Chocolate Babka

• servings: Makes 2 loaves

Ingredients

DOUGH

2¼ teaspoons (7g) instant (quick-rise) yeast

¼ cup (55g) warm water (1O°F)

¼ cup plus i teaspoon (55g) granulated sugar

1 cup (220g) whole milk

2 large eggs (104g)

I teaspoon (5g) vanilla extract

4¼ cups (553g) bread flour, plus more for dusting

¼ teaspoon (2g) kosher salt

7 tablespoons (3½/2 oz/99g) unsalted butter, at room temperature

CHOCOLATE PASTE

I stick unsalted butter

I cup semisweet chocolate chips

⅓ cup Dutch-process cocoa powder

½ cup powdered sugar

I½ teaspoons instant coffee

Pinch of kosher salt

CARAMEL SYRUP

½ cup granulated sugar

½ cup water

Directions

Make the dough: In the bowl of a stand mixer, whisk together the yeast, warm water, and i teaspoon of the sugar. Let it rest 5 to 7 minutes, until foamy. Add the milk, eggs, vanilla, flour, remaining sugar, and the salt. Snap on the dough hook and knead the dough on low speed for 4 to 5 minutes, until well combined. Cover with a kitchen towel and let rest for 1o to 15 minutes.

Using your hands, make a hole in the middle of the dough. Add the butter in the middle and close the dough over it. Knead the dough on medium- low speed for 1o minutes, periodically using a bowl scraper to scrape down the sides of the bowl. Cover with a kitchen towel and let rest for 5 to 6 minutes. Continue to knead for 7 to 10 minutes; the dough should look smooth and shiny at this point and no longer stick to the sides of the bowl. To make sure it is fully kneaded, perform a windowpane test (see page 73). If it is not ready at this point, continue to knead and rest periodically until it is ready.

Very lightly flour a work surface. Slap and fold (see page 21) the dough 5 to 7 times, until smooth. Round the dough (see page 22) and place in a large bowl with the open edge down. Cover the bowl with plastic wrap and let rest at room temperature for 30 to 45 minutes. Then transfer the bowl to the fridge and let rest until doubled in size, 2 to 4 hours.

Meanwhile, make the chocolate paste: In a small bowl, melt the butter and chocolate chips in the microwave (in 30-second bursts) or over a pan of simmering water. Once fully melted, add the cocoa powder, powdered sugar, instant coffee, and salt. Whisk until the ingredients are well combined and let cool to room temperature.

Set the dough on a lightly floured work surface. Using a sharp knife or bench scraper, divide the dough into two equal pieces. Use a rolling pin to roll the first piece into a 14 x 12-inch rectangle. If the chocolate paste is too thick to spread, you can warm it in the microwave for just 1o seconds to soften it slightly. Spread the chocolate paste evenly over the dough with an offset spatula. Starting from a long side, tightly roll the piece of dough into a log. Transfer the roll to a baking sheet and repeat with the second piece of dough. Place the baking sheets in the freezer for 5 to 10 minutes so the dough can

be easily cut.

Remove the dough from the freezer and then use a sharp bread knife to cut the first log lengthwise down the center so you have two halves with the chocolate showing. Place both pieces next to each other, chocolate side facing up. Begin twisting the two ropes around each other, stretching slightly and keeping the chocolate side up, until you have a long braid. Using your hands, seal the ends so they do not come apart. Place the braid carefully into

an 8½ × 4½ x 2½/-inch loaf pan. Repeat the slicing

and braiding process for the other 14-inch rope.

Cover lightly with plastic wrap and let rest at room

temperature for 45 to 60 minutes, until risen by half.

Preheat the oven to 345°F.

Bake until the tops turn brown, 30 to 40 minutes and reach an internal temperature of 195 F. If the tops are browning too quickly, place a small piece of aluminum foil over them to make sure the tops bake evenly.

Meanwhile, make the caramel syrup: In a small saucepan, heat the sugar over medium-low heat. Watch the pot but do not touch it. Once the sugar is melted and begins to lightly caramelize, add the water and reduce the heat to low. Stirring occasionally, continue to cook for I to 2 minutes, until the sugar is fully dissolved. Set aside and let cool completely.

Remove the babka from the oven and let cool in the pan for 10 to 15 minutes. Brush with caramel syrup while still in the pan, then brush once again just before serving if you prefer.

Notes

Notes

* You can prepare the dough I day before baking and refrigerate overnight. After the dough is fully kneaded and in a large bowl, cover with plastic wrap and let rest at room temperature for 10 to 15 minutes before transferring to the fridge to rest overnight. After shaping, extend the rest time to I to 1½ hours to allow the dough to almost double in size before baking.

Y Store the babka in an airtight storage bag at room temperature for 2 to 3 days. You can also slice the loaf and place in airtight storage bags, placing parchment paper between the slices if you desire, and store in the freezer for I to 2 months. Warm lightly before serving.