But I wanted to make a chocolate babka. So I mashed up a recipe based on Smitten Kitchen's chocolate swirl muffins in a bundt pan, and used her Better Babka filling and syrup.
Ingredients:
Dough :
- 3/4 cup (180 ml) milk, preferably whole
- 3/8 cup (75 grams) plus a pinch of granulated sugar
- 2 teaspoons (7 grams) active dry yeast
- 2 large eggs, brought to room temperature
- 3.25 cups (408 grams) all-purpose flour, plus more for work surface (may need more flour)
- 3/4 teaspoon table salt
- 4.5 tablespoons (68 grams) unsalted butter, at room temperature, plus additional for bowl and muffin tins
Filling :
- 4 1/2 ounces (130 grams) dark chocolate (or approximately 3/4 cup chocolate chips)
- 1/2 cup (120 grams) unsalted butter, cold is fine
- Scant 1/2 cup (50 grams) powdered sugar
- 1/3 cup (30 grams) cocoa powder
- 1/4 teaspoon cinnamon
- Optional - 1/2 cup walnuts, chopped
Instructions:
- Prepare dough: Warm milk and a pinch of sugar to between 110 to 116°F.
- Sprinkle yeast over milk and let stand until foamy, about 5 minutes.
- Mix up dough in bread machine. (Watch that it comes together and is not too sticky at the end - you may need to add a bit more flour.)
- Make filling: Melt butter and chocolate together until smooth.
- Stir in powdered sugar and cocoa and cinnamon.The mixture should form a spreadable paste.
- Prepare a bundt pan with floured baking spray.
- Form rolls: Once dough cycle is complete, turn it out onto a well-floured surface and gently deflate it with floured hands.
- Split into two pieces. Let it rest for another 5 minutes.
- Roll each dough piece into a rectangle maybe 12 x 18 inches.
- Spread the filling evenly over the dough’s surface, leaving a 1/2″ border on all sides.
- Tightly roll up the dough forming a tight log.
- With a sharp knife or dental floss, gently cut off 3 inch segments off the log.
- Form cake: Place the slices at alternating directions, one slice cut side up, then the next lengthwise next to it. Sprinkle some of the chopped walnuts around the pieces. Place a second, alternating layer over. Sprinkle in the rest of the walnuts. (Some of the filling will be touching the pan, there will be gaps and the pan will not look filled.)
- Cover, and let rise in a warm place until the dough has doubled, about 1 1/2 hours.
- Bake at 325 for about 35 minutes.
- Cooled for 5 minutes, remove from pan.
- Glaze cake with syrup, then let cool completely.
- Dust with 1 teaspoon cocoa followed by 1 teaspoon powdered sugar.
Carole's Notes:
This turned out amazing!
Doug noted: "Turns out, this is even more delicious when you pour Kahlua Mocha liqueur over it."
This recipe is a mix of
http://smittenkitchen.com/blog/2012/06/chocolate-swirl-buns/
and
http://smittenkitchen.com/blog/2014/10/better-chocolate-babka/
plus some other ideas.
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