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
Of all of the breads I've baked, my friends love this one the most. It's soft and moist, and the chocolate just melts in your mouth when you bite into a slice. I hope you'll like it as much as we do!
Provided by Lilia
Categories Bread Yeast Bread Recipes Egg
Time 3h
Yield 10
Number Of Ingredients 18
Steps:
- Warm the milk and melt 1/4 cup butter in a glass or ceramic bowl in the microwave for 30 seconds, or on the stovetop in a saucepan. Combine the bread flour, 2 cups all-purpose flour, yeast, and 1/4 cup sugar. Add the water, the milk-butter mixture, the egg, and the salt to the dry ingredients and mix well.
- Use the dough hook in a stand mixer on low speed or knead the dough by hand until the dough is smooth and elastic, about 15 minutes. If the dough is too wet, add more bread flour, about 2 tablespoonfuls at a time (up to 8 tablespoons) to make a workable dough; too much flour can make the dough dry. Cover the dough with a damp cloth and let rise until double in size, about 1 to 1 1/2 hours.
- Make the chocolate filling and the streusel while the dough is rising. For the filling, stir together the finely chopped chocolate, the cinnamon, and 1/4 cup sugar. Cut in 1/4 cup chilled butter with a fork. To make the streusel, combine the confectioners' sugar and 1/4 cup all-purpose flour; cut in 1/4 cup chilled butter until the mixture resembles coarse crumbs.
- When the dough has doubled, punch the dough down and cut it into two equal pieces. Loosely shape each piece into a ball. Cover the dough with a damp cloth and let it rest for 10 minutes.
- Roll out one portion on a lightly floured surface to form a 15x4-inch rectangle. Sprinkle with half the chocolate filling, roll up to form a long log, and seal the seam. Attach the ends to form a circle and place the ring, seam-side down, on a parchment-lined baking sheet. Repeat with the second piece of dough. Use a serrated knife or kitchen shears to cut slits at 1-inch intervals around the rings. Cover the rings with damp kitchen towels and let rise until doubled in size, about 30 minutes.
- Preheat an oven to 350 degrees F (175 degrees C).
- Brush the loaves with the egg wash, if desired. Sprinkle streusel on top. Bake the loaves for about 25 minutes, rotating the baking sheets to promote even browning, until the bread is a deep golden brown.
Nutrition Facts : Calories 377.9 calories, Carbohydrate 45.6 g, Cholesterol 75.3 mg, Fat 20 g, Fiber 2.1 g, Protein 6.2 g, SaturatedFat 11.8 g, Sodium 295.2 mg, Sugar 22.6 g
CHOCOLATE BABKA
This chocolate babka is rich, decadent and can be made at home in only a few hours.
Provided by Michelle
Categories Dessert
Time 3h25m
Number Of Ingredients 17
Steps:
- In a 4-cup measuring cup or medium bowl, stir together the milk and yeast and let sit for 5 minutes. Then, whisk in the sugar, egg, and egg yolk.
- In the bowl of an electric mixer fitted with the dough hook, add the flour and salt. Mix on low speed to combine, about 1 minute. Add the yeast mixture and mix until most of the flour has been incorporated, about 1 minute.
- Add the butter a few chunks at a time and knead until the dough forms a soft, smooth dough that is just slightly sticky when squeezed together, about 5 to 10 minutes. Turn the dough out onto a lightly floured surface and knead just a few times until the dough is smooth, then place in a greased bowl, turning to coat the dough. Cover with plastic wrap and place in a warm, draft-free spot to rise until doubled in size, about 1 hour.
- In a large bowl, stir together the chopped chocolate, sugar, and cinnamon. Add the butter and, using a pastry blender or a fork, cut the butter into the mixture until completely combined.
- In a small bowl, whisk together the egg and heavy cream.
- Grease two 9x5-inch loaf pans with butter, then line with parchment paper; set aside. Gently punch down the dough, then turn out to a clean work surface and allow to rest for 5 minutes.
- Divide the dough in half and keep the half you are not working with covered with plastic wrap.
- On a well-floured surface, roll the dough into a 16-inch square. Crumble half of the filling over the surface of the dough, reserving 2 tablespoons of the filling, and leaving a ½-inch border around the edges of the dough.
