Chocolate Babka
Serves: 2
Lelia Marks
1 January 1970
Based on User reviews:
62
Spice
45
Sweetness
51
Sourness
44
mins
Prep time (avg)
4.3
Difficulty
Ingredients:
1.5 tsps
Active Dry Yeast (about 1/2 packet)1 cup
Whole Milk1 cup
Sour Cream1.75 cups
Bread Flour (plus more for dusting)1 cup
Granulated Sugar1 tsp
Salt1 tsp
Vanilla Extract1 cup
Blanched Almonds1 large
Egg (beaten)1 tsp
Ground Cinnamon1 tsp
Almond Extract6 tbsps
Sugar (confectioners')1 cup
All-Purpose FlourDirections:
1
Add the butter, egg, rum, vanilla, cinnamon, orange zest and almond extract; pulse until smooth
2
Cover and chill 1 hour
3
Make the streusel: Mash the confectioners' sugar, flour and butter in a bowl with a fork to make clumps
4
Cover and chill until ready to use
5
Butter an 8 1/2-by-4 1/2-inch loaf pan
6
Spread the almond filling over the dough, leaving a 1-inch border; sprinkle with the chocolate
7
Starting from a short side, use the parchment to tightly roll up the dough, brushing off the excess flour
8
Pinch the ends of the roll, then twist several times
9
Fold the twist in half so the ends meet
10
Twist the folded dough again and place in the pan
11
Cover with buttered parchment; let rise in a warm place until puffy, about 2 hours
12
Preheat the oven to 350 degrees F
13
Brush the loaf with the beaten egg, then sprinkle with the streusel
14
Bake until the bread is golden and springs back when pressed, 1 hour to 1 hour, 10 minutes
15
Loosen with a knife, then let cool in the pan, 1 hour
16
Unmold onto a rack to finish cooling
17
Photograph by Anna Williams
18
Make the dough: Combine the yeast and 2 tablespoons warm water in the bowl of a stand mixer; set aside until foamy, 5 minutes
19
Add the milk, sour cream, egg yolk and 1/2 cup flour; beat with the paddle attachment on medium speed until combined
20
Gradually beat in the remaining 1 1/4 cups flour, scraping the bowl as needed, to form a wet dough, about4 minutes
21
Increase the speed to medium high; add the whole egg, sugar, salt and vanilla and beat until creamy, 3 to 4 minutes
22
Add the butter, 1 tablespoon at a time; beat until incorporated
23
The dough will be very wet
24
Brush a large bowl with butter; transfer the dough to the bowl and cover with plastic wrap
25
Let rise in a warm place until nearly doubled in size, about 1 hour, 30 minutes
26
Stir the dough to punch it down; cover and refrigerate until firm, at least 3 hours or up to overnight
27
Generously dust a sheet of parchment paper with flour
28
Pat the dough into a square on the parchment, then roll into an 11-by-15-inch rectangle
29
Transfer the dough and parchment to a baking sheet and brush off the excess flour
30
Cover and chill until firm enough to shape, 1 to 2 hours
31
Meanwhile, make the filling: Pulse the almonds and sugar in a food processor until fine