Chocolate Babka
It's a dessert! It's breakfast! Either way, this rich, buttery loaf is laden with chocolate.
Martha Stewart Living, May 2000
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Recipe Summary
Ingredients
Directions
Cook's Notes
When shaping the babka, twist dough evenly throughout the length of the roll a full 5 to 6 turns. The babka can be prepared up to step 8 and frozen for up to a month before baking. When ready to bake, remove from freezer; let stand at room temperature for about 5 hours, and bake.