Chocolate Braided Swirl Bread Babka Recipe By Tasty Food

CHOCOLATE BRAIDED SWIRL BREAD (BABKA) RECIPE BY TASTY

Steps:

• Combine the yeast and warm milk and let sit until foamy, about 5 minutes.
• In large mixing bowl, add the egg, egg yolks, vanilla, sugar, and honey and whisk to combine.
• Add in the milk and yeast mixture and whisk until fully incorporated.
• Gradually add in the flour and mix until fully incorporated.
• Gradually add in the butter and mix until fully incorporated.
• Cover with a towel and let rest for 30 minutes.
• Bring out the dough onto floured work surface and knead until smooth.
• Divide the dough into two equal parts and place in bowls and cover each with plastic wrap. Let the dough sit at room temperature for at least two hours, or when it has doubled in size.
• Preheat oven to 375˚F (190˚C).
• For the chocolate sauce, combine bittersweet chocolate, butter, sugar, cocoa powder, cinnamon, espresso powder, and turbinado sugar in a medium sized mixing bowl and microwave for 1-2 minutes. Stir to combine and set aside.
• Once the dough has doubled in size, transfer to a floured work surface and roll both pieces of dough into a rectangle roughly 10x15-inches.
• Cover the dough with half of the chocolate sauce leaving an ½ inch - 1 inch of room on all sides.
• Gently roll the dough up and repeat with second piece of dough and remaining chocolate sauce.
• Using a bench scraper or a knife, carefully cut each log vertically in half making sure the seam is side down.
• Lay one piece of dough horizontally and lay another piece over it vertically so you have a rough 'plus sign'.
• Lay another piece horizontally over the vertical piece and above the other horizontal piece.
• Lay the final piece vertically on the right of the other vertical piece having it go over the top horizontal piece but weaving it under the lower horizontal piece.
• Starting with the bottom vertical piece on the right side, bring it to the left layering it over the other vertical lower piece.
• Follow this method around the dough clockwise.
• Once returned to the bottom lower vertical pieces. Take the original piece you crossed over (the lower left vertical piece) and cross that over to the right layering it over the last piece you used. Continue this counterclockwise until back at the bottom or you are unable to layer the dough anymore.
• Tuck in the excess pieces of dough under the bread.
• Transfer the bread into a parchment paper-lined baking sheet and brush with egg wash.
• Bake for 35-45 minutes, until lightly browned and cooked through.
• Enjoy!

CHOCOLATE BABKA

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.

CHOCOLATE CINNAMON-SWIRL BREAD

Steps:

• Dough: Whisk together 1/3 cup bread flour, 1/3 cup milk, and 1/4 cup water in a small saucepan until smooth. Cook over medium-low heat, whisking frequently, until thickened slightly but still pourable (it should have the consistency of loose pudding), 2 to 3 minutes. Transfer to a small bowl; let cool until warm to the touch but no longer hot, about 10 minutes.
• In a large bowl, whisk together remaining 3 cups flour, granulated sugar, salt, and yeast. Make a well in center of mixture. Add cooked milk-flour mixture, remaining 1/3 cup milk, melted butter, and whole egg to well; stir until a dough forms.
• Transfer to a lightly floured work surface and knead until dough is smooth and elastic and springs back when lightly pressed, 8 to 10 minutes. Transfer to a bowl brushed with butter, turning dough to coat. Cover with plastic wrap and let rise until doubled in volume, 45 minutes to 1 hour; or refrigerate up to 1 day and return to room temperature before rolling out.
• Filling: Preheat oven to 375°F. Brush a standard 9-by-5-inch loaf pan with butter. Stir together butter, brown sugar, cocoa, and cinnamon until smooth.
• Punch down dough. On a lightly floured work surface, roll out dough to a 12-by-16-inch rectangle. Spread brown-sugar mixture evenly over top of dough, leaving a 1/2-inch border at edges. Sprinkle evenly with chocolate. Starting at one short end, roll up dough into a tight log, pinching ends and seam to seal after rolling. Starting 1 inch from one end of log, cut through dough vertically all the way through opposite end (dough should only be attached at one end).
• Twist the two sections of dough outward 5 times, then braid together, starting at attached end, pinching ends together to seal. Compress braid slightly with your hands to approximately 9 inches; transfer to prepared pan. Cover and let rise until doubled in volume (dough should rise about 1 inch above rim of pan), about 45 minutes. Whisk egg white with 1 teaspoon water; brush over top of dough.
• Bake until bread is puffed and brown on top (if browning too quickly, tent with foil), 45 to 50 minutes. Let cool in pan on a wire rack 20 minutes. Carefully remove bread from pan and let cool completely on rack, about 2 hours. Slice and serve.

