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Chocolate Babka

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Chocolate Babka

Chocolate Babka

amanda

Equipment

  • KitchenAid Stand Mixer: A versatile handh Written in a letter format, the response should provide an overview of the following equipment related to making chocolate babka without including any extraneous details such as pricing or links.

  • Food Processor: Ideal for chopping and mixing ingredients like nuts and dough components essential in a babka recipe.

  • Silicone Baking Mat: Provides an even surface for rolling out the chocolate-filled babka dough to ensure consistent thickness throughout.

  • Digital Kitchen Scale: Ensures precise measurements of ingredients like flour, sugar, and butter which are critical in achieving the perfect texture and taste of babka.

  • Silicone Spatula: Used for folding eggs or other wet ingredients into dry mixtures when making babka dough without overworking it.

  • Rolling Pin: Needed to roll out the chocolate-filled babka dough evenly before cutting and shaping it into individual portions.

  • Oven Thermometer: To monitor oven temperature accurately while baking the chocolate babka, ensuring proper cooking conditions are maintained.

  • Bench Scraper: Aids in transferring and cutting dough without sticking or tearing it apart during preparation of individual babka pieces.

  • Pastry Brush: Useful for brushing egg wash over the tops of assembled babka before baking, giving a glossy finish.

  • Cutting Board: Provides a clean workspace and surface area on which to roll and slice the dough while preparing individual portions of chocolate babka.

  • Parchment Paper: Prevents sticking during rolling and cutting the dough; also helps in transferring the finished baked babka onto a cooling rack without damage.

Ingredients

  • 3/4 cup warm milk (105–115°F)

  • 1/2 cup plus 2 teaspoons sugar

  • 3 teaspoons active dry yeast (from two 1/4-oz packages)

  • 3 1/4 cups all-purpose flour plus additional for dusting

  • 2 whole large eggs

  • 1 large egg yolk

  • 1 teaspoon pure vanilla extract

  • 3/4 teaspoon salt

  • 1 1/4 sticks (10 tablespoons) unsalted butter, cut into pieces and softened

  • 1 large egg yolk

  • 1 tablespoon heavy cream or whole milk

  • 5 tablespoons unsalted butter, well softened

  • 2 (3 1/2- to 4-oz) bars fine-quality bittersweet chocolate (no more than 60% cacao if marked), finely chopped

  • 1/4 cup sugar

  • 2 8 3/4- by 4 1/2- by 2 3/4-inch loaf pans

  • 1 parchment paper

  • a stand mixer fitted with paddle attachment; 2 (8 3/4- by 4 1/2- by 2 3/4-inch) loaf pans; parchment paper

Instructions

1

Instruction 1

Stir together warm milk and 2 teaspoons sugar in bowl of mixer. Sprinkle yeast over mixture and let stand until foamy, about 5 minutes. (If yeast doesn't foam, discard and start over with new yeast.)
2

Instruction 2

Add 1/2 cup flour to yeast mixture and beat at medium speed until combined. Add whole eggs, yolk, vanilla, salt, and remaining 1/2 cup sugar and beat until combined. Reduce speed to low, then mix in remaining 2 3/4 cups flour, about 1/2 cup at a time. Increase speed to medium, then beat in butter, a few pieces at a time, and continue to beat until dough is shiny and forms strands from paddle to bowl, about 4 minutes. (Dough will be very soft and sticky.)
3

Instruction 3

Scrape dough into a lightly oiled bowl and cover bowl with plastic wrap. Let dough rise in a draft-free place at warm room temperature until doubled in bulk, 1 1/2 to 2 hours.
4

Instruction 4

Line each loaf pan with 2 pieces of parchment paper (1 lengthwise and 1 crosswise).
5

Instruction 5

Punch down dough with a lightly oiled rubber spatula, then halve dough. Roll out 1 piece of dough on a well-floured surface with a lightly floured rolling pin into an 18- by 10-inch rectangle and arrange with a long side nearest you.
6

Instruction 6

Beat together yolk and cream. Spread 2 1/2 tablespoons softened butter on dough, leaving a 1/2-inch border all around. Brush some of egg wash on long border nearest you.
7

Instruction 7

Sprinkle half of chocolate evenly over buttered dough, then sprinkle with half of sugar (2 tablespoons). Starting with long side farthest from you, roll dough into a snug log, pinching firmly along egg-washed seam to seal. Bring ends of log together to form a ring, pinching to seal. Twist entire ring twice to form a double figure 8 and fit into one of lined loaf pans.
8

Instruction 8

Make another babka with remaining dough, some of egg wash, and remaining butter and chocolate in same manner. Chill remaining egg wash, covered, to use later. Loosely cover pans with buttered plastic wrap (buttered side down) and let babkas rise in a draft-free place at warm room temperature until dough reaches top of pans, 1 to 2 hours. (Alternatively, let dough rise in pans in refrigerator 8 to 12 hours; bring to room temperature, 3 to 4 hours, before baking.)
9

Instruction 9

Put oven rack in middle position and preheat oven to 350°F.
10

Instruction 10

Brush tops of dough with remaining egg wash. Bake until tops are deep golden brown and bottoms sound hollow when tapped (when loaves are removed from pans), about 40 minutes. Transfer loaves to a rack and cool to room temperature.
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