Chocolate cinnamon Babka √
Makes 1 large loaf.
Note: This recipe offers two shaping techniques: for a free-standing babka in the Israeli Kranz cake style, or the more conventional loaf. The basic dough recipe is from “Artisan Breads Every Day” by Peter Reinhart. Roasted cinnamon (McCormick offers this) boosts the flavor, but regular cinnamon is fine, too. The dough improves in flavor by resting in the refrigerator overnight, making baking day even easier.
• 2 tbsp. instant yeast
• 3/4 c. lukewarm milk
• 6 tbsp. unsalted butter, room temperature
• 6 tbsp. sugar
• 1 tsp. vanilla extract
• 4 egg yolks
• 3 1/3 c. all-purpose flour
• 1 tsp. salt
• 1 c. dark chocolate chips or chunks
• 4 tbsp. (1/2 stick) unsalted butter
• 1 tsp. cinnamon, preferably roasted
• 1/3 c. powdered sugar
Whisk the yeast into the lukewarm milk until dissolved, then set aside.
In the bowl of a stand mixer with a paddle attachment, cream together the 6 tablespoons butter and sugar until smooth. If mixing by hand, beat vigorously with a wooden spoon for about 2 minutes. Add the vanilla to the egg yolks and whisk to break up yolks. Add to sugar in four parts, mixing well after each addition. Increase speed to medium and beat for another 2 minutes (same if by hand) until the mixture is fluffy. Scrape down the bowl a couple of times.
In a medium bowl, whisk together the flour and salt, then add to the butter mixture. Pour in the milk and yeast mixture. Continue to mix for 2 to 3 minutes, until the dough comes together in a rough ball.
Transfer the dough to a lightly floured work surface and knead for 2 or 3 minutes more. This is a pliable dough, barely sticky, which makes it easy to knead. Resist adding too much more flour. Knead until dough feels soft and supple and has a golden sheen.
Form dough into a ball and place top down in a large, lightly oiled bowl, then flip upright so entire surface is oiled. Cover with plastic wrap and leave at room temperature to rise for about 2 hours. It will swell, but not double in size.
You can proceed with shaping the babka at this point, or place the dough in the refrigerator overnight, to be rolled out the next day.
When you’re ready to shape the babka, first make the filling by melting together the chocolate, 4 tablespoons butter, cinnamon and powdered sugar. This is best done using the double-boiler method:
Combine the ingredients in a medium bowl, then place the bowl over a saucepan filled with an inch or two of water; the water shouldn’t touch the bottom of the bowl. Heat the water to simmering, stirring the chocolate mixture until it melts. You can also do this in a microwave oven, but watch carefully, melting it in 15-second increments. Set aside to cool slightly while you roll out the dough.
To shape the dough: For a loaf shape, grease a 5- by 9-inch loaf pan or line with parchment paper.
On a lightly floured surface, roll the dough into a 15- by 15-inch square, lifting the dough occasionally to keep it from sticking to the surface. Spread the melted chocolate evenly over the dough, leaving a 1-inch-wide border at the top and a ½-inch border on the remaining three sides. Beginning with the bottom edge, roll up the dough jellyroll-style.
With the seam side down, roll it back and forth to seal the roll and extend its length to about 18 inches. Carefully begin twisting the log a few times until the seam appears as a gentle spiral down the length of the log. Bring together the two ends, pinching them together to seal, then give the doubled loaf another twist to make a figure 8 shape before placing in the pan, tucking under the pinched end.
Cover with a cloth and let rise at room temperature 1 to 2 hours or until the babka looks puffy and fills the pan.
For a Kranz cake shape (shown on the cover photo): Proceed as above to the point of rolling up the dough and extending its length to about 18 inches. With a sharp knife or metal scraper, cut the log down the middle lengthwise and carefully turn each piece cut side up. Place one piece over the other in an X, then crisscross the strands to make a braid, pinching together each end and tucking it beneath the babka.
Carefully place the braid on a sheet pan that’s been greased or covered with parchment paper. Cover with a cloth and let rise at room temperature for 1 to 2 hours or until the braid looks puffy.
To bake: For either shape, preheat oven to 350 degrees. For the braid, bake for 20 minutes, then rotate the pan and lightly cover babka with foil. Bake for another 10-15 minutes. It will be quite brown. For a loaf, bake for 20 minutes, then rotate pan and lightly cover with foil. Bake another 20-25 minutes. It will be quite brown. Once baked, let the babka rest for 5 minutes before removing from the pans to a wire rack to cool. Babka is best served at room temperature.
Nutrition information per 1 of 18 slices:
Calories 240 Fat 11 g Sodium 140 mg
Carbohydrates 31 g Saturated fat 6 g Calcium 30 mg
Protein 4 g Cholesterol 58 mg Dietary fiber 2 g
Diabetic exchanges per serving: 1 bread/starch, 1 other carb, 2 fat.