Chocolate Apricot Babka Recipes

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CHOCOLATE BABKA



Chocolate Babka image

I love this chocolate babka. It's a rewarding recipe for taking the next step in your bread baking. Even if it's slightly imperfect going into the oven, it turns out gorgeous. Look at those swirls! -Lisa Kaminski, Wauwatosa, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 2 loaves (16 pieces each).

Number Of Ingredients 17

4-1/4 to 4-3/4 cups all-purpose flour
1/2 cup sugar
2-1/2 teaspoons quick-rise yeast
3/4 teaspoon salt
2/3 cup butter
1/2 cup water
3 large eggs plus 1 large egg yolk, room temperature, beaten
2 tablespoons grated orange zest
FILLING:
1/2 cup butter, cubed
5 ounces dark chocolate chips
1/2 cup confectioners' sugar
1/3 cup baking cocoa
1/4 teaspoon salt
GLAZE:
1/4 cup sugar
1/4 cup water

Steps:

  • In a large bowl, mix 2 cups flour, sugar, yeast and salt. Cut in butter until crumbly. In a small saucepan, heat water to 120°-130°; stir into dry ingredients. Stir in eggs and yolk, orange zest and enough remaining flour to form a soft dough (dough will be sticky)., Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and refrigerate 8 hours or overnight., Turn out dough onto a lightly floured surface; divide in half. Roll each half into a 12x10-in. rectangle. For filling, in a microwave, melt butter and chocolate chips; stir until smooth. Stir in confectioners' sugar, cocoa and salt. Spread filling to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam and ends to seal., Using a sharp knife, cut each roll lengthwise in half; carefully turn each half cut side up. Loosely twist strips around each other, keeping cut surfaces facing up; pinch ends together to seal. Place in 2 greased 9x5-in. loaf pans, cut side up. Cover with kitchen towels; let rise in a warm place until almost doubled, about 1 hour. Preheat oven to 375°., Bake until golden brown, 35-45 minutes, tenting with foil halfway through baking. Meanwhile, in a saucepan, combine sugar and water; bring to a boil. Reduce heat; simmer, uncovered, 10 minutes. Brush over warm babka. Cool 10 minutes before removing from pans to wire racks.

Nutrition Facts : Calories 181 calories, Fat 9g fat (5g saturated fat), Cholesterol 41mg cholesterol, Sodium 136mg sodium, Carbohydrate 23g carbohydrate (10g sugars, Fiber 1g fiber), Protein 3g protein.

CHOCOLATE BABKA



Chocolate Babka image

Of all of the breads I've baked, my friends love this one the most. It's soft and moist, and the chocolate just melts in your mouth when you bite into a slice. I hope you'll like it as much as we do!

Provided by Lilia

Categories     Bread     Yeast Bread Recipes     Egg

Time 3h

Yield 10

Number Of Ingredients 18

¾ cup milk
¼ cup butter
2 cups bread flour
2 cups all-purpose flour
2 teaspoons active dry yeast
¼ cup white sugar
¼ cup water
1 egg
¾ teaspoon salt
5 (1 ounce) squares semisweet chocolate, finely chopped
1 ½ teaspoons ground cinnamon
⅓ cup white sugar
¼ cup butter, chilled
¼ cup confectioners' sugar
¼ cup all-purpose flour
¼ cup butter, chilled
1 egg beaten with
1 tablespoon water for glaze

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.

Nutrition Facts : Calories 377.9 calories, Carbohydrate 45.6 g, Cholesterol 75.3 mg, Fat 20 g, Fiber 2.1 g, Protein 6.2 g, SaturatedFat 11.8 g, Sodium 295.2 mg, Sugar 22.6 g

CHOCOLATE BABKA



Chocolate Babka image

"Babka takes time and patience, but it makes an awesome gift," says Duff.

