CHOCOLATE SWIRL BABKA - GOLD MEDAL FLOUR
This decadent babka is swirled with toasted nuts and a dark chocolate filling that's full of flavor.
Provided by General Mills
Time 9h55m
Yield 10
Number Of Ingredients 16
Steps:
- Make Dough: In large bowl, stir yeast, warm milk, 1 teaspoon sugar and 1/3 cup of the flour. Let rest 10 to 15 minutes or until bubbles appear on surface.
- Use wooden spoon to stir in 6 tablespoons softened butter, egg and salt. Stir in 1 2/3 cups of the flour until dough forms. Transfer dough to well-floured surface. Knead 10 minutes, adding just enough remaining flour until dough is soft, smooth and elastic. Return dough to bowl. Cover with towel or lightly greased plastic wrap. Refrigerate dough 6 hours.
- Grease 9x5-inch loaf pan with butter or cooking spray; line with cooking parchment paper. Grease parchment paper with butter or cooking spray. Make Filling: In 1-quart saucepan, melt 7 tablespoons butter over medium heat. Stir in 3/4 cup sugar until nearly dissolved. Remove from heat. Add chopped chocolate to saucepan. Let stand 1 minute, then add cocoa and cinnamon; stir until smooth.
- In 6-inch skillet, cook and stir walnuts 3 to 5 minutes over medium heat until just toasted.
- On lightly floured surface, roll out chilled dough to 12x20-inch rectangle. Spread filling evenly over dough to edges. Sprinkle walnuts evenly on top. Roll dough up, starting at one long side; pinch seam to seal. Place seam side down on work surface. Using sharp knife, slice dough lengthwise to within 1/2 inch from bottom of dough. Keeping cut sides up, bring ends together, twisting dough together. Place in loaf pan in rough coil. Cover and let rise about 2 hours or until doubled.
- Meanwhile, in 1-quart saucepan, heat Syrup ingredients to boiling. Boil 4 minutes. Set aside to cool.
- Heat oven to 375°F. Bake loaf 30 to 35 minutes or until deep golden brown. Drizzle syrup evenly over top of warm loaf. Cool loaf completely in pan on cooling rack.
- Bread can be stored, fully cooled and tightly wrapped in plastic wrap at room temperature, for up to 2 days. To freeze, wrap cooled bread in plastic wrap and aluminum foil, and freeze up to 2 months.
- Swap chopped walnuts for chopped almonds or pecans, if desired.
Nutrition Facts : ServingSize 1 Serving
CHOCOLATE BRAIDED SWIRL BREAD (BABKA) RECIPE BY TASTY
Here's what you need: flour, yeast, whole milk, salt, vanilla, sugar, honey, egg, egg yolks, butter, bittersweet chocolate, butter, sugar, cocoa powder, ground cinnamon, espresso powder, turbinado sugar, egg wash
Provided by Pierce Abernathy
Categories Bakery Goods
Yield 12 servings
Number Of Ingredients 18
Steps:
- Combine the yeast and warm milk and let sit until foamy, about 5 minutes.
- In large mixing bowl, add the egg, egg yolks, vanilla, sugar, and honey and whisk to combine.
- Add in the milk and yeast mixture and whisk until fully incorporated.
- Gradually add in the flour and mix until fully incorporated.
- Gradually add in the butter and mix until fully incorporated.
- Cover with a towel and let rest for 30 minutes.
- Bring out the dough onto floured work surface and knead until smooth.
- Divide the dough into two equal parts and place in bowls and cover each with plastic wrap. Let the dough sit at room temperature for at least two hours, or when it has doubled in size.
- Preheat oven to 375˚F (190˚C).
- For the chocolate sauce, combine bittersweet chocolate, butter, sugar, cocoa powder, cinnamon, espresso powder, and turbinado sugar in a medium sized mixing bowl and microwave for 1-2 minutes. Stir to combine and set aside.
- Once the dough has doubled in size, transfer to a floured work surface and roll both pieces of dough into a rectangle roughly 10x15-inches.
- Cover the dough with half of the chocolate sauce leaving an ½ inch - 1 inch of room on all sides.
- Gently roll the dough up and repeat with second piece of dough and remaining chocolate sauce.
