Wordless Weekend: Chocolate Babka

cropped

ingredients

starting out

doughy

mess

rise the first

FoPro

innards

dough

spread 'em

roll 'em up

rolls

babka!

babka!

babka!

babka!

Chocolate Babka
adapted from The Modern Baker
makes 2 loaves

Dough:
1 1/4 c. whole milk
2 packets yeast
8 tbsp. + 2 tbsp. melted butter
6 egg yolks
1/2 c. sugar
1 tsp. vanilla
1/2 tsp. salt
4 c. AP flour

Filling:
8 oz. dark chocolate
3/4 tsp. cinnamon
1 tbsp. cocoa
1/2 c. sugar

Make the Dough: Heat the milk to 110 degrees. Put it in the bowl of your handy-dandy stand mixer and whisk in the yeast, followed by 8 tbsp. of the butter, the eggs, sugar, vanilla and salt.

Stir in 2 cups of the flour with a wooden spoon, then put the bowl into the mixer fitted with a paddle attachment. Working on low speed, mix in the remaining 2 cups of flour 1/2 a cup at a time. When all the flour is incorporated, mix on low for 2 minutes. Let the dough rest for 10 minutes, then mix for another 2.

Use one of the remaining tablespoons of butter to coat the inside of a bowl. Scrape the dough (it will be sticky) into the buttered bowl. Toss it over to get it covered in butter, then cover with plastic wrap and chill for 1 1/2 hours.

Make the filling: Put all the ingredients into the FoPro and whiz until finely chopped.

Form the dough: Plop the risen dough onto a floured board. Press it out into a rectangle that’s approximately 12×16 inches. Scatter the filling evenly over the dough, the roll the dough up into a log. Cut the log in half.

Prep the loaf pans: Use the remaining tablespoon of butter to grease 2 loaf pans. Line the bottoms with parchment, and grease that.

Put the dough into the loaf pans, cover with a kitchen towel and let rise another 1 1/2 hours.

Preheat the oven to 350. Bake the loaves for 45-50 minutes. Let cool in the pans for a few minutes, then de-pan and let cool on a cooling rack.

12 thoughts on “Wordless Weekend: Chocolate Babka

  1. Pingback: Tweets that mention thursday night smackdown » Wordless Weekend: Chocolate Babka -- Topsy.com

  2. Oh my god, that looks so good! I have bread issues (my bread always seems to have a weird texture, unless I add an untoward amount of gluten to it) but I might have to try making this… Even if it ends up weird, at least it will be chocolate bread!

  3. Pingback: L’hebdo du pain // Weekly Bread (n°3, 30 août 2010) – VOTRE PAIN

  4. When you say “2 packets yeast”, what would that be in an actual unit of measurement? As in grams? Or ounces, or teaspoons or something.

  5. Pingback: thursday night smackdown » If All My Friends Jumped Off a Bridge, I Would Too

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s