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.

PUMPKIN CHOCOLATE BABKA

Steps:

• In a large bowl, preferably one attached to a stand mixer with a dough hook, combine the warm milk, yeast, 1 teaspoon of sugar, and 1/3 cup of the flour and allow it to sit until foamy.
• Add in the pumpkin, butter, egg, salt, and spices and mix to combine. Add in the remaining flour, bit by bit, until completely incorporated, then knead for 5 minutes at medium-high speed using the dough hook of a stand mixer, until the dough is smooth.
• Cover the bowl with a kitchen towel or plastic wrap and set it in the refrigerator for 4-6 hours to give the dough a chance to rise at a cold temperature, which helps develop the texture and flavor. It will also make this dough easier to roll out.
• When dough is about ready to be formed into a loaf, prepare a 9-inch loaf pan by lining it with a parchment paper sling, which will make it easy to remove the loaf when it is done baking.
• Prepare the chocolate filling by melting the butter in a small saucepan over medium heat, then stirring in the sugar until almost completely dissolved. Remove from heat and add in the chopped chocolate. Stir until melted and smooth, then add the cocoa powder and stir to combine and form a thick filling.
• Take the risen dough out of the refrigerator and turn it onto a lightly floured surface. Roll it into a 12x20-inch rectangle and then spread the chocolate filling evenly across the dough, spreading it all the way to the edges.
• Roll the long edge of the dough into a tight log, just like when making cinnamon rolls, and pinch the edges closed. Use a sharp knife or pizza cutter to slice the dough in half lengthwise, Then with the cut sides facing up, cross one end over the other and repeat all the way down the length of the dough, keeping the cut sides facing up while wrapping the two lengths of dough around each other to form a rope or twist.
• Gently lift the twisted loaf and squish it into your prepared pan, tucking the ends under. Set in a warm place, covered with a clean towel, to rise for 1 1/2 to 2 hours or until almost doubled in size.
• While dough is rising, prepare the syrup by combining the water, sugar, and honey and bringing it to a boil in a small saucepan. Let the syrup boil for 4 minutes, then remove from heat and allow to cool to room temperature.
• Preheat oven to 375 degrees. When oven is hot, bake the babka for 30 minutes or until a skewer inserted into the loaf comes out mostly clean (it's hard to miss the chocolate streaks so chances are it won't be perfectly clean. Remove the cooked babka from the oven and drizzle it with the room temperature syrup. I only used about half of the syrup and thought it was perfect but you could easily use more if you want to add more sweetness and have a moister babka.
• Wait until the babka is completely cool before removing it from the pan and slicing to serve.

CHOCOLATE-SWIRL BABKA

Steps:

• Combine flour, yeast and 1/4 cup sugar in large bowl. Add cream cheese, butter, milk, whole egg and egg yolk; beat with mixer until mixture forms soft dough.
• Place dough on lightly floured surface; knead 5 min. or until smooth and elastic. Shape into ball. Place in bowl sprayed with cooking spray; turn. Cover tightly with plastic wrap. Let rise in warm place 1 to 2 hours or until doubled in volume. Meanwhile, combine chopped chocolate, cinnamon and remaining sugar.
• Punch down dough; place on floured surface. Roll out to 16-inch square. Reserve 1/4 cup chocolate mixture; sprinkle dough with remaining chocolate mixture to within 1 inch of edges.
• Line 8x4-inch loaf pan with parchment; spray with cooking spray. Roll up dough into log; pinch ends together to seal. Hold both ends of log, then twist several times in opposite directions. Bring both short ends together to fold dough in half; pinch ends together to seal. Hold both ends to twist roll twice; place in prepared pan. Cover with plastic wrap. Let rise in warm place 30 min. to 1 hour or until nearly doubled in volume.
• Heat oven to 350ºF. Uncover dough. Bake 40 to 45 min. or until bread is golden brown, sprinkling with reserved chocolate mixture after 20 min. Cool bread in pan 10 min. Remove to wire rack; cool completely.

