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Chocolate Babka

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Ingredients

Adjust Servings:
4 1/2 teaspoons active dry yeast (two 1/4 ounce packages)
1 1/2 cups warm milk (110)
1 pinch sugar
3/4 cup sugar
2 large eggs, room temperature
2 large egg yolks, room temperature
6 cups all-purpose flour, plus more for work surface
1 teaspoon salt
1 cup unsalted butter, room temperature
butter, for oiling bowl and loaf pans
36 ounces semisweet chocolate, very finely chopped
1 cup sugar
2 1/2 tablespoons ground cinnamon

Nutritional information

516.2
Calories
317 g
Calories From Fat
35.3 g
Total Fat
21.7 g
Saturated Fat
74 mg
Cholesterol
103 mg
Sodium
53.5 g
Carbs
7.1 g
Dietary Fiber
18.6 g
Sugars
9.3 g
Protein
122g
Serving Size

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Chocolate Babka

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    This recipe (which I'm quite sure is Martha Stewart's), is AMAZING. These 3 babkas are the most beautiful, delicious, and impressive items to ever come out of my kitchen. Time-consuming and labor-intensive, yes, but well worth it. These make wonderful gifts, if you can bear to part with them; people go crazy over the swirly slices.

    • 215 min
    • Serves 30
    • Easy

    Ingredients

    Directions

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    Chocolate Babka, This yeast bread tastes heavenly and looks fantastic Everyone will wonder how you got the chocolate filling into such an elaborate pattern But the best part is how great a slice tastes when warmed in the microwave Recipe makes three loaves so you can give one as a gift, freeze one for later baking and still have one to eat now Rising and resting times are included in cook time , This recipe (which I’m quite sure is Martha Stewart’s), is AMAZING These 3 babkas are the most beautiful, delicious, and impressive items to ever come out of my kitchen Time-consuming and labor-intensive, yes, but well worth it These make wonderful gifts, if you can bear to part with them; people go crazy over the swirly slices , Made it exactly as the recipe instructs and IT WAS AMAZING Time intensive for sure but one of my most requested baked goods Made even better by the fact it takes so long I only make it for special occasions

    I did not think there was too much chocolate there can never be too much chocolate And even though it seems like you’re piling it high with flour/confectioner’s sugar before baking, use it all It’s perfect LOVE THIS RECIPE!!!!


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    Steps

    1
    Done

    Bread Dough: Proof Yeast in Milk With a Pinch of Sugar For 5-10 Minutes Until Foamy; Whisk Sugar, Eggs and Egg Yolks Together; Add to Yeast and Whisk.

    2
    Done

    Combine Flour and Salt and Stir in Egg Mixture, Mixing Thoroughly; Cut Butter Into 1" Pieces and Beat Into Flour Mixture Until Dough Is Smooth and Sticky and Butter Is Completely Incorporated.

    3
    Done

    Scrape Dough Onto Floured Work Surface and Knead Until Smooth and Elastic, About 10 Minutes; Place in Buttered Bowl, Cover With Plastic Wrap and Allow to Double, About 1 Hour.

    4
    Done

    Filling: Stir Chocolate, Sugar and Cinnamon Together; Cut Butter In; Set Aside.

    5
    Done

    Egg Wash: Whisk Egg and Cream Together and Set Aside.

    6
    Done

    Streusel Topping: Stir Sugar and Flour Together; Cut Butter in Until Clumps Range in Size from Crumbs to 1"; Set Aside.

    7
    Done

    Butter Three 9"x5"x2 3/4" Loaf Pans and Line With Parchment Paper; Punch Dough Down and Let Rest 5 Minutes; Cut Into 3 Equal Pieces; Keep 2 Pieces Covered With Plastic Wrap While Working on the Third.

    8
    Done

    on a Floured Surface, Roll the Dough Out 16" Square by 1/8" Thick; Brush Edges With Egg Wash; Crumble 1/3 of the Filling (reserving 2 T) Evenly Over the Dough, Leaving a 1/4" Border.

    9
    Done

    Refresh Egg Wash If Needed; Roll Dough Up Tightly, Jelly Roll Fashion; Pinch Ends Together to Seal; Twist Dough Evenly Throughout the Length of the Roll a Full Five or 6 Turns; Brush Top of Roll With Egg Wash.

    10
    Done

    Sprinkle the Reserved 2 T Filling Over the Egg-Washed Top and Press in Gently So That It Doesn't Slide Off; Fold Right Half of the Roll Over Onto the Coated Left Half; Fold Ends Under and Pinch to Seal; Twist Roll Two Turns and Fit Into Prepared Pan; (loaves May Be Frozen at This Point For Up to a Month).

    11
    Done

    Repeat With the Remaining Dough and Filling; Preheat Oven to 350; Brush the Top of Each Loaf With Egg Wash and Crumble 1/3 of the Streusel Topping Over Each; Loosely Cover With Plastc Wrap and Rest Loaves 30 Minutes.

    12
    Done

    Bake Loaves 30 Minutes; Rotate and Bake Another 25 Minutes Until Golden; Lower Heat to 325 and Bake Another 15-20 Minutes or Until Deep Golden; Cool in Pans on Wire Rack; Remove from Pans and Serve.

    13
    Done

    Baked Loaves May Be Frozen Up to One Month; If Frozen Unbaked, Let Stand at Room Temperature 5 Hours and Bake.

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    Dylan Hamilton

    Cocktail creator crafting unique and flavorful drinks that delight the senses.

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