A babka is a rich, sweet, yeast-leavened bread with Eastern European Jewish origins, known for its distinctive swirled layers of filling, typically chocolate, rolled and braided before baking in a loaf pan. It’s similar to challah, but enriched with butter or oil and chocolate-glazed.

Ingredients

For the Dough

• 4 cups all-purpose flour

• 1/3 cup plus 2 tbsp granulated sugar

• 2 tsp fine sea salt

• 1 cup whole milk, warmed

• 1 packet (about 2 1/4 tsp) active dry yeast

• 1 large egg plus 1 large egg yolk

• 1 stick plus 2 tbsp unsalted butter (at room temp, cut into pieces)

Filling

• 12 oz milk chocolate, finely chopped

• 4 oz bittersweet chocolate, finely chopped

• 2 sticks unsalted butter, cubed

• 1 1/2 cups finely ground chocolate wafer cookies

• 4 tbsp honey

Chocolate Glaze

• 14 oz bittersweet chocolate, finely chopped

• 5 oz milk chocolate, finely chopped

• 2 sticks unsalted butter, cubed

• 3 tbsp light corn syrup

Directions

1. Make the Dough

1. In a medium bowl, whisk together flour, sugar and salt.

2. In the bowl of a stand mixer fitted with a dough hook, combine warm milk and yeast. Let it sit until foamy (about 5 minutes).

3. Add the egg and yolk, then sprinkle the dry ingredients over the wet. Mix at low speed for 2 minutes.

4. Scrape down the bowl and mix at medium speed until the dough is smooth, about 5 minutes.

5. Add all of the butter at once and mix on low until it’s fully incorporated and the dough feels tacky, about 3 minutes.

6. Cover and let stand at room temperature for 1 hour.

7. Scrape onto a floured sheet, shape into a rough square, cover, and refrigerate overnight (best for flavor and handling).

2. Prepare the Filling

1. Melt both chocolates with the cubed butter in a heatproof bowl set over simmering water, stirring occasionally until smooth.

2. Let the mixture cool to room temperature.

3. Stir in the finely ground cookies and honey until fully combined.

4. Set aside.

3. Assemble the Babkas

1. Line two 9×4-inch loaf pans with parchment (leave a 2-inch overhang).

2. Roll each square of dough into a 16-inch square on a lightly floured surface.

3. Spread most of the extra filling evenly over the dough, leaving a narrow border around the edges.

4. Starting from the long edge, roll each square tightly into a log.

5. Cut each log in half cross-wise. Spread about ¼ cup of reserved filling on top and sides of two of the halves.

6. Place the other halves on top, perpendicular, so they form a cross.

7. Twist each set to form spirals and place into the prepared pans.

8. Cover and let rise in a warm spot until almost doubled in size, about 2 hours.

4. Bake

1. Preheat oven to 375°F (190°C).

2. Bake babkas in the center of the oven until puffed and well browned, about 45 minutes.

3. Remove from oven and let cool slightly in pans.

4. Lift loaves out using the parchment and place on a rack.

5. Make the Chocolate Glaze

1. In a heatproof bowl over simmering water, melt both chocolates with the cubed butter.

2. Stir until smooth and glossy.

3. Stir in the corn syrup.

4. Spread the warm glaze over the warm babkas.

5. Let glaze set about 30 minutes before slicing and serving.