CHOCOLATE BABKA RECIPE

Steps:

• Make the dough: in a large bowl or in a bowl of a stand mixer fitted with the dough hook, place flour, sugar and instant yeast, stir. Add milk, eggs, salt and mix on low speed until combined.Add butter, one cube at the time, while mixing until incorporated. Knead the dough for about 10 minutes, until the dough is smooth and elastic.Place the dough in a lightly oiled bowl, cover and let rise in the fridge, overnight.Make the filling: In a large heatproof bowl place chopped chocolate, butter, cocoa powder and powdered sugar. Set the bowl over a saucepan of simmering water (double boiler), melt, stirring occasionally. Allow to cool slightly.Grease two 9x4 inch (23x10 cm) loaf pans with oil and line the bottom of each pan with parchment paper. Divide dough in half, while working with one portion, keep the second, covered in the fridge.Place the dough onto silicone mat or a lightly floured surface and roll into a rectangle about 15x10 inches (38x25 cm). Spread half of the chocolate mixture over the rectangle, leaving a ¾ inch (1/2 cm) border all around. Roll up tightly from one of the longer sides into a sausage shape. If at this point the dough is too soft, refrigerate for 20 minutes.Using a serrated knife, cut the dough in half lengthwise, so you have two long pieces with the inside exposed. Turn each piece so filling faces upwards. Starting from one end, lift one piece across the other, twisting together but keeping the filling exposed, to make one long twisted braid. Push ends of the twist together to make the length shorter, then squeeze the dough into the prepared loaf pan.Cover the pan loosely with plastic wrap or a wet tea towel and leave to rise in a warm place for 1 to 1½ hours, puffy. Repeat with the second part of dough.Preheat oven to 350F (175C).Bake for 25-30 minutes, until golden brown.While babka is baking make the syrup: in a small sauce pan heat sugar and water. Cook until sugar is dissolves.Remove the cakes from oven and immediately brush with the syrup. Allow to cool before serving.What is chocolate babka?A babka is a sweet braided bread or cake which originated in the eastern European Jewish communities. Babka developed in the early 19th century. Extra challah dough was rolled up with fruit jam or cinnamon and baked as a loaf. Chocolate was not originally used, as it was not generally available; the chocolate babka was likely a mid-20th century American development. Its name may be related to a type of Easter cake popular in Poland and western Ukraine known as baba or the diminutive babka, which means "grandmother" in Polish. Beginning in the 2010s the popularity of babka increased across the United States, especially in New York, where a handful of traditionally Jewish-owned bakeries began to sell their own versions of babka, filled with traditional fillings such as cinnamon, alongside non-traditional fillings such, chocolate, Nutella and apples, as well as savory variations. They became well known for their chocolate babka.What can we use instead of dark chocolate?You can fill your chocolate babka with almost every filling that you like; you can use milk chocolate, you can use Nutella (in this case leave the butter, cocoa and sugar out), you also can add cinnamon, crushed nuts or chocolate chips to the filling.How to store chocolate babka?Store chocolate babka in an airtight container or a plastic bag, in room temperature for up to 4 days. Heat in the microwave for a few seconds before serving.Is it mandatory to rise the dough overnight?Rising the dough overnight helps the dough to get the better texture and more convenient to work with. If you do not have the time and patience you can rise the dough for an hour or two at room temperature or until it doubles in volume.More Deseert Recipes:Best Chocolate Cake RecipeCheesecake BrowniesMagnolia Bakery's Banana PuddingChocolate Lava CakeVanilla Cake

CHOCOLATE BABKA RECIPE

Steps:

• Add flour, sugar, and yeast to the bowl of a stand mixer fitted with a dough hook. Mix until combined on low speed.
• Add eggs, mixing for 30 seconds after each. Add water.
• Add butter one tablespoon at a time. Add salt and scrape down sides.
• Turn speed to medium and mix for 10 minutes until dough is smooth.
• Coat large bowl with nonstick spray. Place dough inside. Place tea towel or plastic wrap on top and let rise at room temperature until doubled (up to 8 hours).
• Spray two 9" x 4" loaf pans. Line bottoms with parchment paper. Set aside.
• Flour baking sheet. Set aside.
• Sprinkle counter with flour. Cut dough into two halves and roll first into 10x12" rectangle.
• Make chocolate filling (see instructions below).
• Spread filling on top of the dough, leaving a 1/4" to 1/2" border.
• Wet top of the dough with water and roll from bottom to top to form a tight log.
• Place log on floured baking sheet and place in freezer Repeat with other half of dough.
• Remove first log from freezer and slice in half lengthwise. Pinch the top of each half together and wind the two halves around each other, keeping the filling on the outside. Tuck the twist inside the loaf pan. Repeat with other log.
• Place a tea towel on top of each loaf pan and let dough rise for 90 minutes.
• Preheat oven to 375°F. Bake loaves for 30 minutes.
• Make the simple syrup (see instructions below).
• Remove babka from oven. Brush each with one half of the sugar syrup. Let cool.

