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INGREDIENTS

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Tangzhong

¼ cup whole milk (60g)

1 ½ tbsp all-purpose flour (13g)

Babka Dough

2 cups all-purpose flour (240g)

2 ½ tbsp granulated sugar (35g)

1 ½ tsp instant yeast (5g)

1 ½ tsp Diamond Crystal kosher salt (5g) (or 1 tsp Morton kosher salt)

¼ cup whole milk, below 110°F (60g)

1 large egg + 1 egg yolk, room temperature

All of the cooled tangzhong

6 tbsp unsalted butter, very soft (85g)

Chocolate Filling

4 tbsp unsalted butter (57g)

4 tbsp heavy cream (60g)

4 oz chopped semi-sweet chocolate,

50–60% cacao (113g)

2 ½ tbsp Dutch-process cocoa powder, sifted if clumpy (15g)

⅔ cup powdered sugar, sifted if clumpy (80g)

1 tsp Diamond Crystal kosher salt (or ¾ tsp Morton kosher salt)

1 tsp vanilla extract Simple Syrup

¼ cup granulated sugar (50g)

¼ cup water (60g)

Pinch of salt

DIRECTIONS

Make the Tangzhong

1- Whisk together milk and flour in a small saucepan until smooth.

2- Cook over medium heat, whisking constantly, until a thick paste forms (like mashed potatoes), about 2–3 minutes.

3- Scrape into a bowl and let cool completely before using (10–15 minutes).

Make the Dough & First Rise

1- In a stand mixer with a dough hook, combine flour, sugar, yeast, and salt. Add the milk, egg + yolk, and all the cooled tangzhong. Mix on low for 2–3 minutes until a shaggy dough forms.

2- Increase to medium speed and mix for 5–6 minutes until the dough is firm, elastic, and tacky.

3- Add the butter 1–2 tablespoons at a time, mixing until each addition is fully incorporated before adding the next. Scrape bowl/hook as needed. Once all butter is added, mix 7–10 minutes on medium speed until the dough is smooth, glossy, and can stretch thin without tearing (passes the windowpane test).

4- Shape the dough into a ball and place in a lightly greased medium bowl. Cover with plastic wrap.

Then, choose one of the following rise options: — Same-Day (Faster): Let dough rise at room temperature for 1½ to 2 hours, until slightly puffy. Then transfer to a plastic wrap-lined sheet tray, gently press into a rectangle, cover, and refrigerate for at least 1 hour. —

Overnight (Preferred): Let dough rest (covered) at room temperature for 1 hour to kickstart fermentation. Then transfer to a plastic-lined sheet tray, gently press into a rectangle, cover, and refrigerate overnight (8–24 hours).

Tip: Shaping into a clean rectangle here makes rolling later much easier.

Make the Chocolate Filling

1- Heat butter and cream in a saucepan over low until melted and steaming.

2- Remove from heat and add chopped chocolate, ensuring it’s fully submerged. Let sit for 2 minutes, then stir until smooth.

3- Whisk in cocoa powder, powdered sugar, salt, and vanilla until fully combined.

4- Cool at room temp until thick and spreadable like frosting.

Shape & Second Rise

1- Line and grease an 8.5 x 4.5″ loaf pan with parchment paper, leaving a bit of overhang on the long sides for easy removal after baking.

2- On a lightly floured surface, roll the chilled dough to an 11″ x 22″ rectangle (short side facing you).

3- Spread chocolate filling evenly all the way to the edges. Then, roll up tightly from the short (11″) side into a log.

4- Place log on a tray, cover, and chill for 20–30 minutes to firm up for clean slicing.

5- Trim off ends with a sharp knife, then slice log lengthwise into two equal strands.

6- With cut sides facing up, twist strands tightly together 3–4 times.

7- Gently press and compact the twisted log to fit your loaf pan snugly.

8- Transfer to the prepared pan. Cover and let rise in a warm spot for 1.5–2 hours, until puffy.

Tip: Take a before/after photo to help gauge rise.

Bake

1- Preheat oven to 350°F (175°C).

2- Bake for 50–55 minutes, placing the pan on a baking sheet. Tent with foil after 25–30 minutes to prevent over-browning. Internal temp should read 190–195°F (88–90°C).

3- While baking, make the simple syrup, cooking the sugar and water in a small saucepan until sugar has dissolved.

4- When the babka comes out of the oven, pour the syrup over it immediately while still hot — use all of it.

5- Let the loaf cool completely in the pan before removing. Serve slightly warm. Wrap tightly once cooled and keep 2–3 days at room temp, or freeze for longer storage