The Most Chocolatey Babka

Makes one 12-inch round babka

INGREDIENTS

Dough:

375 grams (3 cups plus 2 tablespoons) unbleached all-purpose flour, plus more for dusting

50 grams (1/4 cup) sugar

9 grams (1 T) instant yeast

7.5 grams (1¼ tsp) fine salt

71 grams (5 T) unsalted butter, at room temperature

1 large egg (50 grams)

172 grams (3/4 cup) warm milk, whole preferred

7.5 grams (1½ tsp) pure vanilla extract

Syrup

75 grams (1/4 cup plus 2 T) sugar

45 grams (3 T) water

15 grams (1 T) chocolate liqueur (optional)

Filling:

99 grams (1/2 cup) sugar

28 grams (1/3 cup) cocoa powder

Pinch of fine salt

57 grams (4 T) unsalted butter, melted

85 grams (1/2 cup) finely chopped semisweet chocolate

DIRECTIONS

Make the dough: In a stand mixer bowl, combine the flour, sugar, yeast, salt, butter, egg, milk and vanilla. Using the dough hook attachment, mix on medium-low speed until a shaggy dough forms, about 2 minutes. Scrape down the bottom and sides of the bowl, then increase the speed to medium-high and continue mixing until a slightly tacky, soft, springy dough forms, about 5 minutes. The dough will not be smooth, though it should mostly clear the sides of the bowl (some additional scraping may be necessary).

Cover and let rise in a warm place until very puffy though not necessarily doubled in size, about 1 hour.

Make the syrup: In a small saucepan, combine the sugar and water and heat over low, gently moving a heatproof spatula along the bottom of the pan in a back-and-forth motion (as if using a paintbrush) until the sugar is completely dissolved. Increase the heat to medium and bring the mixture to a low simmer. Cook until slightly thickened, 30 seconds to 1 minute. Remove from the heat and stir in the liqueur, if using. Let cool to room temperature.

Make the filling: In a medium bowl, whisk together the sugar, cocoa powder, and salt. Add the melted butter, stirring to form a thick, granular paste with a matte finish; don’t overmix, or the filling can separate. Set aside.

Shape the babka: Lightly flour a work surface, then use a plastic bowl scraper to ease the dough out of the bowl onto the work surface. Gently press on the dough to deflate it; then, using a rolling pin, roll it out into a 16 by 12-inch rectangle. Position the dough so that a long side is facing you. Dollop the filling in small mounds over the dough, then use a small offset spatula or a knife to spread the filling in an even layer, leaving a 1-inch border of dough free from filling on the long side farthest away from you.

Sprinkle the chopped chocolate over the filling in an even layer. Beginning with the long side closest to you, begin rolling up the dough into a log. Pinch the far edge to seal the log.

Line a baking sheet with parchment paper and set nearby. Arrange the log perpendicularly in front of you on the work surface with the seam facing up. Use a bench knife or a knife to cut the log in half lengthwise along the seam.

With the cut sides facing up, make an “X” with the two pieces of dough, then twist the two pieces of dough together.

Transfer the dough to the prepared baking sheet. Bring the ends of the twist together to form a round wreath shape, pinching the ends to seal.

Cover and let rise until the dough is puffy and when pressed with a floured finger, a small indentation remains, 1 to 1½ hours.

Toward the end of the rising time, preheat the oven to 350 degrees.

Bake the babka until golden brown and fragrant and the internal temperature reaches 200 degrees, 35 to 40 minutes.

Remove the babka from the oven, then brush all the syrup over the loaf.

Cool completely on the baking sheet before slicing and serving. Store leftover babka in an airtight container at room temperature for up to three days or wrap tightly and freeze for longer storage.