Chocolate babka recipe king arthur - Bread dough

Author: George Jackson  

This amazing chocolate babka from pastry chef Melissa Weller at Sadelle’s in New York City gets extra flavor in the swirl from chocolate cookie crumbs. Our thanks to Michelle Lettrich of Brown Eyed Baker for this recipe, which she in turn adapted from a recipe for Chocolate Krantz Cakes in "Jerusalem: A Cookbook" by Yotam Ottolenghi and Sami Tamimi.

Chocolate Babka Wreath

Chocolate Babka Wreath
Take rich brioche dough, stuff it with dark chocolate filling, braid, and shape into a wreath. The result? Your most decadent holiday breakfast ever! Our thanks to Michelle Lettrich of Brown Eyed Baker for this recipe, which she in turn adapted from a recipe for Chocolate Krantz Cakes in "Jerusalem: A Cookbook" by Yotam Ottolenghi and Sami Tamimi.
Provided by: King Arthur Flour
Total time: 892 minutes
Cook time: 30 minutes
Prep time: 55 minutes
Yields: 1 serving
Number of ingredients: 14
Ingredients:
  • 1/2 cup (99g) granulated sugar
  • grated rind (zest) of 1 small lemon
  • 4 1/3 cups (520g) King Arthur Unbleached All-Purpose Flour
  • 2 teaspoons instant yeast
  • 3 large eggs
  • 1/2 cup (113g) water
  • 1/4 teaspoon salt
  • 10 2/3 tablespoons (156g) unsalted butter at room temperature cut into 3/4" cubes
  • 3/4 cup (128g) chopped dark chocolate
  • 8 tablespoons (113g) unsalted butter room temperature
  • 1/3 cup (28g) unsweetened cocoa Dutch-process or natural
  • 1/2 cup (57g) confectioners' sugar
  • 1/3 cup (74g) water
  • 2/3 cup (135g) granulated sugar
How to cook:
  1. To make the dough: Use your fingers to rub together the sugar and lemon zest until all of the sugar is moistened. Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Combine the lemon sugar with the flour and yeast in the bowl of a stand mixer fitted with the beater blade. Mix on low speed to combine, about 1 minute.
  2. Add the eggs, water, and salt, and mix on low speed briefly. Increase to medium speed and mix for 5 minutes, until the dough comes together (it will appear very dry and shaggy at first; that’s OK).
  3. Switch to the dough hook. Add the butter a few cubes at a time, kneading until each cube is completely incorporated into the dough. Continue kneading on medium speed for about 10 minutes, until the dough is completely smooth, elastic, and shiny.
  4. Place the dough in a large greased bowl, turning to coat it, and cover with plastic wrap. Refrigerate overnight.
  5. To make the filling: Place the chocolate, butter, and cocoa powder into a medium heat-proof bowl and microwave in 30-second increments until the chocolate is completely melted, stirring after each (it will take around 2 minutes).
  6. Add the confectioners’ sugar, mixing until thoroughly incorporated. Set aside to thicken, about 30 minutes; the mixture should be malleable, the consistency of soft ganache.
  7. To assemble the babka: Divide the dough in half. Working with one piece at a time, roll the dough on a lightly floured surface into a 15” x 11” rectangle.
  8. Use an offset spatula to spread half the chocolate mixture over the dough, leaving a 1/2” border around the edges. Brush a little bit of water along the long edge of the rectangle farthest away from you.
  9. Starting from the long side closest to you, roll the dough into a log. Press to seal the dampened end, then use both hands to even out the roll. Rest the log on its seam.
  10. Trim about 3/4” off each end of the roll using a serrated knife. Using the same knife, gently cut the roll in half lengthwise, starting at the top and finishing at the seam underneath.
  11. With the cut sides facing up, gently alternate crossing the pieces over each other to create a two-strand braid.
  12. Repeat with the second piece of dough and remaining chocolate filling.
  13. Line a large baking sheet with parchment paper. Gently transfer the two babka braids to the prepared pan and shape them into one large circle, braiding together the ends for continuity.
  14. Cover with lightly greased plastic wrap and allow to rise in a warm place for 1 1/2 hours; the babka won’t double in size, but will rise by about 20 percent. Towards the end of the rising time, preheat the oven to 375°F.
  15. Remove the plastic wrap. Bake the babka for 25 to 30 minutes, until a skewer inserted into the center of the dough comes out clean and all of the exposed chocolate swirls are firm to the touch.
  16. While the babka is baking, make the glaze. Combine the water and sugar in a small saucepan and bring to a boil over medium heat. When the sugar is fully dissolved, remove from the heat and set aside.
  17. As soon as the babka comes out of the oven, brush all of the glaze over the babka; it will seem like a lot, but just keep brushing!
  18. Slide the parchment paper from the baking pan to a cooling rack. Allow the babka to cool completely before serving.
  19. Store any leftovers, well wrapped in plastic, at room temperature for up to 3 days; freeze for up to a month.
Notes: Whole-Wheat Chocolate Babka, 2 teaspoons water plus reserved egg yolk. directions. To make the dough. PLACE warm water, yeast, and 1 teaspoon of the sugar into a large mixing bowl and let sit 10 minutes, or until thick. Add the …

