Chocolate Babka

Directions

1. The night before baking: Make the dough: In the bowl of your stand mixer, combine the dough dry ingredients and zest and whisk together. Next add the egg, and water, and mix with the dough hook until all the dry bits are soaked up by the wet. This can take up to 5 minutes. Slowly add the butter, one tablespoon at a time until it gets absorbed into the dough. Continue to mix until the dough is smooth and passes the window test. Place the dough in an oiled bowl, cover with plastic and refrigerate overnight.
2. Day of baking: Filling: Combine the chocolate and butter in a microwave safe bowl and microwave for 30 seconds. Stir with a spatula, and if there are unmelted bits, microwave again for up to 30 more seconds until melted. Add the cocoa powder and powdered sugar and whisk until smooth.
3. Assembly: On a floured surface, roll out your dough into a rectangle, about 1/4 inch thick. Spread the chocolate filling over the surface, leaving an inch border around the edges. Sprinkle the chopped nuts and turbinado sugar over top the chocolate. Paint one of the short ends with a bit of water, and roll the opposite end tightly towards it like a swiss roll. Seal it up on the wet end. Cut off each end bit so the swirl is exposed. Next, slice the log in half lengthwise to expose your layers. Twist the two pieces together and place in the loaf tin. Cover with a towel and allow to rise for an hour. It won't expand all that much.
4. Baking: Preheat the oven to 350 degrees, and bake for 30-40 minutes until a thermometer in the center reads between 185-200 degrees. Immediately paint the loaf with the sugar syrup, allowing it to settle in after each addition. Sprinkle with sea salt if desired. Allow to cool in the tin before removing.