Chocolate Babka with ARLO Culinary Argan Oil

1. Make the dough: 

• In a small bowl, combine the warm milk and sugar. Sprinkle the yeast over the milk and stir. Let it sit for 5-10 minutes until it becomes frothy. 
• In a large mixing bowl, combine the flour and salt. Make a well in the center and add the yeast mixture, eggs, vanilla, and ARLO culinary argan oil. Stir until the dough starts to come together. 
• Add the softened butter and knead the dough on a floured surface for 8-10 minutes, until smooth and elastic. You can also use a stand mixer with a dough hook. 
• Place the dough in a greased bowl, cover with a kitchen towel, and let it rise in a warm place for 1-2 hours, or until doubled in size. 

2. Prepare the filling: 

• In a small saucepan, melt the chocolate and ARLO culinary argan oil over low heat, stirring until smooth. Once melted, stir in the sugar, cinnamon (if using), and a pinch of salt. Set aside to cool. 

3. Shape the babka: 

• Once the dough has risen, punch it down and transfer it to a floured surface. Roll it out into a large rectangle (about 10 x 14 inches). 
• Spread the cooled chocolate mixture evenly over the dough, leaving a small border around the edges. Roll the dough up tightly from one long edge into a log. 
• Slice the log in half lengthwise, revealing the chocolate swirls inside. Twist the two halves together to form a braid. 
• Place the twisted dough into a greased loaf pan, pressing gently to fit. Cover and let it rise for 30-45 minutes. 

4. Bake the babka: 

• Preheat the oven to 350°F (175°C). 
• Bake the babka for 30-35 minutes, or until golden brown and cooked through. If the top begins to brown too quickly, tent the loaf with aluminum foil. 

5. Make the glaze: 

• While the babka is baking, prepare the glaze by combining sugar and water in a small saucepan over medium heat. Stir until the sugar dissolves and the syrup thickens slightly. 
• Brush the glaze over the warm babka as soon as it comes out of the oven. Let the babka cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. 

6. Serve: 

• Slice the babka into thick pieces and enjoy the soft, chocolate-filled goodness enhanced by the rich, nutty flavor of ARLO culinary argan oil. 

For the dough: 

• 3 1/4 cups all-purpose flour 
• 1/4 cup sugar 
• 1 tsp salt 
• 1 packet (2 1/4 tsp) active dry yeast 
• 3/4 cup warm milk (about 110°F) 
• 2 large eggs 
• 1/4 cup ARLO culinary argan oil 
• 1 tsp vanilla extract 
• 1/4 cup unsalted butter, softened 

For the filling: 

• 1 cup semisweet chocolate chips or chopped chocolate 
• 1/4 cup ARLO culinary argan oil 
• 1/4 cup sugar 
• 1 tsp ground cinnamon (optional) 
• A pinch of salt 

For the glaze: 

• 1/4 cup sugar 
• 2 tbsp water