Posted by Karen on November 09, 2000 at 19:46:33:
In Reply to: ISO: Chocolate Bobka posted by Lena on November 09, 2000 at 16:49:53:
Chocolate Swirl Babka
2 pkg. 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 to 5 cups flour
3 eggs
3 Tbsp butter, melted
1 cup walnuts
Filling:
1/3 cup unsweetened cocoa
2/3 cup sugar
Blend until there are no lumps.
Streusel Topping:
2 Tbsp butter, softened
1/4 tsp ground cinnamon
1/3 cup confectioners sugar
1/4 cup flour
Combine first 2 ingredients until smooth. Add sugar & blend.
Add flour and mix until crumbly.
To Make Babka:
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.
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.
Bake 30-35 minutes. Carefully remove from pans and let cool on rack.
__________________________________________________
Chocolate Bobka for Bread Machine
For a 1 pound loaf:
3/4 cup milk plus 2 tablespoons milk
1/2 cup bread flour or all-purpose flour
1 teaspoon active dry yeast
1 1/2 cups bread flour or all-purpose flour
3 tablespoons sugar
1/3 cup unsweetened cocoa
1 tablespoon orange zest, grated
1/2 teaspoon salt
1/2 teaspoon vanilla extract
4 tablespoons unsalted butter
3 egg yolks
1/2 cup golden raisins or substitute fine chop nuts
1/2 tsp cinnamon
1 tsp brown sugar
For a 1.5 pound loaf:
1 1/4 cups milk
3/4 cup bread flour or all purpose flour
1 1/2 tsp active dry yeast
2 1/4 cups bread flour or all purpose flour
1/4 cup sugar
1/2 cup unsweetened cocoa
2 TBS grated orange zest
3/4 tsp salt
3/4 tsp vanilla extract
6 TBS unsalted butter
4 egg yolks
3/4 cup golden raisins or substitute fine chop nuts
3/4 tsp cinnamon
1 1/2 tsp brown sugar
Bring milk to a boil. Stir in first flour measurement. Cook
over medium heat until mixture resembles mashed potatoes, stirring
constantly. Remove from heat and cool to room temperature.
Add all ingredients except the last three, according to manufacturer's
instructions. Process on normal bread cycle.
At last beep at end of last mixing beep, or at end of first kneading
cycle, add raisins/or nuts, cinnamon and brown sugar.
Cool for at least 30 minutes IN machine. This firms the bread.
For a more traditional Babka, omit cocoa powder, orange zest.
Add 1 1/2 TBS grated lemon zest and use raisins (no nuts).
This is pretty with a light chocolate or white glaze on top.