Chocolate Babka
- 3/4 cup warm milk (105115°F)
- 1/2 cup plus 2 teaspoons sugar
- 3 teaspoons active dry yeast (from two 1/4-oz packages)
- 3 1/4 cups all-purpose flour plus additional for dusting
- 2 whole large eggs
- 1 large egg yolk
- 1 teaspoon pure vanilla extract
- 3/4 teaspoon salt
- 1 1/4 sticks (10 tablespoons) unsalted butter, cut into pieces and softened
- 1 large egg yolk
- 1 tablespoon heavy cream or whole milk
- 5 tablespoons unsalted butter, well softened
- 2 (3 1/2- to 4-oz) bars fine-quality bittersweet chocolate (no more than 60% cacao if marked), finely chopped
- 1/4 cup sugar
- Cooking & Baking
- Active dry yeast (3 teaspoons)
- All-purpose flour plus (3 1/4 cups)
- Salt (3/4 teaspoon)
- Sugar (3/4 cup)
- Vanilla extract, pure (1 teaspoon)
- Dairy
- 4 cup warm milk (105 (3)
- Butter, unsalted (1 1/4 sticks)
- Butter, unsalted (5 tablespoons)
- Heavy cream or whole milk (1 tablespoon)
- Refrigerated
- Egg yolk, large (2)
- Eggs, whole large (2)
- Other
- 2 (3 1/2- to 4-oz) bars fine-quality bittersweet chocolate (no more than 60% cacao if marked), finely chopped
Preparation
Read recipe preparation on epicurious.com
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Recipe Stats
Published December 1, 2006 (6 years ago).
12 people saved this recipe.
