Chocolate-Cherry Babka With Black Sesame and Cocoa Crumble

Turn the dough lengthwise so that one end of the log is toward you. Using a sharp knife, cut about an inch off either end to reveal your swirl of filling. Then cut the log vertically down the center.

(Catherine Dzilenski/For The Times)

(Catherine Dzilenski/For The Times)

Cross the two halves in the middle, then braid the top and bottom, pinching the ends to seal. Moving swiftly, since it can get a little messy, place the babka in the loaf pan.

Repeat the process with the second half of the dough. Cover and allow to rise for about an hour until it’s doubled in volume, and the dough bounces back to the touch, about an hour.

Turn the dough lengthwise so that one end of the log is toward you. Using a sharp knife, cut about an inch off either end to reveal your swirl of filling. Then cut the log vertically down the center.

(Catherine Dzilenski/For The Times)

(Catherine Dzilenski/For The Times)

Cross the two halves in the middle, then braid the top and bottom, pinching the ends to seal. Moving swiftly, since it can get a little messy, place the babka in the loaf pan.

Repeat the process with the second half of the dough. Cover and allow to rise for about an hour until it’s doubled in volume, and the dough bounces back to the touch, about an hour.

Turn the dough lengthwise so that one end of the log is toward you. Using a sharp knife, cut about an inch off either end to reveal your swirl of filling. Then cut the log vertically down the center.

(Catherine Dzilenski/For The Times)

(Catherine Dzilenski/For The Times)

Cross the two halves in the middle, then braid the top and bottom, pinching the ends to seal. Moving swiftly, since it can get a little messy, place the babka in the loaf pan.

Repeat the process with the second half of the dough. Cover and allow to rise for about an hour until it’s doubled in volume, and the dough bounces back to the touch, about an hour.

Turn the dough lengthwise so that one end of the log is toward you. Using a sharp knife, cut about an inch off either end to reveal your swirl of filling. Then cut the log vertically down the center.

(Catherine Dzilenski/For The Times)

(Catherine Dzilenski/For The Times)

Cross the two halves in the middle, then braid the top and bottom, pinching the ends to seal. Moving swiftly, since it can get a little messy, place the babka in the loaf pan.

Repeat the process with the second half of the dough. Cover and allow to rise for about an hour until it’s doubled in volume, and the dough bounces back to the touch, about an hour.

Turn the dough lengthwise so that one end of the log is toward you. Using a sharp knife, cut about an inch off either end to reveal your swirl of filling. Then cut the log vertically down the center.

(Catherine Dzilenski/For The Times)

(Catherine Dzilenski/For The Times)

Cross the two halves in the middle, then braid the top and bottom, pinching the ends to seal. Moving swiftly, since it can get a little messy, place the babka in the loaf pan.

Repeat the process with the second half of the dough. Cover and allow to rise for about an hour until it’s doubled in volume, and the dough bounces back to the touch, about an hour.

Turn the dough lengthwise so that one end of the log is toward you. Using a sharp knife, cut about an inch off either end to reveal your swirl of filling. Then cut the log vertically down the center.

(Catherine Dzilenski/For The Times)

(Catherine Dzilenski/For The Times)

Cross the two halves in the middle, then braid the top and bottom, pinching the ends to seal. Moving swiftly, since it can get a little messy, place the babka in the loaf pan.

Repeat the process with the second half of the dough. Cover and allow to rise for about an hour until it’s doubled in volume, and the dough bounces back to the touch, about an hour.

Turn the dough lengthwise so that one end of the log is toward you. Using a sharp knife, cut about an inch off either end to reveal your swirl of filling. Then cut the log vertically down the center.

(Catherine Dzilenski/For The Times)

(Catherine Dzilenski/For The Times)

Cross the two halves in the middle, then braid the top and bottom, pinching the ends to seal. Moving swiftly, since it can get a little messy, place the babka in the loaf pan.

Repeat the process with the second half of the dough. Cover and allow to rise for about an hour until it’s doubled in volume, and the dough bounces back to the touch, about an hour.

Turn the dough lengthwise so that one end of the log is toward you. Using a sharp knife, cut about an inch off either end to reveal your swirl of filling. Then cut the log vertically down the center.

(Catherine Dzilenski/For The Times)

(Catherine Dzilenski/For The Times)

Cross the two halves in the middle, then braid the top and bottom, pinching the ends to seal. Moving swiftly, since it can get a little messy, place the babka in the loaf pan.

Repeat the process with the second half of the dough. Cover and allow to rise for about an hour until it’s doubled in volume, and the dough bounces back to the touch, about an hour.

