1-Step 1: Combine dry ingredients In the bowl of a stand mixer, whisk together the all-purpose flour, granulated sugar, and instant yeast until evenly combined. This initial mixing ensures the yeast distributes throughout the flour, promoting even rising throughout the dough.

2-Step 2: Add wet ingredients Add the four room-temperature eggs, the room-temperature whole milk, and kosher salt to the dry mixture. Attach the dough hook and mix on low speed for approximately 2 minutes. The mixture will look shaggy and slightly sticky at this stage, but continue mixing until all ingredients come together into a rough dough ball.

3-Step 3: Incorporate butter gradually This step is crucial for proper dough development. Add the softened butter one tablespoon at a time, waiting for each addition to fully incorporate before adding the next. This gradual incorporation prevents the butter from pooling and ensures even distribution throughout the dough. The mixture will initially look broken, but continue mixing and it will come together beautifully.

4-Step 4: Knead to develop gluten Increase the mixer speed to medium-low and knead for about 10 minutes. The dough should become sticky but noticeably stretchy and elastic. To test readiness, perform the windowpane test: stretch a small piece of dough between your fingers. It should stretch thin enough to see light through without tearing. This elasticity is essential for trapping air bubbles during rising.

5-Step 5: Rest and refrigerate overnight Transfer the kneaded dough to a large bowl that has been lightly oiled to prevent sticking. Cover tightly with plastic wrap or a clean kitchen towel. Place in the refrigerator for at least 8 hours or overnight. This cold fermentation slows yeast activity while developing flavor and making the dough firmer and easier to roll out the next day.

6-Step 6: Prepare the chocolate filling While the dough chills, make the filling by combining the cubed unsalted butter and heavy cream in a saucepan over medium heat. Once the butter melts and the mixture begins to simmer slightly, remove from heat and add the chopped dark chocolate. Stir gently until completely melted and smooth. Whisk in the powdered sugar and unsweetened cocoa powder until no lumps remain. Allow the filling to cool for about 1 hour until it reaches a spreadable consistency, similar to soft peanut butter.

7-Step 7: Prepare pans and preheat oven Preheat your oven to 350°F. Generously butter or spray two 8×4-inch loaf pans with non-stick spray. Line each pan with parchment paper, leaving overhang on the long sides for easy removal after baking. The parchment creates a sling that protects the delicate babka during removal.

8-Step 8: Divide and roll the dough Remove the chilled dough from the refrigerator and divide it in half. Keep one half refrigerated while working with the other. On a lightly floured surface, roll out one portion into a rectangle measuring approximately 12×16 inches. Aim for even thickness throughout, about ¼ inch thick.

9-Step 9: Apply the filling Spread half of the cooled chocolate filling evenly across the dough surface, leaving a 1-inch border on one short side. This clean border helps seal the roll and prevents filling from oozing out during baking. Use an offset spatula for the most even application.

10-Step 10: Roll and shape the babka Starting from the short side opposite the clean border, roll the dough into a tight log. Pinch the seam and ends firmly to seal. Using a sharp knife or bench scraper, cut the log in half lengthwise, creating two long strips with the cut sides facing up.

11-Step 11: Create the signature twist This step creates the beautiful swirled pattern chocolate babka is known for. Take the two halves and twist them together with the cut sides facing outward, keeping the filling visible. Tuck the ends underneath and place the twisted loaf gently into the prepared pan. Repeat the entire process with the remaining dough and filling.

12-Step 12: Final rise Cover both loaf pans loosely with plastic wrap or clean kitchen towels. Place in a warm, draft-free location and allow to rise for 1.5 to 2 hours. The dough should look noticeably puffy, though it won’t double in size like regular bread dough. This slower rise is normal for enriched dough.

13-Step 13: Bake to golden perfection Remove the covers and place both loaves in the preheated 350°F oven. Bake for 40 minutes, rotating the pans halfway through for even browning. The babka is done when deeply golden brown on top and an instant-read thermometer inserted into the center registers 190°F. A toothpick inserted should come out clean or with just a few moist crumbs.

14-Step 14: Apply the syrup glaze While the loaves bake, combine the granulated sugar and water in a small saucepan. Simmer over medium heat until the sugar completely dissolves. As soon as the babkas come out of the oven, brush the hot syrup generously over the tops. This step is essential for creating that bakery-style shine and keeping the bread incredibly moist.

15-Step 15: Cool and serve Allow the loaves to cool in their pans for 30 minutes before attempting to remove them. The babka needs this time to set properly. Use the parchment overhangs to lift the loaves out carefully. Serve warm or at room temperature. Each loaf makes approximately 8 servings, for a total of 16 servings from the full recipe.