Rich and Tender Chocolate Babka

Instructions

1. 01

   For the Tangzhong: In a medium microwave-safe bowl, whisk water and bread flour together until smooth. Microwave for 20 seconds. Whisk, then repeat 1 to 2 more times, whisking after each interval, until mixture thickens to a pudding-like consistency. If needed, continue heating mixture in 10-second intervals, stirring each time, until pudding-like consistency is achieved. Let cool, stirring occasionally, until room temperature, about 5 minutes. Once cool, add milk to the tangzhong and whisk to combine. Add whole eggs and yolks to the tangzhong mixture and whisk until well-combined and no streaks remain. Set aside.

2. 02

   For the Dough: In the bowl of a stand mixer fitted with the dough hook attachment, combine bread flour, sugar, salt, and yeast, and mix on low speed for 20 seconds until well-combined. Turn off mixer, then add tangzhong all at once and mix on medium-low speed until dough is uniform and no dry flour remains, about 2 minutes; use a bowl scraper or silicone spatula to scrape down sides of bowl and dough hook as needed. Continue mixing on medium-low speed until dough is cohesive but slightly lumpy, about 5 minutes longer. Turn off mixer and scrape down sides of bowl and dough hook.

3. 03

   With the mixer running on medium-low speed, add butter 2 tablespoons at a time, making sure to wait until each addition is fully incorporated before adding the next, about 2 minutes between each addition (6 to 8 minutes total); scrape down the bowl and dough hook halfway through and as needed.

4. 04

   Continue to knead dough on medium-low speed until dough is smooth, elastic, and pulls away from side of the bowl, 10 to 14 minutes, pausing to scrape down sides of bowl and dough hook as needed. The dough will be moist and stretchy; this is normal. Do not add more flour.

5. 05

   If it is still sticking to the sides of the bowl toward the end of kneading time, briefly increase the speed of the mixer and continue to knead until dough pulls away from the sides of the bowl; it should be stretchy and somewhat sticky but not wet You can perform the windowpane test to check if it’s ready. Use a bowl scraper to form the dough into a cohesive mass, then cover bowl with plastic wrap. Set aside to rest in a warm spot at room temperature until puffy but not quite doubled in size, about 1 hour. Transfer dough to the refrigerator and chill for at least 2 hours or up to 12 hours.

6. 06

   For the Filling: When ready to shape, combine heavy cream, butter, sugar, and salt in a small pot. Set over medium-low heat and cook, whisking continuously, until sugar is dissolved and butter is melted.

7. 07

   Remove from heat and add chocolate, vanilla, cinnamon, espresso powder, and cocoa powder. Let sit until chocolate begins to soften, about 2 minutes, then whisk until smooth. Set aside to cool to room temperature while dough rests in the fridge. It should have a spreadable consistency, like creamy peanut butter.

8. 08

   Roll and Fill the Dough: Line a 12- by 17-inch rimmed baking sheet with parchment paper and lightly dust with flour (see notes). Clear enough freezer space to accommodate the baking sheet.

9. 09

   Split the cold dough in two equal portions (each should weigh about 20 ounces; 567g). Return one portion to the bowl, loosely cover with plastic wrap, and place in refrigerator. On a lightly floured work surface, gently pat remaining portion of dough into a rectangle about 1 1/2-inches thick. Using a lightly floured rolling pin, roll dough into a 12- by 17-inch rectangle, about 1/8 inches thick. (It’s fine if it isn’t perfectly rectangular; it’s more important that it’s an even thickness.)

10. 10

    Using an offset spatula, spread half of the filling, about 1 cup plus 2 tablespoons (9 1/4 ounces; 265g), evenly over the dough, leaving a 1/2-inch border on one of the short ends but otherwise spreading the filling to the edges.

11. 11

    Starting with the other short end (the one with chocolate all the way to the edge), roll dough up as tightly as possible. (If dough is sticking to the surface, use a bench scraper to gently push dough to get the rolling started.) Carefully pinch the dough together along the seam to seal. Gently pat the log to ensure even thickness. Place the log seam-side down onto prepared sheet and freeze until slightly firm, 15 minutes. Repeat with the other half of dough.

12. 12

    Butter two 9- by 5-inch loaf pans and line with parchment paper (approximately 8 1/2- by 12-inch sheets) crosswise so there are “wings” hanging over the long edges of the pan.

13. 13

    Remove the first log from the freezer and use a sharp chef’s knife to evenly slice it down the center lengthwise.

14. 14

    With the cut sides facing up, cross the two halves into an X shape, then twist from the center, aiming for 2 full twists on each side of the X. (Do your best to keep the cut sides facing up throughout this process. Don’t be afraid to assertively coax the split log halves in order to achieve the full 2 twists.)

15. 15

    Pinch both ends of the twists together to seal. Gently nestle the first babka into a prepared loaf pan and set on a rimmed baking sheet. Repeat with the other log, setting the loaf pan on the same baking sheet as the first, about 2 to 3 inches apart.

16. 16

    For the Second Rise and Bake: Cover loaf pans with a clean tea towel and let rise in a warm spot at room temperature (75 to 80ºF; 24 to 27ºC) for 1 hour. The loaves will get puffy, but will not double in size. About 20 minutes before rising time ends, adjust oven rack to lower-middle position and preheat oven to 350°F (180°C).

17. 17

    Bake babkas until risen and well-browned and an instant-read thermometer registers 190ºF (88ºC) when inserted in the center, 45 to 50 minutes.

18. 18

    For the Simple Syrup: While babkas bake, prepare the simple syrup. In a small saucepan, combine sugar and water. Bring to a boil over medium-high heat, stirring frequently, until sugar has dissolved, about 2 minutes. Remove from heat.

19. 19

    Remove babkas from the oven, and, using a pastry brush, immediately brush both babkas with simple syrup until evenly coated and all syrup is used. Let cool in pans for 1 hour. Using the parchment paper “wings,” gently lift babkas to remove them from the pans. Cool loaves on a wire rack until room temperature, about 1 hour, before removing parchment, slicing, and serving.