Chocolate Apricot Babka Recipes

CHOCOLATE BABKA

Steps:

• In a 4-cup measuring cup or medium bowl, stir together the milk and yeast and let sit for 5 minutes. Then, whisk in the sugar, egg, and egg yolk.
• In the bowl of an electric mixer fitted with the dough hook, add the flour and salt. Mix on low speed to combine, about 1 minute. Add the yeast mixture and mix until most of the flour has been incorporated, about 1 minute.
• Add the butter a few chunks at a time and knead until the dough forms a soft, smooth dough that is just slightly sticky when squeezed together, about 5 to 10 minutes. Turn the dough out onto a lightly floured surface and knead just a few times until the dough is smooth, then place in a greased bowl, turning to coat the dough. Cover with plastic wrap and place in a warm, draft-free spot to rise until doubled in size, about 1 hour.
• In a large bowl, stir together the chopped chocolate, sugar, and cinnamon. Add the butter and, using a pastry blender or a fork, cut the butter into the mixture until completely combined.
• In a small bowl, whisk together the egg and heavy cream.
• Grease two 9x5-inch loaf pans with butter, then line with parchment paper; set aside. Gently punch down the dough, then turn out to a clean work surface and allow to rest for 5 minutes.
• Divide the dough in half and keep the half you are not working with covered with plastic wrap.
• On a well-floured surface, roll the dough into a 16-inch square. Crumble half of the filling over the surface of the dough, reserving 2 tablespoons of the filling, and leaving a ½-inch border around the edges of the dough.
• Brush the egg wash around the border of the dough. Starting at one side, roll the dough up tightly into a log, pinching the ends together to seal. Holding one end of the dough in each hand, twist the dough lengthwise five or six times.
• Brush the top of the log with the egg wash, then carefully sprinkle the remaining 2 tablespoons of filling over the top of the log, pressing it into the egg wash. If any falls off the sides, pick it up and press it into the top.
• Fold the dough in half into a horseshoe shape, then cross the right half over the left half. Pinch the ends together to seal and form a figure eight. Holding one end of the dough in each hand, twist the dough two more times, then nestle it into the prepared loaf pan.
• Repeat steps #9 through #12 with the second half of dough.
• Preheat oven to 350 degrees F with rack in lower third of oven.
• In a medium bowl, whisk together the powdered sugar and flour. Using a pastry blender or fork, cut in the butter until the mixture resembles coarse crumbs with larger chunks throughout.
• Brush the top of each loaf with the egg wash and sprinkle each loaf evenly with half of the streusel topping. Cover the loaves loosely with plastic wrap and place in a warm, draft-free spot until the dough has expanded and puffed a bit, about 30 minutes.
• Bake the loaves, rotating halfway through, until a light golden brown, about 55 minutes. Reduce the oven temperature to 325 degrees F and continue baking until deep golden brown and a digital instant-read thermometer inserted into the center of the loaves registers 190 degrees F, about 15 to 30 more minutes. Transfer the pans to wire racks to cool completely. The loaves should be wrapped tightly in plastic wrap and can be stored at room temperature for up to 4 days.

CHOCOLATE BABKA

Steps:

• Warm the milk and melt 1/4 cup butter in a glass or ceramic bowl in the microwave for 30 seconds, or on the stovetop in a saucepan. Combine the bread flour, 2 cups all-purpose flour, yeast, and 1/4 cup sugar. Add the water, the milk-butter mixture, the egg, and the salt to the dry ingredients and mix well.
• Use the dough hook in a stand mixer on low speed or knead the dough by hand until the dough is smooth and elastic, about 15 minutes. If the dough is too wet, add more bread flour, about 2 tablespoonfuls at a time (up to 8 tablespoons) to make a workable dough; too much flour can make the dough dry. Cover the dough with a damp cloth and let rise until double in size, about 1 to 1 1/2 hours.
• Make the chocolate filling and the streusel while the dough is rising. For the filling, stir together the finely chopped chocolate, the cinnamon, and 1/4 cup sugar. Cut in 1/4 cup chilled butter with a fork. To make the streusel, combine the confectioners' sugar and 1/4 cup all-purpose flour; cut in 1/4 cup chilled butter until the mixture resembles coarse crumbs.
• When the dough has doubled, punch the dough down and cut it into two equal pieces. Loosely shape each piece into a ball. Cover the dough with a damp cloth and let it rest for 10 minutes.
• Roll out one portion on a lightly floured surface to form a 15x4-inch rectangle. Sprinkle with half the chocolate filling, roll up to form a long log, and seal the seam. Attach the ends to form a circle and place the ring, seam-side down, on a parchment-lined baking sheet. Repeat with the second piece of dough. Use a serrated knife or kitchen shears to cut slits at 1-inch intervals around the rings. Cover the rings with damp kitchen towels and let rise until doubled in size, about 30 minutes.
• Preheat an oven to 350 degrees F (175 degrees C).
• Brush the loaves with the egg wash, if desired. Sprinkle streusel on top. Bake the loaves for about 25 minutes, rotating the baking sheets to promote even browning, until the bread is a deep golden brown.

CHOCOLATE-APRICOT BABKA

Steps:

• To make dough, combine flours, salt and all but 1 tablespoon sugar in mixer fitted with dough attachment and mix on medium speed. In a small bowl, stir yeast with one tablespoon warm water and reserved tablespoon sugar just until sugar and yeast have dissolved. Reduce mixer speed to low, add yeast mixture, milk, eggs and vanilla. Beat until dough is shiny and elastic, 10 to 15 minutes.
• Add one stick butter by spoonfuls until thoroughly incorporated, then beat on low speed for about 5 minutes. When finished, dough should be silken and rich like very thick ice cream. Transfer to a large bowl, cover with plastic wrap and set aside. When dough has doubled in size, after 2 hours, flour a cutting board and your hands. Then push dough down on board, cover well with plastic wrap and refrigerate for 1 to 2 hours or overnight.
• To make filling, purée apricot preserves in a food processor until smooth. In a small bowl, combine cake crumbs, preserves and butter; mix until smooth. Set aside. Grate chocolate by hand in large holes of a box grater or in a food processor. If using a food processor, pulse into large chunks. Set aside.
• To make streusel topping, in a small bowl mix flour, sugar and cinnamon. Add cold butter and using your fingers, mix together until crumbly. Set aside.
• To assemble, line one Bundt pan or two 8 1/2 by 4 1/2-inch loaf pans with parchment paper, not letting paper come more than 1 inch above top of pans. Remove dough from refrigerator and divide it in half. On a lightly floured surface, roll one piece of dough into a 12 x 8-inch rectangle.
• Using a metal spatula, spread half the apricot filling over dough within 1/2 inch of edges. Sprinkle with half the grated chocolate. Beginning with long side, roll dough up tightly and fold in ends. Twist babka lengthwise to create a spiral, holding one end of babka in each hand. Place twisted babka in half the prepared Bundt pan or in a loaf pan, pressing dough firmly into pan. Melt remaining 2 tablespoons butter. Brush babka top with melted butter and sprinkle with half the streusel. Repeat with second half of babka dough. Cover loosely with plastic wrap. Let loaves rise at room temperature until they reach top of pan or about doubled in volume, about 2 hours.
• Heat oven to 350 degrees and bake for about 45 minutes, or until a cake tester inserted in center comes out clean. Allow babka to cool for 30 minutes before cutting. Slice babka and serve.