Chocolate Gelt Babka

Instructions

1. 1

   Combine the warm water, Active Dry Yeast, and 1 tsp Granulated Sugar in a small Mixing Bowl. Stir gently and let sit for 5–10 minutes until foamy and fragrant. If the Active Dry Yeast doesn't foam, it may be dead — start over with fresh Active Dry Yeast.

2. 2

   In the bowl of a Stand Mixer fitted with the dough hook, combine the All-Purpose Flour, Granulated Sugar, and Kosher Salt. Whisk briefly to combine. Add the Eggs, Milk, and the activated Active Dry Yeast mixture. Mix on low speed for 2 minutes until a shaggy dough forms.

3. 3

   Increase the speed to medium and knead for 5 minutes until the dough is smoother. With the mixer running, add the Butter cubes a few at a time, waiting until each addition is incorporated before adding more. This process takes about 5–7 minutes. The dough will look shaggy at first — keep going.

4. 4

   Once all the Butter is incorporated, increase speed to medium-high and knead for another 8–10 minutes until the dough is smooth, glossy, and pulls away cleanly from the sides of the Bowl. It will be soft and slightly tacky but should not stick to your fingers. If it's very sticky, add All-Purpose Flour 1 tbsp at a time.

5. 5

   Shape the dough into a ball and place it in a lightly oiled large Mixing Bowl. Cover tightly with Plastic Wrap and let rise at room temperature until doubled in size, about 1.5 to 2 hours. Alternatively, refrigerate overnight (8–12 hours) for a slower, more flavorful rise — this also makes the dough easier to roll.

6. 6

   While the dough rises, make the filling. In a small Saucepan over low heat (or in the Microwave in 30-second bursts), melt the chopped Dark Chocolate and Butter together, stirring until completely smooth. Remove from heat.

7. 7

   Whisk in the sifted Powdered Sugar, Unsweetened Cocoa Powder, and Kosher Salt until the filling is smooth, thick, and spreadable — similar in consistency to Nutella. Set aside to cool to room temperature. It will thicken as it cools.

8. 8

   Combine the Granulated Sugar and Water in a small Saucepan over medium heat. Stir until the Granulated Sugar dissolves completely, then bring to a brief simmer. Remove from heat and set aside to cool. This can be made ahead and stored in the fridge.

9. 9

   Grease a 9x5-inch Loaf Pan and line it with Parchment Paper, leaving an overhang on the long sides for easy lifting. Punch down the risen dough and turn it out onto a lightly floured surface.

10. 10

    Roll the dough into a large rectangle, approximately 12 inches wide by 16 inches long. Aim for an even thickness of about 1/4 inch. If the dough springs back, let it rest for 5 minutes and try again.

11. 11

    Spread the chocolate filling evenly over the dough, leaving a 1/2-inch border along one of the long edges. Scatter the unwrapped Chocolate Gelt Coins evenly over the filling, pressing them in lightly.

12. 12

    Starting from the long edge opposite the border, tightly roll the dough into a log. Pinch the seam firmly to seal. Place the log seam-side down and use a Knife to cut it in half lengthwise, exposing the swirled layers.

13. 13

    With the cut sides facing up, twist the two halves around each other 3–4 times to form a braid, keeping the layers visible on top. Gently tuck the ends under and transfer the twist into the prepared Loaf Pan.

14. 14

    Cover the pan loosely with Plastic Wrap and let the shaped babka rise at room temperature for 45–60 minutes, until it's puffed and nearly reaches the top of the pan. Meanwhile, preheat the Oven to 350°F.

15. 15

    Brush the top of the babka gently with the beaten Egg wash. Bake at 350°F for 40–45 minutes, until deep golden brown on top. If the top browns too quickly, tent loosely with Aluminum Foil after 25 minutes. The internal temperature should reach about 190°F.

16. 16

    As soon as the babka comes out of the Oven, brush it generously with the simple syrup — use all of it. This gives the babka its signature glossy, moist, bakery-quality finish. Let it cool in the pan for 20 minutes, then lift it out using the Parchment Paper overhang and cool on a Wire Rack for at least 30 minutes before slicing.