Chocolate Walnut Crunch Babka Draft

How I make it

Dough

1. In a stand mixer with the dough hook, mix the eggs, milk, butter, lemon zest and salt. Add the sugar and mix.

2. Add the flour and yeast and knead on low speed for 14 minutes, until the dough pulls away from the sides. Scrape down the bowl with a spatula as it kneads.

3. Wrap the dough in plastic wrap and leave at room temperature for 1 hour.

4. Divide the dough into five equal pieces and wrap each one in plastic wrap. Refrigerate for 24 hours.

Filling

1. Melt the chocolate and butter in a bowl set over a pot of simmering water and stir until smooth.

2. Leave at room temperature for 24 hours, until it firms up.

Assembly and baking

1. On a floured surface, roll each piece of dough into a 16 x 12-inch (40 x 30 cm) rectangle, about ⅛ inch (3 mm) thick.

2. Spread each rectangle with half the filling and sprinkle with half the walnuts.

3. Roll each rectangle into a log, cut each log in half lengthwise and twist the two halves into a braid.

4. Place each braid in a loaf pan lined with parchment paper, brush with the beaten egg and let rise at room temperature for 1¼ hours, until doubled.

5. Bake for 45 minutes in an oven preheated to 310°F (155°C).

6. Let cool and store in an airtight container.