CHOCOLATE-CINNAMON BABKALLAH

Chocolate-Cinnamon Babkallah image

Provided by @MakeItYours

Number Of Ingredients 16

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1/2 Cup whole milk
1 ¼-oz. envelope active dry yeast
4 large egg yolks
1 tsp vanilla extract
1/2 cup (1 stick) unsalted butter, melted, cooled, plus more
1/3 cup granulated sugar
1 tsp kosher salt
3 cups all-purpose flour, plus more
Filling
6 oz bittersweet chocolate, finely chopped
1/3 cup (packed) light brown sugar
1 1/2 tsp ground cinnamon
All-purpose flour (for surface)
1/4 cup (½ stick) unsalted butter, room temperature
1 large egg yolk
Granulated sugar (for sprinkling)

Steps:

Heat milk in a small saucepan until warm. Transfer to a large bowl and whisk in yeast; let sit until foamy, 5-10 minutes.
Whisk in egg yolks, vanilla, and add ½ cup butter. Add sugar, salt, and 3 cups flour; mix until a shaggy dough forms.
Knead dough on a lightly floured surface until supple, smooth, and no longer shiny, 5-10 minutes.
Transfer to a large buttered bowl. Cover and let sit in a warm place until doubled in size, 1½-2½ hours.
Mix chocolate, brown sugar, and cinnamon in a small bowl.
Turn out dough onto a lightly floured surface; divide into three portions.
Shape each into a 12"-long rope. Roll out each rope to a 12x6" rectangle about 1/2" thick.
Brush with butter and top with chocolate mixture, pressing gently. Roll up to form a log; pinch seam to seal.
Place logs, seam side down, side by side on a parchment-lined baking sheet. Pinch logs together at one end; braid, then pinch ends together and tuck under.
Cover loosely and let sit in a warm place until 1½ times larger, 1-2 hours.
Preheat oven to 350°. Beat egg yolk with 1 Tbsp. water in a small bowl.
Brush dough with egg wash; sprinkle with granulated sugar.
Bake until top is golden brown and Babkallah sounds hollow when bottom is tapped, 35-45 minutes.
Let cool on a wire rack.