Ingredients
12 Servings
DOUGH
½ cup whole milk
1¼-oz. envelope active dry yeast
4 large egg yolks
1teaspoon vanilla extract
½ cup (1 stick) unsalted butter, melted, cooled, plus more
⅓ cup granulated sugar
1teaspoon kosher salt
3 cups all-purpose flour, plus more
FILLING AND ASSEMBLY
6 ounces bittersweet chocolate, finely chopped
⅓ cup (packed) light brown sugar
1½ teaspoons ground cinnamon
All-purpose flour (for surface)
¼ cup (½ stick) unsalted butter, room temperature
1 large egg yolk
Granulated sugar (for sprinkling)
Preparation
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DOUGH
Step 1
Heat milk in a small saucepan until warm. Transfer to a large bowl and whisk in yeast; let sit until foamy, 5–10 minutes.
Step 2
Whisk in egg yolks, vanilla, and ½ cup butter. Add sugar, salt, and 3 cups flour; mix until a shaggy dough forms. Knead dough on a lightly floured surface until supple, smooth, and no longer shiny, 5–10 minutes.
Step 3
Transfer to a large buttered bowl. Cover and let sit in a warm place until doubled in size, 1½–2½ hours.
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FILLING AND ASSEMBLY
Step 4
Mix chocolate, brown sugar, and cinnamon in a small bowl.
Step 5
Turn out dough onto a lightly floured surface; divide into three portions. Shape each into a 12”-long rope. Roll out each rope to a 12x6” rectangle about ⅛” thick. Brush with butter and top with chocolate mixture, pressing gently. Roll up to form a log; pinch seam to seal.
Step 6
Place logs, seam side down, side by side on a parchment-lined baking sheet. Pinch logs together at one end; braid, then pinch ends together and tuck under. Cover loosely and let sit in a warm place until 1½ times larger, 1–2 hours.
Step 7
Preheat oven to 350°. Beat egg yolk with 1 Tbsp. water in a small bowl. Brush dough with egg wash; sprinkle with granulated sugar. Bake until top is golden brown and “Babkallah” sounds hollow when bottom is tapped, 35–45 minutes. Let cool on a wire rack.
