CHOCOLATE BABKA
Laden with chocolate, butter, and old-world charm, this babka is luscious served as dessert, with coffee, or as breakfast. While baking, the rich dough becomes incredibly tender, so it pulls apart in buttery pieces that melt in your mouth.
Yield Makes 2 loaves
Number Of Ingredients 21
Steps:
- Make dough:
- Stir together warm milk and 2 teaspoons sugar in bowl of mixer. Sprinkle yeast over mixture and let stand until foamy, about 5 minutes. (If yeast doesn't foam, discard and start over with new yeast.)
- Add 1/2 cup flour to yeast mixture and beat at medium speed until combined. Add whole eggs, yolk, vanilla, salt, and remaining 1/2 cup sugar and beat until combined. Reduce speed to low, then mix in remaining 2 3/4 cups flour, about 1/2 cup at a time. Increase speed to medium, then beat in butter, a few pieces at a time, and continue to beat until dough is shiny and forms strands from paddle to bowl, about 4 minutes. (Dough will be very soft and sticky.)
- Scrape dough into a lightly oiled bowl and cover bowl with plastic wrap. Let dough rise in a draft-free place at warm room temperature until doubled in bulk, 1 1/2 to 2 hours.
- Assemble babkas with filling:
- Line each loaf pan with 2 pieces of parchment paper (1 lengthwise and 1 crosswise).
- Punch down dough with a lightly oiled rubber spatula, then halve dough. Roll out 1 piece of dough on a well-floured surface with a lightly floured rolling pin into an 18- by 10-inch rectangle and arrange with a long side nearest you.
- Beat together yolk and cream. Spread 2 1/2 tablespoons softened butter on dough, leaving a 1/2-inch border all around. Brush some of egg wash on long border nearest you.
- Sprinkle half of chocolate evenly over buttered dough, then sprinkle with half of sugar (2 tablespoons). Starting with long side farthest from you, roll dough into a snug log, pinching firmly along egg-washed seam to seal. Bring ends of log together to form a ring, pinching to seal. Twist entire ring twice to form a double figure 8 and fit into one of lined loaf pans.
- Make another babka with remaining dough, some of egg wash, and remaining butter and chocolate in same manner. Chill remaining egg wash, covered, to use later. Loosely cover pans with buttered plastic wrap (buttered side down) and let babkas rise in a draft-free place at warm room temperature until dough reaches top of pans, 1 to 2 hours. (Alternatively, let dough rise in pans in refrigerator 8 to 12 hours; bring to room temperature, 3 to 4 hours, before baking.)
- Put oven rack in middle position and preheat oven to 350°F.
- Brush tops of dough with remaining egg wash. Bake until tops are deep golden brown and bottoms sound hollow when tapped (when loaves are removed from pans), about 40 minutes. Transfer loaves to a rack and cool to room temperature.
CHOCOLATE BABKA
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
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.
CHOCOLATE BABKA
This yeast bread tastes heavenly and looks fantastic. Everyone will wonder how you got the chocolate filling into such an elaborate pattern. But the best part is how great a slice tastes when warmed in the microwave. Recipe makes three loaves so you can give one as a gift, freeze one for later baking and still have one to eat now. Rising and resting times are included in cook time.
Provided by sugarpea
Categories Yeast Breads
Time 3h15m
Yield 3 loaves, 30 serving(s)
Number Of Ingredients 19
Steps:
- Bread Dough: Proof yeast in milk with a pinch of sugar for 5-10 minutes until foamy; whisk sugar, eggs and egg yolks together; add to yeast and whisk.
- Combine flour and salt and stir in egg mixture, mixing thoroughly; cut butter into 1" pieces and beat into flour mixture until dough is smooth and sticky and butter is completely incorporated.
- Scrape dough onto floured work surface and knead until smooth and elastic, about 10 minutes; place in buttered bowl, cover with plastic wrap and allow to double, about 1 hour.
- Filling: Stir chocolate, sugar and cinnamon together; cut butter in; set aside.
- Egg Wash: Whisk egg and cream together and set aside.
- Streusel Topping: Stir sugar and flour together; cut butter in until clumps range in size from crumbs to 1"; set aside.
- Butter three 9"x5"x2 3/4" loaf pans and line with parchment paper; punch dough down and let rest 5 minutes; cut into 3 equal pieces; keep 2 pieces covered with plastic wrap while working on the third.
- On a floured surface, roll the dough out 16" square by 1/8" thick; brush edges with egg wash; crumble 1/3 of the Filling (reserving 2 T) evenly over the dough, leaving a 1/4" border.
- Refresh egg wash if needed; roll dough up tightly, jelly roll fashion; pinch ends together to seal; twist dough evenly throughout the length of the roll a full five or 6 turns; brush top of roll with egg wash.
- Sprinkle the reserved 2 T Filling over the egg-washed top and press in gently so that it doesn't slide off; fold right half of the roll over onto the coated left half; fold ends under and pinch to seal; twist roll two turns and fit into prepared pan; (Loaves may be frozen at this point for up to a month).
