Cocoa Babka Recipes Recipes Recipe For Stuffed

BABKA (POLISH MARBLE CAKE)

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Grease a fluted tube pan (such as Bundt®) with cooking spray and coat with bread crumbs.
• Combine egg yolks, confectioners' sugar, applesauce, and margarine in a large bowl; beat with an electric mixer until light and fluffy. Mix in almond flour, rye flour, and baking powder slowly. Stir in all but 2 tablespoons of the milk into the batter.
• Beat egg whites in a glass, metal, or ceramic bowl until stiff peaks form. Fold egg whites into the batter. Fold in raisins.
• Pour most of the batter into the prepared pan, reserving 3/4 cup batter in the bowl. Add reserved 2 tablespoons milk and cocoa powder to the bowl; stir until smooth. Drizzle over the batter in the pan. Trace over the batter with a spatula to create a marbled effect.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 50 minutes.

CHOCOLATE BABKA (COOKING LIGHT)

Steps:

• Dissolve 1 teaspoon granulated sugar and yeast in warm milk in the bowl of a stand mixer; let stand 5 minutes. Stir in 6 tablespoons granulated sugar, vanilla extract, 1/4 teaspoon salt, and egg yolk. Weigh or lightly spoon flours into dry measuring cups; level with a knife. Add 6 ounces (about 1 1/3 cups) all-purpose flour and bread flour to milk mixture; beat with dough hook attachment at medium speed until well blended (about 2 minutes). Add 5 tablespoons butter, beating until well blended. Scrape dough out onto a floured surface (dough will be very sticky). Knead until smooth and elastic (about 10 minutes); add 1.5 ounces (about 1/3 cup) all-purpose flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will be very soft).
• Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°F), free from drafts, 1 1/2 hours or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.) Punch dough down; cover and let dough rest 5 minutes.
• Line the bottom of a 9 x 5-inch loaf pan with parchment paper; coat sides of pan with cooking spray.
• To prepare filling, combine 1/2 cup granulated sugar, cocoa, cinnamon, salt, and chocolate in a medium bowl; set aside.
• Place dough on a generously floured surface; roll dough out into a 16-inch square. Sprinkle filling over dough, leaving a 1/4-inch border around edges. Roll up dough tightly, jelly-roll fashion; pinch seam and ends to seal. Holding dough by ends, twist dough 4 times as if wringing out a towel. Fit dough into prepared pan. Cover and let rise 45 minutes or until doubled in size.
• Preheat oven to 350°F.
• To prepare streusel, combine powdered sugar, 1 tablespoon all-purpose flour, and 1 tablespoon butter, stirring with a fork until mixture is crumbly; sprinkle streusel evenly over dough. Bake for 40 minutes or until loaf is browned on bottom and sounds hollow when tapped. Cool bread in pan 10 minutes on a wire rack; remove from pan. Cool bread completely on wire rack before slicing.

BAKED BABKA FRENCH TOAST STICKS WITH CHOCOLATE DIPPING SAUCE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil and spray it with cooking spray.
• Cut each slice of bread into three sticks. Whisk together milk, egg, vanilla extract, and cinnamon in a large shallow dish. Dip each bread stick in the egg mixture quickly to avoid soaking the bread, yet coating it on all sides; shake off excess. Arrange bread sticks on the prepared baking sheet without them touching.
• Bake in the preheated oven for 8 minutes, flip them, spray lightly with cooking spray, and return to the oven until cooked through and golden brown, about 8 more minutes.
• Meanwhile, whisk together hazelnut spread, half-and-half, cocoa powder, corn syrup, and salt in a small saucepan on medium-low heat. Bring to a boil and immediately remove pan from the heat, whisking until smooth.
• Remove French toast sticks from the oven and serve warm with the chocolate dipping sauce.