Dark Chocolate Babka by Moody Foodreviews

Ingredients

• 450g (3.5 cup) all-purpose flour
• 80g (1/3 cup) granulated sugar
• 7g (1 packet) instant yeast
• 120ml (1/2 cup) whole milk, room temperature
• 2 large eggs
• 115g (1/2 cup) unsalted butter, softened
• 1/2 tsp salt
• 150g (5 oz) dark chocolate, chopped (for filling)
• 50g (1/4 cup) unsalted butter, melted (for filling)
• 30g (1/4 cup) cocoa powder (for filling)
• 50g (1/4 cup) powdered sugar (for filling)

Instructions

1. Combine flour, sugar, yeast, and salt in a stand mixer bowl until ready to serve.
2. Add milk and eggs, mixing on low speed until a shaggy dough forms.
3. Incorporate softened butter one tablespoon at a time, kneading for 8-10 minutes until smooth and elastic.
4. Cover the dough and let it rise in a warm place for 1.5 to 2 hours until doubled in size.
5. Mix the chopped dark chocolate, melted butter, cocoa powder, and powdered sugar in a small bowl to create the filling over medium heat until heated through, about 5 min.
6. Roll the dough out on a floured surface into a large rectangle, about 1/4 inch thick until ready to serve.
7. Spread the chocolate filling evenly over the dough, leaving a small border at the edges until ready to serve.
8. Roll the dough into a tight log, then slice it down the center lengthwise to expose the layers until ready to serve.
9. Twist the two halves together to form a braid and place into a greased loaf pan until ready to serve.
10. Let the babka proof for another 45 minutes while preheating the oven to 180°C (350°F).
11. Bake for 35-40 minutes until the top is deep golden brown and the loaf sounds hollow when tapped.