- Brush the egg wash around the border of the dough. Starting at one side, roll the dough up tightly into a log, pinching the ends together to seal. Holding one end of the dough in each hand, twist the dough lengthwise five or six times.
- Brush the top of the log with the egg wash, then carefully sprinkle the remaining 2 tablespoons of filling over the top of the log, pressing it into the egg wash. If any falls off the sides, pick it up and press it into the top.
- Fold the dough in half into a horseshoe shape, then cross the right half over the left half. Pinch the ends together to seal and form a figure eight. Holding one end of the dough in each hand, twist the dough two more times, then nestle it into the prepared loaf pan.
- Repeat steps #9 through #12 with the second half of dough.
- Preheat oven to 350 degrees F with rack in lower third of oven.
- In a medium bowl, whisk together the powdered sugar and flour. Using a pastry blender or fork, cut in the butter until the mixture resembles coarse crumbs with larger chunks throughout.
- Brush the top of each loaf with the egg wash and sprinkle each loaf evenly with half of the streusel topping. Cover the loaves loosely with plastic wrap and place in a warm, draft-free spot until the dough has expanded and puffed a bit, about 30 minutes.
- Bake the loaves, rotating halfway through, until a light golden brown, about 55 minutes. Reduce the oven temperature to 325 degrees F and continue baking until deep golden brown and a digital instant-read thermometer inserted into the center of the loaves registers 190 degrees F, about 15 to 30 more minutes. Transfer the pans to wire racks to cool completely. The loaves should be wrapped tightly in plastic wrap and can be stored at room temperature for up to 4 days.
Nutrition Facts : Calories 592 kcal, Carbohydrate 62 g, Protein 7 g, Fat 35 g, SaturatedFat 21 g, Cholesterol 75 mg, Sodium 119 mg, Fiber 4 g, Sugar 30 g, ServingSize 1 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 BABKA RECIPE
Provided by Shiran
Number Of Ingredients 16
Steps:
- Place flour, sugar, yeast, and salt in a standing mixer fitted with the dough hook and mix on low speed until combined. Add eggs and water, and mix on medium speed until dough comes together, 2-3 minutes. Add butter, adding a few cubes at a time, mixing on low-medium speed, until incorporated. Continue mixing for about 10 minutes on medium speed, until dough is completely smooth, elastic and shiny. It would look soft and might be sticky - that's ok. During mixing, you will need to scrape down the sides of the bowl.
- With floured hands, transfer dough to a large bowl brushed with oil, cover with plastic wrap, and leave in the fridge for at least half a day or overnight. The dough may not look like it has risen much, that's ok. If placed a long time in the fridge the dough can become hard, that's ok, too; leave it at room temperature until it's easy to work with, 30-60 minutes.
- Grease two loaf pans (I usually use 9×5 inch pans but a bit smaller or larger pans would work too) with oil and line the bottom and sides of each pan with parchment paper for easy release later on. Set aside.
- In a medium saucepan place chocolate, butter, heavy cream, cocoa powder, sugar, and salt, and bring just to a boil over moderate heat. Reduce heat to low and mix until melted and completely smooth. Transfer to a bowl and set aside to cool. It would thicken and become spreadable as it cools. You can place it in the fridge for a short while until you get a spreadable consistency.
- Divide dough in half. Roll out dough on a lightly floured surface and shape into a rectangle measuring 16x12 inches (40x30 cm). Position dough so that a long side is closest to you. Using an offset spatula, spread half of the chocolate mixture over the rectangle.
- Use both hands to roll up the rectangle like a roulade, starting from the long side closest to you and ending at the other long end. Press to seal the dampened end onto the roulade, then use both hands to even out the roll into a perfect thick cigar. Rest the cigar on its seam.
- Using a serrated knife, gently cut the roll in half lengthwise, starting at the top and finishing at the seam, essentially dividing the log into two long even halves, with the layers of dough and filling visible along the length of both halves. With the cut sides facing up, gently press together one end of each half, then lift the right half over the left half. Repeat this process, but this time lifting the left half over the right, to create a simple two-pronged plait. Gently squeeze together the other ends so that you are left with the two halves, intertwined, showing the filling on top. Carefully lift the cake into a loaf pan. Don't worry if there are gaps in the pan since the cake will rise and will eventually look fine, even if it looks messy at this point. Cover the pan loosely with plastic wrap and leave to rise at room temperature for 1 to 1½ hours until almost doubled in size. Repeat to make the second cake.
