CHOCOLATE BABKA (COOKING LIGHT)

Chocolate Babka (Cooking Light) image

This is a fabulous (Jewish-style) babka recipe with a sweet, slight chewy surrounding loads of chocolate. This tastes very rich and decadent; you won't miss the many eggs and loads of oil/butter in most babka recipes. It is delicious warm or room temperature. You can also make 2 mini loaves, bake for 20-25 minutes at 350 F. You can also add some chopped walnuts to the filling. You can also make a cinnamon version by substituting about 2 tbsp. cinnamon for the cocoa, and cinnamon chips for the chocolate. Dough requires at least 2 hours and 15 minutes rising time. Recipe is from Cooking Light Magazine (Dec 2009).

Provided by blucoat

Categories Yeast Breads

Time 1h10m

Yield 16 serving(s)

Number Of Ingredients 19

Previous Next

Ingredients

1 teaspoon granulated sugar
1 (1/4 ounce) package dry yeast (about 2 1/4 teaspoons)
3/4 cup warm 1% low-fat milk (105 F to 110 F)
6 tablespoons granulated sugar
1/2 teaspoon vanilla extract
1/4 teaspoon salt
1 large egg yolk, lightly beaten
7 1/2 ounces all-purpose flour, divided (about 1 2/3 cups)
5 7/8 ounces bread flour (about 1 1/4 cups)
5 tablespoons butter, cut into pieces and softened
cooking spray
1/2 cup granulated sugar
3 tablespoons unsweetened cocoa
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
4 ounces semisweet chocolate, finely chopped or 4 ounces mini chocolate chips
2 tablespoons powdered sugar
1 tablespoon all-purpose flour
1 tablespoon butter, chilled

Steps:

Dissolve 1 teaspoon granulated sugar and yeast in warm milk in the bowl of a stand mixer; let stand 5 minutes. Stir in 6 tablespoons granulated sugar, vanilla extract, 1/4 teaspoon salt, and egg yolk. Weigh or lightly spoon flours into dry measuring cups; level with a knife. Add 6 ounces (about 1 1/3 cups) all-purpose flour and bread flour to milk mixture; beat with dough hook attachment at medium speed until well blended (about 2 minutes). Add 5 tablespoons butter, beating until well blended. Scrape dough out onto a floured surface (dough will be very sticky). Knead until smooth and elastic (about 10 minutes); add 1.5 ounces (about 1/3 cup) all-purpose flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will be very soft).
Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°F), free from drafts, 1 1/2 hours or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.) Punch dough down; cover and let dough rest 5 minutes.
Line the bottom of a 9 x 5-inch loaf pan with parchment paper; coat sides of pan with cooking spray.
To prepare filling, combine 1/2 cup granulated sugar, cocoa, cinnamon, salt, and chocolate in a medium bowl; set aside.
Place dough on a generously floured surface; roll dough out into a 16-inch square. Sprinkle filling over dough, leaving a 1/4-inch border around edges. Roll up dough tightly, jelly-roll fashion; pinch seam and ends to seal. Holding dough by ends, twist dough 4 times as if wringing out a towel. Fit dough into prepared pan. Cover and let rise 45 minutes or until doubled in size.
Preheat oven to 350°F.
To prepare streusel, combine powdered sugar, 1 tablespoon all-purpose flour, and 1 tablespoon butter, stirring with a fork until mixture is crumbly; sprinkle streusel evenly over dough. Bake for 40 minutes or until loaf is browned on bottom and sounds hollow when tapped. Cool bread in pan 10 minutes on a wire rack; remove from pan. Cool bread completely on wire rack before slicing.

Nutrition Facts : Calories 222, Fat 8.8, SaturatedFat 5.3, Cholesterol 25.1, Sodium 111.5, Carbohydrate 34.3, Fiber 2.3, Sugar 13, Protein 4.4