Ingredients

• 2 1/2 cups + 2 tbsp bread/plain flour
• 1/2 cup milk
• 1 tbsp sugar
• 1 1/2 tsp yeast
• 2 eggs
• 1/3 tsp salt
• 1 tsp vanilla essence
• 80g unsalted butter(room temperature)
• 1-2 tbsp milk, for brushing

For the chocolate filling

• 80g milk/dark chocolate
• 1/4 cup unsweetened cocoa powder
• 1/3 cup sugar
• 1 tbsp instant coffee powder
• 100g unsalted butter

For the glaze

• 1/3 cup sugar
• 1/3 cup water

Method

For the chocolate filling

1) Take 80g dark/milk chocolate. Chop/grate the chocolate. Transfer to a bowl.

2) Add 1/4 cup unsweetened cocoa powder, 1 tbsp instant coffee powder, 100g unsalted butter and 1/3 cup sugar. Mix using a spoon. Microwave for 40-50 seconds. Then mix well using a whisk to combine everything well.

3) Refrigerate this chocolate filling for 15-20 minutes until it hardens.

For the dough

1) Take 1/2 cup lukewarm milk in a jug. Add 1 tbsp sugar, 1 tsp vanilla essence, 1 1/2 tsp instant yeast and 2 eggs. Mix well and keep aside.

2) Take 2 1/2 cups + 2 tbsp bread/plain flour in a bowl. Add 1/3 tsp salt. Mix well.

3) Pour the yeast-egg mix into the dry mix. Mix well using a spatula until the dough comes together.

4) Add 80g softened butter, little at a time and keep kneading for 5-10 minutes until the dough is soft and smooth.

5) Transfer to a bowl. Cover and proof for 1 hour or until doubled in volume.

6) Deflate the dough and knead for a minute. Roll the dough into a square.

7) Spread the chocolate mix evenly leaving 1 inch on one side of the rolled dough.

8) Roll the dough into a cylinder.

9)Cover using a cling wrap and refrigerate for 30 minutes. (Refrigerating helps in firming the dough, and hence a clean cut while shaping the babka.)

10) Cut through the middle of the dough lengthwise. Twist one over the other.

11) Transfer to a lined and greased loaf tin. Allow to proof for 30-45 minutes.

12) Brush with milk on top.

13) Bake in the preheated oven at 180°C for 40-45 minutes or until skewer inserted comes out clean.

For the glaze

1) Take 1/3 cup sugar and 1/3 cup water in a saucepan. Heat until the sugar melts and thickens slightly.

2) Remove from heat.

3) Brush and pour the remaining syrup on top of the babka which is just out from the oven.

4) Allow to cool down completely before slicing.