- Preheat oven to 350°F/175°C, making sure to allow plenty of time for it to heat fully before the cakes have finished rising. Remove plastic wrap, and place cakes on middle rack of oven. Bake 30-35 minutes, until golden brown on top. If you have a thermometer, you are looking for an internal temperature of about 200ºF/93ºC degrees.
- While the cakes are in the oven, make the syrup. In a small saucepan over medium heat, bring water and sugar to a boil. As soon as the sugar dissolves, remove from heat and set aside to cool. As soon as the cakes come out of the oven, brush the syrup over them. Use all of the syrup, even if it looks a lot. Let cakes cool until they are warm, then remove from pans and let cool completely before serving. Serve warm or at room temperature.
- Babka will stay fresh for 24 hours in an airtight container at room temperature. Do not place it in the fridge. It also freezes well for up to 2 months. To thaw, leave at room temperature for 2 hours, or overnight in the fridge.
STREUSEL TOPPING
This topping is the crowning glory of Chocolate Babka.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 3 3/4 cups
Number Of Ingredients 3
Steps:
- In a large bowl, combine sugar, flour, and butter. Using a fork, stir until fully combined with clumps ranging in size from crumbs to 1 inch.
CHOCOLATE BABKA
A delicious babka. I love the feel of this dough and work it by hand. But feel free to make this in your stand mixer with a dough hook, or prepare the dough in your bread maker. Be careful when twisting, if you twist too much, the dough will tear. Preparation time includes rising time - make your filling and streusel topping while your dough is rising.
Provided by Snowpeas
Categories For Large Groups
Time 3h
Yield 2 loaves, 18 serving(s)
Number Of Ingredients 17
Steps:
- Generously grease 2, 9x5 inch bread pans.
- In a small saucepan, warm the milk and butter until butter melts.
- In a mixing bowl, combine the bread flour, 2 cups all-purpose flour, yeast, and 1/4 cup sugar.
- Add water, the milk-butter mixture, egg, and salt to dry ingredients and mix well.
- Knead dough until smooth and elastic, about 15 minutes.
- Cover dough with a warm, damp cloth and let rise in a warm draft-free area until doubled in size, about 1 to 1-1/2 hours.
- For the chocolate filling: In a medium bowl, stir together the finely chopped chocolate, cinnamon, and 1/4 cup sugar.
- Cut in 1/4 cup chilled butter.
- For the streusel topping: In a medium bowl, combine the powdered sugar and 1/4 cup all-purpose flour.
- Cut in 1/4 cup chilled butter until the mixture resembles coarse crumbs.
- When the dough has doubled, punch down and cut it into two equal pieces.
- Loosely shape each piece into a ball.
- Cover the dough with a warm, damp cloth and let it rest for 10 minutes.
- Roll out one portion on a lightly floured surface to form a 15 inch square.
- Sprinkle with half the chocolate filling, roll up to form a log, and seal the seam and ends.
- Twist the dough, like wringing out a towel.
- Bring the two ends together, folding the dough in half.
- Twist the dough again on itself, in a twisting motion, to form the loaf.
- Place loaf in prepared pan, cover with warm, damp cloth and let rise until doubled, about 30 minutes.
- Repeat with second dough ball.
- Preheat an oven to 350°F.
- Brush the loaves with the egg wash, if desired.
- Sprinkle streusel on top.
- Bake the loaves for 25 to 30 minutes until the bread is a deep golden brown.
