Makes 1 large babka loaf

This recipe takes about 12 hours in total from start to finish (don’t worry most of it is hands-off time), best to think ahead when you want to serve this amazing mouth-watering absolutely delicious babka!

Brioche Babka Dough:

  • 80g (⅓ cup) whole milk
  • 7g (2 ¼ teaspoons) active dry yeast
  • 125g (1 cup) plain (all-purpose) flour
  • 3 eggs, lightly beaten
  • 1 tablespoon granulated sugar
  • 1 teaspoon salt
  • 155g (1 ¼ cup) flour
  • 170g (¾ cup) unsalted butter, softened

Chocolate filling:

  • 340g dark chocolate, finely chopped
  • 65g (⅓ cup) granulated sugar
  • 2 ½ teaspoons cinnamon
  • ¼ teaspoon salt
  • 55g (¼ cup) butter, very soft

Streusel Topping:

  • 50g (⅓ cup) plain (all-purpose) flour
  • 50g (¼ cup) granulated sugar
  • 1 teaspoon cinnamon
  • 35g (2 ½ tablespoons) butter, very soft
  • 25g (2 ½ tablespoons) mini chocolate chips

Egg wash:

  • 1 egg white

For Brioche babka dough:

  1. Warm the milk to 40-45℃ (105-115℉). Place the warmed milk along with the yeast and a pinch of sugar in the bowl of a stand mixer that has been fitted with the paddle attachment. Let stand for 5 minutes until the yeast has dissolved and the mixture starts to look foamy.
  2. Add to the mixer bowl the first 125g (1 cup) flour, the eggs, sugar, and salt, mix on low speed until combined. Gradually stir in the remaining 155g (1 ¼ cup) flour, mix on low speed for 5 minutes, cover the bowl, and let the dough rest for 20 minutes.
  3. Replace the paddle attachment with the dough hook and with the mixer on medium-low speed mix the dough for 7-10 minutes, until the dough clears the sides of the bowl and attaches itself mainly to the hook.
  4. With the mixer still on medium-low, mix in the butter 1 tablespoon at a time, waiting until each piece is nearly incorporated before adding the next. Repeat until all the butter has been incorporated, this will take 10-15 minutes total.
  5. Place the dough in a large buttered bowl, cover tightly with plastic wrap and let rise in a warm place until doubled in size about 1 ½ hour. Refrigerate for a minimum of 8 hours but not more than 24.

For Filling:

  1. Place chocolate, sugar, cinnamon, and salt in a large bowl, and stir to combine. Using two knives or a pastry cutter, cut in butter until well combined; set filling aside.

To assemble and bake:

  1. Transfer dough to a lightly floured surface knead a couple of times until the dough comes together and divide the dough in half.
  2. Working with one half at a time, roll out the dough using a floured rolling pin into an approximately 27×33 cm (13×11 inch) rectangle, you may need to keep on dusting with flour as you go. Spread half the chocolate mixture over the dough and spread evenly leaving a 1cm (½ inch) border. With the long end closest to you, roll up the dough into a cylinder. Roll the dough onto a piece of baking paper. Repeat with the second piece of dough. Roll the second cylinder onto the same piece of baking paper, so that the two cylinders are lying side by side. Twist the two cylinders together on the baking paper, and use the baking paper to lift the twisted babka into a 23x13x7 cm (9×5 ½ x 3 inches)(2 pounds) loaf tin. Cover the babka with a clean tea towel and let rise until puffy and increased in volume for about 60-90 minutes.
  3. Heat oven to 180℃ (350℉).
  4. Make streusel topping; in a medium bowl combine the flour, sugar, and cinnamon, rub the butter into the flour mixture, add the chocolate chips and blend until you have a coarse crumb, set aside. Brush the top of the babka with egg white and sprinkle the top evenly with streusel.
  5. Bake the babka until golden brown 45-55 minutes. Remove from oven, let cool in the pan for 15 minutes, remove from the pan and cool on wire rack.