Chocolate Babka

also called babka · krantz cake

The table

1/3 cup(80 mL)warm whole milkstir, stand 10 minadd and knead 8 minbeat in the butter, chill overnightspread the filling, roll, twist into a 9x5-in loaf pan, proofbake 350°F 45 min, then soak with syrup
3 Tbs(40 g)granulated sugar
2 tsp(6 g)instant yeast
2 1/2 cups(300 g)all-purpose flour
2 largeeggs
3/4 tsp(5 g)table salt
1/3 cup(75 g)softened unsalted butter
4 oz(115 g)bittersweet chocolatemelt to a spreadable filling
3 Tbs(40 g)unsalted butter
2 Tbs(12 g)cocoa powder
1/4 cup(30 g)powdered sugar
1/3 cup(70 g)granulated sugarsimmer to a syrup 3 min
1/3 cup(80 mL)water
Tap anything to cross it off.

What to lay out

Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.14 things to get out.

Pans and tools

1stir, stand 10 min

2melt to a spreadable filling

3simmer to a syrup 3 min

4add and knead 8 min

goes in with what step 1 made

5beat in the butter, chill overnight

goes in with what step 4 made

Cooking it

Start to finish is the longest chain through the table, so branches that overlap are counted once. That is why the waits add up to more than the clock — and it only holds if you get them going together.

Tap a step when it is done; the next one lights up.

The clock

Start to finish
at least 10 hr 33 mintwo waits that overlap count once
Needs you
8 minof the steps that give a time

One of the 7 steps never says how long it takes, so both numbers are floors. The recipe itself says 12 hr.

  1. stir, stand 10 min

    10 minwalk away(read off the step)from the start

  2. melt to a spreadable filling

    not timedfrom the start

  3. simmer to a syrup 3 min

    3 minwalk away(read off the step)from the start

  4. add and knead 8 min

    8 minneeds you(read off the step)10 min in

  5. beat in the butter, chill overnight

    8 hrwalk away(read off the step)18 min in

  6. spread the filling, roll, twist into a 9x5-in loaf pan, proof

    1 hr 30 minwalk away(read off the step)8 hr 18 min in

  7. bake 350°F 45 min, then soak with syrup

    45 minwalk away(read off the step)9 hr 48 min in

Drawn to scale, so a long wait really does take up the room it takes. The shortest stretches keep a sliver so they stay visible; their times are printed beside them. Bars that line up are happening at the same time. The minutes are always the recipe’s own; a dashed edge means we worked out from the step whether you have to be there, and a dotted one means nothing was said, so we assumed you are standing over it.

You'll need 9x5-in loaf pan

Goes with

See how it is written
>> title: Chocolate Babka
>> category: Breads
>> tags: bread, chocolate, enriched, twisted, oven
>> counters: Bakery, Deli
>> aka: babka, krantz cake
>> servings: 10
>> time: 12 hr
>> step.1: stir, stand 10 min
>> step.2: add and knead 8 min
>> step.3: beat in the butter, chill overnight
>> step.4: melt to a spreadable filling
>> step.5: spread the filling, roll, twist into a 9x5-in loaf pan, proof
>> step.7: bake 350°F 45 min, then soak with syrup

Stir @warm whole milk{1/3%cup}(80 mL) with @granulated sugar{3%Tbs}(40 g) and @instant yeast{2%tsp}(6 g), then let stand ~{10%min}.

Add @all-purpose flour{2 1/2%cup}(300 g), @eggs{2%large}, and @table salt{3/4%tsp}(5 g) to @&(~1)yeast mixture{}, then knead ~{8%min}.

Beat @softened unsalted butter{1/3%cup}(75 g) into @&(~1)dough{}, then chill ~{8%hours}.

Melt @bittersweet chocolate{4%oz}(115 g) with @unsalted butter{3%Tbs}(40 g), @cocoa powder{2%Tbs}(12 g), and @powdered sugar{1/4%cup}(30 g).

Spread @&(~1)filling{} over @&(~2)dough{} rolled to 14x10 in, then roll, twist into a #9x5-in loaf pan{}, and proof ~{1 1/2%hours}.

Simmer @granulated sugar{1/3%cup}(70 g), @water{1/3%cup}(80 mL) to a syrup, ~{3%min}.

Bake @&(~2)babka{} at 350°F for ~{45%min}, then soak with @&(~1)sugar syrup{}.