By The Nosher | Contributor
Total Time: 2 hours 30 minutes
Yield: 3 loaves
Ingredients
For the Dough:
- 1 ½ cups warm whole milk (approximately 110°F)
- 2 packages (¼ oz each) active dry yeast
- ¾ cup white granulated sugar, plus a pinch
- 3 large whole eggs, at room temperature (set aside 1 for the egg wash)
- 1 tablespoon heavy cream for egg wash (milk can be used as a substitute)
- 2 large egg yolks, at room temperature
- 1 ½ teaspoons vanilla extract
- 6 cups all-purpose flour, plus additional for the work surface
- 1 teaspoon salt
- 2 sticks of unsalted butter, cut into 1-inch pieces, at room temperature, plus more for greasing
For the Chocolate Filling:
- 24 oz semisweet or dark chocolate chips (2 bags)
- 2 ½ tablespoons ground cinnamon
- 1 cup walnuts
- ½ cup granulated sugar
- ½ cup sugar in the raw or turbinado sugar
- ¾ cup unsalted butter (1 ½ sticks)
For the Streusel Topping:
- 1 ⅔ cups confectioners’ sugar
- 1 ⅓ cups all-purpose flour
- 12 tablespoons (1 ½ sticks) unsalted butter, at room temperature
Instructions
- Begin by pouring warm milk into a small bowl. Sprinkle the yeast and a pinch of sugar over the milk, stir lightly, and allow it to sit until foamy for about 5 minutes.
- In the bowl of an electric mixer fitted with a paddle attachment, combine ¾ cup sugar, 2 whole eggs, vanilla extract, and the egg yolks. Add the yeast mixture and mix lightly until blended.
- In a separate bowl, mix together the flour and salt. Gradually add this to the egg mixture and blend on low speed until most of the flour is incorporated, approximately 30 seconds. Switch to a dough hook, add the 2 sticks of butter, and mix until the flour and butter are fully combined into a soft, slightly sticky dough, which should take around 10 minutes.
- Turn the dough out onto a floured surface and knead it a few times until smooth. Grease a large bowl.
- Place the dough in the bowl, turning it to coat it in butter. Cover it tightly with plastic wrap and let rise in a warm area until it has doubled in size, about 1 hour.
- To prepare the filling, combine the chocolate chips, ½ cup granulated sugar, ½ cup raw sugar, walnuts, and cinnamon in a food processor and process until it reaches a coarse crumb consistency.
- Add the 1 ½ sticks of butter to the mixture and process until well combined. Set this filling aside.
- For the streusel topping, mix together the sugar, flour, and butter in a large bowl. Use a fork to blend until thoroughly combined, leaving clumps that vary in size from crumbs to about 1 inch.
- To assemble, preheat your oven to 350°F and generously butter a 9-by-5-by-2 ¾-inch loaf pan.
- In a small bowl, whisk the remaining egg with 1 tablespoon of cream and set it aside.
- Punch down the risen dough and transfer it to a clean surface. Allow it to rest for 5 minutes before dividing it into three equal parts, keeping two pieces covered while you roll out the first piece. On a floured surface, roll it into a 16-inch square, approximately 1/8-inch thick.
- Brush the edges with the egg wash. Evenly sprinkle ⅓ of the chocolate filling over the dough, leaving a ¼-inch border. Roll up the dough tightly like a jelly roll and pinch the ends to seal. Twist it 5 to 6 times.
- Fold the twisted roll in half and brush the top with egg wash. Sprinkle an additional 2 tablespoons of filling over the roll and twist a few more times.
- Carefully place the twisted roll into the prepared pan (it may get a little messy).
- Brush the top of the babka with remaining egg wash and sprinkle the remaining ⅓ of the streusel topping over each loaf. Loosely cover the pans with plastic wrap and let rise in a warm place for 20-30 minutes.
- Bake the babkas, rotating them halfway through, until they turn golden brown, about 35 minutes. To check for doneness, a toothpick should emerge clean of dough. Remove from the oven and let cool on wire racks before serving.
Notes
- This recipe yields approximately three babkas fit for 9-inch loaf pans. You can bake all at once or freeze the remaining dough for later use, allowing it to defrost before baking individually.
- There are three primary components to this recipe: the dough, the filling, and the topping. It’s advisable to make the dough first, and while it rises, prepare the other components.
- A stand mixer is recommended for this recipe, but it can also be made by combining ingredients in a large bowl with a hand mixer followed by some hand kneading.
The Nosher serves as your comprehensive source for everything related to Jewish cuisine. It features a wide range of traditional recipes from various Jewish cultures, highlights the best Jewish and Israeli foods available at popular supermarkets like Trader Joe’s, explores the Jewish lineage of beloved foods from ice cream to Old Bay seasoning, and provides insights on preparing the finest hamantaschen and juiciest brisket, along with tips for quick weeknight dinners.
The Nosher is a publication of 70 Faces Media, the largest non-profit Jewish digital publisher in America.