Chocolate Babka

Chocolate Babka
This amazing chocolate babka from pastry chef Melissa Weller at Sadelle’s in New York City gets extra flavor in the swirl from chocolate cookie crumbs. As a bonus, the tender-crumbed babka is topped with a thick and luscious chocolate glaze. Slideshow: Cake Recipes More Chocolate Deserts
Provided by: Melissa Weller
Total time: 360 minutes
Yields: 9 items
Number of ingredients: 16
Ingredients:
  • 4 cups all-purpose flour, preferably King Arthur
  • 1/3 cup plus 2 tablespoons sugar
  • 2 teaspoons fine sea salt
  • 1 cup whole milk, warmed
  • 1 packet dry active yeast
  • 1 large egg plus 1 large egg yolk
  • 1 stick plus 2 tablespoons unsalted butter, cut into tablespoons, at room temperature
  • 9 ounces milk chocolate, finely chopped
  • 3 ounces bittersweet chocolate, finely chopped
  • 1 1/2 sticks unsalted butter, cubed
  • 1 1/2 cups finely ground chocolate wafer cookies
  • 3 tablespoons honey
  • 12 ounces bittersweet chocolate, finely chopped
  • 4 ounces milk chocolate, finely chopped
  • 1 1/2 sticks unsalted butter, cubed
  • 2 tablespoons light corn syrup
How to cook:
  1. Make the Dough
  2. In a medium bowl, whisk the flour with the sugar and salt. In a stand mixer fitted with the dough hook, combine the milk with the yeast and let stand until foamy, about 5 minutes. Add the egg and egg yolk and sprinkle the dry ingredients on top. Mix at low speed for 2 minutes. Scrape down the side of the bowl and mix at medium speed until all of the dry ingredients are incorporated and the dough is smooth, about 5 minutes. Add all of the butter at once and mix at low speed until it is fully incorporated and a tacky dough forms, about 3 minutes; scrape down the side of the bowl as needed during mixing. Cover the bowl with plastic wrap and let the dough stand at room temperature for 1 hour.
  3. Line a large baking sheet with parchment paper and coat the paper generously with nonstick baking spray. Scrape the dough out onto the parchment paper and cut the dough in half. Pat each piece into a neat square. Cover with plastic wrap and refrigerate overnight.
  4. Make the filling
  5. In a large heatproof bowl set over a saucepan of simmering water, melt both chocolates with the butter, stirring occasionally, until smooth. Let cool to room temperature, then stir in the cookie crumbs and honey.
  6. Coat two 9-by-4-inch loaf pans with nonstick baking spray and line with parchment paper, allowing 2 inches of overhang on each of the long sides. Roll out each square of dough to a 16-inch square. Using an offset spatula, spread all but 1/2 cup of the filling in an even layer over the dough squares to within 1/2 inch of the edges. Starting at the long edge nearest you, tightly roll up each dough square jelly roll–style into a tight log.
  7. Using a sharp knife, cut the logs in half crosswise. Using an offset spatula, spread 1/4 cup of the reserved filling on the top and sides of 2 of the halves. Set the other halves on top in the opposite direction to form a cross. Twist to form spirals and transfer to the prepared pans. Cover the loaves with a towel and let stand in a warm place until doubled in bulk, about 2 hours.
  8. Preheat the oven to 375°. Bake the loaves in the center of the oven for about 45 minutes, until puffed and well browned. Let cool slightly, then use the parchment paper to lift the babkas out of the pans and onto a rack set over a baking sheet. Discard the paper.
  9. Make the glaze
  10. In a heatproof bowl set over a saucepan of simmering water, melt both chocolates with the butter; stir until smooth. Stir in the corn syrup. Spread the glaze on top of the warm babkas and let stand until set, about 30 minutes.
Notes: The Best Chocolate Babka Recipe, For the chocolate filling: 200 g (7 oz.) bittersweet chocolate 115 g (1 stick/4 oz.) unsalted butter 1/3 cup (80 ml) heavy cream 1/2 cup (60g) powdered sugar 1/3 cup (30g) unsweetened …

