Chocolate Babka (Bread Machine)
photo by Rita1652
- Ready In:
- 1hr 15mins
- Ingredients:
- 17
- Yields:
-
1 babka
- Serves:
- 12
ingredients
-
Biga
- 1 cup milk, warmed
- 1 cup flour or 4 1/4 ounces flour
- 1 tablespoon sugar
- 1 tablespoon yeast
-
Dough
- 1⁄4 cup butter, room temperature
- 6 egg yolks, whisked lightly
- 3⁄4 cup sugar
- 1⁄4 teaspoon vanilla extract
- 1 teaspoon salt
- 3 cups all-purpose flour, 360 grams
- 1⁄2 cup raisins, soaked to rehydrate
- 1 lemon, zest of
-
Coating for pan
- 2 tablespoons almond cookies, crushed fine
-
Filling
- 4 ounces almond paste
- 2 egg whites
- 1 tablespoon unsalted butter, softened
- 4 ounces bittersweet chocolate, chopped
directions
- Place biga ingredients in bread machine according to your manufacturers directions. Start on dough cycle. Let mix for 2 minutes (It doesn`t need to go for the full time of the dough cycle) then unplug and leave closed till the next morning.
-
Dough:
- The next morning add butter to biga which at this point should have collapsed. Whisk well eggs, sugar, vanilla and salt then add to bread machine. Top with flour.
- Set machine for dough cycle. At beep add raisins and zest.
- Meanwhile mix filling ingredients together in a food processor and chill till ready.
- Grease tube pan well and coat with cookie crumbs.
- Preheat oven to 350 degrees.
- When dough is done turn out on to a lightly floured work surface, and punch it down to release the built up gases.
- Roll out into a rectangle 8 by 14 inches.
- Spread the filling then roll them up jellyroll style and pinch the seams to seal them. Flatten the dough slightly with a rolling pin, then twist the dough 6 to 8 times. Allow the dough to rest a few minutes. Make spirals with the dough and place them in a greased tube pans. Cover pan with a damp cloth, and let rise in a warm place until almost doubled in volume, about 30 to 60 minutes.
- Bake the cakes for 45 minutes; then let cool in the pan.
Reviews
-
I haven’t made this yet, because I find the directions a bit vague and confusing. The biga already has a cup of flour in it, and the recipe says 3 cups of flour for the dough, but “as needed. So, after the biga is done, do I add the whole 3 cups, or add it slowly until the dough reaches the right consistency. And what would that be? Silky, shiny, firm, sticky, I’m new to bread making and bread machines, and a hint would be helpful!
RECIPE SUBMITTED BY
Rita1652
Jamesburg, New Jersey