Nutrition Facts : Calories 263.6, Fat 13.1, SaturatedFat 7.9, Cholesterol 42.4, Sodium 180.3, Carbohydrate 33.9, Fiber 2.4, Sugar 8.3, Protein 5.4
CHOCOLATE BABKA WITH STREUSEL TOPPING
Steps:
- Dough: 1. Mix the milk with 2 teaspoons of sugar. Sprinkle the yeast on top and let the mixture sit for about 5 minutes, or until it foams 2. Combine 1/2 cup of flour to the yeast in a stand mixer fitted with the paddle attachment 3. Add the eggs, vanilla, salt, and remaining 1/2 cup of sugar and beat at medium speed until combined 4. Reduce speed to low and slowly mix in the remaining 2 3/4 cups of flour 5. Increase speed to medium and beat in Earth Balance, a few pieces at a time. Let it beat until the dough is shiny and stringy, about 4 minutes. 6. Scrape dough into a lightly oiled bowl, cover with plastic wrap, let rise at room temperature for 2 hours, until doubled Assembly, part 1: 1. Grease and flour 2 loaf pans 2. Punch down the dough and cut in half 3. Roll out one half onto a floured surface, and roll it out into a 10 x 18-inch rectangle, with a long side facing you 4. Spread 2 1/2 tablespoons Earth Balance all over the dough, leaving a 1/2-inch border all around. 5. Make the egg wash: beat together the egg and the Rice Dream. Brush on the long border nearest to you 6. Sprinkle half of the chocolate (1 bar) over the buttered dough 7. Sprinkle half of the sugar (2 tablespoons) on top. Assembly, part 2 1. Starting from the long side farthest from you, roll the dough into a tight log. Make sure to pinch the edges to seal 2. Bring the ends of the log together to form a circle. Pinch to seal 3. Twist the circle twice to form a double figure-8 4. Fit into pan 5. Repeat for second loaf. 6. Cover both pans loosely with greased plastic wrap 7. Let rise at room temperature for 2 hours, until the dough reaches the top of the pan. You can also let them rise in the refrigerator for up to 12 hours, but make sure to bring to room temperature for 3-4 hours before baking. Topping: 1. Use your fingers to mix all of the ingredients together. Lightly press the streusel onto the top of the babka Bake at 350 degrees for about 45 minutes
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THE BEST CHOCOLATE BABKA - BUNSEN BURNER BAKERY
From bunsenburnerbakery.com
5/5 (21)Total Time 4 hrs 15 minsCategory Yeast BreadsCalories 331 per serving
- Prepare the dough. Combine together the milk, yeast, and 1 tablespoon of the sugar in the bowl of an electric stand mixer fitted with a dough hook (or in a large glass mixing bowl). Whisk together and set aside for 5 minutes, or until frothy.
- On low speed, beat in the remaining sugar, eggs, and vanilla extract. Add in the flour, salt, and cinnamon and mix just until the dough comes together, another 2-3 minutes. Increase the speed to medium-low and add the butter one piece at a time, beating after each addition until all pieces have been added. Continue mixing with the dough hook until the dough is smooth and pulls away from the sides of the bowl, about 10 minutes. (Alternatively, whisk together ingredients by hand until combined; knead by hand for 10 minutes until dough is soft and smooth.)
- Transfer the dough to a large lightly greased bowl and cover with plastic wrap or a clean kitchen towel. Set aside to rise at room temperature for 1 hour. After 1 hour, transfer the bowl to the refrigerator, still covered, and set aside for 1 hour, until dough has doubled in size and is firm to the touch.
- Prepare the filling. While the babka is rising in the refrigerator, make the chocolate filling. In a small bowl, combine the sugar, cinnamon, vanilla extract, and cocoa powder. Pour in the melted butter and stir to combine. This mixture will look a little granulated from the sugar. Set side.
CHOCOLATE BABKA RECIPE - LEITE'S CULINARIA
From leitesculinaria.com
4.8/5 (9)Total Time 4 hrsCategory SnacksCalories 447 per serving
- Pour the warm milk into a small bowl. Sprinkle with the yeast and a pinch of sugar and let stand until foamy, about 5 minutes.
- In a large bowl, combine the chocolate, sugar, and cinnamon and stir to combine. Add the 1 1/2 sticks of butter and, using 2 knives or a pastry cutter, cut in the butter until well combined.
- Generously butter three 9-by-5-by-2 3/4-inch loaf pans and line them with parchment paper. Beat the remaining egg with the cream.
- In a large bowl, combine the sugar, flour, and butter. Using a fork, stir until the ingredients are fully combined and the streusel is in pieces ranging in size from crumbs to about 1-inch (25-mm) clumps.
