Chocolate Babka

Name: Chocolate Babka
Prep time: 12 h
Cook time: 12 h
Total time: 12 h
Yield: 8
Cuisine: Global
Ingredients: 1 packets 1/2 teaspoons active dry yeast (about; 0 teaspoons almond extract; 118 milliliters blanched almonds; 414 milliliters bread flour, plus more for dusting; 6 Tbsps confectioners sugar; 2 Tbsps dark rum; 1 large egg; 1 large egg, beaten; 1 large egg yolk plus 1 whole egg; 79 milliliters all-purpose flour; 79 milliliters granulated sugar; 3 Tbsps granulated sugar; 1 teaspoons ground cinnamon; 1 teaspoons finely grated orange zest (optional); 1 teaspoons salt; 170 grams semisweet chocolate, finely chopped; 59 milliliters sour cream; 3 Tbsps unsalted butter, at room temperature; 4 Tbsps unsalted butter, at room temperature; 4 Tbsps unsalted butter, at room temperature, plus more for brushing; 1 teaspoons vanilla extract; 79 milliliters whole milk

Chocolate Babka might be just the dessert you are searching for. This recipe covers 11% of your daily requirements of vitamins and minerals. This recipe makes 8 servings with 553 calories, 9g of protein, and 32g of fat each. From preparation to the plate, this recipe takes around 12 hours. It will be a hit at your Easter event. Head to the store and pick up flour, butter, ground cinnamon, and a few other things to make it today.

Instructions

Combine the yeast and 2 tablespoons warm water in the bowl of a stand mixer; set aside until foamy, 5 minutes.

Ingredients you will need

Water

Yeast

Equipment you will use

Stand Mixer

Bowl

Add the milk, sour cream, egg yolk and 1/2 cup flour; beat with the paddle attachment on medium speed until combined. Gradually beat in the remaining 1 1/4 cups flour, scraping the bowl as needed, to form a wet dough, about4 minutes. Increase the speed to medium high; add the whole egg, sugar, salt and vanilla and beat until creamy, 3 to 4 minutes.

Ingredients you will need

Sour Cream

Egg

Egg Yolk

Vanilla

Dough

All Purpose Flour

Sugar

Milk

Salt

Equipment you will use

Bowl

Add the butter, 1 tablespoon at a time; beat until incorporated. The dough will be very wet.

Ingredients you will need

Butter

Dough

Brush a large bowl with butter; transfer the dough to the bowl and cover with plastic wrap.

Ingredients you will need

Butter

Dough

Wrap

Equipment you will use

Plastic Wrap

Bowl

Let rise in a warm place until nearly doubled in size, about 1 hour, 30 minutes. Stir the dough to punch it down; cover and refrigerate until firm, at least 3 hours or up to overnight.

Ingredients you will need

Dough

Punch

Generously dust a sheet of parchment paper with flour. Pat the dough into a square on the parchment, then roll into an 11-by-15-inch rectangle.

Ingredients you will need

Dough

All Purpose Flour

Roll

Equipment you will use

Baking Paper

Transfer the dough and parchment to a baking sheet and brush off the excess flour. Cover and chill until firm enough to shape, 1 to 2 hours.

Ingredients you will need

Dough

All Purpose Flour

Equipment you will use

Baking Sheet

Meanwhile, make the filling: Pulse the almonds and sugar in a food processor until fine.

Ingredients you will need

Almonds

Sugar

Equipment you will use

Food Processor

Add the butter, egg, rum, vanilla, cinnamon, orange zest and almond extract; pulse until smooth. Cover and chill 1 hour.

Ingredients you will need

Almond Extract

Orange Zest

Cinnamon

Vanilla

Butter

Egg

Rum

Make the streusel: Mash the confectioners' sugar, flour and butter in a bowl with a fork to make clumps. Cover and chill until ready to use.

Ingredients you will need

Powdered Sugar

Butter

All Purpose Flour

Equipment you will use

Bowl

Butter an 8 1/2-by-4 1/2-inch loaf pan.

Ingredients you will need

Butter

Equipment you will use

Loaf Pan

Spread the almond filling over the dough, leaving a 1-inch border; sprinkle with the chocolate. Starting from a short side, use the parchment to tightly roll up the dough, brushing off the excess flour. Pinch the ends of the roll, then twist several times. Fold the twist in half so the ends meet. Twist the folded dough again and place in the pan. Cover with buttered parchment; let rise in a warm place until puffy, about 2 hours.

Ingredients you will need

Chocolate

Almonds

Spread

Dough

All Purpose Flour

Roll

Equipment you will use

Frying Pan

Preheat the oven to 350 degrees F.

Equipment you will use

Oven

Brush the loaf with the beaten egg, then sprinkle with the streusel.

Ingredients you will need

Egg

Bake until the bread is golden and springs back when pressed, 1 hour to 1 hour, 10 minutes. Loosen with a knife, then let cool in the pan, 1 hour. Unmold onto a rack to finish cooling.

Ingredients you will need

Bread