2 1/2
teaspoons active dry yeast
3 1/2 cups flour
1/2 teaspoon salt
2 tablespoons sugar
2 tablespoons butter
1 cup + 2 tbl. milk
2 large eggs
1/2 teaspoon vanilla
CHOCOLATE FILLING:
1/4 cup unsweetened cocoa
1/2 cup sugar
1/4 cup melted unsalted butter
1/3 cup coarsely chopped pecans
TOPPING:
1 tablespoon butter, softened
2 tablespoons sugar
2 tablespoons flour
2 pinches cinnamon
EGG WASH:
1 large egg beaten with 1 tsp. water
All ingredients must be at room temperature. Add ingredients in the order
specified in your owner's manual. Set machine to dough/manual setting. At the
end of the cycle, press clear/stop. To punch down dough, press start and let
knead for 60 seconds. Press clear/stop again. Remove dough and let rest 5
minutes before hand-shaping.
Hand Shaping Technique: While the dough is rising, prepare the filling by
blending ingredients together with a fork until crumbly. To make crumb topping,
blend ingredients together with a fork until crumbly. Chill both until ready to
use. Lightly grease a 4-1/2x8-1/2 inch loaf pan. On a lightly floured work
surface, roll the dough into a 10x20 inch rectangle. Cover with filling up to 1
inch from the edges. Roll up lengthwise, jelly roll fashion. Pinch seam and ends
securely together so that they don't open during baking. Carefully place babka
in prepared pan. Fold ends under and shape into an S so that it fits into pan.
Cover with a clean kitchen cloth and let rise until doubled in size.
Preheat oven to 350 ºF. Form a crease in the top of the risen babka with the
side of your hand. Brush with egg wash and cover with crumb topping. Bake
approximately 30-35 minutes, or until golden brown. If babka begins to brown too
quickly, cover top with foil. Remove from pan and cool on wire rack.
VARIATIONS:
Cheese Babka Filling
8 oz. farmer cheese
2 Tablespoons sugar
1 tablespoon flour
1 large egg yolk
2 teaspoons grated orange zest
1/4 cup raisins
Blend together all ingredients except the raisins. After spreading the cheese
filling on the babka, sprinkle with the raisins.
