Chocolate Babka (Food Network Kitchens) Recipe

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Chocolate Babka (Food Network Kitchens)
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Ingredients
23
Count
Nutrition
759
Calories
Total time
720
Minutes
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Ingredients:

Directions:

  1. Make the dough: Combine the yeast and 2 tablespoons warm water in the bowl of a stand mixer; set aside until foamy, 5 minutes. Add the milk, sour cream, egg yolk and 1/2 cup flour; beat with the paddle attachment on medium speed until combined. Gradually beat in the remaining 1 1/4 cups flour, scraping the bowl as needed, to form a wet dough, about4 minutes. Increase the speed to medium high; add the whole egg, sugar, salt and vanilla and beat until creamy, 3 to 4 minutes. Add the butter, 1 tablespoon at a time; beat until incorporated. The dough will be very wet.
  2. Brush a large bowl with butter; transfer the dough to the bowl and cover with plastic wrap. Let rise in a warm place until nearly doubled in size, about 1 hour, 30 minutes. Stir the dough to punch it down; cover and refrigerate until firm, at least 3 hours or up to overnight.
  3. Generously dust a sheet of parchment paper with flour. Pat the dough into a square on the parchment, then roll into an 11-by-15-inch rectangle. Transfer the dough and parchment to a baking sheet and brush off the excess flour. Cover and chill until firm enough to shape, 1 to 2 hours.
  4. Meanwhile, make the filling: Pulse the almonds and sugar in a food processor until fine. Add the butter, egg, rum, vanilla, cinnamon, orange zest and almond extract; pulse until smooth. Cover and chill 1 hour.
  5. Make the streusel: Mash the confectioners' sugar, flour and butter in a bowl with a fork to make clumps. Cover and chill until ready to use.
  6. Butter an 8 1/2-by-4 1/2-inch loaf pan. Spread the almond filling over the dough, leaving a 1-inch border; sprinkle with the chocolate. Starting from a short side, use the parchment to tightly roll up the dough, brushing off the excess flour. Pinch the ends of the roll, then twist several times. Fold the twist in half so the ends meet. Twist the folded dough again and place in the pan. Cover with buttered parchment; let rise in a warm place until puffy, about 2 hours.
  7. Preheat the oven to 350 degrees F. Brush the loaf with the beaten egg, then sprinkle with the streusel. Bake until the bread is golden and springs back when pressed, 1 hour to 1 hour, 10 minutes. Loosen with a knife, then let cool in the pan, 1 hour. Unmold onto a rack to finish cooling.
  8. Photograph by Anna Williams
  9. /content/dam/images/food/fullset/2012/1/24/2/FNM_030112-WEDinners-007_s4x3.jpg How to Make Chocolate Babka
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 758.9 Kcal (3177 kJ)
Calories from fat 364.5 Kcal
% Daily Value*
Total Fat 40.5g 62%
Cholesterol 152.6mg 51%
Sodium 251.94mg 10%
Potassium 325.15mg 7%
Total Carbs 89.25g 30%
Sugars 48.77g 195%
Dietary Fiber 4.32g 17%
Protein 13.86g 28%
Vitamin C 0.3mg 1%
Vitamin A 0.3mg 9%
Iron 3.4mg 19%
Calcium 97.9mg 10%
Amount Per 100 g
Calories 377.23 Kcal (1579 kJ)
Calories from fat 181.18 Kcal
% Daily Value*
Total Fat 20.13g 62%
Cholesterol 75.85mg 51%
Sodium 125.23mg 10%
Potassium 161.62mg 7%
Total Carbs 44.36g 30%
Sugars 24.24g 195%
Dietary Fiber 2.15g 17%
Protein 6.89g 28%
Vitamin C 0.2mg 1%
Vitamin A 0.1mg 9%
Iron 1.7mg 19%
Calcium 48.7mg 10%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 17.8
    Points
  • 21
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

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