Ingredients:
Dough:
- 2 cups + 2 tbsp (302g) all-purpose flour
- 2 ½ tsp instant yeast
- ¼ cup (57g) sugar
- ¾ tsp salt
- ¼ tsp Ground Cinnamon
- ¼ tsp Ground Nutmeg
- ¼ tsp Ground Cardamom
- 2 large eggs
- 5 tbsp water
- ⅓ cup (71g) butter, softened
- Chocolate Filling:
- ½ cup (85g) dark chocolate
- ¼ cup (57g) butter
- ¼ cup (28g) powdered sugar
- ⅓ cup (37g) cocoa powder
Syrup:
- 3 tbsp water
- 3 tbsp sugar
Instructions:
- In a stand mixer, combine flour, yeast, sugar, salt, cinnamon, nutmeg, and cardamom. Add eggs and water, mixing until a dough forms. If needed, add a splash of water. Gradually add butter, mixing until smooth (about 8 minutes). Transfer to a greased bowl, cover, and proof for 2 hours at room temperature, then refrigerate overnight.
- Melt chocolate and butter until smooth. Stir in powdered sugar and cocoa to form a spreadable paste.
- Roll dough into a rectangle (½ inch thick). Spread the chocolate filling, leaving a ½ inch border. Brush the far edge with water and roll tightly into a log. Slice the log lengthwise, twist the halves with cut sides up, and place in a loaf pan. Cover and let rise for 1-1½ hours.
- Preheat oven to 375°F (190°C). Bake for 30 minutes or until golden brown. If browning too fast, cover with foil.
- Simmer water and sugar until dissolved. Brush the syrup over the hot babka for a glossy, moist finish. Let cool for 20 minutes in the pan, then transfer to a rack to cool completely.
- Store at room temperature for up to 3 days or freeze for later.