Chocolate Babka!!!!!

Chocolate Babka #2 turned out much better than Chocolate Babka #1 from a few weeks ago! 

Recipe from King Arthur

I used osmotolerant yeast in this dough. 

Baked until internal temp was 190 F, tented the top of the bread halfway through, bake time about 47 minutes. 

I forgot to make the sugar glaze but still had leftover vanilla bean pod insides from last loaf and quick like a bunny made the glaze.