Chocolate Cinnamon Babka

May 9, 2011


I get a craving for Babka every Sunday. Our neighborhood bakery sells loaves of babka on Sundays for over $11, which I’m really not ready to shell out. Since I had the afternoon free, I figured I will try baking my own. I found the recipe on a the purple foodie: http://purplefoodie.com/chocolate-cinnamon-babka/
The recipe was surprisingly much easier than I expected as well!

(This recipe made two loaves of bread)
Ingredients:

Bread:
2 tbsp
3/4 cup lukewarm milk + 3 tbsp milk
6 tbsp butter
6 tbsp sugar
1 tsp vanilla extract
4 egg yolks
3 ½ cup all-purpose flour
1 tsp salt

Filling:
1 ½ cups semisweet chocolate chips
1 tsp cinnamon, ground
1/4th cup butter

1. Put the butter out in of the fridge, until it softens in room temperature.
2. Heat the milk in the microwave for 40 seconds. Mix the yeast and let rest for at least 5 minutes.
3. In a large bowl, cream the butter and sugar until smooth.
4. Add the egg yolks one by one, mixing about 30 seconds between yolks.
5. Add the vanilla, and keep mixing until fluffy.
6. Add the flour and salt. Mix until everything is well incorporated. The mix should still be very dry.


7. Mix in the yeast and milk mixture and mix/knead. My dough still turned out dry, so adding approximately 3 tbsp of additional milk helped.
8. Knead the dough for another 2-3 minutes. When the dough can be formed into a ball, the dough is ready.


9. Cover the bowl with saran wrap, and let it rise for 2 hours. I found it best to keep it somewhere sunny in the house.
10. For the filling, mix the butter, chocolate, and cinnamon. Heat it in a saucepan with low heat, stirring constantly so that the chocolate does not burn. The filling is done when the butter is melted.
11.  Once the dough has risen to twice the size, knead the dough for a few seconds. On a flour surface, roll out the dough to 1/4 to 1/8 inch thickness.
12. Spread the chocolate mixture evenly over the rolled out dough.


13. Roll the dough and pinch all the seams so that the chocolate filling does not ooze out.


14. Roll the log so that it’s about 24 inches long. Cut the log in the middle and pinch the seam.
15. In order to create the twist, cut the log lengthwise, but keep the top end attached. Twist the two pieces together, and pinch the end together.


16. Cover the doughs with plastic wrap and let sit for another 2 hours.
17. Heat the oven to 350°F and bake the bread 15-20 minutes.
18. Let the bread cool, since the chocolate gets very hot, but enjoy!

Happy Sunday!

Now Listening to: Don’t Stop – Fleetwood Mac

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