Provided by Duff Goldman

Time 4h

Yield two 9-by-5-inch loaves

Number Of Ingredients 26

1 1/4-ounce packet active dry yeast
1/2 cup whole milk, at room temperature
1/3 cup sugar, plus a pinch
41/2 cups all-purpose flour, plus more for dusting
4 large eggs
1 1/2 teaspoons kosher salt
1 teaspoon pure vanilla extract
1/2 teaspoon ground nutmeg
1 teaspoon grated lemon zest
10 tablespoons unsalted butter, at room temperature
1/2 cup sugar
3/4 cup heavy cream
Pinch of kosher salt
1 cup bittersweet chocolate chips
1 stick unsalted butter, cut into pieces, at room temperature
2 teaspoons pure vanilla extract
1/2 cup all-purpose flour
3 tablespoons sugar
1 tablespoon unsweetened cocoa powder
Pinch of kosher salt
4 tablespoons unsalted butter, at room temperature
1/3 cup mini chocolate chips
Cooking spray
4 tablespoons unsalted butter, at room temperature
3/4 cup sugar
3/4 cup water

Steps:

  • Make the dough: Sprinkle the yeast over the milk in a liquid measuring cup; add a pinch of sugar and set aside until bubbly, about 7 minutes. Combine the flour, the remaining 1/3 cup sugar, the eggs, yeast mixture, salt, vanilla, nutmeg and lemon zest in a large bowl. Stir with a wooden spoon to combine. Turn the dough out onto a work surface and knead until soft and smooth, about 5 minutes. Knead in the butter in three additions, dusting the dough with flour if it's too sticky. Transfer the dough to a large bowl; cover with plastic wrap and let rise at room temperature, about 1 1/2 hours. Punch down the dough, re-cover with plastic wrap and let rise in the fridge overnight.
  • Make the filling: Heat the sugar, heavy cream and salt in a saucepan until scalding. Pour over the bittersweet chocolate chips, butter and vanilla in a bowl. Whisk until smooth and shiny. Let cool to room temperature.
  • Make the topping: Whisk the flour, sugar, cocoa powder and salt in a separate bowl; work in the butter with your fingers until the mixture is sandy and chunky. Stir in the mini chocolate chips; set the topping aside.
  • Form the loaves: Cut the dough in half with a bench scraper or chef's knife. Using a rolling pin, roll each half into a 12-by-16-inch rectangle. Using an offset spatula, spread the filling on both dough rectangles, all the way to the edges. Starting from a long side, tightly roll each rectangle into a log. Wrap each log in plastic wrap and refrigerate 15 minutes. Unwrap the logs; cut each in half lengthwise with a bench scraper or chef's knife. Twist the halves together a few times, starting from the middle. Coat two 9-by-5-inch loaf pans with cooking spray and line with parchment, then spray the parchment. Place a dough twist snugly in each pan. Cover with plastic wrap and let rise 1 1/2 hours.
  • Finish and bake the babka: Preheat the oven to 350 degrees F. Brush each loaf with butter and sprinkle with the topping. Bake until browned, about 45 minutes. Meanwhile, make some simple syrup: Combine the sugar and water in a saucepan; simmer, stirring, until the sugar dissolves. Let cool. Pull the loaves out of the oven and immediately poke a bunch of holes in each with a wooden skewer. Pour 1 1/4 cups simple syrup evenly over the loaves.
  • Let sit 10 minutes, then remove the babka from the pans, remove the parchment and let cool completely on a rack.

CHOCOLATE-APRICOT BABKA



Chocolate-Apricot Babka image

You may think it unfathomable to change up a classic babka recipe, but maybe there's something to be said about playing with a classic. Ann Amernick, the author of "The Art of the Dessert," adds apricot jam to her chocolate babka for a little acidity. Poundcake crumbs lighten the filling a bit, soaking up the jam. It's a twist on the traditional, and perhaps a new favorite.

Provided by Joan Nathan

Categories     dessert

Time 2h

Yield 1 large Bundt babka or 2 loaf babkas

Number Of Ingredients 18

2 cups all-purpose flour
3/4 cup cake flour
1/8 teaspoon salt
1/3 cup sugar
1/4 ounce or 2 1/2 teaspoons active dry yeast, or 1 cake (6/10 ounces) fresh yeast
1/2 cup whole milk at room temperature
1/2 cup eggs (whole eggs or just yolks)
1 teaspoon vanilla extract
4 ounces unsalted butter (1 stick), preferably high fat, at room temperature, plus 2 tablespoons unsalted butter
Flour for dusting
6 ounces apricot preserves (3/4 cup)
3/4 cup dry poundcake crumbs
2 ounces unsalted high-fat butter, melted
4 ounces good bittersweet chocolate
6 tablespoons all-purpose flour
3 tablespoons sugar
2 teaspoons cinnamon (optional)
3 tablespoons unsalted butter, diced and chilled

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.

