How to Make Chocolate Babka

Directions

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   Proof Your Yeast

   In a small bowl, mix yeast, 3/4 cup warm milk (~110º F), and 1 tsp of sugar. Let sit until foamy, about 5 minutes, to proof the yeast.
   
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   Make Your Dough

   In a large bowl, add egg, yeast mixture, and melted butter. Whisk to combine. Add in baking mix 1/3 at a time, mixing to incorporate. Knead dough for about 8-10 minutes until smooth. (If you're using a stand mixer, use the dough hook attachment, mixing on medium-low for 6 minutes.)
   
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   Let Dough Rise

   Cover the bowl with plastic wrap and a towel and let it rise in a warm place for 1 hour. After an hour, dough should be doubled in size.
   
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   Roll Out Your Dough

   On a floured work surface, turn out your dough and stretch or gently roll it out into a large 1/2" thick rectangle.
   
   In a small bowl, mix softened butter and cocoa sugar into a paste.
   
   Gently spread the cocoa butter paste over the dough.
   
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   Cut & Braid Your Dough

   Tightly roll dough up, tucking in the ends and placing seam side down, with the edges of the dough sealed.
   
   Using a sharp knife, cut the dough in half lengthwise. Turn each half, cut-side up, and leave parallel to each other.
   
   Carefully braid the two halves together, keeping the cut sides facing up.
   
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   Second Rise

   Place babka in a greased loaf pan, cut-side up. Cover loosely with plastic wrap and a towel and let rise again for 30-45 minutes.
   
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   Bake

   Bake on the center rack at 350˚F for 35-45 minutes, rotating the baking sheet halfway through.
   
   Let cool in pan 5-10 minutes before transferring to a cooling rack.