Chocolate Babka

Instructions

1. Prepare the dough
   In a stand mixer with the dough hook attachment, combine flour, sugar, yeast, and salt. Add eggs, milk, and vanilla. Mix on low speed until combined. Gradually add softened butter pieces, mixing after each addition. Increase speed to medium and knead for 8-10 minutes until dough is smooth and elastic. Place in a greased bowl, cover with plastic wrap, and let rise in a warm place for 1-2 hours until doubled in size.
2. Make the chocolate filling
   In a medium bowl, mix together melted butter, cocoa powder, brown sugar, and chocolate chips until a spreadable paste forms. Set aside at room temperature until ready to use.
3. Prepare the streusel topping
   In a small bowl, combine flour and sugar for the streusel. Add cold butter cubes and use your fingers to work the mixture until it resembles coarse crumbs. Refrigerate until ready to use.
4. Shape the babka
   Punch down risen dough and divide in half. On a floured surface, roll one half into a rectangle about 16x12 inches. Spread half the chocolate filling evenly over the dough, leaving a 1/2-inch border. Starting from the long edge, tightly roll the dough into a log. Using a sharp knife, cut the log in half lengthwise. Twist the two halves together with cut sides facing outward, creating a spiral effect. Place in a greased 9x5-inch loaf pan. Repeat with the second portion of dough and remaining filling.
5. Final rise and topping
   Cover the shaped babkas with a clean kitchen towel and let rise for 30-45 minutes until puffy. Preheat oven to 350°F (175°C). Sprinkle the streusel topping evenly over both loaves.
6. Bake the babka
   Bake in the preheated oven for 35-40 minutes until golden brown and a skewer inserted in the center comes out clean. If the top browns too quickly, cover loosely with aluminum foil.
7. Prepare simple syrup (optional)
   While the babka is baking, you can prepare a simple syrup by combining 1/3 cup water and 1/3 cup sugar in a small saucepan. Bring to a simmer until sugar dissolves. As soon as the babkas come out of the oven, brush the tops with simple syrup for a glossy finish and extra moisture.
8. Cool and serve
   Allow the babkas to cool in the pans for 15 minutes, then transfer to a wire rack to cool completely before slicing. Store in an airtight container at room temperature for up to 3 days or freeze for longer storage.