Chocolate and Tahini Babka | Christopher Kimball’s Milk Street | Recipes, TV and Cooking Tips

Ingredients

• For the dough:
• 2 large eggs plus 2 large egg yolks, room temperature
• 1 cup whole milk, room temperature
• 2¼ teaspoons instant yeast
• 2 teaspoons vanilla extract
• 536 grams (4 cups plus 2 tablespoons) all-purpose flour, plus more if needed and for dusting
• 71 grams (⅓ cup) white sugar
• 1 teaspoon table salt
• 113 grams (8 tablespoons) salted butter, room temperature, cut into 1-tablespoon pieces, plus more for the pans
• For the filling:
• 57 grams (4 tablespoons) salted butter, cut into 3 or 4 pieces
• ¼ cup whole milk
• 124 grams (1 cup) powdered sugar
• 21 grams (¼ cup) unsweetened cocoa powder
• 2 teaspoons instant espresso powder
• ½ teaspoon table salt
• 90 grams (¼ cup plus 2 tablespoons) tahini
• 1 teaspoon vanilla extract
• 4 ounces bittersweet chocolate, finely chopped
• For the syrup:
• 1 teaspoon instant espresso powder