Name: Chocolate Babka
Cook time: 1 hr
Total time: 6 1/2 hr
Yield: Makes 2 loaves
Ingredients: 3/4 cup warm milk (105–115°F); 1/2 cup plus 2 teaspoons sugar; 3 teaspoons active dry yeast (from two 1/4-oz packages); 3 1/4 cups all-purpose flour plus additional for dusting; 2 whole large eggs; 1 large egg yolk; 1 teaspoon pure vanilla extract; 3/4 teaspoon salt; 1 1/4 sticks (10 tablespoons) unsalted butter, cut into pieces and softened; 1 large egg yolk; 1 tablespoon heavy cream or whole milk; 5 tablespoons unsalted butter, well softened; 2 (3 1/2- to 4-oz) bars fine-quality bittersweet chocolate (no more than 60% cacao if marked), finely chopped; 1/4 cup sugar; 2 8 3/4- by 4 1/2- by 2 3/4-inch loaf pans; 1 parchment paper; a stand mixer fitted with paddle attachment; 2 (8 3/4- by 4 1/2- by 2 3/4-inch) loaf pans; parchment paper

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Photo by Romulo Yanes

Laden with chocolate, butter, and old-world charm, this babka is luscious served as dessert, with coffee, or as breakfast. While baking, the rich dough becomes incredibly tender, so it pulls apart in buttery pieces that melt in your mouth.

Cooks' note:

Babkas keep, wrapped in plastic wrap and then foil, frozen 3 weeks.

Recipe notes

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