How long does it take to make Babka?

A yeast dough rich in eggs, butter and sugar rises for about an hour and a half, and after filling and rolling rises again until puffy.

3 hr 18 minTotal

16 minActive time

3 hr 2 minSetting

#	What to do	How long
1	Mix the flour, yeast, sugar and salt in a large bowl	1 min
2	Add the lukewarm milk, eggs and butter and Knead about 10 minutes	10 min
3	Cover and Let rise about an hour and a half in a warm place	1 hr 30 min
4	Mix the melted chocolate, butter, powdered sugar and cocoa powder into a smooth paste	1 min
5	Roll out the dough into a rectangle and spread the filling over it	1 min
6	Roll into a log, cut it in half lengthwise and twist the two strips together, cut side up	3 min
7	Roll into a tight log	1 hr
8	Beat the egg and brush the cake with it	32 min

Let rise in a warm, draft-free spot. The dough is ready when it has doubled, and a gentle finger press leaves a dent that fills back slowly; if it springs right back, wait longer.
Roll from the center outward and give the dough a quarter turn between rolls: this keeps it even in thickness and stops it sticking to the counter. If it springs back, cover for 10–15 minutes and try again.
Twist with the cut side up: the layers of filling stay exposed, and they give the cake its marbled pattern.

For yeast dough, use the windowpane test: a small piece stretches into a thin, translucent sheet without tearing, and that's the sign the kneading is done. Add flour only by the tablespoon, and only if the dough is still sticky after a few minutes: too much flour makes a tough dough.
Spread the filling at room temperature: too warm, it runs off the dough as you roll; too cold, it's hard and tears the dough.
Check by the cue (until…), not just the clock: every oven bakes a little differently.