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Chocolate Babka

Main Recipe

CHOCOLATE BABKA

this yeast bread tastes heavenly and looks fantastic. everyone will wonder how you got the chocolate filling into such an elaborate pattern. but the best part is how great a slice tastes when warmed in the microwave. recipe makes three loaves so you can give one as a gift, freeze one for later baking and still have one to eat now. rising and resting times are included in cook time.



chocolate babka image

Time: 195 minutes

Number Of Ingredients: 14

Ingredients: active dry yeast,milk,sugar,eggs,egg yolks,all-purpose flour,salt,unsalted butter,butter,semisweet chocolate,ground cinnamon,heavy cream,egg', "confectioners' sugar"]

Steps:

  1. bread dough: proof yeast in milk with a pinch of sugar for 5-10 minutes until foamy
  2. whisk sugar , eggs and egg yolks together
  3. add to yeast and whisk
  4. combine flour and salt and stir in egg mixture , mixing thoroughly
  5. cut butter into 1" pieces and beat into flour mixture until dough is smooth and sticky and butter is completely incorporated
  6. scrape dough onto floured work surface and knead until smooth and elastic , about 10 minutes
  7. place in buttered bowl , cover with plastic wrap and allow to double , about 1 hour
  8. filling: stir chocolate , sugar and cinnamon together
  9. cut butter in
  10. set aside
  11. egg wash: whisk egg and cream together and set aside
  12. streusel topping: stir sugar and flour together
  13. cut butter in until clumps range in size from crumbs to 1"
  14. set aside
  15. butter three 9"x5"x2 3 / 4" loaf pans and line with parchment paper
  16. punch dough down and let rest 5 minutes
  17. cut into 3 equal pieces
  18. keep 2 pieces covered with plastic wrap while working on the third
  19. on a floured surface , roll the dough out 16" square by 1 / 8" thick
  20. brush edges with egg wash
  21. crumble 1 / 3 of the filling evenly over the dough , leaving a 1 / 4" border
  22. refresh egg wash if needed
  23. roll dough up tightly , jelly roll fashion
  24. pinch ends together to seal
  25. twist dough evenly throughout the length of the roll a full five or 6 turns
  26. brush top of roll with egg wash', "sprinkle the reserved 2 t filling over the egg-washed top and press in gently so that it doesn't slide off", 'fold right half of the roll over onto the coated left half
  27. fold ends under and pinch to seal
  28. twist roll two turns and fit into prepared pan
  29. repeat with the remaining dough and filling
  30. preheat oven to 350
  31. brush the top of each loaf with egg wash and crumble 1 / 3 of the streusel topping over each
  32. loosely cover with plastc wrap and rest loaves 30 minutes
  33. bake loaves 30 minutes
  34. rotate and bake another 25 minutes until golden
  35. lower heat to 325 and bake another 15-20 minutes or until deep golden
  36. cool in pans on wire rack
  37. remove from pans and serve
  38. baked loaves may be frozen up to one month
  39. if frozen unbaked , let stand at room temperature 5 hours and bake
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