This is a variation of Yossy Arefi's Chocolate Babka incorporating "TangZhong", which keeps the loaf moist for 6 to 7 days (I resisted finishing the loaf just to test that) and a change in the filling. This is perfect for breakfast, tea, and general snacking. For this contest, I made two smaller loaves, because I like all things small and cute. The filling can also be switched out for other flavors if Black Sesame isn't your thing. The original chocolate and walnut is the go-to flavor, appeals to mostly everyone.

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