet instant yeast

3. 1/3 c. granulated sugar, divided (70 g.)

4. 1 2/3 c. all-purpose flour, divided (212 g.)

5. 2 large eggs, divided

6. 1 tsp. kosher salt (6 g.)

7. 6 tbsp. butter, softened (84 g.)

8. 1 tbsp. butter, melted and cooled (14 g.)

9. 3 tbsp. heavy cream (45 g.)

10. 1 3/4 c. chocolate chips, divided (300 g.)

11. Zest of 1/2 lemon (optional)

12. Kosher salt

13. 3 tbsp. powdered sugar (21 g.)

14. 3 tbsp. all-purpose flour (21 g.)

15. 1 tbsp. butter (14 g.)

16. 1/2 tsp. ground cinnamon

17. Pinch kosher salt

18. Reserved egg white

19. 1 tsp. granulated sugar

20. Pinch kosher salt

How to cook deliciously - Chocolate Babka

1 . Stage

Make the sponge: To the bowl of a stand mixer fitted with the hook attachment, add lukewarm milk, yeast, 2/3 cup flour, and 4 teaspoons sugar. Using a spatula, mix until well combined, then cover with and let sit for at least 30 minutes, up to 2 hours.

2 . Stage

Once the sponge has formed some air pockets, add in 1 whole egg and 1 egg yolk (reserving the egg white for the egg wash), remaining 1 cup flour, remaining 1/4 cup sugar, and salt. Mix on low speed until well combined, then gradually increase to medium-high speed. Continue mixing, scraping down bowl every 2 to 3 minutes, until dough becomes elastic and pulls away from the sides of the bowl, 6 to 8 minutes.

3 . Stage

With the mixer running, add in butter gradually, 1 tablespoon at a time, letting each tablespoon fully incorporate into the dough before adding the next, 5 minutes. Continue mixing on medium-high speed until the dough is glossy and passes the windowpane test, 3 to 5 minutes more. Cover bowl and refrigerate for at least 2 hours, up to overnight.

4 . Stage

30 minutes before you’re ready to assemble the babka, make chocolate filling: In a microwave-safe bowl, melt together butter, cream, and 1 cup chocolate chips in 20-second increments until smooth, stirring between each heating to prevent burning. Stir in zest, if using, and salt. Let cool before using.

5 . Stage

Make streusel: In a small bowl, whisk together sugar, flour, cinnamon, and salt. Using your finger tips, work in butter until evenly distributed and tiny clumps of streusel form. Refrigerate until ready for use.

6 . Stage

Make egg wash: In a small bowl, whisk together reserved egg white with sugar and salt.

7 . Stage

Transfer chilled dough out onto a floured surface and roll out into a thin 16” square. Brush dough with melted butter. Using an offset spatula, spread chocolate filling into an even layer across the dough, then sprinkle remaining 3/4 cup chocolate chips on top. Tightly roll dough into a rope, then fold the rope in half and braid the two segments around each other with 3 twists.

8 . Stage

Line a 8 ½”-x-4 ½” loaf pan with parchment. Place braided dough into loaf pan, tucking in the ends of the rope underneath. Gently press dough into an even layer. Brush more egg wash over the entire loaf, then sprinkle on streusel and press lightly to adhere to loaf. Cover and let proof until dough rises almost to the lip of the pan, about 1 hour to 1 hour 30 minutes. Preheat oven to 375° 15 minutes before you’re ready to bake.

9 . Stage

Bake until deeply golden on top and the center of the loaf registers between 190° and 205°, 45 to 50 minutes.

10 . Stage

Lift loaf out by the ends of the parchment and transfer onto a cooling rack. Let cool completely before slicing.