Chocolate Babka
"This overstuffed yeast loaf, filled with two kinds of chocolate, nuts, and cinnamon, is based on a traditional eastern European bread. A classic sweet bread, it's usually shaped in a twist and topped with streusel. Babka is a perennial best-seller at Jewish bakeries in many major North American cities. Our thanks to Maggie Glezer, and her book, "A Blessing of Bread," for the inspiration for this recipe...."
INGREDIENTS
•
1 to 1 1/4 cups lukewarm water*
•
2 large eggs
•
6 1/4 cups King Arthur Unbleached All-Purpose Flour
•
1/3 cup Baker's Special Dry Milk or nonfat dry milk
•
2 tablespoons instant yeast
•
1/2 teaspoon ground cinnamon
•
1/2 cup sugar
•
2 1/2 teaspoons salt
•
10 tablespoons unsalted butter, at room temperature**
•
1 tablespoon vanilla extract
•
*Use the greater amount in winter or in a dry climate; the lesser amount in summer or a humid climate.
•
**Reduce the salt to 2 1/4 teaspoons if you use salted butter.
•
1/2 cup sugar
•
1/2 teaspoon ground cinnamon
•
1/3 cup Double-Dutch Dark Cocoa or Dutch-process cocoa powder
•
1/2 teaspoon espresso powder
•
1/4 cup melted butter
•
1 cup semisweet chocolate chips
•
1 cup diced pecans or walnuts, toasted if desired
•
1 large egg beaten with a pinch of salt until well-combined
•
4 tablespoons melted butter
•
1/2 teaspoon ground cinnamon
•
2/3 cup confectioners' sugar
•
1/2 cup King Arthur Unbleached All-Purpose Flour
Comments & Reviews
Just A Pinch Sweepstakes