In a large mixing bowl, or the bowl of a stand mixer fitted with the dough hook attachment, combine the starter, water, milk, and granulated sugar. Stir by hand, spoon, or Danish dough hook until you form a slurry.

Next, add the flour and mix on low or by hand until you form a shaggy dough. Let fermentolyse (dough rest) for 30-45 minutes.

Start kneading the dough on low speed adding the salt and egg to the dough. Then add the butter one tablespoon at a time.

Knead the dough for 15-20 minutes until you have a strong gluten development, and the dough passes the windowpane test*. (See picture)

Once it has been kneaded transfer the dough to a medium bowl and cover with a bowl cover or plastic wrap.

Let rest on the counter for an hour before transferring the dough to the fridge to do a cold ferment for 5-8 hours or overnight.

Prepare a loaf pan by spraying greasing it and then taking a piece of parchment paper the length of the bottom of the pan and setting it in the pan leaving enough overhang to provide “handles” to lift the bread out of the pan.

When the dough has finished its cold ferment, take out of the fridge and place the dough on a clean work surface. (I do not use flour on my work surface but if it is sticking you can add just a little.)

Using a rolling pin, roll out your dough so that it makes roughly a 12” x 18” rectangle then spread out your filling of choice onto the dough. Spread thinly. Leave 2 inches without filling on one of the shorter sides of the dough.

Next, roll up the dough into a tight log. Working from the one shorter side of the dough with filling to the side with the 2-inch gap. Once you reach the end of the roll take the edge and pinch it onto the roll securing the dough.

With a sharp chef’s knife cut the roll in half. Take the ends at the top and squish them together.

Then take and go one piece over the other until you reach the bottom where you will squish the bottom ends together. Scrunch the loaf some to be the same size as the loaf pan and then place carefully in the greased pan with the parchment paper.

Cover the pan loosely with greased plastic wrap and let proof for 8-10 hours in a 69-degree kitchen. I usually shape before bed and let it rise overnight. You want to make sure to proof the bread long enough, so you get a beautiful texture. It should be risen to the edge of the pan and puffy. If you aren’t sure let it rise for another 30 minutes to an hour.

When you are about to bake the loaf preheat your oven to 375 degrees. Place loaf in the preheated oven and bake for 40-55 minutes or until the internal temperature is around 190 degrees.

While the loaf is baking make the simple syrup by measuring the ingredients into a small saucepan. Heat on low-medium heat, stirring occasionally, until the sugar has dissolved, and the mixture just starts to simmer.

Remove from the heat.

Remove your loaf from the oven and immediately brush (with a pastry brush) the top of the babka loaf with simple syrup. Be generous but you shouldn’t need it all. Let cool for 10-15 minutes before removing it from the pan and letting it cool on a wire rack.

Cut and serve with a spread of butter! Yum!

First, in a small bowl combine the melted butter, brown sugar, cinnamon, and flour. Mix until well combined.

Combine all the chocolate filling ingredients into a small saucepan and heat over low heat until the chocolate has dissolved. Continue cooking for another 5 minutes stirring often. Remove from heat and cool at room temperature until the mixture has thickened some. If it gets too thick simply return to the heat briefly to make it easier to spread again. (It is okay if there is still some undissolved sugar it will bake out.)