Not Your Bubbe's Chocolate Babka

Kosher Desserts

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Photo: Amy Siegel

Adapted from a recipe by Amy Siegel
Red Star PLATINUM Yeast Sampling/Baking Contest entry

This recipe caught our "eye" because of the unique way that the babka is formed; like a jelly roll but with a twist.

Ingredients:

1 packet Red Star Platinum Yeast
1/4 cup warm water
1 teaspoon granulated sugar
4 cups flour
1/4 cup melted butter or coconut oil
1/4 cup honey
2 eggs
1/2 cup buttermilk

Filling:
1/2 cup unsweetened cocoa powder
2 cups granulated sugar
1/2 teaspoon cinnamon
1 teaspoons pure vanilla extract
1/4 cup unsalted butter, melted
1 heaping teaspoon instant espresso granules dissolved in 2 Tbsp. hot water
1/2 cup cacao nibs, finely chopped

Egg wash:
1 egg
1 tablespoon water

Topping:
1 tablespoon coarse sea salt (i.e., finishing salt or sel gris)

Directions:

In a small bowl place yeast,warm water and sugar. Stir together. Allow to sit 5 minutes until bubbles appear at the surface.

In a large bowl, or in the bowl of an electric mixer fitted with a bread hook*, beat together 2 1/2 cups flour, yeast mixture, melted butter, honey, eggs and buttermilk until smooth. Add remaining flour, and beat until dough forms a ball. The surface of the dough should be smooth in appearance. Cover dough with a damp cloth, and allow to rise for 1-2 hours until double in size.

In a medium bowl, stir together first 6 filling ingredients until smooth. Set aside. Beat together ingredients for egg wash in a small bowl, set aside.

Pre-heat oven to 350F degrees. Grease two 10 x 5-inch loaf pans with butter or cooking spray.

On a flat surface, sprinkle a small amount of flour. Divide dough into 4 equal balls. Roll each ball into a 10x8-inch rectangle. Brush each rectangle with a thin layer of egg wash. Spoon filling mixture evenly over egg wash leaving a 1-inch margin all around. Sprinkle cacao nibs over filling. Roll up dough jelly roll style from the long end. Place 2 dough

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