By The Nosher | Contributor
Preparation Duration: 2 hours and 30 minutes
Output: 3 loaves
Ingredients
For the dough:
- 1 ½ cups warm whole milk, approximately 110°F
- 2 (¼ oz) packets of active dry yeast
- ¾ cup, plus a pinch, of granulated sugar
- 3 large eggs, at room temperature (reserve 1 egg for wash)
- 1 tablespoon of heavy cream, for egg wash (milk can be used as a substitute)
- 2 large egg yolks, at room temperature
- 1 ½ teaspoons vanilla extract
- 6 cups all-purpose flour, with additional flour for the work surface
- 1 teaspoon salt
- 2 sticks unsalted butter, cut into 1-inch pieces, at room temperature, plus more for greasing
For the chocolate filling:
- 24 oz. semisweet or dark chocolate chips (2 bags)
- 2 ½ tablespoons ground cinnamon
- 1 cup walnuts
- ½ cup granulated sugar
- ½ cup sugar in the raw or turbinado sugar
- ¾ cup unsalted butter (1 ½ sticks)
For the streusel topping:
- 1⅔ cups confectioners’ sugar
- 1⅓ cups all-purpose flour
- 12 tablespoons (1 ½ sticks) unsalted butter, at room temperature
Instructions
- Warm the milk in a small bowl; then sprinkle the yeast and a pinch of sugar on top. Stir gently and allow it to sit for about 5 minutes until foamy.
- Using an electric mixer with a paddle attachment, combine ¾ cup of sugar, 2 eggs, vanilla, and egg yolks. Incorporate the yeast mixture and mix lightly to combine.
- In a separate bowl, mix together the flour and salt. Gradually add this to the egg mixture, beating on low speed until most of the flour is blended in, around 30 seconds. Switch to a dough hook, add the 2 sticks of butter, and continue mixing until the ingredients become a smooth, soft, slightly sticky dough, approximately 10 minutes.
- Transfer the dough to a lightly floured surface and knead a few times until smooth. Grease a large bowl with butter.
- Place the dough in the bowl and turn to coat. Cover tightly with plastic wrap and let rise in a warm area until it doubles in size, which will take about 1 hour.
- To prepare the filling: Combine chocolate chips, ½ cup sugar, ½ cup raw sugar, walnuts, and cinnamon in a food processor and pulse until crumbly.
- Incorporate the 1 ½ sticks of butter into the mixture until fully mixed, and set aside.
- For the streusel topping: In a bowl, combine confectioners’ sugar, flour, and butter. Use a fork to blend until you achieve a combination of crumbs, varying in size from small to about 1 inch.
- To assemble: Preheat the oven to 350°F and generously butter a 9-by-5-by-2 ¾-inch loaf pan.
- Beat the reserved egg with the tablespoon of cream in a small bowl and set aside.
- Punch down the dough, transfer to a clean surface, and allow it to rest for 5 minutes. Divide into three equal portions, keeping two covered while you work with one piece. Roll the dough out to form a 16-inch square, about 1/8-inch thick, on a floured surface.
- Brush the edges with egg wash, then sprinkle ⅓ of the chocolate filling over the dough, ensuring to leave a 1/4-inch border. Roll the dough tightly like a jelly roll and pinch the ends to seal. Twist the roll 5 or 6 times.
- Fold the twisted roll in half, brush the top with egg wash, and sprinkle an additional 2 tablespoons of filling over it before twisting again.
- Fit the twisted roll into the prepared pan (it might get a bit messy).
- Brush the tops of the babkas with egg wash, add ⅓ of the streusel topping over each loaf, and loosely cover the pans with plastic wrap. Let them rest in a warm space for 20-30 minutes.
- Bake the babkas for about 35 minutes, rotating halfway through, until they are golden. Test for doneness with a toothpick – it should come out clean. Remove from the oven and transfer to wire racks to cool. Once cool, remove from pans and serve.
Notes
- This recipe yields around three babkas in 9” loaf pans. You can bake all three or store extra dough in the freezer for later use.
- The recipe comprises three parts: the dough, the filling, and the topping. It’s advisable to make the dough first, and while it rises, prepare the other components.
- A stand mixer is recommended, but you can also use a large bowl with a hand mixer and a bit of manual kneading.
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