Ingredients:

• 4½ cups all-purpose flour (540g)
• ½ cup granulated sugar (100g)
• 2¼ teaspoons instant yeast (1.25-ounce packet)
• 4 large eggs (room temperature)
• ½ cup whole milk (room temperature)
• 1½ teaspoons kosher salt
• 10 tablespoons unsalted butter (room temperature, 142g)

• ½ cup unsalted butter, cubed (113g)
• ½ cup heavy cream (120mL)
• 8 ounces chopped dark chocolate (225g)
• ¾ cup powdered sugar (90g)
• ⅓ cup unsweetened cocoa powder (30g)

• ⅓ cup granulated sugar (66g)
• ⅓ cup water (80mL)

Instructions:

1. In the bowl of a stand mixer, whisk together the flour, sugar, and yeast. Add eggs, milk, and salt. Mix on low speed with the dough hook until a dough begins to form, about 2 minutes.
2. Gradually add butter, a tablespoon at a time, making sure each bit is fully incorporated before adding more. Continue kneading until you get a smooth, elastic dough, about 10 minutes. It should be stretchy but still slightly sticky.
3. Transfer the dough to a large greased bowl, turning it to coat with oil. Cover and chill in the fridge overnight (or for at least 8 hours).

1. In a small saucepan, melt the butter and cream together over medium heat until hot. Stir in the chopped chocolate and mix until fully melted and smooth.
2. Remove from heat and whisk in powdered sugar and cocoa powder. Let cool until it thickens into a spreadable consistency, about 1 hour.

1. Grease two 8x4-inch loaf pans or spray with baking spray containing flour, then line with parchment paper.
2. On a lightly floured surface, divide the chilled dough in half. Set one portion aside in the fridge. Roll the remaining dough into a 12x16-inch rectangle.
3. Spread half of the chocolate filling evenly across the dough, leaving a 1-inch border on one short side. Roll the dough tightly from the opposite short side, pinching the seam to seal.
4. Using a sharp knife, slice the dough roll in half lengthwise. Place the two halves side by side, cut sides facing up, and twist them together. Tuck the ends underneath and place the twisted dough into a loaf pan. Repeat with the second portion of dough and filling.
5. Loosely cover the pans with a cloth and let the dough rise in a warm place for 1½ to 2 hours, or until puffed (it won't double in size).

1. Preheat the oven to 350°F (175°C). Bake the babkas for about 40 minutes, or until golden brown on top. A toothpick inserted should come out clean.

1. While the babkas bake, combine sugar and water in a small saucepan. Bring to a simmer over medium heat, stirring until the sugar dissolves. Remove from heat.
2. Brush the syrup generously over the hot babkas as soon as they come out of the oven. Let them cool for 30 minutes in the pans before serving.

Notes:

• This recipe yields 2 (8x4-inch) loaves.
• If using fast-acting yeast, dissolve it in warm milk (110°F) with 2 tablespoons of sugar and set aside until bubbly, then add it to the dry ingredients.
• For the best flavor, use Dutch-processed cocoa powder, which adds a rich, fudgy taste to the babka.
• Use an instant-read thermometer to check if the loaves have finished baking. The internal temperature should reach 190°F.
• Don't skip the syrup! It adds shine and helps keep the bread moist.
• If you don't have a stand mixer, you can mix the dough by hand using a wooden spoon and knead it for 10-15 minutes.

Nutrition
Calories: 444 | Carbs: 52g | Protein: 8g | Fat: 24g | Saturated Fat: 14g | Cholesterol: 86mg | Sodium: 247mg | Potassium: 217mg | Fiber: 4g | Sugar: 20g | Vitamin A: 582IU | Vitamin C: 1mg | Calcium: 42mg | Iron: 4mg