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Chocolate Babka
A buttery, rich sweet yeast bread with a generous swirl of chocolate ganache running through it.
Prep Time
12
hours
hours
Cook Time
1
hour
hour
30
minutes
minutes
Total Time
13
hours
hours
30
minutes
minutes
Servings
20
servings
Calories
461
kcal
Author
Marye Audet-White
Ingredients
1
cup
whole milk
1
packet
yeast
4 ¾
cups
all-purpose flour
9
tablespoons
butter
1
tablespoon
sugar
3
eggs
1
egg yolk
2
teaspoons
vanilla extract
1
teaspoon
salt
Chocolate Filling
¼
cup
dark cocoa powder
1
cup
sugar
pinch
kosher salt
2
teaspoons
cinnamon
½
teaspoon
chipotle powder
optional
11/2
tablespoons
cream
¾
cup
butter
1
pound
bittersweet chocolate
, chopped
Streusel
¾
cup
all-purpose flour
2 -½
tablespoons
white sugar
2-½
tablespoons
brown sugar
½
teaspoon
cinnamon
½
teaspoon
chipotle powder
optional
4
tablespoons
butter
cut into 1-inch cubes
Instructions
Warm the milk until it is 110F.
Put the milk into a large bowl and whisk in the yeast.
Whisk in 1 cup of the flour.
Set aside for 20 minutes. It will foam up.
Beat
the butter and sugar in the mixer for 4 minutes on medium speed.
Add the eggs, yolk, and vanilla.
Continue to mix on medium speed - scrape down the sides often.
Add the remaining flour.
Now, add the milk mixture.
Mix on low speed with the dough hook until the dough pulls away from the bowl.
Oil the top with a light vegetable oil or butter.
Cover and refrigerate overnight.
The next day let the dough come to room temperature.
Separate it into two equal balls.
On a floured surface roll each ball of dough into a 12"x 20" rectangle.
Spread with the chocolate.
Cover with chopped chocolate.
Start rolling up from the long side, keeping it tight as you go.
Once it is rolled up
fold
it over so that it creates a "U".
Twist it a few times and put it in a well greased bread pan.
Brush with butter and sprinkle with streusel.
Let rise until the loaves are about 1 inch over the top of the pans.
Bake at 325F for 1 ½ hours.
Cool completely.
Slice in thick slices.
Chocolate Filling
Whisk dry ingredients together in a medium bowl.
Combine
cream
and butter in a heavy pan and bring to a
simmer
.
Pour the
cream
mixture over he dry ingredients.
Mix well.
Add half the chopped chocolate to the mixture and stir until thick.
Set the rest of the chocolate aside.
As the mixture cools it will be like ganache.
Streusel
Chill the butter thoroghly and cut in one inch squares.
Combine all dry ingredients in a medium bowl.
Add the butter with your hands or a pastry cutter until it is the size of small peas/
Chill until ready to use.
Notes
This bread can be tightly wrapped and frozen for up to 3 months
Nutrition
Calories:
461
kcal
|
Carbohydrates:
52
g
|
Protein:
6
g
|
Fat:
26
g
|
Saturated Fat:
15
g
|
Cholesterol:
56
mg
|
Sodium:
262
mg
|
Potassium:
210
mg
|
Fiber:
3
g
|
Sugar:
21
g
|
Vitamin A:
575
IU
|
Calcium:
44
mg
|
Iron:
3
mg