In the bowl of your stand mixer, combine 3 1/2 cups of flour, 2 tsp of yeast, 2 tsp of salt, and 1 tbsp of sugar.

Add the cold butter and mix until crumbly. Slowly pour in 3/4 cup lukewarm milk.

Mix until a dough begins to form, then add the eggs one at a time.

Knead on medium speed for about 5-7 minutes until smooth. If the dough is sticky, add small amounts of flour as needed.

Transfer the dough to a lightly greased bowl, cover with plastic wrap or a damp cloth, and let it rise in a warm area for about 1-2 hours or until doubled in size.

Once the dough has risen, deflate it gently on a floured surface and roll it into a rectangle about 1/4 inch thick.

Spread the melted butter evenly over the dough and sprinkle the chopped chocolate over the buttered surface.

Roll the dough tightly like a jelly roll, then cut it in half lengthwise.

Twist the two halves together, placing the twirled mixture into a greased loaf pan.

Cover and let rise for another 45 minutes until it puffs up.

Preheat your oven to 350°F (175°C). Bake for about 30-35 minutes, until golden brown.

In a saucepan, combine 1/4 cup water and 1/4 cup sugar. Bring to a boil, then simmer for about 5 minutes until slightly thickened.

Brush over the warm babka right after it’s out of the oven!