Best 2 Chocolate Cinnamon Babkallah Recipes
Indulge your taste buds in a symphony of flavors with Chocolate Cinnamon Babka, a traditional Jewish pastry with a rich history. This delightful treat combines the perfect balance of sweet and savory, featuring a soft, fluffy dough swirled with a decadent chocolate filling and a hint of cinnamon. Experience the magic of Babka, a delectable masterpiece that has captivated hearts for generations.
Welcome to a world of Babka variations, each with its own unique twist. From the classic Chocolate Cinnamon Babka to the indulgent Nutella Babka and the luscious Cream Cheese Babka, there's a flavor combination to satisfy every craving. Whether you prefer the traditional braided Babka or the elegant couronne-shaped Babka, these recipes offer a range of options to suit your preferences.
For those with dietary restrictions, we've included a gluten-free Babka recipe that doesn't compromise on taste. Embrace the goodness of wholesome ingredients as you explore the world of Babka, a pastry that promises to tantalize your senses and leave you craving more.
CHOCOLATE-CINNAMON "BABKALLAH"
This recipe for a hybrid of babka and challah is the best of both worlds.
Provided by Claire Saffitz
Categories Chocolate Dessert Hanukkah Kid-Friendly Pastry Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield 12 servings
Number Of Ingredients 17
Steps:
- Dough:
- Heat milk in a small saucepan until warm. Transfer to a large bowl and whisk in yeast; let sit until foamy, 5-10 minutes.
- 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 minutes. 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"-long rope. Roll out each rope to a 12x6" rectangle about 1/8" thick. Brush with butter and top with 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 ends together and tuck under. Cover loosely and let sit in a warm place until 1 1/2 times larger, 1-2 hours.
- Preheat oven to 350°. Beat egg yolk with 1 tablespoon 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.
CHOCOLATE-CINNAMON BABKA
For the uninitiated, a Babka is a kind of swirled coffee cake - a sweet yeast dough is rolled out very thin, sprinkled with filling, rolled up and twisted, sprinkled with streusel and baked. The filling for this babka was submitted by someone named Lilia on allrecipes.com - it is the best chocolate babka filling in my experience. I use my favorite challah recipe - Andrea's Challah - for the dough. Feel free to use the yeast dough of your choosing. For brevity's sake, I'm starting this recipe with the assumption that the dough has already been made and risen once, and there is enough for 2 Babkas (about 1/4 of the Andrea's Challah recipe).
Provided by Kishka
Categories Yeast Breads
Time 5h30m
Yield 2 loaves
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 and grease two loaf pans.
- To make chocolate filling:
- In the bowl of a food processor (I use a mini-prep for this), chop the broken up chocolate, cinnamon and sugar until the mixture looks coarse and sandy. If you do not have a food processor, simply chop the chocolate finely and mix with cinnamon and sugar.
- Cut in the butter or margarine with a fork.
- To make streusel:.
- In a medium bowl, combine the confectioner's sugar and flour, then cut in the butter or margarine until it resembles coarse crumbs.
- To assemble:.
- Roll out the dough as thinly as possible on a lightly floured surface to form a 15x4 inch rectangle (the thinner you roll out the dough, the greater the swirl effect inside).
- Sprinkle the dough evenly with the filling then roll up tightly lengthwise so that you are left with a long log. Seal the seam if you can.
- To create the swirl: fold the log in half (it should look like a squished letter 'U') and then twist the 'U' a few times so it looks like a twisted rope.
- Immediately place the shaped loaf into a greased loaf pan and set aside to rise for 30 min or so.
- Brush the loaves with the egg wash, then sprinkle heavily with the streusel topping.
- Place the loaves on a baking sheet (never bake without something underneath - as the cake rises, the streusel can tumble out of the pan onto the oven floor, creating a smoky mess) and bake for 30-40 min, depending on the size of your loaves. They should be a deep golden brown on top.
Nutrition Facts : Calories 1170, Fat 86.7, SaturatedFat 53.4, Cholesterol 215, Sodium 459.9, Carbohydrate 110.5, Fiber 13.9, Sugar 63.5, Protein 16.3
Tips:
- To make the perfect babkallah dough, use high-quality bread flour. It's stronger and more elastic than all-purpose flour, resulting in a better rise and texture.
- Don't overwork the dough. If you do, the babkallah will be tough. Mix the dough until it just comes together, then let it rest for at least 30 minutes before rolling it out.
- Use plenty of cinnamon sugar filling. The more filling you use, the more flavorful the babkallah will be. Be generous!
- If you don't have a stand mixer, you can make the dough by hand. It will take a little longer, but it's not difficult.
- Be patient! Babkallah takes time to rise and bake. But the wait is worth it, I promise.
Conclusion:
Chocolate cinnamon babkallah is a delicious and impressive bread that is perfect for any occasion. It's easy to make and can be enjoyed by people of all ages. So next time you're looking for a special bread to bake, give this recipe a try. You won't be disappointed!
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