Chocolate Babka

This babka is so easy, baking it almost feels like cheating. Sweet and rich yeasted dough is stuffed with chocolate, then rolled up and baked.

Ingredients:
FILLING

• 2/3 cup sugar
• 1/4 cup all-purpose flour
• 1 teaspoon unsweetened cocoa powder
• Pinch salt
• 6 tablespoons (3/4 stick) unsalted butter, chilled and cubed
• 1/3 cup chopped dark chocolate (at least 60% cacao)

DOUGH

• 2 tablespoons active dry yeast (from three
• 1/4-ounce packages)
• 2 1/4 cups all-purpose flour, plus more if needed
• 6 tablespoons sugar
• Pinch salt
• 6 tablespoons milk
• 1/2 teaspoon vanilla
• 1/4 teaspoon finely grated lemon zest
• 2 large eggs, plus 1 large egg yolk
• 6 tablespoons (3/4 stick) unsalted butter, softened

Directions:
For the Filling

1. Combine the sugar, flour, cocoa powder, and salt in a food processor. Pulse until evenly mixed. Add the butter and chocolate and pulse until a crumbly, coarse, mixture forms. (It should be chunky, not powdery.) Set aside.

For the Dough

1. Combine the yeast with 6 tablespoons warm water in a small bowl and let stand until frothy, about 5 minutes.
2. Combine the flour, sugar, and the salt in the bowl of a stand mixer fitted with the dough hook (or use a hand mixer and a big bowl) and mix to combine. Add the yeast mixture, milk, vanilla, and lemon zest. Mix on low speed until combined. Add one of the eggs, the yolk, and the butter. Mix until the dough comes together in a smooth, pliable ball, about 8 minutes. (if the dough seems too wet and resists forming a ball, add a little extra flour, 1 tablespoon at a time.) Turn the dough out into a greased bowl, cover with plastic wrap, and let rise in a warm place until it doubles in size, about 1 hour. 
3. On a well-floured surface, roll the dough into a rectangle as wide as your loaf pan is long and about 3/4 inch think. Set aside 1/4 cup of the filling. Sprinkle the remaining filling onto the dough and roll up like a jelly roll. Freeze until firm and sliceable, about 3 hours.

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