Desserts & Baking

When Jerry and Elaine bickered about the merits of cinnamon vs. chocolate babka on the infamous Seinfeld episode, this rich, flaky loaf, featuring both flavors, would have helped them meet in the middle. A parchment paper sling helps you remove the loaf from the pan. Tear off a piece of parchment. Cut or fold the paper so it’s the width or length of the pan and overhangs two of the sides by a couple of inches.

Ingredients

1. For dough, butter a medium bowl with softened butter. In a large bowl whisk together 3 cups bread flour, the 3 Tbsp. sugar, the yeast, and 2 tsp. of the salt. Add milk, 1/4 cup of the softened butter, and the egg yolks. Stir with a wooden spoon to combine. Turn onto a lightly floured work surface; knead until a smooth, soft, elastic dough forms, about 10 minutes. (Or knead in the bowl of a stand mixer fitted with a dough hook about 6 minutes.) If dough is too sticky to knead, sprinkle with additional flour, 1 Tbsp. at a time. Shape dough into a ball; place in prepared bowl, turning to coat with butter. Cover and chill overnight (dough will rise just slightly).

2. Butter an 8x4-inch loaf pan. If you like, line pan with a parchment paper sling. Turn dough out onto a lightly floured work surface; pat into a rectangle. Let stand while preparing filling.

3. For filling, in a small bowl stir together remaining 1/4 cup softened butter and 1/4 tsp. salt, the 1/4 cup sugar, the chocolate, and cinnamon.

4. Roll dough into an 18x10-inch rectangle. Spread filling over dough. Starting from a long side, roll tightly into an 18-inch-long log. Slice log in half lengthwise. Turn halves so filling faces up. Cross the two strands, filling facing up. Continue crossing each end to form a twist, with filling always facing up. (Twist will be longer than the pan.) Nestle twisted dough into prepared pan, tucking the ends down. Cover loosely with parchment paper; let rest 45 minutes (dough will rise slightly).

5. Preheat oven to 350°F. Uncover dough. Bake 20 minutes. Reduce heat to 300°F. Bake until brown on top and golden brown in exposed ridges, and the internal temperature reaches 190°F, 30 to 35 minutes. Cool 10 minutes in pan. Using parchment, transfer loaf onto a wire rack. Cool completely before slicing.