Nutrition Facts : @context http, Calories 291, UnsaturatedFat 5 grams, Carbohydrate 40 grams, Fat 14 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 8 grams, Sodium 65 milligrams, Sugar 18 grams, TransFat 0 grams

CHOCOLATE BABKA



Chocolate Babka image

It's a dessert! It's breakfast! Either way, this rich, buttery loaf is laden with chocolate.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Yield Makes 3 loaves

Number Of Ingredients 12

1 1/2 cups warm milk, 110 degrees
2 (1/4 ounce each) packages active dry yeast
1 3/4 cups plus a pinch of sugar
3 whole large eggs, room temperature
2 large egg yolks, room temperature
6 cups all-purpose flour, plus more for work surface
1 teaspoon salt
1 3/4 cups (3 1/2 sticks) unsalted butter, cut into 1-inch pieces, room temperature, plus more for bowl and loaf pans
2 1/4 pounds semisweet chocolate, very finely chopped
2 1/2 tablespoons ground cinnamon
1 tablespoon heavy cream
Streusel Topping

Steps:

  • Pour warm milk into a small bowl. Sprinkle yeast and pinch of sugar over milk; let stand until foamy, about 5 minutes.
  • In a bowl, whisk together 3/4 cup sugar, 2 eggs, and egg yolks. Add egg mixture to yeast mixture, and whisk to combine.
  • In the bowl of an electric mixer fitted with the paddle attachment, combine flour and salt. Add egg mixture, and beat on low speed until almost all the flour is incorporated, about 30 seconds. Change to the dough hook. Add 2 sticks butter, and beat until flour mixture and butter are completely incorporated, and a smooth, soft dough that's slightly sticky when squeezed is formed, about 10 minutes.
  • Turn dough out onto a lightly floured surface, and knead a few turns until smooth. Butter a large bowl. Place dough in bowl, and turn to coat. Cover tightly with plastic wrap. Set aside in a warm place to rise until doubled in bulk, about 1 hour.
  • Place chocolate, remaining cup sugar, and cinnamon in a large bowl, and stir to combine. Using two knives or a pastry cutter, cut in remaining 1 1/2 sticks butter until well combined; set filling aside.
  • Generously butter three 9-by-5-by-2 3/4-inch loaf pans; line them with parchment paper. Beat remaining egg with 1 tablespoon cream; set egg wash aside. Punch back the dough, and transfer to a clean surface. Let rest 5 minutes. Cut into 3 equal pieces. Keep 2 pieces covered with plastic wrap while working with the remaining piece. On a generously floured surface, roll dough out into a 16-inch square; it should be 1/8 inch thick.
  • Brush edges with reserved egg wash. Crumble 1/3 of the reserved chocolate filling evenly over dough, leaving a 1/4-inch border. Refresh egg wash, if needed. Roll dough up tightly like a jelly roll. Pinch ends together to seal. Twist 5 or 6 turns. Brush top of roll with egg wash. Carefully crumble 2 tablespoons filling over the left half of the roll, being careful not to let mixture slide off. Fold right half of the roll over onto the coated left half. Fold ends under, and pinch to seal. Twist roll 2 turns, and fit into prepared pan. Repeat with the remaining 2 pieces of dough and remaining filling.
  • Heat oven to 350 degrees. Brush the top of each loaf with egg wash. Crumble 1/3 of streusel topping over each loaf. Loosely cover each pan with plastic wrap, and let stand in a warm place 20 to 30 minutes.
  • Bake loaves, rotating halfway through, until golden, about 55 minutes. Lower oven temperature to 325 degrees. Bake until babkas are deep golden, 15 to 20 minutes more. Remove from oven, and transfer to wire racks until cool. Remove from pans; serve.

