Chocolate Babka

Recipe by sugarpea
READY IN: 3hrs 15mins
SERVES: 30
YIELD: 3 loaves
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Bread Dough: Proof yeast in milk with a pinch of sugar for 5-10 minutes until foamy; whisk sugar, eggs and egg yolks together; add to yeast and whisk.
  • Combine flour and salt and stir in egg mixture, mixing thoroughly; cut butter into 1" pieces and beat into flour mixture until dough is smooth and sticky and butter is completely incorporated.
  • Scrape dough onto floured work surface and knead until smooth and elastic, about 10 minutes; place in buttered bowl, cover with plastic wrap and allow to double, about 1 hour.
  • Filling: Stir chocolate, sugar and cinnamon together; cut butter in; set aside.
  • Egg Wash: Whisk egg and cream together and set aside.
  • Streusel Topping: Stir sugar and flour together; cut butter in until clumps range in size from crumbs to 1"; set aside.
  • Butter three 9"x5"x2 3/4" loaf pans and line with parchment paper; punch dough down and let rest 5 minutes; cut into 3 equal pieces; keep 2 pieces covered with plastic wrap while working on the third.
  • On a floured surface, roll the dough out 16" square by 1/8" thick; brush edges with egg wash; crumble 1/3 of the Filling (reserving 2 T) evenly over the dough, leaving a 1/4" border.
  • Refresh egg wash if needed; roll dough up tightly, jelly roll fashion; pinch ends together to seal; twist dough evenly throughout the length of the roll a full five or 6 turns; brush top of roll with egg wash.
  • Sprinkle the reserved 2 T Filling over the egg-washed top and press in gently so that it doesn't slide off; fold right half of the roll over onto the coated left half; fold ends under and pinch to seal; twist roll two turns and fit into prepared pan; (Loaves may be frozen at this point for up to a month).
  • Repeat with the remaining dough and filling; preheat oven to 350°; brush the top of each loaf with egg wash and crumble 1/3 of the Streusel Topping over each; loosely cover with plastc wrap and rest loaves 30 minutes.
  • Bake loaves 30 minutes; rotate and bake another 25 minutes until golden; lower heat to 325° and bake another 15-20 minutes or until deep golden; cool in pans on wire rack; remove from pans and serve.
  • Baked loaves may be frozen up to one month; if frozen unbaked, let stand at room temperature 5 hours and bake.
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