- Repeat with the remaining dough and filling; preheat oven to 350°; brush the top of each loaf with egg wash and crumble 1/3 of the Streusel Topping over each; loosely cover with plastc wrap and rest loaves 30 minutes.
- Bake loaves 30 minutes; rotate and bake another 25 minutes until golden; lower heat to 325° and bake another 15-20 minutes or until deep golden; cool in pans on wire rack; remove from pans and serve.
- Baked loaves may be frozen up to one month; if frozen unbaked, let stand at room temperature 5 hours and bake.
Nutrition Facts : Calories 516.2, Fat 35.3, SaturatedFat 21.7, Cholesterol 74, Sodium 103, Carbohydrate 53.5, Fiber 7.1, Sugar 18.6, Protein 9.3
CHOCOLATE AND NUTELLA SURPRISE MUFFINS
Found this in a magazine and thought I'd post for all the chocoholics!!! You can use squares of Cadbury Caramello or other chocolate in place of the Nutella if you prefer. These are nice sprinkled with some icing sugar or even for dessert with some whipped cream, yogurt or custard.....the choice is yours:)
Provided by Jen T
Categories Quick Breads
Time 25m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Pe-heat oven to 200'C/400'F.
- Place caster sugar in a bowl and add all other dry ingredients which have been sifted together.
- Stir to mix well.
- In another bowl combine the egg, yoghurt, milk and vanilla.
- Pour into the midle of the dry ingredients and then add melted butter.
- Mix together gently.
- Place mixture into well greased muffin tins to come just over halfway up the tins.
- Place 1 teaspoon of Nutella into the middle of each (or place a square of chocolate in)and then cover with another spoonful of muffin mixture.
- Bake for approximately 15 minutes or until muffins are cooked and well risen.
- Remove from oven but leave in tins for 5 minutes before removing muffins from tin to cool on a rack.
- Sift over some icing sugar if desired -- this just gives a nice presentation.
Nutrition Facts : Calories 255.9, Fat 10.3, SaturatedFat 6.8, Cholesterol 37.4, Sodium 217.6, Carbohydrate 37, Fiber 1.2, Sugar 21, Protein 4.2
More about "cocoa babka recipes recipezaar"
TRADITIONAL CHOCOLATE BABKA, MADE WITH BUTTERY DOUGH …
From onesarcasticbaker.com
5/5 (1)Category Breakfast, DessertCuisine EuropeanEstimated Reading Time 5 mins
- In a bowl of a standing mixer, mix the warm milk, 2 tbsp of sugar, and yeast and let sit for 20-25 minutes, until the mixture is frothy. That is a sign that the yeast has been activated.
MAKE THE CHOCOLATE BABKA RECIPE FROM GREAT BRITISH BAKE ...
From realitytitbit.com
Estimated Reading Time 5 mins
- Make the filling. Tip the hazelnuts into a baking tray and roast in the bottom of the oven for 4–5 minutes, tossing occasionally, until light golden.
- Place the butter, sugar and chocolate in a pan and melt very slowly over a low heat, stirring until smooth and combined. Remove from the heat and stir in the cocoa powder.
- Meanwhile, make the dough. Tip the flour into the bowl of a stand mixer fitted with the dough hook, add the yeast to one side of the bowl and the sugar and salt to the other side.
- Make a well in the centre and pour in the eggs and milk, then mix on slow speed for 2–3 minutes, until firm.
- Increase the speed to medium and add the butter, a little at a time. Mix well between each addition, allowing the butter to incorporate before adding more.
- Once you have added all the butter, continue kneading with the dough hook on medium speed through the sticky stage, until you have a ball of smooth, silky, shiny dough.
- Lightly flour a work surface and roll out the dough to a 40 x 30cm rectangle, with a long edge closest to you.
- Spread the cooled chocolate mixture over the dough, leaving a 1cm border all around. Sprinkle all the toasted hazelnuts over the top.
- Starting from the long edge closest to you, roll up the dough into a tight spiral, with the seam underneath.
CHOCOLATE BABKA - THE PIONEER WOMAN
From thepioneerwoman.com
5/5 (1)Category Christmas, Baking, Main DishServings 16Total Time 2 hrs 10 mins
CHOCOLATE BABKA - THE TASTE OF KOSHER
From thetasteofkosher.com
4.8/5 (60)Total Time 30 minsCategory Dairy Free DessertsCalories 403 per serving
CHEESE BABKA - POLISH HOUSEWIFE
From polishhousewife.com
5/5 (6)Category BreadCuisine PolishTotal Time 24 mins
CINNAMON BABKA BREAD RECIPE (BREAD MACHINE) • …
From curiouscuisiniere.com
4.4/5 (23)Category BreadCuisine Middle EasternTotal Time 3 hrs 45 mins
CHOCOLATE BABKA - JEWISH FOOD EXPERIENCE - HOLIDAY …
From jewishfoodexperience.com
CHOCOLATE BABKA RECIPE | MYRECIPES
From myrecipes.com
5/5 (17)Calories 220 per servingServings 16
- 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 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°), 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.
