By The Nosher
Preparation Time: 2 hours 30 minutes
Servings: 3 loaves
Ingredients
For the Dough:
- 1 ½ cups of warm whole milk (approx. 110°F)
- 2 packets (¼ oz each) active dry yeast
- ¾ cup sugar, plus an additional pinch
- 3 large eggs, at room temperature (reserve 1 for later egg wash)
- 1 tablespoon heavy cream for egg wash (milk can be used instead)
- 2 large egg yolks, at room temperature
- 1 ½ teaspoons vanilla extract
- 6 cups all-purpose flour, plus additional for dusting the work surface
- 1 teaspoon salt
- 2 sticks unsalted butter, cut into 1-inch pieces, at room temperature, along with extra for greasing bowls and pans
For the Chocolate Filling:
- 24 ounces semisweet or dark chocolate chips (2 bags)
- 2 ½ tablespoons ground cinnamon
- 1 cup walnuts
- ½ cup granulated sugar
- ½ cup raw sugar or turbinado sugar
- ¾ cup unsalted butter (1 ½ sticks)
For the Streusel Topping:
- 1⅔ cups confectioners’ sugar
- 1⅓ cups all-purpose flour
- 12 tablespoons (1 ½ sticks) unsalted butter, at room temperature
Instructions
- Begin by pouring warm milk into a small bowl. Add yeast and a pinch of sugar, stir lightly, and let sit for about 5 minutes until it becomes foamy.
- In the bowl of an electric mixer fitted with a paddle attachment, combine ¾ cup sugar with 2 eggs, vanilla extract, and egg yolks. Incorporate the yeast mixture and mix lightly to combine.
- In a separate bowl, mix together flour and salt. Add this to the egg mixture, beating on low speed until nearly all the flour is mixed in, roughly 30 seconds. Switch to the dough hook and add 2 sticks of butter. Beat until the dough is smooth and slightly sticky, approximately 10 minutes.
- Transfer the dough to a lightly floured surface and knead a few times until it’s smooth. Grease a large bowl.
- Place the dough in the greased bowl and turn it to coat. Cover tightly with plastic wrap and allow it to rise in a warm environment until it has doubled in size, about 1 hour.
- For the filling, combine chocolate chips, ½ cup granulated sugar, ½ cup raw sugar, walnuts, and cinnamon in a food processor and pulse until you achieve a coarse crumb consistency.
- Incorporate the 1 ½ sticks of butter and blend until the filling is well combined; set aside.
- For the streusel topping, mix together sugar, flour, and butter in a large bowl. Use a fork to blend until it forms clumps varying in size from crumbs to 1 inch.
- Preheat the oven to 350°F and generously butter a 9-by-5-by-2 3/4-inch loaf pan.
- Beat the reserved egg with 1 tablespoon of cream in a small bowl; set aside.
- Deflate the dough and place it on a clean surface. Let it rest for 5 minutes, then divide it into three equal portions, keeping two covered while you work with one.
- On a well-floured board, roll out the dough 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, maintaining a 1/4-inch border. Roll the dough tightly like a jelly roll, sealing the ends by pinching them together. Twist the rolled dough 5 or 6 times.
- Fold the twisted roll in half and apply egg wash to the top. Carefully add 2 tablespoons of the filling on top and twist it again a few more times.
- Transfer this twisted roll into the prepared loaf pan (expect some mess). Brush the top with egg wash and crumble ⅓ of the streusel topping over it. Cover loosely with plastic wrap and allow to rise in a warm area for 20-30 minutes.
- Bake the babkas, rotating halfway through, until they are golden brown, about 35 minutes. A toothpick inserted should come out clean. Remove from the oven and let them cool on wire racks. Once cool, remove from pans and serve.
Notes
- This recipe yields approximately three 9-inch loafs. You can bake all at once or freeze the extra dough for later use.
- It consists of three components: the dough, the filling, and the topping. It’s advisable to start with the dough, and while it rises, prepare the other components.
- Using a stand mixer is recommended, but a large bowl with a hand mixer and some manual kneading will also work.
The Nosher
Your ultimate resource for everything related to Jewish cuisine. From an array of classic recipes to the best Jewish and Israeli products at supermarkets like Trader Joe’s, and insights into the Jewish origins of beloved foods—from ice cream to Old Bay seasoning—we provide tips for making the best hamantaschen, the juiciest brisket, and strategies for quick weeknight dinners.
Published by 70 Faces Media, America’s largest non-profit Jewish digital publisher.
