Chocolate Cinnamon Babkallah
found in Baking - Pastries
Prep: 2 hours
Cook: 45 minutes
Difficulty:
Challenging
Introducing our test kitchens hybrid baby: Its braided like a challah for maximum babka-y chocolate swirl in every bite.
Ingredients
- 80ml milk
- 43⁄4g fresh yeast
- 23⁄4 egg yolks
- 3⁄4 tsp vanilla extract
- 80ml softened unsalted butter, melted, cooled
- 50g granulated sugar
- 3⁄4 tsp salt
- 240g flour (plain)
- 114g dark chocolate, finely chopped
- 50g brown sugar
- 1 tsp cinnamon
- 40g butter
- 3⁄4 egg, yolk
For The Dough
For Filling And Assembly
Directions
1
Heat milk in a small saucepan until warm. Transfer to a large bowl and whisk in yeast; let sit until foamy, 5–10 minutes.
2
Whisk in egg yolks, vanilla, butter. Add sugar, salt, and flour; mix until a shaggy dough forms. Knead dough on a lightly floured surface until supple, smooth, and no longer shiny, 5–10 minutes.
3
Transfer to a large buttered bowl. Cover and let sit in a warm place until doubled in size, 1˝–2˝ hours.
4
Mix chocolate, brown sugar, and cinnamon in a small bowl.
5
Turn out dough onto a lightly floured surface; divide into three portions. Shape each into a 12”-long rope. Roll out each rope to a rectangle about ?” thick. Brush with butter and top with chocolate mixture, pressing gently. Roll up to form a log; pinch seam to seal.
6
Place logs, seam side down, side by side on a parchment-lined baking sheet. Pinch logs together at one end; braid, then pinch ends together and tuck under. Cover loosely and let sit in a warm place until 1˝ times larger, 1–2 hours.
7
Preheat oven to 180°C / 160°C (fan oven) / 350°F / Gas Mark 4. 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 minutes. Let cool on a wire rack.