Chocolate "Babka"
Votes: 1
Time: 4 hours 45 minutes
Complexity: average
Servings: 24
Complexity: average
Servings: 24
Our family never made this dish because it takes a long time. We bought it from one of the Russian or Polish bakeries in Chicago. But I learned this recipe from Lidia, a cook at the place where I worked in Rochester. I'd come to work two hours early (at 6 a.m.!) to bake with her: she'd make her pea soup while the chef wasn't in the kitchen. She taught me how to make her family's dishes—Austrian shortbread cookies, chicken liver dumplings, and this "Babka." Lidia used raisins and candied fruit. You can also use cinnamon.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Dough
- 2 cups of flour
- 1 tbsp. sugar
- 85 g of pressed yeast
- 2 tbsp. warm milk
Dough
- 1.25 cups sugar
- 1/4 tsp vanilla extract
- 1 teaspoon of salt
- 10 egg yolks
- 2 eggs
- 4-5 cups of flour, as needed
- 1/2 tbsp. melted butter
Filling
- 400 gr. almond paste
- 5 egg whites
- 2 tbsp softened butter
- 225 g dark chocolate, chopped
We recommend
Recipes with similar ingredients: flour, sugar, milk, vanilla extract, eggs, butter, ghee, almond paste, dark chocolate
Cooking the dish according to the recipe:
- Prepare the dough. Combine flour, sugar, yeast and warm milk; cover the bowl with cling film and let stand for 1 hour at room temperature.
- Prepare the dough. In the bowl of a stand mixer fitted with a whisk attachment, combine the sugar, vanilla, salt, egg yolks, and eggs until smooth. Attach the dough hook attachment, add the flour and yeast mixture to the bowl, and mix well. Add the butter. Mix with the dough hook.
- Place the dough in an oiled bowl and let it rise for about 1.5 hours, until the mixture has doubled in size.
- Meanwhile, prepare the filling. Fit a mixer with a paddle attachment and combine the almond mixture, egg whites, and butter. Add the chocolate and mix well.
- Preheat oven to 180°C.
- Lightly flour a work surface, invert the dough onto it, and press it with your fist to remove any air. Divide the dough in two. Cover one half with a damp towel, and roll the other half into an 8 x 14-inch rectangle, 0.6 cm thick. Let the dough rest while you roll out the other half. Spread the filling on both halves, then roll them into logs and pinch the edges. Lightly flatten the dough with a rolling pin, then twist it 6-8 times. Let the dough rest for a few minutes. Form spirals with the dough and place them in two greased 8-inch cake pans. (Alternatively, you can use two ring-shaped muffin tins.) Cover each pan with a damp cloth and let it rise in a warm place for 30-60 minutes, until the dough has almost doubled in size.
- Bake for 45 minutes, then let cool in the pan.
Author of the recipe - Gail Gand (USA) – pastry chef and co-owner of the Chicago restaurant TRU
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