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Chocolate-cinnamon babkallah
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Dough | |
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 |
1 tsp | 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 | |
Dough |
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.
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