Ingredients: |
Ingredients: For the dough:
2 Cups All-Purpose Flour
1½ Tsp. Instant Rapid-Rise Yeast
½ Tsp. Salt
½ Cup Whole Milk, room temperature
¼ Cup Granulated Sugar
2 Large Egg Yolks, room temperature (reserve 1 egg white for the filling)
1 Tsp. Vanilla Extract
8 Tbsp. Unsalted Butter, room temperature
For the filling:
2 Oz. Semi-Sweet Chocolate, chopped fine (not chocolate chips)
4 Tbsp. Unsalted Butter, cut into pieces
3 Tbsp. Natural Unsweetened Cocoa Powder
¼ Cup Powdered Sugar
1 Large Egg White, reserved from dough ingredients
1 Large Egg Whisked with 2 Tbsp. Water
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Directions: |
Directions:To prepare the dough:
1. Lightly grease a large bowl or container with vegetable oil. If you have a large glass bowl or plastic container with measurements marked on the side it will be helpful in determining when the first rise is complete.
2. In the bowl of a stand mixer whisk together the flour, yeast and salt. In a separate medium bowl whisk together the milk, sugar, egg yolks, and vanilla until the sugar is dissolved.
3. Fit the dough hook on the mixer and turn on low speed. Slowly drizzle the milk mixture into the flour and yeast until all liquid is added and the dough starts to come together. Scrape down the sides of the bowl to ensure it’s well blended.
4. Turn the speed to medium-low and add the butter, 1 tablespoon at a time, until each is incorporated. Scrape down the sides of the bowl often and/or in between adding butter. It may take up to 5 minutes to add all the butter. Continue to knead until it’s elastic and forms a cohesive dough, about 10-12 minutes. The dough will be a bit shaggy and wet. IMPORTANT: Since this is a small loaf, large mixers may have a hard time kneading the dough properly. To remedy, be sure to scrape down the sides of the bowl often to ensure the dough engages with the hook and kneads properly. Don’t be tempted to add more flour, just keep scraping down the sides of the bowl.
5. Scrape the dough out onto a lightly floured, clean countertop. Knead by hand to form a smooth, round ball. This won’t take long, about 30-seconds. Place the dough ball, seam side down, in the oiled bowl. Cover tightly with plastic wrap and let rise until the dough is increased in size by about half. This will take about 1 ½ to 2 hours depending on the temperature in your home. Once risen, place the dough in the refrigerator until firm, about an hour. NOTE: Dough can be refrigerated overnight at this point. Bring to room temperature for 15 minutes before rolling out.
To prepare the chocolate filling:
1. While the dough is chilling, prepare the filling. In a medium bowl combine the chopped chocolate, butter and cocoa. Microwave on medium (50%) power for 1 minute. Stir then repeat for 15 or 30-second intervals until the chocolate is melted and smooth. If little chunks of chocolate remain, set the mixture aside for a minute, stir, then repeat until smooth. You don’t want to over-cook the chocolate in the microwave. Add the powdered sugar and blend until smooth. Set aside to cool completely. Once cool, add 1 egg white and blend with a fork until fully combined. 2. Remove 1 tablespoon of the chocolate mixture and set aside.
3. Grease an 8 ½ by 4 ½-inch loaf pan and set aside.
4. Lightly dust a clean work surface with flour. Gently press down the dough with your hand to deflate. Turn the dough out onto the prepared surface. Do not knead, fold or turn the dough, but gently press or roll the dough into an 18 by 14-inch rectangle, with the 18-inch side parallel to the edge of the counter. TIP: Roll the dough in such a way that the final ⅓ section farthest away is slightly thicker. The last ⅓ of the dough will be wrapped on the outside of the cylinder and this helps prevent splitting and leaking.
5. Using an off-set spatula, spread the filling (all but the reserved 1 tablespoon) over the dough leaving a ½-inch border around the edges.
6. Pushing away from you, roll the dough into a cylinder, keeping the roll tight by tucking it under itself as you go. TIP: I find a lightly floured bench scraper aids tremendously in this process. Pinch the seams together and reshape as needed to get an 18-inch cylinder of uniform thickness. With the seam side up, spread the remaining 1 tablespoon of filling over the seam in a thin (1-inch) line. Fold the cylinder in half bringing it on top of itself. Pinch the ends together to seal.
7. Gently twist the cylinder twice to form a double figure eight. Using the bench scraper to help, lift the loaf into the prepared pan. Gently Press the dough into the corners of the pan. Lightly cover the loaf in plastic wrap and let rise until the dough is level with the lip of the pan, about 1 ½ to 2 hours. Don’t overproof the dough!
8. When ready to bake, adjust the oven rack to the lower-middle position and heat to 350°F. Gently brush the loaf with the egg wash mixture and bake for 40 to 45 minutes or until it registers 190°F to 195°F degrees on an instant read thermometer. The loaf will be a deep golden brown. Cool the bread in the pan for 15 minutes, then remove to a wire rack to cool completely, about 3 hours. |
This recipe for Chocolate Babka is from