Chocolate Babka

Ingredients

For the Dough

• 1/4 oz packet active dry yeast
• 1/2 cup whole milk at room temperature
• 1/3 cup sugar, plus a pinch
• 4 1/2 cups all-purpose flour, plus more for dusting
• 4 large eggs
• 1 1/2 teaspoons of kosher salt
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon ground nutmeg (optional)
• 1 teaspoon grated lemon zest (optional)
• 10 tablespoons unsalted butter, at room temperature

For the Filling

• 1/2 cup sugar
• 3/4 cup heavy cream
• Pinch of kosher salt
• 1 cup bittersweet chocolate chips
• 1 stick unsalted butter, cut into pieces, at room temperature
• 2 teaspoons pure vanilla extract

For the topping

• 1/2 cup all-purpose flour
• 3 tablespoons of sugar
• 1 tablespoon unsweetened cocoa powder
• Pinch of kosher salt
• 4 tablespoons unsalted butter, at room temperature
• 1/3 cup mini chocolate chips

For Finishing

• Cooking Spray
• 4 tablespoons unsalted butter, at room temperature
• 3/4 cup sugar
• 3/4 cup water

Directions

Make the Dough – Day 1

1. Sprinkle the yeast over the milk in a liquid measuring cup; add a pinch of sugar and set aside until bubbly, about 7 minutes
2. Combine the flour, the remaining 1/3 cup sugar, the eggs, yeast mixture, salt vanilla, nutmeg, and lemon zest in a large bowl.  Stir with a wooden spoon to combine
3. Turn the dough out onto a work surface and knead until soft and smooth, about 5-10 minutes.  Knead in the butter in three additions, dusting the dough with flour if it’s too sticky. Note: You may need to add more milk if the dough seems to dry.  The dough should be smooth.
4. Transfer the dough to a large bowl; cover with plastic wrap and let rise at room temperature, about 1 1/2 hours.  Punch down the dough, re-cover with plastic wrap, and let rise in the fridge overnight

Make the Filling – Day 2

1. Heat the sugar, heavy cream, and salt in a saucepan until scalding.  Pour over the bittersweet chocolate chips, butter, and vanilla in a bowl.  Whisk until smooth and shiny.  Let cool to room temperature

Make the Topping – Day 2

1. Whisk the flour, sugar, cocoa powder, and salt in a separate bowl; work in the butter with your fingers until the mixture is sandy and chunky.  Stir in the mini chocolate chips; set the topping aside

Form the loaves – Day 2

1. Cut the dough in half with a bench scraper or chef’s knife.  Using a rolling pin, roll each half into a 12-by-16 inch rectangle
2. Using an offset spatula, spread the filling on both dough rectangles, all the way to the edges.
3. Starting from a long side, tightly roll each rectangle into a log.  Wrap each log in plastic wrap and refrigerate 15-20 minutes.   
4. Unwrap the logs; cut each in half lengthwise with a bench scraper or chef’s knife.
5. Twist the halves together a few times, starting from the middle
6. Coat two 9-by-5 inch loaf pans with cooking spray and line with parchment, then spray the parchment.  Place a dough twist snugly in each pan.  Cover with plastic wrap and let rise 1 1/2 hours.

Finish and bake the babka – Day 2

1. Preheat the oven to 350 degrees F. Brush each loaf with butter and sprinkle with the topping.  Bake until browned, about 45 minutes.  Meanwhile, make some simple syrup: Combine the sugar and water in a saucepan; simmer, stirring, until the sugar dissolves.  Let cool.
2. Pull the loaves out of the oven and immediately poke a bunch of holes in each with a wooden skewer.  Pour 1 3/4 cups simple syrup over the loaves.  Let sit 10 minutes, then remove the babka from the pans, remove the parchment, and let cool completely on a rack.