CHOCOLATE BABKA
"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
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 BANANA BREAD PUDDING
A local restaurant served a version of this recipe. I went crazy over it and decided to create my own. It's great served warm or cold.
Provided by Gabrielle
Categories Desserts Specialty Dessert Recipes Bread Pudding Recipes
Time 1h20m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5 inch loaf pan.
- In a large mixing bowl, mix eggs, milk, sugar, and vanilla until smooth. Stir in bread, bananas, and chocolate chips, and let rest 5 minutes for bread to soak. Pour into prepared pan.
- Line a roasting pan with a damp kitchen towel. Place loaf pan on towel inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with water to reach halfway up the sides of the loaf pan. Bake in preheated oven for 1 hour, or until a knife inserted in the center comes out clean.
Nutrition Facts : Calories 446.3 calories, Carbohydrate 77.9 g, Cholesterol 97.9 mg, Fat 11 g, Fiber 3.3 g, Protein 12.5 g, SaturatedFat 5.6 g, Sodium 404 mg, Sugar 44.6 g
CHOCOLATE BABKA
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
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 BREAD PUDDING
Babka is part of the rich, sweet Eastern European baking tradition that Jewish cooks brought to the United States in the early 20th century. It is made with layers of rich yeast dough, covered with chocolate or cinnamon sugar, then twisted and folded into a loaf. And as if babka itself were not irresistible enough, in this recipe it is combined with challah and a milk-egg-cream mixture and baked into a golden, rich dessert. Once the Ashkenazi Jews arrived in the United States, luxuries like strudel, rugelach and babka became more accessible: a chocolate or cinnamon babka was a Sunday-morning treat in many households. But making babka at home became too time-consuming, and now it is easy to order online. Breads Bakery in the Flatiron district of Manhattan makes (and ships) an extraordinary dark-chocolate version.
Provided by Julia Moskin
Categories breakfast, brunch, dessert
Time 1h15m
Yield 8 to 10 servings
Number Of Ingredients 9
Steps:
- Heat oven to 350 degrees. Butter a deep 9-by-13-inch baking dish or disposable foil pan. Cut the challah and babka into cubes, about 1 inch square.
- In a very large bowl, whisk together eggs, sugar, milk, cream, cinnamon and salt. Add the cubed bread and gently mix together, using your hands or a rubber spatula, until the egg mixture is absorbed. Transfer to the prepared pan and distribute evenly, pressing gently to level the top. Bake for 45 minutes, or until firm and crusty on top.
- Let rest at least 15 minutes before serving. Cut into squares or scoop with a large spoon.
Nutrition Facts : @context http, Calories 411, UnsaturatedFat 9 grams, Carbohydrate 45 grams, Fat 21 grams, Fiber 1 gram, Protein 10 grams, SaturatedFat 11 grams, Sodium 289 milligrams, Sugar 19 grams, TransFat 0 grams
CHOCOLATE BABKA
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
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 BREAD PUDDING WITH RUM-SPIKED CHERRIES
Steps:
- Preheat the oven to 350 degrees F.
- Combine the cherries and rum in a small saucepan and bring to a simmer over medium heat. Remove from the heat and allow to steep for 10 minutes to soften. Cut the chocolate babka into 1 1/2-inch cubes. Spread out evenly on a baking sheet and bake until browned around the edges, 7 to 8 minutes. Remove from the oven and set aside. Lightly butter the bottom and sides of a 9 by 13-inch baking dish. In a large mixing bowl, whisk together the milk, eggs and granulated sugar until combined. Add the toasted babka and rum and cherries and mix well. Pour the mixture into the prepared baking dish. Place on a baking sheet (to catch any spillover) and bake in the oven for 35 to 40 minutes; the pudding is done when lightly browned around the edges and the mixture springs back when pressed gently in the center. Let cool at least 15 minutes before serving.
- In a medium bowl, combine the heavy cream, confectioners¿ sugar, orange zest and vanilla. Beat until soft peaks form. Serve bread pudding warm with dollops of whipped cream on top and garnished with shaved chocolate.
HOW TO MAKE CHOCOLATE BABKA BREAD PUDDING.
Chocolate babka bread pudding is a rich, decadent dessert sure to satisfy any sweet tooth. Ready to impress with chunks of sweet dough swirled with chocolate and immersed in a velvety custard, this pudding is quite the showstopper for any celebration.
Provided by Matthew James Duffy
Categories Dessert
Time 1h15m
Number Of Ingredients 8
Steps:
- Cut the babka into cubes about 2.5cm/1 inch and let them sit out uncovered for several hours.
- Crack the eggs into a large mixing bowl. Add the milk to the eggs and whisk to combine everything then add the vanilla and cinnamon.
- Cover the dry babka with the liquid mixture. Toss the babka to ensure that it is coated evenly. Let the mixture stand for two hours OR place it in the fridge overnight.
- Preheat the oven to 340°F/171°C.
- Put the babka bread pudding mixture into a lightly oiled baking dish. Gently spread the babka mixture into the baking dish but don't pack it down.
- Bake for 50-55 minutes.
- Let the babka bread pudding cool for 10 minutes before adding the icing.
- Using a whisk or a hand mixer, mix all ingredients together in a bowl.
- *Optional: Add another 1-2 tbsp. of milk to achieve a runnier consistency.
- Drizzle glaze over cooled loaf.
BABKA (NOODLE PUDDING)
"THIS DESSERT is delicious hot or cold. It pops up slightly when baked and has a nice golden-honey color. Any type of fruit or preserves-cherries, apricots, strawberries, applesauce, etc.-works as a topping. You also can use a variety of ingredients in Babka-try it with raisins!"
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 12 servings.
Number Of Ingredients 6
Steps:
- Cook noodles in boiling salted water until almost done. Drain. Place in a bowl with butter; toss to coat. In a separate bowl, beat eggs, milk and sugar until well blended. Combine with noodles. Pour into a greased 13x9-in. baking dish. Bake at 350° for about 35 minutes or until puffy and noodles begin to brown at edges. Cut into squares and serve hot or cold with fruit preserves.
Nutrition Facts :
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CHOCOLATE BABKA BREAD PUDDING - RACHAEL RAY IN SEASON
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Total Time 1 hr 15 mins
- In a large bowl, whisk the eggs, then whisk in the milk, vanilla and 1/4 tsp. salt. Toss with the babka and 1 cup chocolate chips, pressing to submerge babka. Cover and refrigerate overnight.
- Preheat the oven to 350 degrees. Transfer the babka mixture to a greased 2 1/2-quart baking dish. Sprinkle with the remaining 1/2 cup chocolate chips and the hazelnuts. Using a pastry brush, dab the cream all over the top; sprinkle with the sugar. Bake until the custard is set in the center and the top is browned in spots, about 1 hour. Let cool, about 15 minutes.
- In a medium bowl, whisk the melted ice cream, brandy and cinnamon. Serve with the warm bread pudding.
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