Chocolate Babka Recipe

Chocolate Babka Recipe
This Chocolate Babka recipe has a rich chocolate filling and is always homey, warm, and comforting. A traditional babka cake is a good recipe for special occasions.
Provided by: Shiran
Yields: 2 servings
Number of ingredients: 16
Ingredients:
  • 3 3/4 cups (530g) all-purpose flour (, plus extra for dusting)
  • 1/2 cup (100g) granulated sugar
  • 1 tablespoon (10g) instant dry yeast
  • 3 large eggs
  • 1/2 cup (120 ml) water
  • 1 teaspoon fine sea salt
  • 2/3 cup (150g) unsalted butter (,cut into small cubes and softened to room temperature)
  • Neutral oil (sunflower, canola) for dressing
  • 200 g (7 oz.) bittersweet chocolate
  • 115 g (1 stick/4 oz.) unsalted butter
  • 1/3 cup (80 ml) heavy cream
  • 1/2 cup (60g) powdered sugar
  • 1/3 cup (30g) unsweetened cocoa powder
  • pinch of salt
  • 1/2 cup (120ml) water
  • 1/2 cup (100g) granulated sugar
How to cook:
  1. Make the dough:
  2. Place flour, sugar, yeast, and salt in a standing mixer fitted with the dough hook and mix on low speed until combined. Add eggs and water, and mix on medium speed until dough comes together, 2-3 minutes. Add butter, adding a few cubes at a time, mixing on low-medium speed, until incorporated. Continue mixing for about 10 minutes on medium speed, until dough is completely smooth, elastic and shiny. It would look soft and might be sticky – that’s ok. During mixing, you will need to scrape down the sides of the bowl.
  3. With floured hands, transfer dough to a large bowl brushed with oil, cover with plastic wrap, and leave in the fridge for at least half a day or overnight. The dough may not look like it has risen much, that's ok. If placed a long time in the fridge the dough can become hard, that’s ok, too; leave it at room temperature until it’s easy to work with, 30-60 minutes.
  4. Grease two loaf pans (I usually use 9×5 inch pans but a bit smaller or larger pans would work too) with oil and line the bottom and sides of each pan with parchment paper for easy release later on. Set aside.
  5. Make the filling:
  6. In a medium saucepan place chocolate, butter, heavy cream, cocoa powder, sugar, and salt, and bring just to a boil over moderate heat. Reduce heat to low and mix until melted and completely smooth. Transfer to a bowl and set aside to cool. It would thicken and become spreadable as it cools. You can place it in the fridge for a short while until you get a spreadable consistency.
  7. Rolling and shaping (photos here):
  8. Divide dough in half. Roll out dough on a lightly floured surface and shape into a rectangle measuring 16x12 inches (40x30 cm). Position dough so that a long side is closest to you. Using an offset spatula, spread half of the chocolate mixture over the rectangle.
  9. Use both hands to roll up the rectangle like a roulade, starting from the long side closest to you and ending at the other long end. Press to seal the dampened end onto the roulade, then use both hands to even out the roll into a perfect thick cigar. Rest the cigar on its seam.
  10. Using a serrated knife, gently cut the roll in half lengthwise, starting at the top and finishing at the seam, essentially dividing the log into two long even halves, with the layers of dough and filling visible along the length of both halves. With the cut sides facing up, gently press together one end of each half, then lift the right half over the left half. Repeat this process, but this time lifting the left half over the right, to create a simple two-pronged plait. Gently squeeze together the other ends so that you are left with the two halves, intertwined, showing the filling on top. Carefully lift the cake into a loaf pan. Don’t worry if there are gaps in the pan since the cake will rise and will eventually look fine, even if it looks messy at this point. Cover the pan loosely with plastic wrap and leave to rise at room temperature for 1 to 1½ hours until almost doubled in size. Repeat to make the second cake.
  11. Bake:
  12. Preheat oven to 350°F/175°C, making sure to allow plenty of time for it to heat fully before the cakes have finished rising. Remove plastic wrap, and place cakes on middle rack of oven. Bake 30-35 minutes, until golden brown on top. If you have a thermometer, you are looking for an internal temperature of about 200ºF/93ºC degrees.
  13. Make the syrup:
  14. While the cakes are in the oven, make the syrup. In a small saucepan over medium heat, bring water and sugar to a boil. As soon as the sugar dissolves, remove from heat and set aside to cool. As soon as the cakes come out of the oven, brush the syrup over them. Use all of the syrup, even if it looks a lot. Let cakes cool until they are warm, then remove from pans and let cool completely before serving. Serve warm or at room temperature.
  15. Babka will stay fresh for 24 hours in an airtight container at room temperature. Do not place it in the fridge. It also freezes well for up to 2 months. To thaw, leave at room temperature for 2 hours, or overnight in the fridge.
Notes: King arthur flour chocolate babka, I blinked and it’s been five months of this adventure called “writing a cookbook.” How! Before all this began I wasn’t sure how shooting and writing a …
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