CHOCOLATE BABKA - TASTETORONTO
From tastetoronto.com
5/5 Category SweetsCuisine PolishTotal Time 14 hrs 30 mins
- In the bowl of a stand mixer, mix the yeast with milk, sugar and 1/3 cup of the flour. Let rest until small bubbles appear and break the surface, about 10 to 15 minutes.
- With the mixer fitted with the dough hook, on low speed, mix in the 6 tablespoons butter then the egg and salt. Gradually add the flour until it’s incorporated.
- Cover the bowl with a kitchen towel or plastic wrap and refrigerate the dough for 6 hours, or overnight.
- Butter a 9-inch (23cm) loaf pan and line the bottom and sides with parchment paper overhanging the two long sides, which will help you remove the baked babka later.
- To make the filling, melt the 7 tablespoons of butter in a medium saucepan. Add the sugar and stir until dissolved or almost completely dissolved.
- On a lightly floured surface, roll the dough (remove from fridge 30 minutes prior) to a rectangle 30 x 50cm (12 x 20-inches). You can use a ruler or measuring tape.
- Spread the chocolate filling over the surface of the rectangle all the way to the edges. Strew the nuts (if using) over the chocolate. In the picture above, nuts were omitted and a layer of dulce de leche was also spread over the chocolate (you can start to get creative with your fillings).
- Using a sharp knife, slice the dough completely in half lengthwise. With the cut sides facing up, overlap the end of one cut half over the other (with the cut sides still facing up), then take the other cut half and fold it over the other, making sure the cut sides are always facing up.
- Lift the twisted loaf and and squeeze it into the prepared loaf pan by pushing in on the two ends, so it fits in nicely. If shaping into circular babka, this bakes nicely in a foil lined cast iron.
- Put the loaf pan in a very warm place, such as near a radiator or in an oven turned off with the light on and let rise for about two hours, until it’s puffy and almost doubled in size.
CHOCOLATE BABKA: SOFT BRIOCHE SWIRLED ... - BAKING A MOMENT
From bakingamoment.com
4.8/5 (4)Calories 519 per servingCategory Breakfast, Brunch, Dessert, Snack
- Place the flour, water, yeast, sugar, salt, eggs, and egg yolk in a large mixing bowl and mix on low speed (with a dough hook attachment) for 6 to 8 minutes, stopping halfway to scrape the bottom and sides of the bowl with a silicone spatula.
- Place the chocolate, butter, and sugar in a medium bowl and melt together, either in the microwave (for about 1 to 1 1/2 minutes on full power), or over a double boiler, whisking until smooth.
BEST EVER CHOCOLATE BABKA - SUGARLOVESPICES
From sugarlovespices.com
Reviews 5Category DessertCuisine InternationalEstimated Reading Time 6 mins
- Heat up the milk in a small bowl, in the microwave for a few seconds (10-15). The right temperature of the milk should be between 26°C and 32°C to activate the yeast. Stir the crumbled yeast into the warm milk until dissolved.
- On a bain-marie (double boiler), melt dark chocolate chunks and butter until smooth and shiny. Let it cool a bit, then add cocoa, icing sugar, and cinnamon (if using), and mix. You will get a spreadable paste that looks and smells quite delicious.
- Coat a 9-by-4-inch loaf pan with oil or butter, and line the bottom with a rectangle of parchment paper that comes up to the sides (it will be helpful when taking the babka out of the pan).
CHOCOLATE BABKA RECIPE
From simplyrecipes.com
Cuisine Eastern EuropeanTotal Time 15 hrs 5 minsCategory Breakfast, Brunch, BreadCalories 323 per serving
VEGAN CHOCOLATE BABKA RECIPE - EVERYDAY VEGAN COOKING
From everydayvegancooking.com
5/5 (3)Total Time 2 hrs 30 mins
CHOCOLATE VEGAN BABKA - MAKE IT DAIRY FREE
From makeitdairyfree.com
Ratings 48Calories 539 per servingCategory Breads
VEGAN CHOCOLATE BABKA - DOMESTIC GOTHESS
From domesticgothess.com
5/5 (27)Category SnackCuisine BakingTotal Time 14 hrs 40 mins
CHOCOLATE BABKA - DELIGHT BAKING
From delightbaking.com
4/5 (2)Category Cake, DessertCuisine PolishTotal Time 16 hrs
CHOCOLATE BABKA - KOSHEREYE
From koshereye.com
Estimated Reading Time 2 mins
KETO CHOCOLATE BABKA RECIPE (BRIOCHE BREAD) - MY KETO KITCHEN
From myketokitchen.com
RECIPEZAAR.COM HOT COCOA MIX RECIPE MACRO NUTRITION FACTS
From ketofoodist.com
RECIPEZAAR.COM MAYAN HOT COCOA RECIPE MACRO NUTRITION FACTS
From ketofoodist.com
TEACH ME ABOUT CHOCOLATE BREAD! - HOME COOKING - CHOWHOUND
From chowhound.com
COCOA BABKA RECIPE - WEBETUTORIAL
From webetutorial.com
WORLD BEST EUROPEAN COOKING RECIPES : COCOA BABKA
From worldbesteuropeanrecipes.blogspot.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love