Name: Chocolate Babka
Yield: Makes one 8½x4½-inch loaf Servings
Ingredients: ½ cup whole milk, warmed; 1 ¼-ounce envelope active dry yeast (about 2¼ teaspoons); ¼ cup granulated sugar, plus more; 1 large egg; 1 large egg yolk; ½ teaspoon kosher salt; 2 cups all-purpose flour, plus more for surface; 7 tablespoons unsalted butter, room temperature, cut into pieces, plus more for bowl; 4 tablespoons unsalted butter, melted, divided, plus more room temperature for pan; 3 ounces bittersweet chocolate, finely chopped; 2 tablespoons unsweetened cocoa powder; 2 tablespoons granulated sugar, divided; ¾ teaspoon ground cinnamon, divided; ¼ teaspoon kosher salt, divided; 2 tablespoons dark brown sugar; 5 tablespoons all-purpose flour; 1 large egg; 1 tablespoon heavy cream

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Alex Lau

The secret to babka’s mesmerizing chocolate swirl? A double helix twist (don’t worry, it’s way easier than science class).

Recipe notes