The best Chocolate Babka

🧂 Ingredients

• 4 Cup All purpose flour
• 2 +¼ Teaspoon instant yeast
• ½ Cup sugar
• 1 Cup Whole milk at room temperature (120 F)
• 3 Egg yolk
• ½ Cup Unsalted butter- melted
• 1 Teaspoon Salt (pink salt if available)
• ¼ Cup light brown sugar
• 250 Grams (about 1½ Cup) Dark chocolate - (60% to 70% - my preference) or semi-sweet chocolate
• ¼ Cup Unsalted butter, chilled
• 1½ Teaspoon Cinnamon
• ¼ Cup flour
• 2 Tablespoon icing sugar
• 3 tablespoon Brown sugar
• 3 Tablespoon Unsalted butter, chilled
• 1 Egg white
• 1 Teaspoon Milk

Instructions

• 1 In a small bowl, whisk the egg yolks and melted butter until thoroughly combined
  then set aside.
• 2 Place 3 cups of flour, yeast and sugar in the bowl of a stand mixer and stir to
  combine using the paddle attachment. At low speed, add the warm milk and mix
  just to combine. Slowly drizzle the egg yolk mixture until fully incorporated
  with the flour mixture.
• 3 If kneading by hand, transfer the wet-sticky dough to the floured countertop and
  sprinkle ½ cup of the remaining flour on top of the dough. Using your greased or
  floured hand, knead the dough for approximately 12 to 15 minutes until it is
  stretchy, soft and tacky to the touch. If the dough is very sticky, sprinkle the
  remaining flour a little at a time until it is manageable.
  
  (See note 1)
• 4 Shape the dough into a ball and transfer to a lightly greased large mixing bowl.
  Cover with a plastic wrap and let it rest at room temperature for 2 hours or
  until the dough doubles its size.
  
  (See note 2)
• 5 Using a food processor, process all the ingredients until the mixtures are all
  combined forming to small crumbly pieces. If preparing by hand, very finely chop
  the chocolate, cut the butter into small pieces (or freeze the butter and grate
  using the large hole). Stir together the sugar and cinnamon until well combined
  and crumbly. Keep in the fridge if not using immediately.
• 6 In a small bowl, stir together the flour and sugars and grate the frozen butter
  using the big holes or use chilled butter instead and process using food
  processor. Mix all to combine until the mixture is crumbly and sandy. Keep in
  the fridge. (See note 3)
• 7 When the dough has risen, lightly flour the countertop. Divide the dough into
  two equal parts, roll out the dough into a 10 x 14 - inch rectangle
  (approximate). Spread half of the filling evenly leaving 1 inch around the
  edges. Roll the dough from the long side of the rectangle forming a 14 inches
  long log. Twist gently to make the log tighter. Place the log seam side down.
  Using a serrated knife or sharp knife, cut the log in half lengthwise.
  Cris-cross one half cut side down on top of the other. Twist it together and
  place it in the prepared loaf pan. Cover with a clean towel or cover lightly
  with plastic wrap. Repeat with the second dough. Let it rest at room temperature
  until it almost doubles its size, approximately 2 to 3 hours. (See note 4)
  
  ** An easier way of shaping the dough is to roll the dough into a 16x12 inch
  rectangle. Spread the filling evenly leaving 1 inch along the border. Roll the
  dough along the longer side of the rectangle forming a 16-inch log. Wring the
  dough by twisting gently to make it tighter and adding extra inches longer. Fold
  the log into half and cross alternately over one another. Pinch the end together
  and tucked underneath and place in the prepared loaf pan. cover lightly and let
  rest until almost double it's size, approximately 2 to 3 hours in room
  temperature. (See note 5)
  
  Or my favorite, "free form"; place the prepared dough in a cookie sheet, let it
  rise and bake freely.
• 8 Once the loaves have risen, Pre-heat the oven to 350F. Whisk the egg wash and
  lightly brush the loaves using the pastry brush. Sprinkle the crumble toppings
  and place it in the preheated oven for 20 minutes. Rotate the pan and continue
  baking for another 20-25 minutes Unti ldark golden brown. Take it out from the
  oven, remove the loaves from the pan and let it cool in the wire rack to cool
  and let the filling get set.
• 9 At this point, you can let it rest in the fridge overnight to be baked the next
  day. Bring to room temperature before rolling to add the filling.

Nutrition Info