Tuesday, January 31, 2012

Rich Chocolate Babka

So I ripped this recipe out of my Cooking Light magazine last month. It looked so delicious I had to give it a shot--it looks like a rolled up chocolate croissant. Yum! Believe it or not, it was a really fun and easy recipe. It just takes some time (roughly 4 hours) so you have to be patient with the dough. But boy, what a fun recipe to make. Totally delicious and a keeper recipe. Enjoy!

Rich Chocolate Babka
Recipe by Cooking Light magazine

1 cup warm 2% reduced-fat milk (100° to 110°)
1/2 cup granulated sugar
1 package active dry yeast
1/4 cup butter, melted
2 teaspoons vanilla extract
1 teaspoon salt
3 large eggs
23 3/5 ounces all-purpose flour, divided (about 5 1/4 cups)
Cooking spray

1/3 cup granulated sugar
1/4 cup unsweetened cocoa
1 large egg white
2 teaspoons 2% reduced-fat milk
1/4 cup butter, divided
4 ounces bittersweet chocolate, chopped and divided

Additional ingredient:
1 1/2 tablespoons turbinado sugar


To prepare the dough, combine first 3 ingredients in a large bowl, and let stand for 5 minutes or until bubbles form on the surface.

Add butter, vanilla, salt, and eggs; stir. Weigh or lightly spoon 22.5 ounces flour (about 5 cups) into dry measuring cups; level with a knife. Add flour to egg mixture; stir until combined.

Turn dough out onto a lightly floured surface. Knead 4 minutes; add enough of remaining 1/4 cup flour to prevent the dough from sticking. Place dough in a large bowl coated with cooking spray, turning to coat top.

Cover and let rise in a warm place, free from drafts, 1 1/2 hours or until doubled in size.

To prepare the filling, combine 1/3 cup sugar and cocoa in a small bowl, stirring well. Combine egg white and 2 teaspoons milk in a small bowl.

Divide dough into two equal portions. Working with one portion at a time (cover remaining dough to prevent drying), roll dough into a 12 x 9-inch rectangle.

Melt 1/4 cup butter; brush 1 tablespoon over dough. Sprinkle evenly with half of cocoa mixture, leaving a 1/4-inch border. Sprinkle dough evenly with 2 ounces chopped chocolate. Drizzle with an additional 1 tablespoon butter. Brush far edge with milk mixture. Loosely roll up, starting with a long edge; pinch seam to seal, and tuck ends under. Place dough, seam side down, on a baking sheet lined with parchment paper. Repeat procedure with remaining dough, butter, cocoa mixture, chocolate, and egg white mixture. Reserve remaining milk mixture. Cover dough. Let rise in a warm place 1 hour or until doubled in size.

Preheat oven to 325°.

Brush the dough with remaining milk mixture. Sprinkle each loaf with 2 1/4 teaspoons turbinado sugar.

Bake at 325° for 40 minutes or until browned.

Cool loaves completely on a wire rack. Cut each loaf into 12 slices.

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