🌚 Chocolate babka 🐐
YIELD: uno loaf
SOURCE: New York Times
INGREDIENT QUANTITY PROCEDURE
whole milk
59 mL
  1. 1 Heat to 110°F
yeast
1 tsp
  1. 2 Let sit 5-10 min
sugar
pinch
all-purpose flour
265 g
  1. 3 Mix in an electric stand mixer
sugar
34 g
salt
1 1 2 tsp
vanilla
1 tsp
lemon zest
1 tsp
nutmeg, freshly grated
1 2 tsp
eggs
2
  1. 4 Add yeast/sugar mixture and eggs
  2. 5 Beat until dough comes together and a soft mass forms, adding flour if needed.
unsalted butter
70 g
  1. 6 Add about 1 tablespoon at a time, until dough is smooth and elastic
  2. 7 Continue to beat, 5-7 minutes, until dough is smooth and stretchy
  3. 8 Place dough in a buttered bowl and allow to rise 1-2 hours
sugar
50 g
  1. 9 Combine in saucepan on medium heat and simmer until sugar dissolves
heavy cream
88 mL
salt
pinch
chocolate (66-74%), coarsely chopped
85 g
  1. 10 Add to saucepan and stir until chocolate is just melted
  2. 11 Remove from heat
  3. 12 Cool chocolate mixture to room temp. The mixture should be around 70°F for ideal consistency
unsalted butter
56 g
vanilla
2 tsp
all-purpose flour
30 g
  1. 13 Pulse in mini food processor
sugar
22.5 g
cocoa powder
6 g
salt
pinch
unsalted butter
32 g
chocolate, coarsely chopped
30 g
  1. 14 After 1-2 hours, punch down dough
  2. 15 Let rise another 1-2 hours
  3. 16 Line loaf pan with parchment
  4. 17 Roll out dough to width of loaf pan and length as needed to achieve 1 2 inch thickness
  5. 18 Apply chocolate filling to rolled out dough
  6. 19 Roll up dough and put in loaf pan
  7. 20 Let rise about 1 hour or until puffy
  8. 21 Sprinkle streusel on top
  9. 22 Bake at 350°F for 40-50 min until a tester comes out clean or internal temp is 185 - 210°F
SCALING: