Better Chocolate Babka

Combine flour, sugar, yeast, and zest in a stand mixer bowl.

Add eggs and 1/2 cup water, mix with dough hook until it comes together.

Add salt and butter, a spoonful at a time, mixing until incorporated.

Mix on medium speed for 10 minutes until dough is completely smooth.

Coat a large bowl with oil, place dough inside, cover and refrigerate overnight.

Melt butter and chocolate together until smooth; stir in powdered sugar and cocoa to form a spreadable paste.

Coat two 9-by-4-inch loaf pans with oil or butter, and line with parchment paper.

Roll out half of dough to about a 10-inch width.

Spread half of chocolate mixture evenly over the dough, leaving a 1/2-inch border.

Roll dough up into a long, tight cigar, sealing the ends.

Freeze the log for 10-15 minutes for easier cutting.

Cut the log in half lengthwise, lay next to each other, cut sides up.

Pinch the top ends together and twist one side over the other.

Transfer the twist to prepared loaf pan, cover with damp towel, and let rise for 1 to 1 1/2 hours.

Repeat with second loaf.

Heat oven to 375°F (190°C).

Bake loaves for 30 minutes, checking for doneness at 25 minutes.

Make syrup by simmering sugar and water until sugar dissolves.

After baking, brush syrup over each loaf while still warm.

Let cool halfway in pan, then transfer to a cooling rack.