Çikolatalı Babka

Yapılışı

1. Prepare the dough
   Whisk together 4 cups flour, 2 tablespoons sugar, and 2 teaspoons salt in a medium bowl. Set aside.
2. Combine 1 cup warm milk (around 110°F/43°C) and 2 teaspoons active dry yeast in the bowl of a stand mixer fitted with a dough hook. Let stand for 5 minutes until the mixture becomes foamy and bubbly.
3. Add the flour mixture, 1 whole egg, and 1 egg yolk to the yeast mixture. Mix on low speed for 2 minutes, scraping down the sides of the bowl as needed.
4. Continue mixing on medium speed for 5 minutes until all ingredients are well combined and the dough begins to come together. Add 4 oz softened butter all at once and mix on low speed for 3 minutes until the dough becomes smooth and elastic.
5. First rise
   Cover the bowl with plastic wrap and let the dough rise at room temperature for 1 hour until doubled in size.
6. Punch down the dough and divide it in half. Shape each piece into a rough rectangle, wrap tightly in plastic wrap, and refrigerate overnight.
7. Make chocolate filling
   Melt 4 oz dark chocolate and 4 oz milk chocolate with 2 cups butter in a double boiler, stirring frequently until smooth. Remove from heat and let cool completely.
8. Stir 1 cup heavy cream and honey into the cooled chocolate mixture until well combined and spreadable.
9. Prepare pans
   Line two 9x5-inch loaf pans with parchment paper, leaving overhang on the sides for easy removal.
10. Shape the babka
    Roll each dough piece into a 12x8-inch rectangle. Spread half of the chocolate filling evenly over each rectangle, leaving a 1-inch border on all sides.
11. Starting from the long side closest to you, tightly roll each rectangle into a log. Using a sharp knife, cut each log in half lengthwise to expose the chocolate layers.
12. Twist the two halves together with the chocolate sides facing up, creating a braided effect. Transfer each twisted loaf to a prepared pan.
13. Second rise
    Cover the pans with a clean kitchen towel and let rise in a warm place for 2 hours until doubled in size and the dough springs back slowly when lightly pressed.
14. Bake
    Preheat oven to 375°F (190°C). Bake the babkas for 35-45 minutes until the tops are deep golden brown and an instant-read thermometer inserted in the center reads 190°F (87°C).
15. Finish and serve
    While still warm, brush the tops with honey syrup made from equal parts honey and water. Cool in the pans for 15-20 minutes before lifting out using the parchment overhang. Slice and serve warm or at room temperature.