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Yes I’ve got another recipe. It’s a chocolate Babka, so here it is!

I was very apprehensive about giving this sweet bread a go, online it always looks so amazing and delicious and I was pretty worried mine would come out looking like a big chocolate mess and tasting nothing like it should. But I’ll never know if I don’t try, so my chocolate babka came out very well, thanks to a great recipe from Martha Stewart. This recipe is rich, butter and full of chocolate, what more could you want? The twisting of the babka is what can put many people off, but it is pretty impossible to make these sweet breads look bad and the same goes with the taste. So don’t let the shaping of the dough scare you, it will always come out looking twisty, yummy and like a chocolate babka. With this recipe you can make a large loaf or 3 medium sized ones, it’s entirely up to you and what sized loaf tins you have. Also Martha Stewart has a streusel topping to go along with these sweet loaves, this is also something that is optional.
Ingredients:

• 1 1/2 cups warm milk, around 110 degrees
• 2 (1/4 ounce each) packages active dry yeast
• 1 3/4 cups plus a pinch of sugar
• 3 whole large eggs, room temperature
• 2 large egg yolks, room temperature
• 6 cups all-purpose flour, plus more for work surface
• 1 teaspoon salt
• 1 3/4 cups (3 1/2 sticks) unsalted butter, cut into 1-inch pieces, room temperature, plus more for bowl and loaf pans
• 2 1/4 pounds semisweet chocolate, very finely chopped
• 2 1/2 tablespoons ground cinnamon
• 1 tablespoon heavy cream

Streusel topping (makes 3/ 3/4 cups):

• 1 2/3 cups icing sugar
• 1 1/3 cups all-purpose flour
• 12 tablespoons (1 1/2 sticks) unsalted butter, room temperature
  

Method:

For the streusel topping:
In a large bowl, combine sugar, flour, and butter. Using a fork, stir until fully combined with clumps ranging in size from crumbs to 1 inch, and set aside for later.

For the dough:

• Pour warm milk into a small bowl. Sprinkle yeast and pinch of sugar over milk; let stand until foamy, about 5 minutes.
• In a bowl, whisk together 3/4 cup sugar, 2 eggs, and egg yolks. Add egg mixture to yeast mixture, and whisk to combine.
• In the bowl of an electric mixer fitted with the paddle attachment, combine flour and salt. Add egg mixture, and beat on low speed until almost all the flour is incorporated, about 30 seconds. Change to the dough hook. Add 2 sticks butter, and beat until flour mixture and butter are completely incorporated, and a smooth, soft dough that’s slightly sticky when squeezed is formed, about 10 minutes.
• Turn dough out onto a lightly floured surface, and knead a few turns until smooth. Butter a large bowl. Place dough in bowl, and turn to coat. Cover tightly with plastic wrap. Set aside in a warm place to rise until doubled in bulk, about 1 hour.
• Place chocolate, remaining cup sugar, and cinnamon in a large bowl, and stir to combine. Using two knives or a pastry cutter, cut in remaining 1 1/2 sticks butter until well combined; set filling aside.
• Generously butter three 9-by-5-by-2 3/4-inch loaf pans; line them with parchment paper. Beat remaining egg with 1 tablespoon cream; set egg wash aside. Punch back the dough, and transfer to a clean surface. Let rest 5 minutes. Cut into 3 equal pieces. Keep 2 pieces covered with plastic wrap while working with the remaining piece. On a generously floured surface, roll dough out into a 16-inch square; it should be 1/8 inch thick.
• Brush edges with reserved egg wash. Crumble 1/3 of the reserved chocolate filling evenly over dough, leaving a 1/4-inch border. Refresh egg wash if needed. Roll dough up tightly like a jelly roll. Pinch ends together to seal. Twist 5 or 6 turns. Brush top of roll with egg wash. Carefully crumble 2 tablespoons filling over the left half of the roll, being careful not to let mixture slide off. Fold right half of the roll over onto the coated left half. Fold ends under, and pinch to seal. Twist roll 2 turns, and fit into prepared pan. Repeat with the remaining 2 pieces of dough and remaining filling.
• Heat oven to 350 degrees. Brush the top of each loaf with egg wash. Crumble 1/3 of streusel topping over each loaf. Loosely cover each pan with plastic wrap, and let stand in a warm place 20 to 30 minutes.
• Bake the loaf or the one loaf, rotating halfway through, until golden, about 55 minutes. Lower oven temperature to 325 degrees and bake until babkas are deep golden, 15 to 20 minutes more.
• Remove from oven, transfer to wire racks until cooled, I like to add a sprinkling of icing sugar…only if I skip the streusel topping.