Chocolate Babka
1/2 package (1-1/4 teaspoon) active dry yeast
1/4 cup warm water (105 to 115 degree F)
1/2 cup plain yogurt
3 tablespoons sugar
3 tablespoons unsalted butter, melted
1 large egg, beaten
1-1/4 teaspoons salt
2-1/3 cups all-purpose flour
5 tablespoons sugar
3 tablespoons unsweetened cocoa
1-1/2 tablespoons unsalted butter, melted
1 cup semisweet chocolate chips
1 large egg, beaten
To make dough, sprinkle yeast over warm water in a large bowl. Let stand
until foamy, about 5 minutes.
Combine yogurt, sugar, melted butter, egg, and salt in a small bowl; add
to yeast mixture. Add 2 cups of flour, 1 cup at a time, beating after the
first addition with a whisk and after the second addition with a wooden
spoon. Mix in remaining flour with your hands. (You might need to add tiny
amounts of additional flour or nonstick spray to both your hands and the
dough to prevent sticking. Keep the flour to a minimum so the dough can
remain soft.)
Knead the dough in the bowl until all the flour is incorporated and you
have a smooth, slightly sticky dough. Lift the dough and spray the bowl
with nonstick spray. Set the dough back in the bowl and spray the top with
nonstick spray. Cover with a clean kitchen towel and let rise in a warm
place until dough has increased in bulk by 50 to 75 percent, at least 1
hour.
In a small bowl, combine sugar and cocoa. After dough has risen, punch it
down. Lightly spray a clean work surface with nonstick spray. Turn dough
out onto prepared surface and let rest, 5 minutes. Gently stretch and
press the dough into a 10x16-inch rectangle (use a little flour if it's
too sticky). Spread dough with melted butter, leaving a half-inch border
around the edges. Sprinkle the sugar mixture over the butter, then scatter
with chocolate chips. Roll up the dough lengthwise, gently stretching it over
the filling. Pinch the seam closed. Transfer babka to a greased cookie sheet,
seam side down. Curve the babka if necessary to fit and let rise in a warm
place, about 1 hour more.
Adjust rack to middle of oven. Heat oven to 350 degree F. Bake until babka
is lightly browned and feels hollow when gently squeezed, 30 to 40
minutes. Brush the top with beaten egg halfway through. Cool on a wire
rack at least 30 minutes before serving. Makes 16 servings.
Nutritional facts per serving
calories: 190, total fat: 8g, saturated fat: 4.5g, cholesterol: 36mg,
sodium: 197mg, carbohydrate: 28g, fiber: 1g, protein: 4g
Jenn B in SEMO
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