Babka

Directions

For Dough:

1. Place flour, sugar, yeast, and lemon zest in a standing mixer.
2. Using the dough hook attachment, mix on low speed until combined.
3. Add eggs and water. Mix on medium speed until dough comes together, about 2–3 minutes.
4. Add salt. Then add butter, a few pieces at a time. Mix until combined, about 10 minutes on medium speed. The dough will be completely smooth and elastic, pulling away from the sides of the bowl.
5. Grease a large bowl using nonstick cooking spray. Place dough in the bowl, cover it with plastic wrap, and chill in the refrigerator for at least 4 hours or up to overnight.

For Filling:

6. Whisk together powdered sugar, cocoa powder, melted chocolate, and butter until it is a spreadable paste. 

For Assembly:

7. Grease two 9 x 4-inch loaf pans using nonstick cooking spray and line the bottom with waxed paper.
8. Divide dough in half, reserving half in the refrigerator, covered.
9. Roll out the dough on a floured surface and shape into a 15 x 11-inch rectangle.
10. Turn the rectangle so the long side is towards you. Spread half the chocolate mixture over the rectangle, leaving a small border. Sprinkle half the chocolate chips over the chocolate mixture.
11. Roll the rectangle from long side to long side into a thick cigar-size log using both hands. Pinch the ends to seal them.
12. Use a knife to cut the roll in half lengthwise. Braid the halves to create a two-ended plait.
13. Carefully place the cake into the pan and cover loosely with plastic wrap. Leave to rise in a warm place for 1½ hours. Repeat to make the second cake.
14. Preheat oven to 375°F. Remove the plastic wrap and bake for 25–30 minutes.

For Syrup (prepare while cakes are baking): 

15. Bring water and sugar to a gentle boil in a small saucepan, stirring continuously.
16. Remove the mixture from the heat once the sugar dissolves, and let it cool.
17. Brush the cakes with syrup immediately after they come out of the oven.
18. Remove cakes from pan and let cool.