BABKA



Babka image

This delicious recipe for babka comes from "Entertaining," by Martha Stewart. This dough can be used to make cakes of various sizes. Note that baking time will vary depending on the cake size.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes three 8-inch cakes

Number Of Ingredients 16

2 cups milk, scalded
1/2 pound (2 sticks) unsalted butter
2/3 of a 2-ounce yeast cake
1/4 cup warm water
4 eggs
4 egg yolks
1 cup sugar
1 teaspoon salt
Grated rind of 2 oranges
Grated rind of 1 lemon
1 teaspoon vanilla
1 tablespoon Grand Marnier
8 to 9 cups sifted unbleached flour
1 cup slivered almonds, chopped
1 cup muscat raisins
1 cup golden raisins

Steps:

  • Heat the milk; stir in the butter until melted; cool to lukewarm. Proof the yeast in the warm water.
  • Beat the eggs, egg yolks, and sugar until thick. Add the salt, grated rinds, vanilla, and Grand Marnier. Add the milk-butter mixture to the egg mixture. Stir in the yeast.
  • Add the flour, a cupful at a time, mixing with a wooden spoon. The dough should not be dry, but it should not be sticky. Too much flour will make a dry, crumbly cake. Add the almonds and raisins.
  • Turn the dough onto a floured board and knead for about 5 minutes, until dough comes away from your hand. Butter a very large bowl and put dough in bowl. Cover and let rise until doubled in bulk. Punch down and let rise a second time until almost doubled.
  • Preheat oven to 350 degrees. Butter the pans generously. (You can sprinkle pans with a tablespoon of sugar if you wish.) Divide the dough into 3 portions. Arrange evenly on the pans and cover loosely. Let rise to top of pans.
  • Bake cakes in oven for 30 to 45 minutes, until golden brown. There should be a hollow sound when you tap the top with your knuckles. Cool for 5 minutes in the pans, then turn out onto racks to cool.

CHOCOLATE-APRICOT RUGELACH



Chocolate-Apricot Rugelach image

This is my own recipe for chocolate rugelach. Try it because it's really delicious!

Provided by Anna R.

Time 1h20m

Yield 24

Number Of Ingredients 12

2 ½ cups all-purpose flour
1 tablespoon white sugar
¾ teaspoon salt
1 (8 ounce) package reduced-fat cream cheese, softened
½ stick cold unsalted butter, cubed
¼ cup ice water, or as needed
nonstick cooking spray
½ cup apricot preserves
1 medium orange, zested
1 cup semisweet chocolate chips
1 large egg, beaten
1 tablespoon coarse sugar, or as needed

Steps:

  • Pulse flour, sugar, and salt in a food processor until combined. Add cream cheese and cold butter; pulse until butter is the size of peas. Add 1 tablespoon ice water and pulse until combined. Continue adding water as needed until dough stays together when squeezed.
  • Divide dough in half. Form each piece into a disc, wrap with plastic wrap, and refrigerate for at least 30 minutes or up to 2 days.
  • Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper. Spray the paper with nonstick spray.
  • Remove dough from the refrigerator and let rest at room temperature for 15 minutes.
  • Mix apricot preserves and orange zest together for filling.
  • Roll both discs of dough into 1/4-inch thick circles. Spread apricot preserve mixture over top of each circle and sprinkle with chocolate chips.
  • Cut each circle into 12 wedges. Start at the wide edge and roll each wedge toward the point to create a crescent. Brush beaten egg over each crescent and sprinkle with sugar. Transfer to the prepared baking sheet.
  • Bake in the preheated oven until light golden brown, 15 to 20 minutes. Let cool before serving.

Nutrition Facts : Calories 146.2 calories, Carbohydrate 21.2 g, Cholesterol 18.1 mg, Fat 6 g, Fiber 1 g, Protein 3 g, SaturatedFat 3.6 g, Sodium 107.6 mg, Sugar 8.5 g

CHOCOLATE BABKA



Chocolate Babka image

Baking a chocolate babka is no casual undertaking. The Eastern European yeast-risen coffee cake has 14 steps and takes all day to make. But the results are worth every sugarcoated second - with a moist, deeply flavored brioche-like cake wrapped around a dark fudge filling, then topped with cocoa streusel crumbs. If you want to save yourself a little work and love Nutella, you can substitute 1 1/2 cup (420 grams) of it for the homemade fudge filling. Also note that you can make this over a few days instead of all at once. Babka freezes well for up to 3 months, so if you need only one loaf now, freeze the other for later.