Turn the dough lengthwise so that one end of the log is toward you. Using a sharp knife, cut about an inch off either end to reveal your swirl of filling. Then cut the log vertically down the center.

(Catherine Dzilenski/For The Times)

(Catherine Dzilenski/For The Times)

Cross the two halves in the middle, then braid the top and bottom, pinching the ends to seal. Moving swiftly, since it can get a little messy, place the babka in the loaf pan.

Repeat the process with the second half of the dough. Cover and allow to rise for about an hour until it’s doubled in volume, and the dough bounces back to the touch, about an hour.

Turn the dough lengthwise so that one end of the log is toward you. Using a sharp knife, cut about an inch off either end to reveal your swirl of filling. Then cut the log vertically down the center.

(Catherine Dzilenski/For The Times)

(Catherine Dzilenski/For The Times)

Cross the two halves in the middle, then braid the top and bottom, pinching the ends to seal. Moving swiftly, since it can get a little messy, place the babka in the loaf pan.

Repeat the process with the second half of the dough. Cover and allow to rise for about an hour until it’s doubled in volume, and the dough bounces back to the touch, about an hour.

Turn the dough lengthwise so that one end of the log is toward you. Using a sharp knife, cut about an inch off either end to reveal your swirl of filling. Then cut the log vertically down the center.

(Catherine Dzilenski/For The Times)

(Catherine Dzilenski/For The Times)

Cross the two halves in the middle, then braid the top and bottom, pinching the ends to seal. Moving swiftly, since it can get a little messy, place the babka in the loaf pan.

Repeat the process with the second half of the dough. Cover and allow to rise for about an hour until it’s doubled in volume, and the dough bounces back to the touch, about an hour.

Turn the dough lengthwise so that one end of the log is toward you. Using a sharp knife, cut about an inch off either end to reveal your swirl of filling. Then cut the log vertically down the center.

(Catherine Dzilenski/For The Times)

(Catherine Dzilenski/For The Times)

Cross the two halves in the middle, then braid the top and bottom, pinching the ends to seal. Moving swiftly, since it can get a little messy, place the babka in the loaf pan.

Repeat the process with the second half of the dough. Cover and allow to rise for about an hour until it’s doubled in volume, and the dough bounces back to the touch, about an hour.

Turn the dough lengthwise so that one end of the log is toward you. Using a sharp knife, cut about an inch off either end to reveal your swirl of filling. Then cut the log vertically down the center.

(Catherine Dzilenski/For The Times)

(Catherine Dzilenski/For The Times)

Cross the two halves in the middle, then braid the top and bottom, pinching the ends to seal. Moving swiftly, since it can get a little messy, place the babka in the loaf pan.

Repeat the process with the second half of the dough. Cover and allow to rise for about an hour until it’s doubled in volume, and the dough bounces back to the touch, about an hour.

Turn the dough lengthwise so that one end of the log is toward you. Using a sharp knife, cut about an inch off either end to reveal your swirl of filling. Then cut the log vertically down the center.

(Catherine Dzilenski/For The Times)

(Catherine Dzilenski/For The Times)

Cross the two halves in the middle, then braid the top and bottom, pinching the ends to seal. Moving swiftly, since it can get a little messy, place the babka in the loaf pan.

Repeat the process with the second half of the dough. Cover and allow to rise for about an hour until it’s doubled in volume, and the dough bounces back to the touch, about an hour.

Turn the dough lengthwise so that one end of the log is toward you. Using a sharp knife, cut about an inch off either end to reveal your swirl of filling. Then cut the log vertically down the center.

(Catherine Dzilenski/For The Times)

(Catherine Dzilenski/For The Times)

Cross the two halves in the middle, then braid the top and bottom, pinching the ends to seal. Moving swiftly, since it can get a little messy, place the babka in the loaf pan.

Repeat the process with the second half of the dough. Cover and allow to rise for about an hour until it’s doubled in volume, and the dough bounces back to the touch, about an hour.

Turn the dough lengthwise so that one end of the log is toward you. Using a sharp knife, cut about an inch off either end to reveal your swirl of filling. Then cut the log vertically down the center.

(Catherine Dzilenski/For The Times)

(Catherine Dzilenski/For The Times)

Cross the two halves in the middle, then braid the top and bottom, pinching the ends to seal. Moving swiftly, since it can get a little messy, place the babka in the loaf pan.

Repeat the process with the second half of the dough. Cover and allow to rise for about an hour until it’s doubled in volume, and the dough bounces back to the touch, about an hour.