Polish Chocolate Babka: Swirled Brioche Loaf with Dark Chocolate and Cinnamon Streusel

Whisk the flour, granulated sugar, yeast and salt in a stand-mixer bowl. Add the warm milk and 2 eggs and knead with the dough hook on low for 3 minutes until a shaggy dough forms.

Serves 10

Ingredients

• 3 1/2 cups all-purpose flour
• 1/3 cup granulated sugar
• 2 1/4 tsp instant yeast (1 packet)
• 3/4 cup warm whole milk
• 2 large eggs plus 1 egg for egg wash
• 1/2 cup unsalted butter, softened, plus 3 tbsp for the filling
• 1/2 tsp fine sea salt
• 6 oz dark chocolate, finely chopped
• 1/4 cup unsweetened cocoa powder
• 1/2 cup powdered sugar
• 1 tsp ground cinnamon
• 1/4 cup simple syrup (equal parts sugar and hot water) for brushing

Instructions

1. Whisk the flour, granulated sugar, yeast and salt in a stand-mixer bowl. Add the warm milk and 2 eggs and knead with the dough hook on low for 3 minutes until a shaggy dough forms.
2. With the mixer running, add the softened butter a tablespoon at a time, then knead on medium for 8-10 minutes until the dough is smooth, glossy and pulls away from the bowl. Cover and let rise in a warm spot for 1 1/2 hours, or refrigerate overnight for easier handling and deeper flavor.
3. Make the filling: melt the chocolate with 3 tablespoons butter, then stir in the cocoa powder, powdered sugar and cinnamon to form a spreadable paste. Let it cool slightly so it thickens.
4. Roll the dough into a 12-by-18-inch rectangle on a floured surface. Spread the chocolate filling to the edges, then roll it up tightly from the long side into a log.
5. Chill the log for 15 minutes, then slice it in half lengthwise to expose the layers. With the cut sides facing up, twist the two halves around each other and tuck the braid into a parchment-lined 9-by-5-inch loaf pan.
6. Cover and let rise 45-60 minutes until puffy. Meanwhile heat the oven to 350F (175C).
7. Brush the loaf with beaten egg and bake 40-45 minutes, tenting with foil after 25 minutes if it browns too fast, until a skewer in the center comes out without raw dough.
8. Brush the hot babka generously with simple syrup the moment it leaves the oven, then cool in the pan 20 minutes before lifting it out. Slice thick and serve warm with coffee.
9. Babka began in the Jewish bakeries of Poland, where leftover challah dough was rolled with cinnamon or chocolate and baked alongside the Sabbath loaves. The name comes from 'babcia' - grandmother - a nod to the generations of home bakers who twisted scraps into something glorious. On a gray November morning, a warm slice with strong coffee is about as comforting as baking gets.

Nutrition (estimated, per serving)

• Calories: 410 kcal
• Protein: 9g
• Fat: 18g
• Carbohydrates: 54g
• Fiber: 3g
• Sugar: 22g
• Sodium: 180mg