Chocolate Swirl Babka Recipe
Yield: 1 RecipeRecipe by luhu.jp
Ingredients:
2 package: Active dry yeast,
1/2 cup: Warm water, 105-115 deg.
1/3 cup: Sugar,
2/3 cup: Warm milk,
1/2 tsp: Salt,
1/2 tsp: Vanilla extract,
3 tbsp: Butter, softened
4 1/2 cup: To 5 cups flour,
3: Eggs,
3 tbsp: Butter, melted
1 cup: Walnuts,
COCOA MIXTURE
1/3 cup: Unsweetened cocoa,
2/3 cup: Sugar,
GLAZE
2 tbsp: Butter, softened
1/4 tsp: Ground cinnamon,
1/3 cup: Confectioners sugar,
1/4 cup: Flour,
Directions:
Combine first 2 ingredients until smooth. Add sugar & blend. Add
flour and mix until crumbly.
Sprinkle yeast over warm water, add 1 tsp sugar. Let stand 5 minutes.
Add sugar, milk, salt, vanilla, and butter. Add 2-1/2 cups flour and
mix to blend. Beat on medium until smooth and elastic (about 5 min.).
Separate 1 egg and save white for the glaze. Beat yolk and whole eggs
one at a time into mixture. Add 1-1/2 cups more flour.
Turn dough out onto lightly floured board or cloth. Knead 10-15 min.
until small bubbles appear in dough. Continue adding small amounts of
flour as is necessary.
Turn dough into greased bowl and cover. Let rise until doubled, about
30-45 minutes.
Punch down dough and invert bowl over dough. Let rest 10 minutes.
Divide dough in half and roll out into 2 10x20" rectangles. Brush 1/2
of melted butter over each rectangle, leaving 1/2" margin around all
edges. Sprinkle 1/2 of cocoa mixture over each, then sprinkle nuts
1/2 over each.
Cocoa Mixture:
1/3 cup unsweetened cocoa 2/3 cup sugar
Blend until there are no lumps.
Beginning with long sides, roll jellyroll fashion and pinch to seal.
Place zig-zag to fit in 4-1/2 x 8-1/2" loaf pans. Let rise to doubled
about 45 minutes.
Preheat oven to 350. Beat egg white with 1 tsp water. Brush dough with
glaze and sprinkle topping over dough.
Glaze:
2 Tbsp butter, softened 1/4 tsp ground cinnamon 1/3 cup confectioners
sugar 1/4 cup flour
Bake 30-35 minutes. Carefully remove from pans and let cool on rack.
Source from luhu.jp
flour and mix until crumbly.
Sprinkle yeast over warm water, add 1 tsp sugar. Let stand 5 minutes.
Add sugar, milk, salt, vanilla, and butter. Add 2-1/2 cups flour and
mix to blend. Beat on medium until smooth and elastic (about 5 min.).
Separate 1 egg and save white for the glaze. Beat yolk and whole eggs
one at a time into mixture. Add 1-1/2 cups more flour.
Turn dough out onto lightly floured board or cloth. Knead 10-15 min.
until small bubbles appear in dough. Continue adding small amounts of
flour as is necessary.
Turn dough into greased bowl and cover. Let rise until doubled, about
30-45 minutes.
Punch down dough and invert bowl over dough. Let rest 10 minutes.
Divide dough in half and roll out into 2 10x20" rectangles. Brush 1/2
of melted butter over each rectangle, leaving 1/2" margin around all
edges. Sprinkle 1/2 of cocoa mixture over each, then sprinkle nuts
1/2 over each.
Cocoa Mixture:
1/3 cup unsweetened cocoa 2/3 cup sugar
Blend until there are no lumps.
Beginning with long sides, roll jellyroll fashion and pinch to seal.
Place zig-zag to fit in 4-1/2 x 8-1/2" loaf pans. Let rise to doubled
about 45 minutes.
Preheat oven to 350. Beat egg white with 1 tsp water. Brush dough with
glaze and sprinkle topping over dough.
Glaze:
2 Tbsp butter, softened 1/4 tsp ground cinnamon 1/3 cup confectioners
sugar 1/4 cup flour
Bake 30-35 minutes. Carefully remove from pans and let cool on rack.
Source from luhu.jp
Tags
: breads