Provided by Melissa Clark

Categories     snack, cakes, project, dessert

Time P1DT3h30m

Yield 2 loaves

Number Of Ingredients 23

1/2 cup/118 milliliters whole milk
1 package (1/4 ounce/7 grams) active dry yeast
1/3 cup/67 grams granulated sugar, plus a pinch
4 1/4 cups/531 grams all-purpose flour, more as needed
1 1/2 teaspoons fine sea salt
1 teaspoon vanilla extract
1 teaspoon grated lemon zest (optional)
1/2 teaspoon freshly grated nutmeg
4 large eggs, at room temperature, lightly beaten
10 tablespoons/140 grams unsalted butter, at room temperature, plus more for greasing bowls and pans
1/2 cup/100 grams granulated sugar
3/4 cup/177 milliliters heavy cream or half-and-half
Pinch kosher salt
6 ounces/170 grams extra bittersweet chocolate, preferably between 66 and 74 percent cocoa, coarsely chopped
8 tablespoons/112 grams/1 stick unsalted butter, diced, at room temperature
2 teaspoons/10 milliliters vanilla extract
1/2 cup/60 grams all-purpose flour
3 tablespoons/45 grams granulated sugar
1 1/2 tablespoons/11 grams cocoa powder
1/2 teaspoon kosher salt
4 1/2 tablespoons/64 grams unsalted butter, melted
1/3 cup/60 grams mini semisweet chocolate chips
2/3 cup/135 grams granulated sugar

Steps:

  • Prepare the dough: In a small saucepan or a bowl in the microwave, warm the milk until it's lukewarm but not hot (about 110 degrees). Add yeast and a pinch of sugar and let sit for 5 to 10 minutes, until slightly foamy.
  • In an electric mixer fitted with the dough hook, or in a food processor, mix together flour, 1/3 cup sugar, the salt, the vanilla, the lemon zest (if using) and the nutmeg. (If you don't have a mixer or processor, use a large bowl and a wooden spoon.) Beat or process in the yeast mixture and eggs until the dough comes together in a soft mass, about 2 minutes. If the dough sticks to the side of the bowl and doesn't come together, add a tablespoon more flour at a time until it does, beating very well in between additions.
  • Add half the butter and beat or pulse until the dough is smooth and elastic, 3 to 5 minutes, scraping down the sides of the bowl with a spatula as needed. Beat in the rest of the butter and continue to beat or pulse until the dough is smooth and stretchy, another 5 to 7 minutes. Again, if the dough sticks to the sides of the bowl, add additional flour, 1 tablespoon at a time.
  • Butter a clean bowl, form the dough into a ball and roll it around in the bowl so all sides are buttered. Cover the bowl with a clean towel and let it rise in a warm, draft-free place (inside of a turned-off oven with the oven light on is good) until it puffs and rises, about 1 to 2 hours. It may not double in bulk but it should rise.
  • Press the dough down with your hands, re-cover the bowl and refrigerate overnight (or, in a pinch, for at least 4 hours, but the flavor won't be as developed).
  • Prepare the filling: In a medium saucepan over medium heat, combine sugar, cream and salt. Simmer, stirring occasionally, until sugar completely dissolves, about 5 minutes. Scrape mixture into a bowl. Stir in chocolate, butter and vanilla until smooth. Let cool to room temperature. Filling can be made up to a week ahead and stored, covered, in the fridge. Let come to room temperature before using.
  • Prepare the streusel: In a bowl, stir together flour, sugar, cocoa powder and salt. Stir in melted butter until it is evenly distributed and forms large, moist crumbs. Stir in the chocolate chips. Streusel can be prepared up to 3 days ahead and stored, covered, in the fridge.
  • Prepare the syrup: In a small saucepan, combine sugar and 2/3 cup/158 milliliters water. Bring to a simmer over medium heat, then simmer for 2 minutes, stirring occasionally until the sugar dissolves.
  • Butter two 9-inch loaf pans, then line with parchment paper, leaving 2 inches of paper hanging over on the sides to use as handles later.
  • Remove dough from refrigerator and divide in half. On a floured surface, roll one piece into a 9-by-17-inch rectangle. Spread with half the filling (there's no need to leave a border). Starting with a long side, roll into a tight coil. Transfer the coil onto a dish towel or piece of plastic wrap and stick it in the freezer for 10 minutes. Repeat with the other piece of dough.
  • Slice one of the dough coils in half lengthwise to expose the filling. Twist the halves together as if you were braiding them, then fold the braid in half so it's about 9 inches long. Place into a prepared pan, letting it curl around itself if it's a little too long for the pan. Cover loosely with a clean kitchen towel and let rise in a warm place for 1 to 1 1/2 hours, until puffy (it won't quite double). Alternatively, you can cover the pans with plastic wrap and let them rise in the refrigerator overnight; bring them back to room temperature for an hour before baking.
  • When you're ready to bake, heat the oven to 350 degrees. Use your fingers to clump streusel together and scatter all over the tops of the cakes. Transfer to oven and bake until a tester goes into the cakes without any rubbery resistance and comes out clean, 40 to 50 minutes. The cakes will also sound hollow if you unmold them and tap on the bottom. An instant-read thermometer will read between 185 and 210 degrees.
  • As soon as the cakes come out of the oven, use a skewer or paring knife to pierce them all over going all the way to the bottom of the cakes, and then pour the syrup on top of the cakes, making sure to use half the syrup for each cake.
  • Transfer to a wire rack to cool completely before serving.

