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|1/2 cup||whole milk|
|1 1/4 oz envelope||active dry yeast|
|4 large||egg yolks|
|1 tsp.||vanilla extract|
|1/2 cup||unsalted butter melted and cooled, plus more|
|1/3 cup||granulated sugar, tsp kosher salt|
|3 cups||all purpose flour plus more|
|Filling and assembly|
|6 oz||bittersweet chocolate finely chopped|
|1/3 cup||light brown sugar|
|1 1/2 tsp||ground cinnamon|
|All purpose flour for surface|
|1/4 cup||unsalted butter room temp|
|1 large||egg yolk|
|Granulated sugar for sprinkling|
Heat milk in a small saucepan until warm. Transfer to a large bowl and whisk in yeast. Let sit until foamy 5-10 min.
Whisk in egg yolks, vanilla and 1/2 cup butter. Add sugar, salt and 3 cups flour. Mix until a shaggy dough forms. Knead dough on a lightly floured surface until supple, smooth and no longer shiny, 5-10 min. Transfer to a large buttered bowl. Cover and let sit in a warm place until doubled in size 1 1/2 - 2 1/2 hours.
Filling and assembly
Mix chocolate, brown sugar and cinnamon in a small bowl.
Turn out dough onto a lightly floured surface. Divide into three portions. Shape each into a 12 inch long rope. Roll out each rope to a 12x7 rectangle about 1/8 inch thick. Brush with butter and top with a chocolate mixture pressing gently. Roll up to form a log. Pinch seam to seal.
Place logs. Seam side down, side by side on a parchment lined baking sheet. Pinch logs together at one end. Braid then pinch longs together and tuck under. Cover loosely and let sit in a warm place until 1 1/2 times larger about 1-2 hours.
Preheat oven to 350. Beat egg yolk with 1 tbsp water in a small bowl. Brush dough with egg wash, sprinkle with granulated sugar. Bake until top is golden brown and babkallah sounds hollow when bottom is tapped 35-45 min. Let cool on a wire rack.