CHOCOLATE BABKA RECIPE

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.

CHOCOLATE BABKA (JEWISH CHOCOLATE SWIRL BREAD)

Steps:

• Add yeast to lukewarm milk, stir, and let sit for a few minutes. Meanwhile, stir together the flour, sugar, salt, and cinnamon to a stand mixer. Make a well with your finger, add milk/yeast, vanilla extract, eggs, and egg yolk, briefly mixing the eggs.
• Turn on stand mixer with bread hook extension and slowly add room temp butter, piece-by-piece, until it has all become incorporated. Let the mixer knead for a few more minutes.
• On a floured surface, knead by hand a few times and fold into roughly a brick shape. Cover with plastic wrap and let rise for 1-2 hours at room temp and then 1-2 hours in the fridge.
• When dough is almost finished rising, make the chocolate filling by melting the butter in a glass bowl set over a pot of water on simmer. Add chocolate, piece-by-piece, and stirring constantly, until melting. Stir in powdered sugar and cocoa powder.
• Divide dough into two pieces. On the same floured surface, roll out dough using a rolling pin into a thin rectangle. Scoop half of the chocolate filling onto this and gently spread it over the dough, leaving about a ½ inch on all sides.
• On the long-side, gently roll dough into a swirl. Place on a baking sheet in the freezer for 6-8minutes (you can make the other loaf meanwhile).
• Remove dough swirl from the freezer and cut it in half, longitudinally. With the cut ends facing up, braid the two half swirls together. Line a loaf pan with parchment paper and coat with some oil. Place braid into this pan (if the braid is too long, just fold it inwards on both sides). Repeat for the other loaf.
• Let rest, covered with a dish towel, for 2-3 hours. After it has risen, preheat oven to 350 degrees and bake for 30-35 minutes. Meanwhile, bring the water with sugar to a boil and then take off the heat. When the bread is ready, spoon over the simple syrup you made onto the top of the bread. Let rest on a cooling rack for a bit but feel free to slice and eat it while still warm.

CHOCOLATE BRAIDED SWIRL BREAD (BABKA)

Steps:

• Combine the yeast and warm milk and let sit until foamy, about 5 minutes.
• In large mixing bowl, add the egg, egg yolks, vanilla, sugar, and honey and whisk to combine.
• Add in the milk and yeast mixture and whisk until fully incorporated.
• Gradually add in the flour and mix until fully incorporated.
• Gradually add in the butter and mix until fully incorporated.
• Cover with a towel and let rest for 30 minutes.
• Bring out the dough onto floured work surface and knead until smooth.
• Divide the dough into two equal parts and place in bowls and cover each with plastic wrap. Let the dough sit at room temperature for at least two hours, or when it has doubled in size.
• Preheat oven to 375˚F (190˚C).
• For the chocolate sauce, combine bittersweet chocolate, butter, sugar, cocoa powder, cinnamon, espresso powder, and turbinado sugar in a medium sized mixing bowl and microwave for 1-2 minutes. Stir to combine and set aside.
• Once the dough has doubled in size, transfer to a floured work surface and roll both pieces of dough into a rectangle roughly 10x15-inches.
• Cover the dough with half of the chocolate sauce leaving an ½ inch - 1 inch of room on all sides.
• Gently roll the dough up and repeat with second piece of dough and remaining chocolate sauce.
• Using a bench scraper or a knife, carefully cut each log vertically in half making sure the seam is side down.
• Lay one piece of dough horizontally and lay another piece over it vertically so you have a rough 'plus sign'.
• Lay another piece horizontally over the vertical piece and above the other horizontal piece.
• Lay the final piece vertically on the right of the other vertical piece having it go over the top horizontal piece but weaving it under the lower horizontal piece.
• Starting with the bottom vertical piece on the right side, bring it to the left layering it over the other vertical lower piece.
• Follow this method around the dough clockwise.
• Once returned to the bottom lower vertical pieces. Take the original piece you crossed over (the lower left vertical piece) and cross that over to the right layering it over the last piece you used. Continue this counterclockwise until back at the bottom or you are unable to layer the dough anymore.
• Tuck in the excess pieces of dough under the bread.
• Transfer the bread into a parchment paper-lined baking sheet and brush with egg wash.
• Bake for 35-45 minutes, until lightly browned and cooked through.
• Enjoy!

