>> title: Chocolate Babka
>> category: Breads
>> tags: bread, chocolate, enriched, twisted, oven
>> counters: Bakery, Deli
>> aka: babka, krantz cake
>> servings: 10
>> time: 12 hr
>> slack: forgiving — the syrup goes onto the loaf straight out of the oven, and a babka left to cool before it is soaked stays dry all the way through

>> step: stir, stand 10 min
Stir @warm whole milk{1/3%cup}(80 mL) with @granulated sugar{3%Tbs}(40 g) and @instant yeast{2%tsp}(6 g), then let stand ~{10%min}.

>> step: add and knead 8 min
Add @all-purpose flour{2 1/2%cup}(300 g), @eggs{2%large}, and @table salt{3/4%tsp}(5 g) to @&(~1)yeast mixture{}, then knead ~{8%min}.

>> step: beat in the butter, chill overnight
Beat @softened unsalted butter{1/3%cup}(75 g) into @&(~1)dough{}, then chill ~{8%hours}.

>> step: melt to a spreadable filling
Melt @bittersweet chocolate{4%oz}(115 g) with @unsalted butter{3%Tbs}(40 g), @cocoa powder{2%Tbs}(12 g), and @powdered sugar{1/4%cup}(30 g).

>> step: spread the filling, roll, twist into a 9x5-in loaf pan, proof
Spread @&(~1)filling{} over @&(~2)dough{} rolled to 14x10 in, then roll, twist into a #9x5-in loaf pan{}, and proof ~{1 1/2%hours}.

Simmer @granulated sugar{1/3%cup}(70 g), @water{1/3%cup}(80 mL) to a syrup, ~{3%min}.

>> step: bake 350°F 45 min, then soak with syrup
Bake @&(~2)babka{} at 350°F for ~{45%min}, then soak with @&(~1)sugar syrup{}.