Chocolate Babka

1. Proof the yeast:

• 3/4 cup low-fat or whole milk, warmed to about 105 degrees
• 1 tsp granulated sugar
• 2 1/4 tsp dry yeast (1 package)

Dissolve sugar in milk, sprinkle yeast over the milk in the bowl of a stand mixer. Let sit 5 minutes.

2. Stir in

• 6 T. granulated sugar
• 1/2 tsp vanilla extract
• 1/4 tsp salt
• 1 egg yolk (tip: separate egg while the egg is cold)

3. Using dough hook of standing mixer, add

• 5.85 ounces bread flour (about 1 1/4 c)
• 6 ounces all purpose flour (about 1 1/3 c)

Mix for about two minutes until fully combined.

4. Mix in

• 5 T. unsalted butter, softened and cut into small pieces

Scrape down often until the butter is fully incorporated.

5. Continue to knead in the stand mixer with dough hook for about 5 minutes, adding another 1/3 c. all purpose flour 1 tablespoon at a time to prevent dough from sticking. Dough will be very soft.

6. Place dough in a large greased bowl, cover with plastic wrap, let rise in a draft-free place for 1 1/2 hours. The dough will rise, although it will not double the way other bread doughs typically do.

While the dough rises, prepare the loaf pan. Cut a piece of parchment to fit the bottom of your pan. Spray the pan with cooking spray, place parchment in the bottom, top parchment with more cooking spray.

For the filling, combine:

• 1/2 c. granulated sugar
• 3 T. unsweetened cocoa powder
• 1/2 tsp. cinnamon
• 1/4 tsp. salt
• 4 ounces semi-sweet chocolate, chopped

Set aside.

For the streusel topping, use a fork to mix the following in a crumbly mixture:

• 2 T. powdered sugar
• 1 T. all purpose flour
• 1 T. salted butter, softened

After 1 1/2 hours of rising time, on a generously floured surface, roll the dough into a large, thin rectangle (see picture above).

Sprinkle the chocolate filling over the dough, leaving a 1/4 inch edge of all sides.

Carefully roll the dough up jelly-roll style. Pinch the seams together to keep the filling in. Gently twist the rolled up dough, like very gently wringing out a towel. Place into the prepared loaf pan. You will have to sort of smoosh the dough-roll to fit into the pan, as it will be longer than 9 inches.

Cover with plastic wrap and let rise again, 45 minutes.

Preheat the oven to 350.

Sprinkle streusel topping over dough.

Bake for 50-60 minutes*. Cover with foil after first 40 minutes to prevent loaf from getting too dark. The inside of the loaf should register 200 degrees on an instant read thermometer and sounds hollow when tapped on the bottom.

Cool in the pan on a wire rack for ten minutes. Remove from pan. Cool completely before serving.

Enjoy!

*The original recipe says 40 minutes. I have found that if I cook it for 40 minutes, the internal temperature is barely 150 degrees and the dough in the middle is raw, so I cook it longer.