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Chocolate Babka

Source of Recipe

net


List of Ingredients

CHOCOLATE BABKA
(Coffee cake for Sabbath)

BREAD:

pkg dry yeast
pinch sugar
1/4 c warm water (105 - 1150
1/2 c melted butter (unsalted)
1/4 c sugar
1.5 t salt
t vanilla extract
1/4 c warm milk
large eggs
c flour

CHOCOLATE FILLING:

3/4 c sugar
1/3 c flour
T unsweetened cocoa powder
t cinnamon
T unsalted butter, at room temperature, cut into pieces
T unsalted butter, melted, for brushing dough
Powdered sugar, for dusting

Sprinkle yeast and sugar over warm water in a small bowl and stir to dissolve. Let stand until foamy, about 10 minutes.

In a large bowl with a whisk or bowl of heavy-duty mixer

Fitted with the paddle attachment, combine butter, sugar, salt, vanilla, milk, eggs and 1 c flour. Beat until smooth. Add yeast mixture, beat 1 minute. Add

the remaining flour, 1/2 c at a time, forming a soft dough that just clears the sides of the bowl, switching to a wooden spoon when necessary if making by hand.

Turn our the dough onto a lightly floured work surface and knead until smooth, 2 to 3 minutes, adding 1 T flour at a time, as necessary to prevent sticking. It is important that this dough remain soft and springy. Place in a greased deep container, turn once to coat the top, and cover lightly with plastic wrap. Let rise at room temperature until double in bulk, about 1 1/2 hours.

Meanwhile, combine filling ingredients: In a small bowl, combine the sugar, flour cocoa, and cinnamon. Cut in the butter until coarse crumbs are formed, and set aside.

Grease a 10-cup tube pan. Turn the dough out onto a lightly floured work surface. Roll or pat into a 10x12

Inch rectangle; brush with the melted butter. Sprinkle with the chocolate filling, leaving a 1/2-inch border all around dough.

From the long edge, roll up jelly roll fashion and pinch seams. Holding one end, twist dough about 6 to 8 times to make a rope. Form into a flat coil and place in the pan. Pinch ends together and adjust dough to lie evenly in pan, about 2/3 full. Cover loosely with plastic wrap

And let rise until even with top of pan, about 1 hour. Twenty minutes before baking, preheat the oven to 3500.

Bake in the center of the oven for 40 to 45 minutes, or

until golden brown and cake tester inserted comes out

clean. There will be a hollow sound when tapped on top.

Let stand 5 minutes in the pan, then invert onto a rack

to cool completely. Let stand at least four hours

before dusting with powdered sugar and slicing.












Recipe