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Posts Tagged ‘chocolate babka’

chocolate almond babka slices

“Cinnamon takes a back seat to no babka. People love cinnamon. It should be on tables at restaurants along with salt and pepper. Anytime anyone says, “Oh this is so good, what’s in it?” The answer invariably comes back, “Cinnamon.” “Cinnamon.” Again and again. Lesser babka?? I think not.” – Jerry Seinfeld

Just like the Black & White cookie – this babka brings “two races of flavor living together side by side in harmony.” Enter the Elaine-loving chocolate babka, and the Jerry-touting greatness ¬†of the “lesser” cinnamon babka in this explosion of dual-babka heaven! Don’t “go in with a lesser babka” – serve an empirically superior combination of cinnamon and chocolate. A perfect babka for dinner parties, breakfast, or lazy afternoons on the couch at teatime.. ūüôā

Ingredients

Bread:

2 tbsp  instant yeast
3/4th cup lukewarm almond milk
6 tbsp Earth Balance
6 tbsp  sugar
1 tsp vanilla extract
4 TBS plain coconut milk yogurt
3 ¬Ĺ cup ¬†all-purpose flour
1 tsp salt
Filling:
1 ¬Ĺ cups coarsely grated chocolate chips
1 tsp cinnamon, ground
1/4th cup Earth Balance
Directions:
1.  Whisk the yeast into lukewarm almond milk and set aside.

2.  In a large bowl, or the bowl of a KitchenAid, cream together the sugar and Earth Balance until smooth.  Add the yogurt to the bowl in a couple of additions, mixing constantly for 30 seconds between each addition.  Add the vanilla and mix until light and fluffy.

3.  Add 3 C of the flour and salt and continue to mix until it all comes together.

4.  Now mix in the almond milk + yeast mixture and let it mix until it forms a soft dough.  Add in some or all of the remaining 1/2 C flour as needed for a soft, but not not sticky dough.

5.  Turn out onto a floured surface and knead by hand for another 2-3 minutes. You will have a soft, supple, but not sticky dough.chocolate almond babka

6.  Let this rise for about 2 hours, or refrigerate overnight, making sure to remove it from the fridge two hours before baking.

7.  For the filling: butter and cinnamon together in a bowl.

8.  Once the dough has risen, roll it out into a sheet with a thickness of 1/8th to 1/4thinch. Make sure to keep it dusted well with flour at all times, or else it might stick.

9.  Spread the cinnamon mixture over it, and then spread out the chocolate.

10.  Roll the sheet of dough and then pinch the seams to seal it. Roll it to a length of about 24 inches. Place onto cookie sheet.  Cut the log down the middle lengthwise, making sure to keep the top end attached. Twist over each other to get the braided look.

11.  Let the dough proof for another 1-2 hours.chocolate almond babka

12.  Preheat the oven to 350F and bake for 20-25 minutes.

chocolate almond babka

Happy Baking!

On this day in History: Chocolate Duo Almond Bark

“Look to the cookie, Elaine..look to the cookie.”

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