1-First Step: Mise en place and dry mix Measure all ingredients precisely. In the bowl of a stand mixer, whisk together 4½ cups all-purpose flour (540g), ½ cup granulated sugar (100g), and 2¼ teaspoons instant yeast (1 0.25-ounce packet). If you prefer activating yeast first, warm the milk to about 110°-120°F and dissolve a teaspoon of sugar with the yeast until bubbly, then add to the bowl later.

2-Second Step: Add wet ingredients and begin mixing Add 4 large eggs at room temperature, ½ cup whole milk at room temperature, and 1½ teaspoons kosher salt to the dry mix. Fit the mixer with a dough hook and start on low speed for about 2 minutes to combine into a shaggy dough. If mixing by hand, use a wooden spoon until the dough holds together.

3-Third Step: Incorporate butter and knead With the mixer running on low, add 10 tablespoons unsalted butter at room temperature (142g), one tablespoon at a time. Allow each tablespoon to incorporate before adding the next. Once all butter is added, turn mixer to medium-low and knead for about 10 minutes until the dough is sticky yet elastic and stretches without tearing. By hand, knead 10-15 minutes, keeping flour additions minimal.

4-Fourth Step: First rest and cold fermentation Transfer the dough to a lightly oiled bowl, cover tightly, and refrigerate overnight or for at least 8 hours. Cold fermentation develops flavor and makes the dough easier to roll out the next day.

5-Fifth Step: Make the filling When you are ready to shape, prepare the filling. In a small saucepan over medium heat, melt ½ cup unsalted butter cubed (113g) with ½ cup heavy cream (120mL). Remove from heat and stir in 8 ounces chopped dark chocolate (225g) until fully melted and smooth. Whisk in ½ cup powdered sugar (90g) and ⅓ cup unsweetened cocoa powder (30g) until uniform. Let the filling cool until thickened and spreadable but not hard.

6-Sixth Step: Shape and fill Butter and line two 8×4-inch loaf pans with parchment. Divide the chilled dough into two equal portions. On a lightly floured surface, roll one portion into a 12×16-inch rectangle. Spread half the chocolate filling evenly, leaving a 1-inch border on one short side so the seam can seal. Roll tightly from the long side into a log and pinch the seam closed.

7-Seventh Step: Twist and loaf Use a sharp knife to slice the log lengthwise into two long halves. With the cut sides up, twist the two halves together so the chocolate ribbons are exposed. Tuck the ends under and place the twisted loaf into a prepared 8×4-inch pan. Repeat with the second dough portion.

8-Eighth Step: Final rise and preheat Cover the loaves and let them rise in a warm spot for 1.5 to 2 hours until puffy. About 20 minutes before baking, preheat your oven to 350°F.

9-Ninth Step: Bake Bake the loaves at 350°F for about 40 minutes or until the tops are golden and a wooden pick inserted in the center comes out clean. For a more accurate check, the internal temperature should reach 190°F.

10-Final Step: Make syrup and finish While the babkas bake, simmer ⅓ cup granulated sugar (66g) with ⅓ cup water (80mL) until the sugar dissolves to make a simple syrup. The syrup is essential for shine and moisture. When the loaves come from the oven, brush the hot tops generously with the syrup. Cool in pans for 30 minutes before removing and slicing.