Saturday, April 24, 2010

Chocolate Babka

I would call this a chocolate cinnamon roll. Delicious, easy and makes a good amount. I did a different variation of the streusel topping. From the reviews of this particular recipe everyone complained that the topping didn't stay on the dough. So I did it different and it turned out great! Definitely worth trying. I also did my dough in my bread machine on the dough setting. Took 1 1/2 hours and it came out perfect.

Chocolate Babka

Prep Time: 2 Hours 35 Minutes

Cook Time: 25 Minutes Ready In: 3 Hours

Servings: 10

"These babka rings are made from a rich yeast dough spread with a chocolate and

cinnamon filling. The loaves are rolled up, finished with a sweet streusel topping, and




3/4 cup milk

1/4 cup butter

2 cups bread flour

2 cups all-purpose flour

2 teaspoons active dry yeast

1/4 cup white sugar

1/4 cup water

1 egg

3/4 teaspoon salt


5 (1 ounce) squares semisweet

chocolate, finely chopped

1 1/2 teaspoons ground cinnamon

1/3 cup white sugar

1/4 cup butter, chilled


1/4 cup confectioners' sugar

1/4 cup all-purpose flour

1/4 cup butter, chilled

1 egg beaten with

1 tablespoon water for glaze (optional)


2 tablespoons of milk

2 tablespoons of melted butter

1/4 c. sugar

I brushed on milk, the sprinkled with sugar, brushed on butter and sprinkled with remaining sugar.


1. Warm the milk and melt 1/4 cup butter in a glass or ceramic bowl in the microwave

for 30 seconds, or on the stovetop in a saucepan. Combine the bread flour, 2 cups

all-purpose flour, yeast, and 1/4 cup sugar. Add the water, the milk-butter mixture,

the egg, and the salt to the dry ingredients and mix well.

2. Use the dough hook in a stand mixer on low speed or knead the dough by hand

until the dough is smooth and elastic, about 15 minutes. If the dough is too wet,

add more bread flour, about 2 tablespoonfuls at a time (up to 8 tablespoons) to

make a workable dough; too much flour can make the dough dry. Cover the dough

with a damp cloth and let rise until double in size, about 1 to 1 1/2 hours.

3. Make the chocolate filling and the streusel while the dough is rising. For the filling,

stir together the finely chopped chocolate, the cinnamon, and 1/4 cup sugar. Cut in

1/4 cup chilled butter with a fork. To make the streusel, combine the confectioners'

sugar and 1/4 cup all-purpose flour; cut in 1/4 cup chilled butter until the mixture

resembles coarse crumbs.

4. When the dough has doubled, punch the dough down and cut it into two equal

pieces. Loosely shape each piece into a ball. Cover the dough with a damp cloth

and let it rest for 10 minutes.

5. Roll out one portion on a lightly floured surface to form a 15x4-inch rectangle.

Sprinkle with half the chocolate filling, roll up to form a long log, and seal the seam.

Attach the ends to form a circle and place the ring, seam-side down, on a

parchment-lined baking sheet. Repeat with the second piece of dough. Use a

serrated knife or kitchen shears to cut slits at 1-inch intervals around the rings.

Cover the rings with damp kitchen towels and let rise until doubled in size, about 30


6. Preheat an oven to 350 degrees F (175 degrees C).

7. Brush the loaves with the egg wash, if desired. Sprinkle streusel on top. Bake the

loaves for about 25 minutes, rotating the baking sheets to promote even browning,

until the bread is a deep golden brown.

**CAUTION** Do not unless you REALLY want to ruin how awesome these taste!



Servings Per Recipe: 10

Calories: 477

Amount Per Serving

Total Fat: 20.4g

Cholesterol: 80mg

Sodium: 296mg

Amount Per Serving

Total Carbs: 65.5g

Dietary Fiber: 2.8g

Protein: 9.5g

Posted By : Tracy

ALL RIGHTS RESERVED © 2010 Printed from 4/24/2010

1 comment:

Susan said...

This is a salute to Jim's Russian heritage...never heard of it before, then ate a lot of delicious babka at the Lytle home! :)