* Exported from MasterCook *
Bread, Classic Babka with Chocolate Filling
Recipe By :
Serving Size : 36 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Chocolate/Cocoa Posted
Stand Mixer
Amount Measure Ingredient -- Preparation Method
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Dough:
6 1/3 cups all-purpose flour -- (792 g)
3/4 cup granulated sugar -- (150 g)
1 tablespoon active dry yeast -- (9 g)
1 tablespoon orange zest
4 large eggs
3/4 cup warm whole milk -- (105F to 110F)
1 teaspoon vanilla extract
1 cup unsalted butter -- softened (227 g)
1 tablespoon kosher salt -- (9 g)
Egg Wash:
1 large egg
1 tablespoon water
Simple Syrup:
1/2 cup granulated sugar -- (100 g)
1/2 cup water
Chocolate Filling:
1 cup semisweet chocolate morsels -- (170 g)
3/4 cup unsalted butter -- (170 g)
3/4 cup confectioners' sugar -- (90 g)
1/3 cup unsweetened cocoa powder -- (25 g)
1 teaspoon kosher salt -- (3 g)
Our chocolate-filled take on this traditional bread would make any
Jewish grandmother proud.
Makes: 2 (9x5") loaves
In the bowl of a stand mixer fitted with the dough hook attachment,
combine flour, sugar, yeast, and zest. With mixer on low speed, add
eggs, milk, and vanilla. Beat until mixture comes together, 2 to 3
minutes. (If the mixture remains too dry and crumbly, add more milk,
1 tablespoon at a time.)
With mixer on medium speed, add butter, 1 tablespoon (14 g) at a
time, letting each piece incorporate before adding the next. Add
salt, beating just until combined, about 3 minutes. Increase mixer
speed to medium, and beat until a smooth and elastic dough forms and
pulls away from the sides of the bowl. (If dough does not pull away
from the bowl, add more flour, 1 tablespoon [8 g] at a time.)
Spray a large bowl with cooking spray. Place dough in bowl, turning
to grease top. Cover and let rise in a warm, draft-free place (75F)
until doubled in size, 1 1/2 to 2 1/2 hours. After dough has risen,
refrigerate for 30 minutes. Alternatively, the dough can be made one
day in advance and the entire rise may take place in the refrigerator
overnight.
For egg wash: In a small bowl, lightly beat together egg and water.
Spray two 9x5" loaf pans with cooking spray, and line with parchment paper.
Divide dough in half. On a heavily floured surface, roll half of
dough into a 16x12" rectangle. Brush edges of dough with egg wash.
Spread with half of Chocolate Filling, leaving a 1" border on long
sides of dough. Starting at one short side, roll up dough, jelly-roll
style, and press edge to seal. Using a sharp knife, cut roll in half
lengthwise. Carefully twist dough pieces around each other, and place
in prepared pan, cut sides up. Repeat procedure with remaining half
of dough. Place prepared pans on a foil-lined rimmed baking sheet.
Cover and let rise in a warm, draft-free place (75F) until doubled in
size, 1 to 1 1/2 hours.
Preheat oven to 350F. Bake for 30 minutes. Cover with foil, and bake
until a thermometer in center registers 190F, about 35 minutes more.
For simple syrup: In a small saucepan, bring sugar and 1/2 cup water
to a boil over medium-high heat, stirring occasionally, until sugar
is dissolved. Remove from heat, and let cool slightly. Pour simple
syrup over warm loaves while still in pans. Let cool in pans for 5
minutes before transferring to a wire rack.
Chocolate Filling: Makes enough for 2 loaves
In a medium saucepan, melt chocolate and butter over medium heat,
stirring frequently to prevent scorching, until chocolate is melted
and smooth. Remove from heat, and whisk in confectioners' sugar,
cocoa, and salt. Let cool to room temperature before using.
S(Internet address):
https://www.bakefromscratch.com/classic-babka-chocolate-filling/
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Per Serving (excluding unknown items): 235 Calories; 12g Fat (43.3%
calories from fat); 4g Protein; 30g Carbohydrate; 1g Dietary Fiber;
54mg Cholesterol; 224mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean
Meat; 0 Fruit; 0 Non-Fat Milk; 2 Fat; 1 Other Carbohydrates.
NOTES : 2019 - 0509