Chocolate Babka

cooking.nytimes.com

Noelle Eliza Reid Bott

subheading: FOR THE DOUGH:

½ cup/118 milliliters whole milk

1 package (¼ ounce/7 grams) active dry yeast

⅓ cup/67 grams granulated sugar, plus a pinch

4 ¼ cups/531 grams all-purpose flour, more as needed

1 ½ teaspoons fine sea salt

1 teaspoon vanilla extract

1 teaspoon grated lemon zest (optional)

½ teaspoon freshly grated nutmeg

4 large eggs, at room temperature, lightly beaten

10 tablespoons/140 grams unsalted butter, at room temperature, plus more for greasing bowls and pans

subheading: FOR THE FUDGE FILLING:

½ cup/100 grams granulated sugar

¾ cup/177 milliliters heavy cream or half-and-half

Pinch kosher salt

6 ounces/170 grams extra bittersweet chocolate, preferably between 66 and 74 percent cocoa, coarsely chopped

8 tablespoons/112 grams/1 stick unsalted butter, diced, at room temperature

2 teaspoons/10 milliliters vanilla extract

subheading: FOR THE CHOCOLATE STREUSEL:

½ cup/60 grams all-purpose flour

3 tablespoons/45 grams granulated sugar

1 ½ tablespoons/11 grams cocoa powder

½ teaspoon kosher salt

4 ½ tablespoons/64 grams unsalted butter, melted

⅓ cup/60 grams mini semisweet chocolate chips

subheading: FOR THE SYRUP:

⅔ cup/135 grams granulated sugar

Directions at cooking.nytimes.com

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