CHOCOLATE BROWN SUGAR BABKA RECIPE | THE NOSHER
From myjewishlearning.com
Servings 1Estimated Reading Time 5 mins
JEWISH CHOCOLATE BABKA LOAF PAN RECIPE - THE SPRUCE EATS
From thespruceeats.com
4.7/5 (23)Total Time 1 hr 10 minsCategory Dessert, CakesCalories 331 per serving
HOW TO MAKE CHOCOLATE BABKA WITH STREUSEL TOPPING - B+C GUIDES
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Author Daniel RaffelEstimated Reading Time 4 mins
CHOCOLATE BABKA WITH VANILLA BUTTER STREUSEL [HOMEMADE] …
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CHOCOLATE BABKA - SMITTEN KITCHEN
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BEST CHOCOLATE BABKA RECIPE - HOW TO MAKE ... - DELISH
From delish.com
Total Time 5 hrs 30 mins
- Make the sponge: To the bowl of a stand mixer fitted with the hook attachment, add lukewarm milk, yeast, ⅔ cup flour, and 4 teaspoons sugar. Using a spatula, mix until well combined, then cover with and let sit for at least 30 minutes, up to 2 hours.
- Once the sponge has formed some air pockets, add in 1 whole egg and 1 egg yolk (reserving the egg white for the egg wash), remaining 1 cup flour, remaining ¼ cup sugar, and salt.
- With the mixer running, add in butter gradually, 1 tablespoon at a time, letting each tablespoon fully incorporate into the dough before adding the next, 5 minutes.
- 30 minutes before you’re ready to assemble the babka, make chocolate filling: In a microwave-safe bowl, melt together butter, cream, and 1 cup chocolate chips in 20-second increments until smooth, stirring between each heating to prevent burning.
- Make streusel: In a small bowl, whisk together sugar, flour, cinnamon, and salt. Using your finger tips, work in butter until evenly distributed and tiny clumps of streusel form.
- Transfer chilled dough out onto a floured surface and roll out into a thin 16” square. Brush dough with melted butter. Using an offset spatula, spread chocolate filling into an even layer across the dough, then sprinkle remaining ¾ cup chocolate chips on top.
- Line a 8 ½”-x-4 ½” loaf pan with parchment. Place braided dough into loaf pan, tucking in the ends of the rope underneath. Gently press dough into an even layer.
- Bake until deeply golden on top and the center of the loaf registers between 190° and 205°, 45 to 50 minutes.
- Lift loaf out by the ends of the parchment and transfer onto a cooling rack. Let cool completely before slicing.
CHOCOLATE BABKA: SOFT BRIOCHE SWIRLED WITH CHOCOLATE ...
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.
TRADITIONAL CHOCOLATE BABKA, MADE WITH BUTTERY DOUGH AND ...
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.
CHOCOLATE BABKA - KING ARTHUR BAKING
From kingarthurbaking.com
4.7/5 (98)Total Time 4 hrs 45 minsServings 2Calories 250 per serving
- Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess., To make the dough: Combine all of the dough ingredients (starting with the lesser amount of water), mixing until everything is moistened.
- Then mix/knead it until it's soft and smooth. , Place the dough in a lightly greased bowl, and cover the bowl.
CHOCOLATE BABKA {LIGHT RECIPE} - YOU'RE GONNA BAKE IT ...
From bakeitafterall.com
Reviews 14Servings 12Cuisine PolishCategory Breakfast
- Dissolve 1 teaspoon granulated sugar and yeast in warm milk in the bowl of a stand mixer; let stand 5 minutes.
- For the filling, combine 1/2 cup granulated sugar, cocoa, cinnamon, salt, and chocolate in a medium bowl; set aside.
- For the streusel, combine powdered sugar, 1 tablespoon all purpose flour, and 1 tablespoon cold butter, stirring with a fork until mixture is crumbly.
MY MOTHER'S ULTIMATE CHOCOLATE BABKA | THE NOSHER
From myjewishlearning.com
Servings 3Published 2015-05-08Estimated Reading Time 4 mins
- Pour warm milk into a small bowl. Sprinkle yeast and pinch of sugar over milk, stir lightly; let stand until foamy, about 5 minutes.
- In a bowl of electric mixer with paddle attachment, mix together 3/4 cup sugar, 2 eggs, vanilla, and egg yolks. Add yeast mixture and lightly mix to combine.
