Rich Chocolate Babka

Photo: John Autry; Styling: Cindy Barr
The dough is enriched with butter and eggs, making it a gorgeous, indulgent treat. Loosely rolling the dough will give it room to expand during the second rise. Roll too tight and the dough may split during baking.

Yield:

Serves 24 (serving size: 1 slice)

Recipe from

Recipe Time

Hands-on: 25 Minutes
Total: 3 Hours, 40 Minutes

Nutritional Information

Calories 213
Fat 7.1 g
Satfat 3.8 g
Monofat 1.3 g
Polyfat 0.4 g
Protein 5.1 g
Carbohydrate 33 g
Fiber 1.6 g
Cholesterol 34 mg
Iron 1.9 mg
Sodium 142 mg
Calcium 21 mg

Ingredients

Dough:
1 cup warm 2% reduced-fat milk (100° to 110°)
1/2 cup granulated sugar
1 package active dry yeast
1/4 cup butter, melted
2 teaspoons vanilla extract
1 teaspoon salt
3 large eggs
23.6 ounces all-purpose flour, divided (about 5 1/4 cups)
Cooking spray
Filling:
1/3 cup granulated sugar
1/4 cup unsweetened cocoa
1 large egg white
2 teaspoons 2% reduced-fat milk
1/4 cup butter, divided
4 ounces bittersweet chocolate, chopped and divided
Additional ingredient:
1 1/2 tablespoons turbinado sugar

Preparation

1. To prepare the dough, combine first 3 ingredients in a large bowl, and let stand for 5 minutes or until bubbles form on the surface. Add butter, vanilla, salt, and eggs; stir. Weigh or lightly spoon 22.5 ounces flour (about 5 cups) into dry measuring cups; level with a knife. Add flour to egg mixture; stir until combined. Turn dough out onto a lightly floured surface. Knead 4 minutes; add enough of remaining 1/4 cup flour to prevent the dough from sticking. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place, free from drafts, 1 1/2 hours or until doubled in size.

2. To prepare the filling, combine 1/3 cup sugar and cocoa in a small bowl, stirring well. Combine egg white and 2 teaspoons milk in a small bowl.

3. Divide dough into two equal portions. Working with one portion at a time (cover remaining dough to prevent drying), roll dough into a 12 x 9-inch rectangle. Melt 1/4 cup butter; brush 1 tablespoon over dough. Sprinkle evenly with half of cocoa mixture, leaving a 1/4-inch border. Sprinkle dough evenly with 2 ounces chopped chocolate. Drizzle with an additional 1 tablespoon butter. Brush far edge with milk mixture. Loosely roll up, starting with a long edge; pinch seam to seal, and tuck ends under. Place dough, seam side down, on a baking sheet lined with parchment paper. Repeat procedure with remaining dough, butter, cocoa mixture, chocolate, and egg white mixture. Reserve remaining milk mixture. Cover dough. Let rise in a warm place 1 hour or until doubled in size.

4. Preheat oven to 325°.

5. Brush the dough with remaining milk mixture. Sprinkle each loaf with 2 1/4 teaspoons turbinado sugar. Bake at 325° for 40 minutes or until browned. Cool loaves completely on a wire rack. Cut each loaf into 12 slices.

Note:

Julianna Grimes,

November 2011