1-First Step: Prepare the Dough Begin by combining 2 1/4 cups bread flour, 1/4 cup granulated sugar, and 1 teaspoon instant yeast in a stand mixer bowl. Add 1/3 cup plus 1 tablespoon slightly warmed whole milk, 2 beaten large eggs, grated zest from 1/2 an orange, and 1 teaspoon vanilla extract, then mix on low speed until the dough starts to form, about 2-3 minutes.

2-Second Step: Incorporate Butter and Salt Gradually add 6 tablespoons room temperature unsalted butter and 1/2 teaspoon fine sea salt, one piece at a time, mixing on low speed until fully incorporated. This takes about 5 minutes, ensuring the dough becomes smooth and slightly sticky knead for another 5-7 minutes, scraping the bowl as needed, until it’s elastic.

3-Third Step: First Rise and Chill Transfer the dough to a greased bowl, cover it, and let it rise at room temperature for 1 hour until it doubles in size. Then, refrigerate for at least 2 hours or up to 24 hours to develop flavor and make it easier to handle for the best results, chill overnight. For more on dough prep, you can check out our almond croissant bites recipe for similar techniques.

4-Fourth Step: Make the Chocolate Filling Melt 5 oz chopped high-quality bittersweet chocolate and 5 tablespoons unsalted butter in the microwave at 50% power, stirring every 30 seconds until smooth, about 2 minutes. Sift in 3 tablespoons unsweetened cocoa powder and 1/3 cup powdered sugar, then stir well to create a glossy filling; let it cool slightly for easier spreading, and you can prepare this ahead for up to 5 days in the fridge.

5-Fifth Step: Shape the Babka Grease an 8.5×4.5×2.5 inch loaf pan and line the bottom with parchment paper. On a floured surface, roll the chilled dough into a 14×18 inch rectangle. Spread the filling evenly over it, leaving a small border, then roll it tightly from the short edge into a log, seal the seam, and place it seam-side down on a baking sheet to chill for 5-10 minutes.

6-Sixth Step: Twist and Proof Cut the log lengthwise into two strips, cross them into an “x” shape, and twist them together with the chocolate side up, then place into the prepared pan. Cover and proof for 1 hour in an off oven with a pot of boiling water below for humidity, allowing the dough to expand and rise properly.

7-Seventh Step: Bake the Babka Preheat your oven to 325°F (165°C). Bake the babka uncovered for 30 minutes, then tent with foil and bake for another 30-35 minutes until the internal temperature reaches 200°F. While it bakes, simmer 1/3 cup granulated sugar and 1/3 cup water in a small pot until dissolved to make the syrup.

8-Final Step: Finish and Serve Brush the hot babka generously with the sugar syrup right out of the oven to keep it moist. Let it cool in the pan for 20-30 minutes, then transfer to a rack to cool completely before slicing with a serrated knife. Serve warm for the best flavor, and enjoy with a beverage from our site for a complete treat. This whole process takes about 4 hours and 30 minutes, but the results are worth it.