Chocolate Babka

Step 1:

Grease a 9”x 5” (23 cm x 13 cm) loaf pan.

Step 2:

Roll dough into 13” x 16” (33 cm x 40 cm) rectangle. Spread with softened butter and top with chopped chocolate. Roll up tightly from the longer end. Pinch to seal edges and bottom. With sharp kitchen scissors, cut the roll in half lengthwise, to form two long halves of dough. Some of the chocolate might fall out. Pinch the two pieces together at one end and then twist the two pieces together and pinch the other end. Fold the twist in half. Place in prepared pan. Lightly brush with beaten egg. Cover with tea towel and let rise in warm place, 45-60 minutes or until doubled. Bake at 375°F (190°C) for 10 minutes then reduce to 350F and continue cooking another 35-40 minutes or until internal temperature reaches 190°F (87°C). Let cool in pan 10 minutes then remove to wire rack.