CHOCOLATE SWIRL BABKA

Steps:

• Combine first 2 ingredients until smooth. Add sugar and blend. Add flour and mix until crumbly. Sprinkle yeast over warm water and add 1 tsp sugar. Let stand for 5 minutes. Add sugar, milk, salt, vanilla and butter. Add 2-1/2degrees cups flour and mix to blend. Beat on medium until smooth and elastic (about 5 minutes). Separate 1 egg and save white for the glaze. Beat yolk and whole eggs one at a time into mixture. Add 1-1/2 cups more flour. Turn dough out onto lightly floured board or cloth. Knead for 10-15 minutes until small bubbles appear in dough. Continue adding small amounts of flour as is necessary. Turn dough into a greased bowl and cover. Let rise until doubled, about 30-45 minutes. Punch down dough and invert bowl over dough. Let rest for 10 minutes. Divide dough in half and roll out into two 10" x 20" rectangles. Brush half of melted butter over each rectangle, leaving 1/2" margin around all edges. Blend cocoa and sugar until there are no lumps. Sprinkle half of cocoa mixture over each rectangle, then sprinkle half of nuts over each. Beginning with long sides, roll jellyroll fashion and pinch to seal. Place zig-zag style to fit in 4-1/2" x 8-1/2" loaf pans. Let rise until doubled, about 45 minutes. Preheat oven to 350 degrees F. Beat egg white with 1 tsp water. Brush dough with glaze. Mix topping ingredients to form coarse crumbs and sprinkle over loaves. Bake for 30-35 minutes. Carefully remove from pans and let cool on rack.

CHOCOLATE BANANA BRAIDED YEAST BREAD

Steps:

• Crumble yeast into a small bowl. Add sugar and stir to combine thoroughly.
• In a saucepan, melt the butter over low heat. Add the milk, and then remove from the stove immediately.
• While still warm, combine melted butter and milk with the yeast and sugar mixture.
• In a large bowl, combine the flour and salt.
• Peel the banana. Thoroughly mash with one egg in a mixer or by hand, then stir to combine with the flour mixture.
• Add the milk-yeast mixture to the flour-banana mixture. Knead with a stand mixer with dough hook attachment or by hand until smooth.
• Form dough into a ball, cover with a clean kitchen towel, and leave to rise in a warm place for about 45 minutes, or until the dough appears to have doubled in size.
• Line a baking tray with parchment paper. Reserve about 1 tablespoon of the chocolate chips and set aside, then knead the rest into the dough. Divide dough into three equal portions.
• On a floured countertop, form dough into three elongated, similarly sized rolls (with each snake of dough rolled out to be approximately 20 inches long). Braid these together.
• Place the braid diagonally on your baking sheet or tray, so it will fit. Cover and let rise in a warm place for another 25 minutes.
• Meanwhile, preheat the oven to 350°F.
• Whisk the remaining egg and brush to coat the top of the braid. Sprinkle the remaining chocolate chips on top - the egg should help them to stick. If any fall off onto the tray, stick them back onto the bread so they won't burn.
• Bake for 25-30 minutes, or until golden brown on top. If you think the outer crust of your braid is getting dark too soon, cover it with aluminum foil around 10-15 minutes before the end of your total baking time.
• Remove from the oven and cool on the baking sheet for at least 30-45 minutes. The cooling loaf can be moved to a wire rack if necessary after that, but you may risk tearing it if you attempt to move it while it's still hot. Dust with powdered sugar if you like, then slice and enjoy!

BABKA

Steps:

• Heat the milk; stir in the butter until melted; cool to lukewarm. Proof the yeast in the warm water.
• Beat the eggs, egg yolks, and sugar until thick. Add the salt, grated rinds, vanilla, and Grand Marnier. Add the milk-butter mixture to the egg mixture. Stir in the yeast.
• Add the flour, a cupful at a time, mixing with a wooden spoon. The dough should not be dry, but it should not be sticky. Too much flour will make a dry, crumbly cake. Add the almonds and raisins.
• Turn the dough onto a floured board and knead for about 5 minutes, until dough comes away from your hand. Butter a very large bowl and put dough in bowl. Cover and let rise until doubled in bulk. Punch down and let rise a second time until almost doubled.
• Preheat oven to 350 degrees. Butter the pans generously. (You can sprinkle pans with a tablespoon of sugar if you wish.) Divide the dough into 3 portions. Arrange evenly on the pans and cover loosely. Let rise to top of pans.
• Bake cakes in oven for 30 to 45 minutes, until golden brown. There should be a hollow sound when you tap the top with your knuckles. Cool for 5 minutes in the pans, then turn out onto racks to cool.