How to Make Babka

Melissa Weller is obsessed with breakfast pastries. “I’m not really a dessert person,” says the mastermind behind the superlative bagels and Old World baked goods at Sadelle’s in Manhattan, the latest effort from the team that launched Carbone. Weller’s thickly glazed babkas are particularly outstanding, with whorls of chocolate and chocolate-cookie crumbs or raisin-walnut filling inside tender, buttery dough. Here, she tells how to make her version of the Jewish bakery classic and offers a special twisting tutorial. —Tina Ujlaki

In a stand mixer, blend the yeast mixture with the eggs and the dry ingredients until the dough is smooth. Beat in the butter, then let the dough rest and refrigerate it overnight.

On a well-floured work surface, roll out the chilled dough to a 16-inch square.

Using a large offset spatula, evenly spread chocolate–cookie crumb filling over the dough, to within 1/2 inch of the edge.

Beginning at the long edge closest to you, tightly roll up the dough jelly roll–style into a tight log.

Cut the log in half crosswise and spread chocolate filling on the outside of one half; crisscross the two halves.

Carefully twist the coated and uncoated logs together to create the dough spirals.

Transfer the twist to a loaf pan lined with parchment paper. Cover loosely with a kitchen towel and let rise until doubled in bulk, then bake.

Transfer the babka to a rack. Spoon a generous layer of chocolate glaze over the top and spread it evenly. Let the babka cool before serving.