An aromatic Round Chocolate Babka that’s worth the mess.

Mix the flour, sugar, yeast, water and olive oil.

Knead for 3 minutes, add the salt and continue kneading for 8–10 minutes.

Cover and let rise until doubled, about 1½ hours.

1½ hours rising

Mix the butter, sugar and cocoa, working the butter with your fingers if needed, until soft and spreadable.

Divide the filling in half.

Roll the dough into a rectangle and spread with half the chocolate filling.

Fold it like an envelope and let rest for 15–20 minutes.

15–20 mins resting

Roll it out again into a rectangle, spread with the remaining filling and sprinkle with walnuts.

Roll into a long log and arrange in a lightly floured 9-inch springform pan.

Make several cuts along the top.

Cover and let rise until puffy, about 1 hour.

~1 hour rising

Brush with 1 egg yolk mixed with 1 tbsp milk just before baking.

Bake at 350°F (175°C) for 30–35 minutes.

30–35 mins baking

Simmer the sugar and water for a few minutes and brush the syrup over the babka while it’s still hot.