Chocolate Babka
by deb
Yield: 3 loaves
Ingredients
You have 3 of 11
protein
- ○2egg yolks(large, room temperature)
- ○3eggs(whole, large, room temperature)
dairy
- ○1 3/4 cupsunsalted butter(cut into 1-inch pieces, room temperature)
- ✓1 1/2 cupsmilk(warm, 110 degrees)
- ✓1 tablespoonheavy cream
grain
- ○6 cupsall-purpose flour
pantry staple
- ✓1 3/4 cupssugar
- ○2 1/2 tablespoonsground cinnamon
- ✓1 teaspoonsalt
other
- ○streusel topping
- ○2 packagesactive dry yeast(1/4 ounce each)
- ○2 1/4 poundssemisweet chocolate(very finely chopped)
Instructions
- Pour warm milk into a small bowl. Sprinkle yeast and pinch of sugar over milk; let stand until foamy, about 5 minutes.
- In a bowl, whisk together 3/4 cup sugar, 2 eggs, and egg yolks. Add egg mixture to yeast mixture, and whisk to combine.
- In the bowl of an electric mixer fitted with the paddle attachment, combine flour and salt. Add egg mixture, and beat on low speed.
My notes
When shaping the babka, twist dough evenly throughout the length of the roll a full 5 to 6 turns. The babka can be prepared up to step 8 and frozen for up to a month before baking. When ready to bake, remove from freezer; let stand at room temperature for about 5 hours, and bake.