Ingredients:

  • 440g bread flour
  • 50g granulated sugar
  • 7g active dry yeast
  • 3g salt
  • 120ml whole milk, lukewarm
  • 2 large eggs, room temperature
  • 85g unsalted butter, softened
  • 5ml vanilla extract
  • 6g orange zest, finely grated
  • 115g unsalted butter, softened
  • 60g cocoa powder, sifted
  • 150g powdered sugar
  • 60g dark chocolate, finely chopped
  • 60ml water
  • 50g granulated sugar

Instructions:

  1. Combine lukewarm milk, a pinch of sugar, and yeast. Let sit for 5-10 minutes until foamy.
  2. In a mixer bowl, combine bread flour, remaining sugar, and salt. Add the activated yeast mixture, eggs, vanilla, and orange zest.
  3. Knead on medium-low for 5 minutes, gradually adding softened butter one tablespoon at a time.
  4. Knead until the dough is smooth and pulls away from the sides. Place in a greased bowl, cover, and let rise in a warm spot for 1.5 to 2 hours until doubled.
  5. Punch down the dough, wrap tightly in plastic, and refrigerate for at least 4 hours.
  6. Cream together softened butter, cocoa powder, and powdered sugar until smooth. Stir in chopped dark chocolate.
  7. Divide chilled dough into two equal portions. On a floured surface, roll each piece into a 12x15 inch rectangle.
  8. Evenly spread half the chocolate filling across each piece of dough, leaving a 1/2 inch border.
  9. Shape the dough using one of the preferred methods: Classic Braided (roll into log, slice lengthwise, twist), Babka Ring (roll into log, place in round pan), or Babka Knot (roll into log, twist into spiral).
  10. Bake for 40 minutes.
  11. Combine water and sugar to create a simple syrup; brush over the hot loaf for a glossy finish.