- Using a bench scraper or a knife, carefully cut each log vertically in half making sure the seam is side down.
- Lay one piece of dough horizontally and lay another piece over it vertically so you have a rough 'plus sign'.
- Lay another piece horizontally over the vertical piece and above the other horizontal piece.
- Lay the final piece vertically on the right of the other vertical piece having it go over the top horizontal piece but weaving it under the lower horizontal piece.
- Starting with the bottom vertical piece on the right side, bring it to the left layering it over the other vertical lower piece.
- Follow this method around the dough clockwise.
- Once returned to the bottom lower vertical pieces. Take the original piece you crossed over (the lower left vertical piece) and cross that over to the right layering it over the last piece you used. Continue this counterclockwise until back at the bottom or you are unable to layer the dough anymore.
- Tuck in the excess pieces of dough under the bread.
- Transfer the bread into a parchment paper-lined baking sheet and brush with egg wash.
- Bake for 35-45 minutes, until lightly browned and cooked through.
- Enjoy!
Nutrition Facts : Calories 640 calories, Carbohydrate 75 grams, Fat 35 grams, Fiber 3 grams, Protein 10 grams, Sugar 34 grams
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.
MEXICAN CHOCOLATE BABKA
Babka is an Eastern European Jewish coffee cake that is yeasted and swirled with filling, most commonly chocolate or cinnamon. It's stunning! This version is inspired by the flavors of Mexican chocolate and incorporates some spiciness and cinnamon in with the chocolate. It's a perfect little kick!
Provided by Molly Yeh
Categories dessert
Time 4h30m
Yield 1 loaf
Number Of Ingredients 19
Steps:
- For the Mexican chocolate babka dough: In a stand mixer fitted with a dough hook, whisk together the flour, sugar, yeast, salt and cinnamon. Add the milk and eggs and mix with the dough hook to combine. With the mixer running, add the butter 1 tablespoon at a time until it is incorporated into the dough. The butter should be soft and pliable but not melty. When all the butter is incorporated, knead/mix, stopping to scrape the hook, sides and bottom of the bowl every few minutes, until the dough is smooth and slightly sticky, another 10 to 15 minutes. Transfer the dough to an oiled bowl, flip over to coat and cover with plastic wrap. Let rest and rise until it's doubled in size, 1 to 2 hours.
- For the Mexican chocolate babka filling: In a medium bowl with a stiff rubber spatula, mix together the sugar, butter, cocoa powder, cinnamon, chili powder and salt until combined. Add the oil to smooth it out to a spreadable consistency. Taste and add more chili powder if you like more heat. Reserve at room temperature.
- Grease a pullman loaf pan or standard loaf pan with cooking spray and line with parchment so that it comes up 2 of the sides and overhangs by an inch. On a clean countertop, roll the dough out into a 10-by-22-inch rectangle. The dough should be slightly sticky, but if it's too sticky to work with, you can dust with a little flour. Spread a thin even layer of filling all over the dough, reserving about 2 tablespoons of it. Roll the dough the long way into a tight log and cut it in half so you have 2 shorter logs. Spread the top of one of the logs with the reserved filling and then twist the logs together. Transfer to the prepared loaf pan, cover with plastic, and let rise until puffy and risen by about half, another 30 to 40 minutes.
- Preheat the oven to 350 degrees F.
- Gently brush the top of the babka with heavy cream. Bake until the top is deep golden brown, about 50 minutes.
- For the simple syrup: Meanwhile, combine the sugar and 1/4 cup water in a saucepan and warm until the sugar is completely dissolved.
- When the babka comes out of the oven, brush the simple syrup over the top. Cool for 15 minutes in the pan, then transfer to a rack to continue cooling. Of course, you should try it while it's still warm!! To store, wrap tightly in plastic wrap and keep at room temperature. This is best within a day or two--after that, use it for French toast!
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-SWIRL BABKA
Treat yourself to this delectable Chocolate-Swirl Babka. Check out this recipe to find out more about this flaky pastry with delicious chocolate swirls.
Provided by My Food and Family
Categories Bread
Time 4h15m
Yield 12 servings
Number Of Ingredients 10
Steps:
- Combine flour, yeast and 1/4 cup sugar in large bowl. Add cream cheese, butter, milk, whole egg and egg yolk; beat with mixer until mixture forms soft dough.
