Chocolate Babke Recipe

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Chocolate Babke
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Ingredients
16
Count
Nutrition
190
Calories
Total time
150
Minutes
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Ingredients:

Directions:

  1. Make dough:.
  2. Stir together warm milk and 2 teaspoons sugar in bowl of mixer. Sprinkle yeast over mixture and let stand until foamy, about 5 minutes. (If yeast doesn't foam, discard and start over with new yeast.).
  3. Add 1/2 cup flour to yeast mixture and beat at medium speed until combined. Add whole eggs, yolk, vanilla, salt, and remaining 1/2 cup sugar and beat until combined. Reduce speed to low, then mix in remaining 2 3/4 cups flour, about 1/2 cup at a time. Increase speed to medium, then beat in butter, a few pieces at a time, and continue to beat until dough is shiny and forms strands from paddle to bowl, about 4 minutes. (Dough will be very soft and sticky.).
  4. Scrape dough into a lightly oiled bowl and cover bowl with plastic wrap. Let dough rise in a draft-free place at warm room temperature until doubled in bulk, 1 1/2 to 2 hours.
  5. Assemble babkas with filling:.
  6. Line each loaf pan with 2 pieces of parchment paper (1 lengthwise and 1 crosswise).
  7. Punch down dough with a lightly oiled rubber spatula, then halve dough. Roll out 1 piece of dough on a well-floured surface with a lightly floured rolling pin into an 18- by 10-inch rectangle and arrange with a long side nearest you.
  8. Beat together yolk and cream. Spread 2 1/2 tablespoons softened butter on dough, leaving a 1/2-inch border all around. Brush some of egg wash on long border nearest you.
  9. Sprinkle half of chocolate evenly over buttered dough, then sprinkle with half of sugar (2 tablespoons). Starting with long side farthest from you, roll dough into a snug log, pinching firmly along egg-washed seam to seal. Bring ends of log together to form a ring, pinching to seal. Twist entire ring twice to form a double figure 8 and fit into one of lined loaf pans.
  10. Make another babka with remaining dough, some of egg wash, and remaining butter and chocolate in same manner. Chill remaining egg wash, covered, to use later. Loosely cover pans with buttered plastic wrap (buttered side down) and let babkas rise in a draft-free place at warm room temperature until dough reaches top of pans, 1 to 2 hours. (Alternatively, let dough rise in pans in refrigerator 8 to 12 hours; bring to room temperature, 3 to 4 hours, before baking.).
  11. Put oven rack in middle position and preheat oven to 350°F.
  12. Brush tops of dough with remaining egg wash. Bake until tops are deep golden brown and bottoms sound hollow when tapped (when loaves are removed from pans), about 40 minutes. Transfer loaves to a rack and cool to room temperature.
  13. Cooks' note: Babkas keep, wrapped in plastic wrap and then foil, frozen 3 weeks.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 189.77 Kcal (795 kJ)
Calories from fat 87.53 Kcal
% Daily Value*
Total Fat 9.73g 15%
Cholesterol 52.79mg 18%
Sodium 96.04mg 4%
Potassium 49.03mg 1%
Total Carbs 22.81g 8%
Sugars 8.43g 34%
Dietary Fiber 0.83g 3%
Protein 3.59g 7%
Vitamin A 0.1mg 3%
Iron 0.4mg 2%
Calcium 25.8mg 3%
Amount Per 100 g
Calories 334.33 Kcal (1400 kJ)
Calories from fat 154.2 Kcal
% Daily Value*
Total Fat 17.13g 15%
Cholesterol 93mg 18%
Sodium 169.2mg 4%
Potassium 86.39mg 1%
Total Carbs 40.19g 8%
Sugars 14.85g 34%
Dietary Fiber 1.47g 3%
Protein 6.33g 7%
Vitamin A 0.2mg 3%
Iron 0.8mg 2%
Calcium 45.4mg 3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 4.4
    Points
  • 5
    PointsPlus

Good Points

  • saturated fat free

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