Homemade Chocolate Babka Food

CHOCOLATE BABKA

Steps:

• In a large bowl, mix 2 cups flour, sugar, yeast and salt. Cut in butter until crumbly. In a small saucepan, heat water to 120°-130°; stir into dry ingredients. Stir in eggs and yolk, orange zest and enough remaining flour to form a soft dough (dough will be sticky)., Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and refrigerate 8 hours or overnight., Turn out dough onto a lightly floured surface; divide in half. Roll each half into a 12x10-in. rectangle. For filling, in a microwave, melt butter and chocolate chips; stir until smooth. Stir in confectioners' sugar, cocoa and salt. Spread filling to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam and ends to seal., Using a sharp knife, cut each roll lengthwise in half; carefully turn each half cut side up. Loosely twist strips around each other, keeping cut surfaces facing up; pinch ends together to seal. Place in 2 greased 9x5-in. loaf pans, cut side up. Cover with kitchen towels; let rise in a warm place until almost doubled, about 1 hour. Preheat oven to 375°., Bake until golden brown, 35-45 minutes, tenting with foil halfway through baking. Meanwhile, in a saucepan, combine sugar and water; bring to a boil. Reduce heat; simmer, uncovered, 10 minutes. Brush over warm babka. Cool 10 minutes before removing from pans to wire racks.

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.

CHOCOLATE BABKA

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

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 BABKA

Steps:

• Preheat the oven to 350 and grease two loaf pans.
• To make chocolate filling:
• In the bowl of a food processor (I use a mini-prep for this), chop the broken up chocolate, cinnamon and sugar until the mixture looks coarse and sandy. If you do not have a food processor, simply chop the chocolate finely and mix with cinnamon and sugar.
• Cut in the butter or margarine with a fork.
• To make streusel:.
• In a medium bowl, combine the confectioner's sugar and flour, then cut in the butter or margarine until it resembles coarse crumbs.
• To assemble:.
• Roll out the dough as thinly as possible on a lightly floured surface to form a 15x4 inch rectangle (the thinner you roll out the dough, the greater the swirl effect inside).
• Sprinkle the dough evenly with the filling then roll up tightly lengthwise so that you are left with a long log. Seal the seam if you can.
• To create the swirl: fold the log in half (it should look like a squished letter 'U') and then twist the 'U' a few times so it looks like a twisted rope.
• Immediately place the shaped loaf into a greased loaf pan and set aside to rise for 30 min or so.
• Brush the loaves with the egg wash, then sprinkle heavily with the streusel topping.
• Place the loaves on a baking sheet (never bake without something underneath - as the cake rises, the streusel can tumble out of the pan onto the oven floor, creating a smoky mess) and bake for 30-40 min, depending on the size of your loaves. They should be a deep golden brown on top.

CHOCOLATE ORANGE BABKA

Steps:

• Heat the milk in a small pan over a low heat until warm, but not hot. Set aside. Put the flour into the bowl of a stand mixer. Add ½ tsp salt to one side of the bowl and the sugar and yeast to the other. Mix each side into the flour with your hands, then using the dough hook attachment until fully combined.
• Pour in the warm milk, then, with the mixer on medium, add the eggs one at a time. Keep mixing the dough for 10 mins until smooth, then gradually add the butter, one or two cubes at a time, until fully incorporated, about 5-8 mins. Scrape down the sides of the bowl - the dough will be very soft.
• Scrape the dough into a large bowl, cover with a clean tea towel and leave to rise for 1 hr 30 mins-2 hrs until doubled in size. Once doubled, chill for 1 hr.
• Line a large baking sheet with baking parchment and set aside. To make the filling, put all the filling ingredients and a large pinch of sea salt flakes in a small saucepan over a low-medium heat, stirring continuously until everything has melted together. Transfer to a bowl, leave to cool completely, then transfer to the fridge and chill for 40 mins, stirring every 20 mins until the mixture has thickened but is still spreadable.
• Remove the dough from the fridge, and roll out on a lightly floured surface to a roughly 70 x 40cm rectangle. Spread the filling evenly over the dough using a spatula or palette knife. With a shorter end closest to you, roll the dough up into a tight sausage. Transfer to a board, seam-side down, and cut in half across the length so you have two long pieces. Lay the two pieces out in front of you, parallel to one another, and cross them over each other along the length in a plait-like pattern. Curl into a circle and join the ends to make a wreath, then carefully transfer to the lined sheet.
• Cover with a tea towel and leave to rise for 1 hr until doubled in size. Heat the oven to 180C/160C fan/gas 4 and bake the babka for 35-40 mins until golden.
• For the syrup, simmer the sugar, orange juice and zest over a high heat for 5-10 mins until thickened. Brush the babka with the warm syrup. Strain the candied orange zest and scatter over the babka. Serve warm, or leave to cool completely, then keep wrapped. Will keep wrapped at room temperature for up to three days.

CHOCOLATE BABKA

Steps:

• Combine milk, 1/2 cup butter, the granulated sugar and salt in small saucepan; cook on low heat until butter is completely melted and mixture is well blended, stirring frequently. Set aside. Sprinkle yeast over warm water in large bowl; stir until yeast is completely dissolved. Stir in milk mixture. Add 3 cups of the flour; stir until well blended. Add the whole egg and egg yolks; mix well. Gradually add enough of the remaining flour to form a soft dough, stirring until well blended after each addition. Place in separate greased large bowl. Brush top of dough with some of the remaining melted butter. Cover with plastic wrap. Let rise in warm place 1 hour or until doubled in volume.
• Punch dough down; divide in half. Place on lightly floured surface. Roll out each dough piece to 16x10-inch rectangle; brush lightly with some of the remaining butter. Sprinkle dough rectangles evenly with chocolate, walnuts and cinnamon. Starting at the one of the short ends, roll up each dough rectangle. Place one of the rolls, seam-side down, on bottom of greased 10-inch tube pan. Place remaining roll, seam-side down, next to first roll on bottom of pan, slightly overlapping first roll. Pinch ends of both rolls together to seal. Cover with plastic wrap. Let rise in warm place 45 min. or until doubled in volume. Remove plastic wrap; brush with remaining butter.
• Preheat oven to 350°F. Bake 40 to 45 min. or until golden brown. Cool in pan 5 min.; remove to wire rack. Cool completely. Sprinkle with the powdered sugar.

CHOCOLATE BABKA

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.