• Chocolate: Use 300 g / 10.5 oz chocolate for 2 loaves, or 150 g / 5.25 oz per loaf. 50 % dark chocolate works best. I prefer chopped chocolate over chocolate chips or baking chocolate because it melts and spreads more evenly.I also like to have some fine, small and relatively larger chunks. They create a great textural contrast.
• Milk: Start with the lower quantity of milk and add more only if needed. Flour absorbs liquid differently depending on the brand, humidity and weather. The dough should be soft and slightly tacky, but not wet.
• Yeast: If using instant yeast, it can be mixed directly into the flour. If using active dry yeast, bloom it first in lukewarm milk with a little sugar until foamy.
• Butter: Make sure the butter used in the dough is soft, not melted. For the filling, use the consistency specified in the recipe so it spreads easily without leaking out.
• Dough texture: The dough should feel smooth, soft and elastic after kneading. If it is very sticky, resist adding too much extra flour—this can make the babka dry.
• Proofing: Use the dough, not the clock, as your guide. The first rise can take longer in a cool kitchen. The dough should look noticeably puffy and close to doubled in size.
• Shaping: Roll the dough fairly evenly so the layers bake at the same rate. If the dough becomes too soft while shaping, refrigerate it for 10–15 minutes before continuing.
• Filling: Spread the chocolate filling in a thin, even layer, leaving a small border around the edges. Too much filling near the edges can make rolling and sealing difficult.
• Loaf pans: This recipe makes 2 loaves. Divide both the dough and filling equally before shaping.
• Baking: Bake on the middle or upper-middle rack. If your oven has strong bottom heat, place the loaf pans on a light-colored baking sheet to prevent the bottoms from getting too dark.
• If the top browns too quickly: Loosely cover the babka with foil and continue baking until the center is cooked through.
• If the bottom browns too quickly: Move the loaf one rack higher or reduce the oven temperature slightly and extend the baking time.
• Doneness: The babka should be deep golden brown and the internal temperature in the center should be around 190–200°F / 88–93°C. Insert the thermometer into the dough rather than directly into a chocolate swirl.
• Sugar syrup: Brush the syrup over the babka while both are still warm. This keeps the loaf moist and gives it the characteristic glossy finish.
• Cooling: Allow the babka to cool in the pan briefly before transferring it to a wire rack. Cutting it too early can compress the soft crumb. Plus the chocolate would still be melty.
• Storage: Store tightly wrapped at room temperature for about 2–3 days.
• Freezing: Babka freezes very well. Wrap the cooled loaf tightly and freeze for up to 2–3 months. Thaw at room temperature before serving.

Proofing Notes

1. Make sure to cover the bread every-time you rest it. You can use a damp cloth or plastic wrap. Some prefer to use a large zip lock bag too.
2. The dough will rise faster in a warm place. If you live in a cold place, you can either use the Yogurt option in low on the instant pot or place the covered bowl of dough in a warm water bath.
3. To slow down the rise, stick the dough in the fridge. You can let it rise there for about 12-15 hours.

Shaping & Cutting

1. Use a pizza cutter to cut the rolled, filled dough with ease.
2. The dough plait might not look so pretty at first but it will look nicer once it rises and gets baked. I promise!)