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From browneyedbaker.com


PAUL HOLLYWOOD'S CHOCOLATE BABKA - THE GREAT BRITISH BAKE OFF
Step 1. Heat the oven to 200°C/180°C fan/400°F/Gas 6. Step 2. Make the filling. Tip the hazelnuts into a baking tray and roast in the bottom of the oven for 4–5 minutes, tossing …
From thegreatbritishbakeoff.co.uk


CHOCOLATE APRICOT BABKA – DAVID AND ELAINE'S RECIPES
2012-05-01 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 …
From danderecipes.com


I TRIED 4 CHOCOLATE BABKA RECIPES - HERE'S THE BEST | KITCHN
2021-09-06 I used large eggs and fine sea salt across the board. All of the babkas were baked on the same summer day, with Naomi’s and Uri’s doughs made the day before so they could …
From thekitchn.com


CHOCOLATE CHERRY BABKA | PRISCILLA MARTEL
2022-03-20 Form into a ball and place in a container or bowl. Cover and let rise for 1 ½ to 3 hours until the dough rises 1 ½ to 2 times in volume. Make the filling while the dough rises. …
From priscillamartel.com


HEAVENLY CHOCOLATE ORANGE BABKA | FINDING TIME FOR COOKING
2019-07-21 Remove the plastic wrap, place the loaf pans on a sheet pan, and bake on the middle rack of your oven. Start with 25-30 minutes. Check the tiny pan around 20 minutes, as …
From findingtimeforcooking.com


CHOCOLATE APRICOT BABKA – THE BREAD MAIDEN
2017-01-16 Preheat the oven to 400 degrees. Before you put your dough in the oven, brush the top with an egg wash so it’s nice and shiny. Put your dough in the oven then bump the …
From thebreadmaiden.com


CHOCOLATE BABKA RECIPE | KING ARTHUR BAKING
1 to 1 1/4 cups (227g to 283g) lukewarm water 2 large eggs 6 1/4 cups (750g) King Arthur Unbleached All-Purpose Flour 1/3 cup (37g) King Arthur Baker's Special Dry Milk or nonfat …
From kingarthurbaking.com


CHOCOLATE BABKA RECIPE - NATASHASKITCHEN.COM
2017-12-19 How to Make Chocolate Babka: 1. In bowl of a stand mixer, add ¾ cup warm milk, sprinkle top evenly with 1 packet yeast and let sit for 7 min. Whisk in ½ cup flour and 2 Tbsp …
From natashaskitchen.com


CHOCOLATE BABKA - PINT SIZED BAKER
2013-04-08 1 1/2 cups warm milk, 110 degrees; 2 (1/4 ounce each) packages active dry yeast; 1 3/4 cups plus a pinch of sugar; 3 whole large eggs, room temperature
From pintsizedbaker.com


HOMEMADE CHOCOLATE BABKA - BROMA BAKERY
2014-10-20 Make filling: Melt butter and chocolate together until smooth. Stir in powdered sugar and cocoa; mixture should form a spreadable paste. Assemble loaves: Coat a 9-by-4-inch (2 …
From bromabakery.com


CHOCOLATE-DIPPED APRICOTS RECIPE | EATINGWELL
Directions Step 1 Line a baking sheet with parchment or wax paper. Step 2 Place chocolate chips in a small glass bowl. Microwave on Medium for 1 minute. Stir, then continue …
From eatingwell.com


THE SWEET BOYS’ CHOCOLATE BABKA | OUR STATE
2020-11-24 Sprinkle yeast and a pinch of sugar over milk. Stir lightly. Let stand until foamy, about 5 minutes. In the bowl of an electric mixer with paddle attachment, beat together the …
From ourstate.com


