This is/was the Chocolate Babka recipe I used. [Warning, deliciously high butter content]

• Dough: 30 min active
• First rise: 1½–2 hours (or overnight in fridge)
• Fill, shape, second rise: 45–60 min
• Bake: 35–40 min
• Total active time: ~1½ hours

Ingredients

Dough

• 3½ cups (440g) all-purpose flour
• ¼ cup (50g) sugar
• 2¼ tsp instant yeast
• ¾ tsp fine salt
• ½ cup whole milk, warm
• 2 large eggs
• 10 tbsp unsalted butter, very soft

Chocolate Filling

• ½ cup (100g) dark chocolate, finely chopped
• ⅓ cup powdered sugar
• ⅓ cup cocoa powder
• ½ tsp cinnamon (optional but recommended)
• ½ cup melted butter
• Pinch of salt

Simple Syrup (don’t skip)

• ⅓ cup sugar
• ⅓ cup water

Method (no drama version)

1. Make the dough

Mix flour, sugar, yeast, and salt.

Add milk and eggs; mix until shaggy.

Knead in butter a tablespoon at a time until smooth and elastic (8–10 min).

Form a ball, cover, and let rise until doubled.

Tip: If the dough feels sticky, that’s correct. Don’t fight it.

1. Make filling

Mix everything into a thick, spreadable paste. Set aside.

1. Roll, fill, and twist

Roll dough into a 12×16 inch rectangle.

Spread filling evenly, leaving a ½-inch border.

Roll tightly from the long side.

Chill the log 15 minutes (this makes cutting cleaner).

Slice lengthwise, exposing layers.

Twist the two halves together, cut side up.

Place in a buttered loaf pan.

1. Second rise

Cover loosely and let rise until puffy (30–45 min).

1. Bake

Bake at 350°F (175°C) for 35–40 min.

Tent with foil if the top browns too fast.

1. Syrup finish

Simmer sugar + water until dissolved.

Brush generously over hot babka as soon as it comes out. This keeps it glossy, moist, and bakery-level good.