- Place dough on lightly floured surface; knead 5 min. or until smooth and elastic. Shape into ball. Place in bowl sprayed with cooking spray; turn. Cover tightly with plastic wrap. Let rise in warm place 1 to 2 hours or until doubled in volume. Meanwhile, combine chopped chocolate, cinnamon and remaining sugar.
- Punch down dough; place on floured surface. Roll out to 16-inch square. Reserve 1/4 cup chocolate mixture; sprinkle dough with remaining chocolate mixture to within 1 inch of edges.
- Line 8x4-inch loaf pan with parchment; spray with cooking spray. Roll up dough into log; pinch ends together to seal. Hold both ends of log, then twist several times in opposite directions. Bring both short ends together to fold dough in half; pinch ends together to seal. Hold both ends to twist roll twice; place in prepared pan. Cover with plastic wrap. Let rise in warm place 30 min. to 1 hour or until nearly doubled in volume.
- Heat oven to 350ºF. Uncover dough. Bake 40 to 45 min. or until bread is golden brown, sprinkling with reserved chocolate mixture after 20 min. Cool bread in pan 10 min. Remove to wire rack; cool completely.
Nutrition Facts : Calories 280, Fat 14 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 55 mg, Sodium 75 mg, Carbohydrate 37 g, Fiber 3 g, Sugar 18 g, Protein 5 g
CHOCOLATE SWIRL BABKA
Time 3h
Yield 24
Number Of Ingredients 19
Steps:
- Combine first 2 ingredients until smooth. Add sugar and blend. Add flour and mix until crumbly. Sprinkle yeast over warm water and add 1 tsp sugar. Let stand for 5 minutes. Add sugar, milk, salt, vanilla and butter. Add 2-1/2degrees cups flour and mix to blend. Beat on medium until smooth and elastic (about 5 minutes). Separate 1 egg and save white for the glaze. Beat yolk and whole eggs one at a time into mixture. Add 1-1/2 cups more flour. Turn dough out onto lightly floured board or cloth. Knead for 10-15 minutes until small bubbles appear in dough. Continue adding small amounts of flour as is necessary. Turn dough into a greased bowl and cover. Let rise until doubled, about 30-45 minutes. Punch down dough and invert bowl over dough. Let rest for 10 minutes. Divide dough in half and roll out into two 10" x 20" rectangles. Brush half of melted butter over each rectangle, leaving 1/2" margin around all edges. Blend cocoa and sugar until there are no lumps. Sprinkle half of cocoa mixture over each rectangle, then sprinkle half of nuts over each. Beginning with long sides, roll jellyroll fashion and pinch to seal. Place zig-zag style to fit in 4-1/2" x 8-1/2" loaf pans. Let rise until doubled, about 45 minutes. Preheat oven to 350 degrees F. Beat egg white with 1 tsp water. Brush dough with glaze. Mix topping ingredients to form coarse crumbs and sprinkle over loaves. Bake for 30-35 minutes. Carefully remove from pans and let cool on rack.
BABKA
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 Dessert & Treats Recipes
Yield Makes three 8-inch cakes
Number Of Ingredients 16
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.
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- In a medium bowl, whisk the flour with the sugar and salt. In a stand mixer fitted with the dough hook, combine the milk with the yeast and let stand until foamy, about 5 minutes. Add the egg and egg yolk and sprinkle the dry ingredients on top. Mix at low speed for 2 minutes. Scrape down the side of the bowl and mix at medium speed until all of the dry ingredients are incorporated and the dough is smooth, about 5 minutes. Add all of the butter at once and mix at low speed until it is fully incorporated and a tacky dough forms, about 3 minutes; scrape down the side of the bowl as needed during mixing. Cover the bowl with plastic wrap and let the dough stand at room temperature for 1 hour.
- In a large heatproof bowl set over a saucepan of simmering water, melt both chocolates with the butter, stirring occasionally, until smooth. Let cool to room temperature, then stir in the cookie crumbs and honey.
- In a heatproof bowl set over a saucepan of simmering water, melt both chocolates with the butter; stir until smooth. Stir in the corn syrup. Spread the glaze on top of the warm babkas and let stand until set, about 30 minutes.
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