CHOCOLATE BABKA
Provided by Food Network Kitchen
Time 12h
Yield 6 to 8 servings
Number Of Ingredients 23
Steps:
- Make the dough: Combine the yeast and 2 tablespoons warm water in the bowl of a stand mixer; set aside until foamy, 5 minutes. Add the milk, sour cream, egg yolk and 1/2 cup flour; beat with the paddle attachment on medium speed until combined. Gradually beat in the remaining 1 1/4 cups flour, scraping the bowl as needed, to form a wet dough, about4 minutes. Increase the speed to medium high; add the whole egg, sugar, salt and vanilla and beat until creamy, 3 to 4 minutes. Add the butter, 1 tablespoon at a time; beat until incorporated. The dough will be very wet.
- Brush a large bowl with butter; transfer the dough to the bowl and cover with plastic wrap. Let rise in a warm place until nearly doubled in size, about 1 hour, 30 minutes. Stir the dough to punch it down; cover and refrigerate until firm, at least 3 hours or up to overnight.
- Generously dust a sheet of parchment paper with flour. Pat the dough into a square on the parchment, then roll into an 11-by-15-inch rectangle. Transfer the dough and parchment to a baking sheet and brush off the excess flour. Cover and chill until firm enough to shape, 1 to 2 hours.
- Meanwhile, make the filling: Pulse the almonds and sugar in a food processor until fine. Add the butter, egg, rum, vanilla, cinnamon, orange zest and almond extract; pulse until smooth. Cover and chill 1 hour.
- Make the streusel: Mash the confectioners' sugar, flour and butter in a bowl with a fork to make clumps. Cover and chill until ready to use.
- Butter an 8 1/2-by-4 1/2-inch loaf pan. Spread the almond filling over the dough, leaving a 1-inch border; sprinkle with the chocolate. Starting from a short side, use the parchment to tightly roll up the dough, brushing off the excess flour. Pinch the ends of the roll, then twist several times. Fold the twist in half so the ends meet. Twist the folded dough again and place in the pan. Cover with buttered parchment; let rise in a warm place until puffy, about 2 hours.
- Preheat the oven to 350 degrees F. Brush the loaf with the beaten egg, then sprinkle with the streusel. Bake until the bread is golden and springs back when pressed, 1 hour to 1 hour, 10 minutes. Loosen with a knife, then let cool in the pan, 1 hour. Unmold onto a rack to finish cooling.
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Addai Richmond Oppong
[email protected]I love this chocolate babka! It's the perfect combination of sweet and savory.
Trever Shadow
[email protected]This chocolate babka is the perfect treat for any occasion. It's easy to make and always a crowd-pleaser.
Justin Poole
[email protected]I'm not a fan of chocolate, but I really enjoyed this babka! The dough was perfectly cooked and the chocolate filling was just the right amount of sweetness.
Shafaat Muhammad
[email protected]The chocolate babka was a bit too sweet for my taste, but it was still good.
MK KAMRUL Vai
[email protected]This recipe is a keeper! I will definitely be making this babka again and again.
Anthony West
[email protected]I followed the recipe exactly and the babka turned out perfectly! It was a huge hit at my party.
Joelle Moreno
[email protected]This chocolate babka is the best I've ever had! The dough is light and fluffy, and the chocolate filling is rich and decadent.
Alizeh Khan
[email protected]I was disappointed with this recipe. The babka was bland and the chocolate filling was too sweet.
Amin Basnest
[email protected]I've made this babka several times and it's always a hit! It's the perfect treat for any occasion.
Bhutta Mallah
[email protected]This recipe was a disaster! The dough was too sticky and the babka fell apart when I tried to braid it.
Jam Azhar
[email protected]The babka was a bit dry, but the chocolate filling was delicious.
Osama Abdi
[email protected]The chocolate filling was divine! I will definitely be making this again.
M Hossain
[email protected]I'm not a baker, but this recipe was easy to follow and the babka turned out great! My family loved it.
William Fwesa
[email protected]This chocolate babka was a labor of love, but it was totally worth it! The result was a rich, decadent pastry that was perfect for a special occasion.