Recipe
Chocolate Chip Babka Recipe
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Midgelet / All my dishes 9 months, 3 weeks ago
This babka is reminiscant of Sepharidic Jewish baking. May also be baked in loaf pans instead
Prep:60m Cook:60m Servings:12
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 Midgelet |
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Fans
Ingredients
- 5 to 6 cups all-purpose flour
- 1/2 ounce dried yeast (2 packets)
- 1 1/2 cups plus 2 tablespoons sugar
- 1/4 cup warm water
- 1 teaspoon salt
- 3/4 cup butter or margarine, melted
- 1 cup milk
- 1/4 cup canola oil
- 3 large eggs, slightly beaten
- 1 teaspoon cinnamon
- 1/2 cup chopped walnuts
- 1/2 cup golden raisins
- 1/2 cup chocolate chips
- 1 large egg yolk mixed with 1 tablespoon water (egg wash)
Directions
- 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
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chichimonkeyface 9 months, 3 weeks ago said:
This looks wonderful!