Chocolate Babka

Step 1

In a small bowl, stir the yeast into the warm milk with 1 tablespoon of the sugar and let stand 5-10 minutes, until foamy.

Step 2

In a stand mixer bowl, combine the flour and the remaining sugar. Add the eggs and the yeast mixture, and knead with the dough hook on low speed for 3 minutes.

Step 3

With the mixer running, add 8 tablespoons of the butter, a couple tablespoons at a time, and continue kneading until the dough is smooth and elastic, about 8 minutes.

Step 4

Cover the dough and let it rise in a warm spot until doubled, about 1 1/2 hours.

Step 5

Melt the dark chocolate with the remaining 2 tablespoons of butter, then stir in the cocoa powder until smooth; let cool slightly.

Step 6

Turn the dough out onto a floured surface and roll into a large rectangle, about 12x16 inches.

Step 7

Spread the chocolate filling evenly over the dough, leaving a small border, then roll up tightly from the long side into a log.

Step 8

Slice the log in half lengthwise, keeping one end attached, and twist the two halves around each other, cut-side up, then tuck into a greased 9x5-inch loaf pan.

Step 9

Cover and let rise again until puffy, about 45 minutes. Meanwhile, preheat the oven to 350°F.

Step 10

Bake for 35-40 minutes, until deep golden brown and the loaf sounds hollow when tapped. Cool in the pan 15 minutes before turning out and slicing.