Chocolate Babka
INGREDIENTS
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Bread
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Place all of the following in a large mixing bowl, or the bowl of a stand mixer:
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1 to 1 1/4 cups lukewarm water
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2 large eggs
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6 1/4 cups (26 1/2 ounces) King Arthur Unbleached All-Purpose Flour
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1/3 cup Baker’s Special Dry Milk or nonfat dry milk*
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2 tablespoons instant yeast, SAF Red or SAF Gold preferred
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1/2 teaspoon ground cinnamon
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1/2 cup sugar
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2 1/2 teaspoons salt
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10 tablespoons unsalted butter, at room temperature
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1 tablespoon vanilla extract
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Filling
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To make the filling, combine the following in a medium mixing bowl:
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1/2 cup sugar
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1/2 teaspoon ground cinnamon
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1/3 cup Double-Dutch Dark Cocoa, Triple Cocoa Blend, or the cocoa powder* of your choice
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1/2 teaspoon espresso powder
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Stir in 1/4 cup melted butter. The mixture will look grainy and slick; that’s OK. Set this aside; it’s your first layer of filling. Note: If the filling sits too long it may harden up and become difficult to spread. If this happens, simply rewarm
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Next, measure out 1 cup semisweet chocolate chips, and 1 cup diced pecans or walnuts.
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For a less-chunky filling, whirl the chips in a food processor briefly, to break them up a bit; or use chocolate mini chips. For best flavor, toast the nuts in a frying pan (no oil), 350°F oven, or toaster
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oven, watching carefully and stirring often until the nuts start to brown and become aromatic.
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Next, make the streusel topping by mixing together the following ingredients until crumbly:
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4 tablespoons melted butter
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1/2 teaspoon ground cinnamon
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2/3 cup confectioners’ sugar
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1/2 cup King Arthur Unbleached All-Purpose Flour
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