- ½ cup whole milk, warmed (I used almond milk)
- 2 1/4 tsp envelope active dry yeast
- ¼ cup granulated sugar plus a pinch
- 1 large egg
- 1 large egg yolk
- ½ tsp kosher salt
- 2 cups all-purpose flour plus more for surface
- 7 TBSP unsalted butter room temperature, cut into pieces, plus more for bowl
- 3 ounces bittersweet chocolate finely chopped
- 2 TBSP unsweetened cocoa powder
- 2 TBSP unsalted butter
- 1 TBSP granulated sugar
- 1/4 tsp ground cinnamon
- 1/8 tsp kosher salt
- 2 TBSP dark brown sugar
- 1 TBSP granulated sugar
- 1/2 tsp cinnamon
- 1/8 tsp salt
- 2 TBSP unsalted butter cut into small cubes
- 5 TBSP all-purpose flour
- 1 large egg
- 1 TBSP heavy cream
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Preheat oven to 350°. Generously butter a 8½x4½" loaf pan (I used a 9x5 pan).
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Pour milk into a measuring glass or small bowl; sprinkle yeast and a pinch of granulated sugar over milk. Let stand until foamy, about 5 minutes.
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Whisk egg, egg yolk, ¼ cup granulated sugar in a medium bowl until smooth. Whisk in yeast mixture.
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Combine salt and 2 cups flour in the bowl of an electric mixer fitted with the paddle attachment. Add egg mixture (different than the egg wash) and beat on low speed until nearly incorporated, about 30 seconds. Switch to dough hook and add 7 Tbsp. butter; beat on medium-low until butter is completely incorporated and dough is smooth and just slightly sticky, 8–10 minutes (I used a Cuisinart with dough blade and did not knead for more than 3-4 min)
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Turn out dough onto a lightly floured surface and knead a few times until very smooth (dough will still be wet and a little sticky). Transfer to a large buttered bowl. Cover with plastic wrap and let rise in a warm place until doubled in size, 1½–2 hours, then chill 45 minutes.
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Heat all ingredients in a heatproof bowl set over a saucepan of simmering water, stirring occasionally, until chocolate and butter are melted and mixture is smooth. (Alternatively, microwave on medium power 1 minute, stirring halfway through.)
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Whisk brown sugar, sugar, cinnamon, and salt in medium bowl to blend. Mix in butter. Add flour and toss with a fork until moist clumps form (streusel will look slightly wet).
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Whisk egg and cream in a small bowl and reserve.
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Turn out chilled dough onto a clean lightly floured surface. Roll out to a 22x12" rectangle and orient so a long side is facing you. Using an offset spatula, spread chocolate filling over dough to extend to the edges.
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Roll up dough away from you like a jelly roll, pulling lightly on it as you roll to maintain thickness. (Use a metal bench scraper if needed to help dough release from surface.)
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Cut log in half crosswise. Set halves so they are side by side and touching. A long side should still be facing you. Place one half over the other to make an X, then twist the two ends on one side twice. Repeat on opposite side. (You should have a total of 4 twists.) Transfer bread to pan, cover with plastic wrap, and let rise 30 minutes.
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Brush the bread after 2nd rise with the reserved egg wash.
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Scatter the streusel to cover all surfaces. Seems like a lot but use all of it!
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Bake babka, rotating pan halfway through, until golden brown, 50–60 minutes (monitor closely after 1st turn, time may vary but you want a nice browning effect for the crust).
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Transfer pan to a wire rack and let babka cool in pan 15 minutes, then turn out onto rack, running a paring knife around edges to help loosen if needed. Let cool completely before slicing.
- recipe courtesy of Bon Apetit, taking the liberty to rearrange the ingredient structure and instructions making it easier to segment and prepare.
- next experiment with this recipe will be to use an almond paste to spread instead of chocolate.
- experiment with slicing in to 'rolls' and baking in muffin tins for individual servings...may be less messy to eat.
- will be posting these experiments as I go.........stay tuned.........