Chocolate braid

Ingredients:

Dough

• 1 packet (7 g) of active dry yeast
• 0.5 cup whole milk, room temperature
• 1/3 cup sugar + a pinch
• 4.5 cups premium flour + extra for work
• 4 large eggs
• 1.5 tsp salt
• 1 tsp vanilla extract
• 0.5 tsp ground nutmeg
• 1 tsp. grated lemon zest
• 145 g unsalted butter, room temperature

Filling

• 0.5 cups of sugar
• 3/4 cup heavy cream
• A pinch of salt
• 1 tbsp. dark chocolate granules
• 110 g unsalted butter, room temperature, cut into pieces
• 2 tsp vanilla extract

Topping

• 0.5 cups premium flour
• 3 tablespoons of sugar
• 1 tbsp. unsweetened cocoa powder
• A pinch of salt
• 4 tablespoons unsalted butter, room temperature
• 1/3 cup mini chocolate chips

Syrup

• 4 tablespoons unsalted butter, room temperature
• 3/4 cup sugar
• 3/4 cup water
• Cooking spray

Preparation:

1. Knead the dough: Pour the milk into a liquid measuring cup and sprinkle in the yeast; add a pinch of sugar and set aside until foamy, about 7 minutes.
2. In a large bowl, combine the flour, remaining 1/3 cup sugar, eggs, yeast, salt, vanilla extract, nutmeg, and lemon zest. Stir with a wooden spoon and knead into a dough.
3. Turn the dough out onto a work surface and knead until soft and smooth, about 5 minutes. Beat in the butter in three additions, sprinkling the dough with flour if it's too sticky. Transfer the dough to a large bowl, cover with plastic wrap, and let rise at room temperature for about 1 hour and 30 minutes.
4. Punch down the dough, cover it again with plastic wrap and refrigerate overnight.
5. Prepare the fillingCombine sugar, heavy cream, and salt in a saucepan and bring to a boil. Pour into a bowl with dark chocolate chips, butter, and vanilla extract. Stir until smooth and glossy. Let cool to room temperature.
6. Prepare the toppingIn a separate bowl, whisk together the flour, sugar, cocoa powder, and salt; fold in the butter with your fingers until the mixture is crumbly and has chunks of butter. Stir in the mini chocolate chips; set the topping aside.
7. Form the rollsCut the dough in half. Roll each half out with a rolling pin into a 30x40 cm rectangle.
8. Using a spatula, spread the filling over both layers of dough right to the edges.
9. Roll each rectangle along the long side into a tight roll. Wrap each roll in plastic wrap and refrigerate for 15 minutes.
10. Unroll the rolls; cut each one in half lengthwise.
11. Twist the halves together several times, starting from the middle.
12. Spray two 9 x 5-inch loaf pans with cooking spray and line with parchment paper, then spray the parchment paper with shortening. Place a strand of dough into each pan. Cover with plastic wrap and let rise for 1 hour and 30 minutes.
13. Bake babkaPreheat oven to 175°C. Brush each roll with butter and sprinkle with topping.
14. Bake until golden brown, about 45 minutes.
15. Meanwhile, prepare the simple syrup.Combine sugar and water in a saucepan; cook, stirring, until the sugar dissolves. Let cool. Remove the rolls from the oven and immediately pierce each one in several places with a wooden skewer. Evenly pour 1 1/4 cups of sugar syrup over each roll.