Chocolate babka | Soft yeast bread with rich chocolate filling and glossy sugar syrup

Start by preparing the yeast mixture: in a small bowl, mix together 1 tablespoon of flour, 1 teaspoon of cane sugar, and the crumbled fresh yeast. Warm the milk slightly, measure out about 50 ml of it, and pour it over the yeast. Stir into a lump-free paste, then place in a warm spot for 10–15 minutes to proof.

In a large mixing bowl or the bowl of a stand mixer, mix together the remaining flour, remaining cane sugar, ground vanilla, and a pinch of salt. Form a well in the center, crack in 2 eggs, and pour in the remaining lukewarm milk along with the foamy, activated yeast.

Start kneading the dough on low speed or by hand, gradually working in the 115 g of softened butter intended for the dough in small pieces.