• 3 cups all-purpose flour (375g)
• ½ cup warm milk (120ml)
• 2¼ teaspoons active dry yeast (1 packet / 7g)
• ⅓ cup sugar (65g)
• 1 teaspoon salt
• 2 large eggs
• ½ cup unsalted butter, softened (115g)
• 1 teaspoon vanilla extract

• 4 oz dark chocolate, chopped (115g)
• ½ cup unsalted butter (115g)
• ⅔ cup powdered sugar (80g)
• ⅓ cup cocoa powder (30g)
• 1 teaspoon cinnamon (optional)

• ⅓ cup water (80ml)
• ⅓ cup sugar (65g)

In the D'Yeast 2.5L bowl, combine the warm milk, 1 tablespoon of sugar, and yeast. Stir gently and cover with the lid. Select the yeast activation program on D'BakerAid and let it run until the mixture is foamy.

In the D'Dough 4.5L bowl, combine the flour, remaining sugar, and salt. Add the activated yeast, eggs, and vanilla. Mix until the dough comes together, then gradually work in the softened butter, 1 tablespoon at a time, kneading 6–8 minutes until smooth and elastic.

Cover the D'Dough bowl with the lid and select the White Dough proofing program on D'BakerAid. Allow the dough to rise until the program is complete and the dough has doubled in size.

Melt the chocolate and butter together in a small saucepan or the microwave. Stir in the powdered sugar, cocoa, and cinnamon (if using) until smooth and spreadable. Let it cool until thick but still spreadable.

Roll Out the Dough

On a lightly floured surface, roll the dough into a large rectangle (about 12×18 inches).

Spread the Filling

Spread the chocolate filling evenly over the dough, leaving a ½-inch border at the edges.

Roll and Twist

Starting from a long edge, roll the dough tightly into a log. Slice the log lengthwise down the middle to expose the layers, then twist the two halves together into a braid. Place into a greased loaf pan, tucking in the ends.

Cover the pan loosely and let the babka rise for 25–30 minutes until puffy. Preheat the oven to 350°F (175°C). Bake for 30–35 minutes, or until deeply golden and set in the center. If the top browns too quickly, tent with foil.

While the babka bakes, combine the water and sugar for the simple syrup in a small saucepan and bring to a simmer until the sugar dissolves. As soon as the babka comes out of the oven, brush the top generously with the warm syrup for shine and extra moisture. Let cool in the pan for 15 minutes, then transfer to a wire rack.