Chocolate Babka Little Grandmother Food

CHOCOLATE BABKA ("LITTLE GRANDMOTHER")

Steps:

• Pour milk into a measuring glass or small bowl, sprinkle yeast and a pinch of granulated sugar over milk. Stir once. Let sit for about 5 minutes, until foamy
• In a medium bowl, whisk the egg, egg yolk, and remaining 1/4 cup of granulated sugar in a medium bowl until smooth. Whisk the egg mixture into the yeast mixture.
• Combine salt and 2 cups flour into a bowl fitted with the paddle attachment. Add egg mixture and beat on low speed until incorporated, about 30 seconds. Clean off paddle attachment and switch to a dough hook. Add the 7 tablespoons of butter a tablespoon at a time and beat on medium-low until butter is completely incorporated and dough is smooth, about 8-10 minutes. The dough is sticky.
• Lightly flour a large, clean surface and turn out the dough onto it. Knead a couple of times until very smooth (dough will still be fairly sticky). Transfer the dough to a large buttered bowl. Cover with plastic wrap and let rise in a warm place until doubled in size, 1 1/2 - 2 hours, then move straight away into the refrigerator for 45 minutes.
• While the dough is rising, heat the chocolate, cocoa, 2 tablespoons butter, 1 tablespoon sugar, 1/4 teaspoon cinnamon and 1/8 teaspoon of salt in a heatproof bowl set over a saucepan of simmering water, stirring occasionally until all is melted together and smooth. (I used a double boiler.)
• Lightly flour a clean surface and turn out the chilled dough onto it. Roll out to a 22x12" rectangle (will be fairly thin) and orient so that the long side is facing you. Use an offset spatula to spread the chocolate gently over the dough to the outside edges, being careful not to rip the dough.
• Preheat the oven to 350° and butter an 8 1/2 x 4 1/2 loaf pan.
• Roll up the dough (away from you) in jelly roll style, tugging very gently to keep the roll fairly tight. Cut the roll into exact half and place one of the halfs over the other half in an X. Twist the right end of the X together, twisting twice, then twist the left end of the X together, twisting twice (total of 4 twists). Transfer the bread to the buttered pan. Cover with plastic wrap and let sit in a dark, warm place for 30 minute to rise.
• Make the streusel while the bread is rising: In a medium bowl, whisk together the brown sugar and 1 tablespoon granulated sugar, 1/2 teaspoon cinnamon, and 1/8 teaspoon salt. Pour in the remaining 2 tablespoons of melted butter and stir. Stir in the flour until it forms moist clumps.
• Whisk the egg and cream together in a small bowl. Brush some of the egg wash evenly over the entirety of the bread, then sprinkle the streusel over the top. Bake the babka for 50-60 minutes, turning the pan halfway through baking.
• Transfer the pan to a wire rack and let it cool for about 15 minutes. Turn the bread out onto a rack, running a knife along the edges if needed before turning out. Let cool completely.

CHOCOLATE BABKA

Steps:

• Make the dough: Sprinkle the yeast over the milk in a liquid measuring cup; add a pinch of sugar and set aside until bubbly, about 7 minutes. Combine the flour, the remaining 1/3 cup sugar, the eggs, yeast mixture, salt, vanilla, nutmeg and lemon zest in a large bowl. Stir with a wooden spoon to combine. Turn the dough out onto a work surface and knead until soft and smooth, about 5 minutes. Knead in the butter in three additions, dusting the dough with flour if it's too sticky. Transfer the dough to a large bowl; cover with plastic wrap and let rise at room temperature, about 1 1/2 hours. Punch down the dough, re-cover with plastic wrap and let rise in the fridge overnight.
• Make the filling: Heat the sugar, heavy cream and salt in a saucepan until scalding. Pour over the bittersweet chocolate chips, butter and vanilla in a bowl. Whisk until smooth and shiny. Let cool to room temperature.
• Make the topping: Whisk the flour, sugar, cocoa powder and salt in a separate bowl; work in the butter with your fingers until the mixture is sandy and chunky. Stir in the mini chocolate chips; set the topping aside.
• Form the loaves: Cut the dough in half with a bench scraper or chef's knife. Using a rolling pin, roll each half into a 12-by-16-inch rectangle. Using an offset spatula, spread the filling on both dough rectangles, all the way to the edges. Starting from a long side, tightly roll each rectangle into a log. Wrap each log in plastic wrap and refrigerate 15 minutes. Unwrap the logs; cut each in half lengthwise with a bench scraper or chef's knife. Twist the halves together a few times, starting from the middle. Coat two 9-by-5-inch loaf pans with cooking spray and line with parchment, then spray the parchment. Place a dough twist snugly in each pan. Cover with plastic wrap and let rise 1 1/2 hours.
• Finish and bake the babka: Preheat the oven to 350 degrees F. Brush each loaf with butter and sprinkle with the topping. Bake until browned, about 45 minutes. Meanwhile, make some simple syrup: Combine the sugar and water in a saucepan; simmer, stirring, until the sugar dissolves. Let cool. Pull the loaves out of the oven and immediately poke a bunch of holes in each with a wooden skewer. Pour 1 1/4 cups simple syrup evenly over the loaves.
• Let sit 10 minutes, then remove the babka from the pans, remove the parchment and let cool completely on a rack.