- In a bowl combine flour and salt. Add to egg mixture, and beat on low speed until almost all the flour is incorporated, about 30 seconds. Change to the dough hook.
- Turn dough out onto a lightly floured surface, and knead a few turns until smooth. Butter a large bowl.
- Place dough in bowl, and turn to coat. Cover tightly with plastic wrap. Set aside in a warm place to rise until doubled in bulk, about 1 hour.
- To make the filling: Place chocolate chips, ½ cup sugar. ½ cup raw sugar, walnuts and cinnamon in the bowl of a food processor, process into coarse crumbs.
- To make the streusel topping: In a large bowl, combine sugar, flour, and butter. Using a fork, stir until fully combined with clumps ranging in size from crumbs to 1 inch.
- To assemble: Pre-heat oven to 350F. Generously butter your 9-by-5-by-2 3/4-inch loaf pan.
- In a small bowl beat the remaining egg with the tablespoon of cream, set bowl aside.
EASY CHOCOLATE BABKA RECIPE - PRINCESS PINKY GIRL
From princesspinkygirl.com
5/5 (1)Total Time 3 hrs 15 minsCategory DessertCalories 4731 per serving
- In a small bowl melt 1/4 stick of butter. Add flour and sugar and mix together until combined. Use your hands to crumble the mixture and set aside for later.
- Melt 2 sticks of butter. Add pudding mix, sugar, cocoa, water, and egg. Mix all together with a spoon. Set aside for later!
CHOCOLATE BABKA RECIPE | MYRECIPES
From myrecipes.com
Servings 16Calories 200 per servingTotal Time 3 hrs 40 mins
- To prepare streusel, combine 1 tablespoon filling, powdered sugar, white rice flour, and 1/8 teaspoon salt in a small bowl; cut in 1 tablespoon butter with a pastry blender or 2 knives until mixture resembles coarse meal. Cover and refrigerate.
- To prepare dough, dissolve yeast and 1 tablespoon granulated sugar in milk in a bowl; let stand 5 minutes.
- Combine melted butter, oil, vanilla, egg, and egg yolk in a medium bowl; stir with a whisk. Weigh or lightly spoon flours, potato starch, and cornstarch into dry measuring cups; level with a knife. Combine flours, potato starch, cornstarch, 4 tablespoons sugar, xanthan gum, baking powder, and 1/2 teaspoon salt in a large bowl; beat with a mixer at medium speed. Add yeast mixture and egg mixture; beat at low speed until blended. Add 1/3 cup streusel; beat just until blended.
CHOCOLATE BABKA RECIPE WITH PHOTOS | POPSUGAR FOOD
From popsugar.com
Home Country USCategory DessertsAuthor Hedy PhillipsTotal Time 13 hrs 35 mins
- 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.
CINNAMON CHOCOLATE BABKA MUFFINS - BUNSEN BURNER BAKERY
From bunsenburnerbakery.com
4.7/5 (29)Total Time 3 hrs 55 minsCategory MuffinsCalories 316 per serving
- Prepare the dough. Combine together the milk, yeast, and 1/2 tablespoon of the sugar in the bowl of an electric stand mixer fitted with a dough hook (or in a large glass mixing bowl). Whisk together and set aside for 5 minutes, or until frothy.
- On low speed, beat in the remaining sugar, eggs, and vanilla extract. Add in the flour, salt, and cinnamon and mix just until the dough comes together, another 2-3 minutes. Increase the speed to medium-low and add the butter one piece at a time, beating after each addition until all pieces have been added. Continue mixing with the dough hook until the dough is smooth and pulls away from the sides of the bowl, about 10 minutes. (Alternatively, whisk together ingredients by hand until combined; knead by hand for 10 minutes until dough is soft and smooth.)
- Transfer the dough to a large lightly greased bowl and cover with plastic wrap or a clean kitchen towel. Set aside to rise at room temperature for 1 hour. After 1 hour, transfer the bowl to the refrigerator, still covered, and set aside for 1 hour, until dough has doubled in size and is firm to the touch.
- Prepare the filling. While the babka is rising in the refrigerator, make the chocolate filling. In a small bowl, combine the sugar, cinnamon, vanilla extract, and cocoa powder. Pour in the melted butter and stir to combine. This mixture will look a little granulated from the sugar. Set side to cool.
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