I TRIED URI SCHEFT'S BEST CHOCOLATE BABKA RECIPE | KITCHN
2021-09-03 Kudos to Uri for writing a clear, detailed recipe that makes you feel like he’s standing in the kitchen right next to you, ensuring your success. I began by making the dough. …
From thekitchn.com


CHOCOLATE-APRICOT BABKA RECIPE | RECIPE | CHOCOLATE APRICOT, …
Sep 16, 2014 - You may think it unfathomable to change up a classic babka recipe, but maybe there’s something to be said about playing with a classic Ann Amernick, the author of “The Art …
From pinterest.com


CHOCOLATE PEANUT BUTTER BABKA RECIPE — APRICOT HILL LANE
2020-03-01 Chocolate Peanut Butter Babka Recipe — Apricot Hill Lane Apricot Hill Lane Cookies are delicious… and here on the blog we use the cookies of the interwebs to help the …
From apricothilllane.com


CHOCOLATE & APRICOT BARK RECIPE - YUMMY INSPIRATIONS
2014-01-08 Chocolate & Apricot Bark Recipe. January 8, 2014 by Jolene @ Yummy Inspirations. I made this Chocolate & Apricot Bark Recipe as end of year teacher gifts a few …
From yummyinspirations.net


CHOCOLATE BABKA - BAKING A MOMENT
2020-03-03 Chill the dough (covered) in the refrigerator overnight, or for a minumum of 6 hours. Knead the dough a few times to soften and warm it slightly, then roll it out to a large rectangle …
From bakingamoment.com


RECIPE: MAKE YOUR BUBBE PROUD WITH THESE BUTTERY, YEASTY, …
Nov 29, 2018 - Filled with chocolate, nuts, and apricot streusel, these little babka buns make any morning special. They’re much easier to make than a babka loaf, and a lot cuter. Pinterest
From pinterest.com


THIS MONTH'S RECIPES | ANNA OLSON
Increase the speed by one level and mix until the dough looks smooth, about 5 minutes. Transfer the dough to an ungreased bowl and cover the top of the bowl. Let the dough sit on the …
From annaolson.ca


CHOCOLATE APRICOT BABKA BUNS RECIPE — SALLY VARGAS
2018-12-07 In food processor, pulse the walnuts, apricots, sugar, flour, cocoa, cinnamon, salt and butter until the mixture is crumbly and dark brown. 2. Transfer to a bowl. GLAZE 2 …
From sallyvargas.com


CHALLAH BREAD PUDDING RECIPE - NYT COOKING
Step 2. In a wide bowl, whisk together the cream, eggs, 3 tablespoons sugar, 1½ tablespoons poppy seeds, the vanilla, ¾ teaspoon cinnamon and the salt. Working with one slice at a time, …
From cooking.nytimes.com


HERBED GOAT CHEESE AND APRICOT BABKA RECIPE - COOK.ME RECIPES
2019-12-04 On a lightly floured surface, roll one rectangle into a 9x15x¼-inch. Spread half the apricot preserves, leaving a 1-inch border along one edge and sprinkle half the goat cheese, …
From cook.me


CHOCOLATE BABKA WREATH WITH ORANGE - ALL WAYS DELICIOUS
2021-11-30 Use the same dough recipe, but skip the orange chocolate babka filling recipe and the glaze and use one of these fillings instead. Cinnamon Babka: To make a cinnamon filling …
From allwaysdelicious.com


THE BEST CHOCOLATE BABKA RECIPE - MOMSDISH
2021-03-18 Move each babka into a loaf pan. Cover with a towel and let it rise in a warm place for 45 minutes. Preheat the oven to 375°F. Remove the towel from the loaves and place them …
From momsdish.com


PIN ON ROSH HASHANA / NEW YEAR - PINTEREST.CA
Sep 10, 2014 - Festive and familiar dishes for celebrating the Jewish New Year.
From pinterest.ca


CHOCOLATE BABKA RECIPE | BON APPéTIT
2016-01-19 Heat chocolate, cocoa, 2 Tbsp. butter, 1 Tbsp. granulated sugar, ¼ tsp. cinnamon, and ⅛ tsp. salt in a heatproof bowl set over a saucepan of simmering water, stirring …
From bonappetit.com


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