Chocolate Chip BabkaFrom midgelet 8 years ago
- 5 to 6 cups all-purpose flour shopping list
- 1/2 ounce dried yeast (2 packets) shopping list
- 1 1/2 cups plus 2 tablespoons sugar shopping list
- 1/4 cup warm water shopping list
- 1 teaspoon salt shopping list
- 3/4 cup butter or margarine, melted shopping list
- 1 cup milk shopping list
- 1/4 cup canola oil shopping list
- 3 large eggs, slightly beaten shopping list
- 1 teaspoon cinnamon shopping list
- 1/2 cup chopped walnuts shopping list
- 1/2 cup golden raisins shopping list
- 1/2 cup chocolate chips shopping list
- 1 large egg yolk mixed with 1 tablespoon water (egg wash) shopping list
How to make it
- Place 3 cups of the flour in a large mixing bowl, making a well in the middle.
- Dissolve the yeast mixed with the 2 tablespoons of the sugar in the warm water.
- Pour yeast mixture into the well and add 1 cup of the sugar and the salt.
- Mix together thoroughly.
- Melt 1/2 cup of the butter in the milk, remove it from the heat, and stir in the oil.
- Add the butter mixture to the flour, a little at a time, alternating with the eggs.
- Beat in another 2 or 3 cups of flour (or more if needed) until mixture is not sticky.
- On a lightly floured surface, knead the dough for about 10 minutes, or until smooth.
- Lightly oil a large bowl, and roll the ball of dough around until all sides are covered with a little oil.
- Place a kitchen towel over the bowl and let the dough rise in a warm place until it has doubled in size, about 1 hour.
- Punch the dough down and place on the counter or a pastry board. Cover the dough and let it rest for 10 minutes.
- Divide the dough into 4 parts and roll each part out into a rectangle about 12 inches long by 8 inches wide and 1/8-inch thick.
- Melt the remaining 1/4 cup butter.
- Brush rectangles with melted butter and sprinkle them with the 1/2 cup sugar mixed with the cinnamon, nuts, raisins, and chocolate chips
- Roll each rectangle up the long way (like a jelly roll) and place in a greased Bundt or 10 or 12-inch angel food cake pan.
- Cover with a towel and let dough rise again until doubled in size, 30 to 60 minutes.
- Preheat oven to 325°F.
- Brush the top of the babka with the egg wash and bake for 1 hour. Remove from the oven and cool on a wire rack.
- *The egg mixture gives the babka a crispy crust. For a softer crust use melted butter instead of the egg mixture.
- As with any yeast recipe, tastes superb warm, but may freeze and gently reheat pieces in the oven or microwave if desired
The Cookmidgelet Eastern, USA
The Rating2 people
this looks wonderful!chichimonkeyface in Albany loved it
Sweet Tooth448 members
Chocolate Dreams354 members
Jewish Food Lovers100 members
Choco Lovers139 members
All About Choclate86 members
Chocoholics Anonymous155 members
Death By Chocolate122 members
Anything With NUTs42 members
Jewish Recipe Gems13 members
Sugar N Spice N Everything Nice77 members