Chocolate Cinnamon Babkallah Recipes
CHOCOLATE-CINNAMON "BABKALLAH"
This recipe for a hybrid of babka and challah is the best of both worlds.
Provided by Claire Saffitz
Categories Chocolate Dessert Hanukkah Kid-Friendly Pastry Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield 12 servings
Number Of Ingredients 17
Steps:
- Dough:
- Heat milk in a small saucepan until warm. Transfer to a large bowl and whisk in yeast; let sit until foamy, 5-10 minutes.
- Whisk in egg yolks, vanilla, and 1/2 cup butter. Add sugar, salt, and 3 cups flour; mix until a shaggy dough forms. Knead dough on a lightly floured surface until supple, smooth, and no longer shiny, 5-10 minutes. Transfer to a large buttered bowl. Cover and let sit in a warm place until doubled in size, 1 1/2-2 1/2 hours.
- Filling and assembly:
- Mix chocolate, brown sugar, and cinnamon in a small bowl. Turn out dough onto a lightly floured surface; divide into three portions. Shape each into a 12"-long rope. Roll out each rope to a 12x6" rectangle about 1/8" thick. Brush with butter and top with chocolate mixture, pressing gently. Roll up to form a log; pinch seam to seal.
- Place logs, seam side down, side by side on a parchment-lined baking sheet. Pinch logs together at one end; braid, then pinch ends together and tuck under. Cover loosely and let sit in a warm place until 1 1/2 times larger, 1-2 hours.
- Preheat oven to 350°. Beat egg yolk with 1 tablespoon water in a small bowl. Brush dough with egg wash; sprinkle with granulated sugar. Bake until top is golden brown and "Babkallah" sounds hollow when bottom is tapped, 35-45 minutes. Let cool on a wire rack.
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- Turn the dough out onto a lightly floured surface and knead, adding a bit more flour as necessary to prevent sticking, until the dough is smooth, supple, and no longer shiny, 8 to 10 minutes. Alternatively, you can knead using your stand mixer fitted with the dough hook attachment, mixing on medium speed for 5 to 8 minutes.
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- Heat milk in a small saucepan until warm (about 100 degrees F. Too warm or too cool, and the yeast won't activate). Transfer to a large bowl and whisk in yeast and one tablespoon sugar; let sit until foamy, 5–10 minutes.
- Whisk in egg yolks, vanilla, and ½ cup butter. Add remaining sugar, salt, and 3 cups flour; mix until a shaggy dough forms. If the dough is dry, add a bit more milk, if it's sticky, add a bit more flour. Knead dough on a lightly floured surface or in an electric mixer with a dough hook attachment until supple, smooth, and no longer shiny, 5–10 minutes.
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