Meghan
This Chocolate Babka is a lighter yeast bread dough swirled with cinnamon and chocolate with a streusel topping. Less calories, full flavor!
Prep Time 1 hour hr
Cook Time 40 minutes mins
Rise Time 2 hours hrs 20 minutes mins
Total Time 4 hours hrs
Course Breakfast
Cuisine Polish
For the Dough:
- 1 teaspoon granulated sugar
- 1 package active dry yeast (about 2 1/4 teaspoons)
- 3/4 cup warm 1% low-fat milk (105 - 110 degrees F)
- 6 tablespoons granulated sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 large egg yolk (lightly beaten)
- 7.5 ounces all purpose flour (about 1 2/3 cups, divided)
- 5.85 ounces bread flour (about 1 1/4 cups)
- 5 tablespoons butter (cut into pieces and softened)
- Cooking spray
For the Filling:
- 1/2 cup granulated sugar
- 3 tablespoons unsweetened cocoa powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 4 ounces semisweet chocolate (finely chopped )
For the Streusel:
- 2 tablespoons powdered sugar
- 1 tablespoon all purpose flour
- 1 tablespoon butter (cold)
Prepare the Dough:
Dissolve 1 teaspoon granulated sugar and yeast in warm milk in the bowl of a stand mixer; let stand 5 minutes.
Stir in 6 tablespoons granulated sugar, vanilla extract, 1/4 teaspoon salt, and egg yolk. Add 6 ounces (about 1 1/3 cups) all purpose flour and the bread flour to milk mixture; beat with dough hook attachment at medium speed until well blended (about 2 minutes).
Add 5 tablespoons butter, beating until well blended. Scrape dough out onto a floured surface. The dough will be very sticky. Knead until smooth and elastic (about 10 minutes); add 1.5 ounces (about 1/3 cup) all purpose flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will be very soft). **I used my mixer to knead the dough. I just set it to medium speed and used the dough hook to knead for 10 minutes. I added the 1.5 ounces of flour, 1 tablespoon at a time, to the dough every minute or so, until it was completely incorporated.
Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 1/2 hours or until doubled in size. Gently press two fingers into dough. If indentation remains, dough has risen enough. Punch dough down; cover and let dough rest 5 minutes. While the dough is rising, prepare the filling.
Prepare the Filling and Assemble the Loaf:
For the filling, combine 1/2 cup granulated sugar, cocoa, cinnamon, salt, and chocolate in a medium bowl; set aside.
Line the bottom of a 9 x 5–inch loaf pan with parchment paper; coat sides of pan with cooking spray.
Place dough on a generously floured surface; roll dough out into a 16-inch square. Sprinkle filling over dough, leaving a 1/4-inch border around edges. Roll up dough tightly, jelly-roll fashion; pinch seam and ends to seal. Holding dough by ends, twist dough 4 times as if wringing out a towel. Fit dough into prepared pan.
Cover and let rise 45 minutes or until doubled in size. Meanwhile, preheat oven to 350°F and prepare streusel.
Prepare the Streusel and Bake the Babka:
For the streusel, combine powdered sugar, 1 tablespoon all purpose flour, and 1 tablespoon cold butter, stirring with a fork until mixture is crumbly.
Sprinkle streusel evenly over dough. Bake for 40 minutes or until loaf is browned on bottom and sounds hollow when tapped.
Cool bread in pan 10 minutes on a wire rack; remove from pan. Cool bread completely on wire rack before slicing.
Source: Adapted from Cooking Light
You're Gonna Bake It After All
bakeitafterall.com
Keyword bread, breakfast, chocolate