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Dessert
Chocolate Babka |
This recipe was inspired by
Jean Sharpe, of Bogota, NJ.
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Yield: one loaf
Ingredients:
For the Dough
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1 each |
package of dried yeast |
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1/3 c. |
warm milk |
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1 tsp. |
salt |
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1/4 c. |
sugar |
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7 tsp. |
sugar |
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1/2 c. |
warm water |
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1 each |
large egg, beaten |
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2 1/3 c. |
all-purpose flour |
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2 tsp. |
salted butter, softened |
For the Filling
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1/4 c. |
salted butter, softened |
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1/3 c. |
cocoa, sifted |
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1/2 c. |
confectioner |
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1/2 tsp. |
cinnamon |
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to taste |
dash of salt |
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1/2 c. |
chocolate chips |
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1 each |
large egg, beaten for egg wash |
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For the Dough procedure:
Sprinkle the yeast into a measuring cup with the warm milk. Allow to sit for a few minutes until the yeast starts to foam.
In a large bowl, mix together the oil, sugar and salt. Add the warm water and stir until all the ingredients are dissolved.
Add the yeast and egg to the water mixture.
Add half of the flour and butter, mixing until the dough is smooth. Add the remaining flour and mix until smooth.
Turn the dough onto a floured board and knead the dough until it is smooth and elastic (the dough will spring back if poked with a finger). Place the dough into a lightly greased bowl. Cover it with plastic and place it in a warm area for about 1 hour, or until the dough doubles in size.
For the Filling procedure:
In a large bowl, mix all of the ingredients until they are combined thoroughly.
Punch the dough down and knead gently to remove all of the air bubbles. Using a rolling pin, roll the dough and shape it into a rectangle about 15 by 8. Spread the filling evenly over the surface.
Roll the dough into a long coil. Pinch the ends to seal in the filling. Lay the dough into a greased ring or funnel pan. Cover the babka, and place in a warm area for about 30 minutes, or until the babka has doubled in size. Brush the top of the babka with the egg wash.
Bake in a 350° oven for about 30 minutes, or until the babka is golden brown and hollow sounding when tapped. Cool on a rack before slicing and serving.
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