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Chocolate Babka

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Level: Intermediate

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Description

Sweet chocolate yeast bread with a generous crumb topping.

Ingredients

  • FOR THE BREAD:
  • ½ cups Milk (warmed To Between 105 - 110 Degrees F)
  • 2 packages Instant Rise Yeast (1/4 Oz. Each)
  • ¼ cups Sugar, Divided
  • 1 whole Egg
  • 1 whole Egg Yolk
  • 1 stick Unsalted Butter, At Room Temperature
  • ½ teaspoons Salt
  • 2 cups All-purpose Flour
  • FOR THE FILLING:
  • 1-½ cup Semi-Sweet Chocolate Chips
  • ¼ cups Sugar
  • ¼ teaspoons Cinnamon
  • FOR THE CRUMB TOPPING:
  • ½ cups Powdered Sugar
  • ½ cups All-purpose Flour
  • 1 dash Salt
  • 4 Tablespoons Unsalted Butter, melted
  • 1 Tablespoon Cream Or Half-and-Half

Preparation

In a small bowl, add the warm milk, yeast and 1 tablespoon of the sugar. Let the mixture stand about 10 minutes until it’s foaming.

In the bowl of a stand mixer fitted with the paddle attachment, mix together the egg, egg yolk and remaining sugar. Add the yeast mixture and beat until incorporated. Beat in the butter.

Switch to the dough hook and beat in the salt and flour. Continue kneading for about 10 minutes.

Turn the dough out on a floured surface and knead by hand for a minute until smooth. Place the dough in a buttered bowl, cover in plastic wrap and place in a warm spot to rise for about an hour. The dough should double in size.

In a small bowl, combine the chocolate chips, sugar and cinnamon.

Punch down the risen dough and place on a floured surface. Roll out to approximately 16″ square. Sprinkle the chocolate chip filling evenly over the dough and roll up the dough like a jelly roll. Turn in the ends and place the roll seam side down into a buttered and floured loaf pan. Let it stand in a warm place for an additional 20 minutes to rise.

While the dough is rising in the pan, preheat the oven to 350 F and make the crumb topping by combining the powdered sugar, flour, salt and melted butter in a bowl.

When the dough is ready, brush the top of the loaf with the cream. Crumble the topping in your hands and sprinkle over the cream. Bake for approximately 50 minutes or until the edges are barely light brown.

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