Chocolate-Cinnamon Babka

READY IN: 5hrs 30mins
YIELD: 2 loaves
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat the oven to 350 and grease two loaf pans.
  • To make chocolate filling:
  • In the bowl of a food processor (I use a mini-prep for this), chop the broken up chocolate, cinnamon and sugar until the mixture looks coarse and sandy. If you do not have a food processor, simply chop the chocolate finely and mix with cinnamon and sugar.
  • Cut in the butter or margarine with a fork.
  • To make streusel:
  • In a medium bowl, combine the confectioner's sugar and flour, then cut in the butter or margarine until it resembles coarse crumbs.
  • To assemble:
  • Roll out the dough as thinly as possible on a lightly floured surface to form a 15x4 inch rectangle (the thinner you roll out the dough, the greater the swirl effect inside).
  • Sprinkle the dough evenly with the filling then roll up tightly lengthwise so that you are left with a long log. Seal the seam if you can.
  • To create the swirl: fold the log in half (it should look like a squished letter 'U') and then twist the 'U' a few times so it looks like a twisted rope.
  • Immediately place the shaped loaf into a greased loaf pan and set aside to rise for 30 min or so.
  • Brush the loaves with the egg wash, then sprinkle heavily with the streusel topping.
  • Place the loaves on a baking sheet (never bake without something underneath - as the cake rises, the streusel can tumble out of the pan onto the oven floor, creating a smoky mess) and bake for 30-40 min, depending on the size of your loaves. They should be a deep golden brown on top.
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