Cinnamon Chocolate Coffee Cake - or Babka

"A variation of Peter Reinhart's Cinnamon Chocolate Babka Kranz Cake. This is cooked in a loaf pan as a coffee cake. Delicious and attractive cake/bread."
 
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photo by Red_Apple_Guy photo by Red_Apple_Guy
photo by Red_Apple_Guy
Ready In:
3hrs
Ingredients:
11
Yields:
1 medium loaf
Serves:
12-14
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ingredients

  • Dough

  • 260 g all-purpose flour (2 cups, unbleached)
  • 11 g instant yeast (3 2/3 teaspoons)
  • 96 g buttermilk (scant 1/2 cup)
  • 48 g butter (unsalted - 1/4 cup)
  • 48 g sugar (scant 1/4 cup)
  • 4 g vanilla extract (1/2 teaspoon)
  • 4 g salt (table salt, 2/3 teaspoon)
  • 48 g egg yolks (from 2 large or jumbo eggs)
  • Filling

  • 145 g semi-sweet chocolate chips (scant cup, frozen)
  • 4 g cinnamon (ground - 1/2 teaspoon)
  • 32 g butter (2 1/4 tablespoons, very cold)
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directions

  • Cream butter and sugar until smooth.
  • Add vanilla and slightly beaten egg yolks and mix about 2 minutes until fluffy.
  • Add flour and yeast and stir slightly.
  • Add the milk and mix on low speed to make a soft dough, adding flour as needed or milk.
  • Knead for 4 minutes before tipping onto counter.
  • Stretch the dough into a rectangle and fold letter style top to bottom and side to side.
  • Place dough in straight sided container, cover and rest 15 minutes.
  • Stretch and fold again, resting 15 more minutes.
  • Allow dough to rise 1.5 times its volume to double its volume.
  • Roll dough out to a 12 inch by 12 inch rectangle.
  • Make filling by placing frozen chocolate chips and cinnamon in a food processor and process to a grandular consistency. Add cold butter and pulse until well mixed.
  • Spread mixture on dough, leaving a 1/4 inch rim uncoated.
  • Roll dough into a rope like cylinder without stretching the length beyond 15 inches.
  • Cut the rope into 2 15 inch half-cylinders and braid to form a loaf, folding in the ends. Place in an 8 inch x 4.5 inch loaf pan well oiled.
  • Preheat oven to 350F while letting loaf rise to 1.5 times its volume.
  • Brush with egg white glaze if desired and bake for 50 minutes to an hour and 10 minutes, until the internal temperature is 180F to 200°F.
  • To prevent over browning due to the sugar in this recipe, cover loosely for at least half the time with aluminum foil while baking.
  • Let cool completely before serving.

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