Chocolate Babka

Warning: this is a whole day affair. But will make your entire house smell AMAZING. So I started making this bread this morning and am just finishing it now, at 9 pm at night. Granted, I had to leave to coach for a couple of hours this afternoon but it just let the dough rise to the perfect size.

 

 

 

 

 

 

 

 

So after giving you the warning to set aside an entire day, get going! This is the perfect bread for a Sunday brunch. And being me, of course I didn’t get my act together early enough so here I am on a Monday making it for a Tuesday morning. Eh, it’s the thought that counts right?

For the dough: 

  • 1 1/2 tsp active dry yeast
  • 1/3 cup whole milk
  • 3/4 cup greek yogurt
  • 1 large egg yolk
  • 1 whole egg
  • 1 3/4 cups flour
  • 3 tbsp sugar
  • 1/2 tsp salt
  • 1/2 tsp vanilla extract
  • 4 tbsp butter

For the Filling: 

  • 1/2 cup almonds
  • 1/3 cup sugar
  • 4 tbsp butter
  • 1 large egg
  • 2 tbsp dark rum
  • 1/2 tsp vanilla extract
  • 1/2 tsp ground cinnamon
  • 6 ounces semisweet chocolate, finely chopped

For the streusel:

  • 6 tbsp confectioners’ sugar
  • 1/3 cup flour
  • 3 tbsp butter
  • 1 large egg, beaten

1. Make the dough:  In a large mixing bowl combine the yeast and 2 tbsp warm water in a bowl and set aside until foamy, about 5 minutes. Add the milk, yogurt, egg yolk and about 1/2 cup flour and beat until combined. Gradually add in the rest of the flour until the dough is combined but still wet. Add the whole egg, sugar, salt and vanilla and beat until creamy. Add the butter a tbsp at a time until incorporated. The dough will be very wet.

2. Brush a bowl with butter and transfer the dough and cover with plastic wrap. Let rise until doubled, about 1 hr 30 min. At this point you can store the dough in the fridge for a few hours or overnight to make it easier to deal with, but I’ve done it without storing it for long.

3. Place parchment paper on a baking sheet and dust with flour. Roll the dough into about a 11×5 in rectangle and dust with flour. Cover and store in the fridge until chill enough to handle, 1-2 hrs.

4. While the dough is chilling, make the filling. Using a food processor, pulse the almonds and sugar until fine. Add butter, rum, egg, vanilla and cinnamon until smooth. Cover and place in fridge for an hour.

5. Make the streusel: Using a fork mash the confectioners’ sugar, flour and butter in a bowl and chill until ready.

6. Butter a bread pan. Taking the dough out of the fridge, spread the almond filling evenly, leaving a 1 in border. Sprinkle chocolate evenly on top. Starting at the short side, roll up the dough. Pinch the ends closed and then twist several times. Fold the twist in half so the ends meet. Twist the folded dough again and place in the pan. Cover again and let rise for another 2 hours.

7. Preheat oven to 350. Brush the loaf with the beaten egg and then sprinkle with the streusel. Bake until bread is golden, about 1 hour. Loosen with a knife and let cool in the pan. Place on a rack or plate to finish cooling after. Enjoy with coffee!

NOM.

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