1. Make the dough:

1. In a small bowl, combine warm milk, yeast, and 1 tsp of sugar. Let sit until foamy (5–10 minutes).

2. In a large bowl (or stand mixer), mix flour, remaining sugar, and salt.

3. Add eggs, vanilla, and yeast mixture. Mix until combined.

4. Gradually add the softened butter, 1 tablespoon at a time, kneading until fully incorporated.

5. Continue kneading for 8–10 minutes, until smooth, elastic, and slightly tacky (not sticky).

6. Shape into a ball, place in a greased bowl, cover, and let rise for 1½–2 hours, or until doubled.

2. Make the chocolate filling:

1. In a saucepan, melt butter with brown sugar over low heat.

2. Stir in cocoa powder and chopped chocolate until smooth and glossy.

3. Remove from heat and let cool slightly until spreadable (like Nutella consistency).

3. Shape the babka:

1. Punch down risen dough and roll into a large rectangle (about 12×18 inches).

2. Spread the chocolate filling evenly, leaving a ½-inch border.

3. Sprinkle chocolate chips over the filling.

4. Roll up tightly from the long edge into a log.

5. Using a sharp knife, slice the log lengthwise to expose the layers.

6. Twist the two halves together, keeping the cut sides facing up.

7. Carefully transfer to a greased 9×5-inch loaf pan lined with parchment.

8. Cover loosely and let rise again for 45–60 minutes, until puffy.

4. Bake:

1. Preheat oven to 350°F (175°C).

2. Brush the loaf lightly with egg wash.

3. Sprinkle a pinch or two of flaky sea salt over the top.

4. Bake for 35–40 minutes, until golden brown and a tester inserted in the center comes out clean.

5. (Optional) Brush with sugar syrup:

1. While the babka bakes, heat sugar and water in a small saucepan until dissolved.

2. When the babka comes out of the oven, brush the syrup over the hot loaf for a glossy, soft finish.

Serving & Storage

• Cool slightly before slicing — the chocolate will be molten!

• Serve warm or at room temperature.

• Keeps 3–4 days at room temp or up to 2 months frozen (wrap well).