Chocolate Babka Bread Pudding With Rum Spiked Cherries Recipes

CHOCOLATE BABKA

Steps:

• Make the sponge: Combine the flour, sugar, yeast, and warm milk; then cover the bowl with plastic wrap and let sit at room temperature 1 hour.
• Make the dough: In bowl of a standing mixer fitted with a whisk, mix together the sugar, vanilla, salt, egg yolks and eggs until well blended. Fit the mixer with a dough hook, add the flour and sponge, and mix until combined; then drizzle in the butter. Mix with the dough hook until incorporated.
• Place it in a greased bowl, covered, and let it rest and rise until doubled in volume, about 1 1/2 hours.
• Meanwhile, make the filling: Fit the mixer with the paddle attachment and mix together the almond paste, egg whites, and butter. Add the chocolate and mix until combined.
• Preheat the oven to 350 degrees F.
• Lightly flour a work surface, turn out the dough and punch it down to release the built up gases. Divide the dough in 1/2. Cover 1 piece with a damp towel as you roll the other
• piece into a rectangle 8 by 14 inches and 1/4-inch thick. Let the dough rest while you roll the other out. Spread each with 1/2 of the filling, then roll them up jellyroll style and pinch the seams to seal them. Flatten the dough slightly with a rolling pin, then twist the dough 6 to 8 times. Allow the dough to rest a few minutes. Make spirals with the dough and place them in 2 greased 8-inch cake pans. (Alternatively, lay the dough straight out in 2 greased tube pans.) Cover each pan with a damp cloth, and let rise in a warm place until almost doubled in volume, about 30 to 60 minutes.
• Bake the cakes for 45 minutes; then let cool in the pan.

CHOCOLATE BABKA

Steps:

• In a large bowl, mix 2 cups flour, sugar, yeast and salt. Cut in butter until crumbly. In a small saucepan, heat water to 120°-130°; stir into dry ingredients. Stir in eggs and yolk, orange zest and enough remaining flour to form a soft dough (dough will be sticky)., Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and refrigerate 8 hours or overnight., Turn out dough onto a lightly floured surface; divide in half. Roll each half into a 12x10-in. rectangle. For filling, in a microwave, melt butter and chocolate chips; stir until smooth. Stir in confectioners' sugar, cocoa and salt. Spread filling to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam and ends to seal., Using a sharp knife, cut each roll lengthwise in half; carefully turn each half cut side up. Loosely twist strips around each other, keeping cut surfaces facing up; pinch ends together to seal. Place in 2 greased 9x5-in. loaf pans, cut side up. Cover with kitchen towels; let rise in a warm place until almost doubled, about 1 hour. Preheat oven to 375°., Bake until golden brown, 35-45 minutes, tenting with foil halfway through baking. Meanwhile, in a saucepan, combine sugar and water; bring to a boil. Reduce heat; simmer, uncovered, 10 minutes. Brush over warm babka. Cool 10 minutes before removing from pans to wire racks.

CHOCOLATE BABKA

Steps:

• Make the dough: Combine the yeast and 2 tablespoons warm water in the bowl of a stand mixer; set aside until foamy, 5 minutes. Add the milk, sour cream, egg yolk and 1/2 cup flour; beat with the paddle attachment on medium speed until combined. Gradually beat in the remaining 1 1/4 cups flour, scraping the bowl as needed, to form a wet dough, about4 minutes. Increase the speed to medium high; add the whole egg, sugar, salt and vanilla and beat until creamy, 3 to 4 minutes. Add the butter, 1 tablespoon at a time; beat until incorporated. The dough will be very wet.
• Brush a large bowl with butter; transfer the dough to the bowl and cover with plastic wrap. Let rise in a warm place until nearly doubled in size, about 1 hour, 30 minutes. Stir the dough to punch it down; cover and refrigerate until firm, at least 3 hours or up to overnight.
• Generously dust a sheet of parchment paper with flour. Pat the dough into a square on the parchment, then roll into an 11-by-15-inch rectangle. Transfer the dough and parchment to a baking sheet and brush off the excess flour. Cover and chill until firm enough to shape, 1 to 2 hours.
• Meanwhile, make the filling: Pulse the almonds and sugar in a food processor until fine. Add the butter, egg, rum, vanilla, cinnamon, orange zest and almond extract; pulse until smooth. Cover and chill 1 hour.
• Make the streusel: Mash the confectioners' sugar, flour and butter in a bowl with a fork to make clumps. Cover and chill until ready to use.
• Butter an 8 1/2-by-4 1/2-inch loaf pan. Spread the almond filling over the dough, leaving a 1-inch border; sprinkle with the chocolate. Starting from a short side, use the parchment to tightly roll up the dough, brushing off the excess flour. Pinch the ends of the roll, then twist several times. Fold the twist in half so the ends meet. Twist the folded dough again and place in the pan. Cover with buttered parchment; let rise in a warm place until puffy, about 2 hours.
• Preheat the oven to 350 degrees F. Brush the loaf with the beaten egg, then sprinkle with the streusel. Bake until the bread is golden and springs back when pressed, 1 hour to 1 hour, 10 minutes. Loosen with a knife, then let cool in the pan, 1 hour. Unmold onto a rack to finish cooling.

CHOCOLATE BABKA BREAD PUDDING

Steps:

• Heat oven to 350 degrees. Butter a deep 9-by-13-inch baking dish or disposable foil pan. Cut the challah and babka into cubes, about 1 inch square.
• In a very large bowl, whisk together eggs, sugar, milk, cream, cinnamon and salt. Add the cubed bread and gently mix together, using your hands or a rubber spatula, until the egg mixture is absorbed. Transfer to the prepared pan and distribute evenly, pressing gently to level the top. Bake for 45 minutes, or until firm and crusty on top.
• Let rest at least 15 minutes before serving. Cut into squares or scoop with a large spoon.

CHOCOLATE BABKA

Steps:

• Make streusel: In a small bowl, whisk together the flour and sugar. Drizzle in the melted butter and mix with your fingertips until the mixture lumps into unevenly sized crumbs. Refrigerate until ready to use.
• Combine the chocolate, sugar and cinnamon. Brush a 8 x 4 x 2 1/2 inch pan, or 5 cup loaf pan with melted butter. Roll the dough into a rectangle measuring 9 x 22 inches and brush off any excess flour. Brush the dough generously with the melted butter, leaving a 1/2 inch along the top edge of the dough. Sprinkle the chocolate mixture evenly over the dough, leaving the top 1/2 inch border free. Reserve 2 tablespoons of the mixture. Sprinkle the streusel over the chocolate, reserving about 3 tablespoons.
• Brush the 1/2 inch border along the top lightly with water. Beginning at the bottom edge, roll the dough into a log and pinch along the seam to seal it well. Moisten the ends of the log with water and bring them together to form a ring. Pinch the ends to seal. Gently twist the circle of dough twice into a double figure 8 and place in the prepared loaf pan, keeping the joint and seam down. Brush the top with melted butter.
• Preheat oven to 350 degrees F. Cover the pan with a towel and set in a warm draft free place to proof for about 1 1/4 hours, or until a finger gently pressed into the dough leaves an indentation. It will not quite double, but will increase more than half again in size when fully proofed. Brush the top with more melted butter and sprinkle with the reserved chocolate/sugar and streusel. Bake 45 to 50 minutes, or until the dough in the crevices appears baked. If the top browns too quickly, cover loosely with foil. Cool on a rack, in the pan, for 15 minutes. Slip a knife around the edge to loosen it and turn out onto the rack. Cool before slicing.