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Chocolate Babka Loaf

5

by: Moogie






There are decadent swirls of chocolate in his bread.




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ingredients

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serves: 8

Ingredients for Babka Dough:

1 cups & 1/4 milk

5 teaspoons (2 envelopes) active dry yeast

8 teaspoons (1 stick) unsalted butter, melted and cooled

1/2 cup sugar

1/2 teaspoon salt

6 large egg yolks

2 teaspoons vanilla extract

3 cups & 3/4 unbleached all-purpose flour (spoon flour into a dry-measure cup and level off)

Ingredients for Filling:

8 ounces bittersweet chocolate, coarsely chopped

1/2 cup sugar

1 tablespoon cocoa powder

1/2 teaspoon ground cinnamon

1 cup (about 4 ounces) walnut or pecan pieces, coarsely chopped

Nutrition Facts
Chocolate Babka Loaf

Servings Per Recipe: 8

Amount per Serving

Calories: 670

  • Total Fat: 31 g
  •     Saturated Fat: 12.4 g
  •     Trans Fat: 0.2 g
  • Cholesterol: 164.1 mg
  • Sodium: 220.4 mg
  • Total Carbs: 89.3 g
  •     Dietary Fiber: 5.3 g
  •     Sugars: 47.7 g
  • Protein: 14.8 g
VIEW DETAILED NUTRITION

how is this calculated?

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preparation

ec6cd4bd0c8313ae71f1879ee48065dc28abcbff.jpg 1.  Warm the milk in a small saucepan until it is just lukewarm, about 110 degrees. Pour the milk into the bowl of an electric mixer and whisk in the yeast. Whisk in the butter, sugar, salt, egg yolks, and vanilla. Use a large rubber spatula to stir in 1/2 the flour.

2.  Place the bowl on the mixer and use the paddle attachment to beat the dough on low speed. Add the remaining flour about 1/2 cup at a time, beating to incorporate between additions. When all the flour has been added, beat the dough for 2 minutes. Stop the mixer and allow the dough to rest for 10 minutes. Beat the dough on low to medium speed for 2 minutes more.

3.  Scrape the dough into a buttered bowl and turn it over so that the top is buttered. Cover the bowl with plastic wrap and refrigerate for 1 & 1/2 hours.

4.  While the dough is chilling, prepare the filling. In a food processor fitted with the metal blade, combine the chocolate with the sugar, cocoa, and cinnamon, and pulse to grind finely. Pour the filling into a bowl and set aside.

5.  After the dough has chilled, scrape it onto a floured work surface and press it out to a rectangle about 10 x 15 inches. Evenly scatter the chocolate filling on the dough. Scatter the chopped walnuts over the filling. Roll up the dough from one long side jelly-roll style and pinch the ends to seal. Use a knife to the roll into 2 equal pieces.

6.  Invert one of the rolls, seam side down, into one of the prepared pans. Repeat with the second rolls. Cover the pans with towels or buttered plastic wrap and let them rise until doubled in bulk, 1 to 2 hours, depending on the temperature of the room.

7.  About 20 minutes before the babkas are completely risen, set a rack in the middle of the oven and preheat to 350 degrees.

8.  Bake until the babkas ware well risen and deep golden, about 45 minutes. Cool in the pans on a rack for 10 minutes, then unmold and cool on their sides to prevent collapsing.

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