The dough to put together the night before.Combine the flour, sugar, dried yeast, salt then add 3 eggs and water. Whisk together and add the butter little by little. Mix until just incorporated. Form bun from it and place in a lightly oiled bowl, cover, and put it in the fridge for at least 4 but preferably 12 hours.The dough rises in the morning. It will be springy, rich consistency.
Making the Filling
Continue preparing the filling. Put the chocolate, butter in a medium bowl and melt over steam.
In a little bowl mix the powdered sugar, cocoa powder, and salt well.
Add the melted chocolate and butter then combine thoroughly.
Making Loaves
Divide the dough into 2 equal parts. Stretch out one part of the dough into a 15 x 12 inches rectangle.
Spread with half of the chocolate filling and sprinkle with half of the chopped walnuts.
Starting from the long edge closest to you, and roll it up tightly.
Cut it in half lengthwise and with the cut-sides facing upwards gently lift the right half over the left half then the left half over the right half. Repeat twisting the dough to make a two-stranded plait. Repeat the above method with the other loaf.
Place the loaves in lightly oiled tins and cover with a tea towel. Leave at room temperature, in a draft-free place for 1 hour.
Preheat the oven to 375 degrees F (190 C) and bake them for about 30 minutes.
Making the Syrup
While the babkas are baking, make the sugar syrup. In a little bowl melt the sugar with water. Leave to cool and spread on the top of the hot babkas. Serve at room temperature and enjoy!
NOTES
The above figures assume a cup with a volume of 250 ml.