In a large kneading bowl add flour, salt, and sugar.
Mix everything and make a well in the center. Now add yeast and 50 ml of lukewarm milk. Let it rest for about 5 minutes
Once the yeast froths start mixing everything together. Add the rest of the milk and start binding the dough.
Knead the babka dough and it will become perfectly elastic, non-sticky, and firm once we the kneading is done.
Add butter to the babka dough. Mix it well and keep the dough in a greased bowl. Let it rest until it doubles.
Once doubled, punch the dough to release the air. Now take the dough out on a lightly floured surface and roll the dough using rolling pin into a rectangular sheet.
Use a spatula or a spoon and spread an even layer of chocolate spread on the dough sheet. Further, sprinkle cinnamon powder.
Using a knife or scraper, cut it lengthwise from the center into two equal halves. With the cut side facing up, start braiding.
Line a 6x3x3 inches tin with parchment paper and place braided dough in the tin.
Cover it and let it rest until dough rises to the rim of the tin.
Meanwhile, Keep the oven for preheating at 180 °C.
Before baking, brush the dough with milk and then bake it in preheated oven for 25 minutes.
When baked completely, take the loaf tin out from oven and immediately demold the bread.
Place it on a cooling rack. Let the baked Babka rest for 2 hrs before slicing.