Chocolate Raspberry Babka

Chocolate Raspberry Babka

Chocolate Raspberry Babka

- I baked this in two 5” x 3” round cake pans. You can bake this is in a single 5” x 9” loaf pan.

-Prepare the streusel and the filling ingredients first and store until ready.

1. The Streusel

2/3 cup all purpose flour

½ cup packed light brown sugar

¼ tsp cinnamon

1 tbsp lightly crushed walnuts

¼ cup unsalted butter (or substitute), melted

In large bowl combine flour, brown sugar, cinnamon, walnuts, and salt. Whisk briefly to combine.

Add melted butter and work into dough either using hands or a fork until combined. Mixture should be crumbly, but clump together when squeezed with your fingers.

2. The Filling

½ cup seedless raspberry preserves

1 cup grated dark chocolate

½ cup finely crushed graham cracker crumbs

1 tbsp lightly crushed walnuts

3. The Dough

1 envelope active dry yeast

1 ½ sticks butter

1 cup milk

½ tsp salt

¼ cup sugar

3 cups flour

In a small saucepan, melt the butter, add milk and warm until just lukewarm.

In the bowl of a food processor fitted with the paddle attachment, add the yeast and pour in the butter and milk. Stir on medium low until the yeast has dissolved.

Stop the mixer, and add the sugar, salt, and flour to the bowl. Mix on medium low until the dough is smooth and elastic.

Cover the bowl with a damp towel or plastic wrap and place in a warm area to rise for 60 minutes.

Turn the dough out onto a lightly floured board and knead into a smooth ball. Divide the dough in half.

Roll out one half of the dough into a rectangle measuring approximately 12” x 16”. Smooth one half of the raspberry preserves evenly over the dough. Sprinkle one half of the grated chocolate evenly over the raspberry preserves. Sprinkle one half of the graham cracker crumbs evenly over the chocolate. Finish by sprinkling one half of the walnuts over the graham cracker crumbs.

Starting on the long side of the dough, roll the dough into a long cylinder.

Repeat these steps with the other half of the dough and filling ingredients.

If baking in a loaf pan, spray the pan with non-stick cooking spray. Then gently twist the two dough cylinders together, and tuck the ends under so this will fit into the loaf pan. Top with the streusel, and bake for 45 minutes in a preheated 400˚F oven.

If baking in two 5” round cake pans, spray the pans with non-stick cooking spray. Then roll one cylinder into a spiral and place into one of the pans. Repeat with the other cylinder of dough and the other cake pan. Top each with one half of the streusel. Bake for 45 minutes in a preheated 400˚F oven.

Cool the babka for 10 to 15 minutes before turning out of the pans to cool on a rack.

 

This recipe is discussed in my story, “No Hair.”

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