Chocolate Swirl Babka Coffee Cake

[Olga Drozd]

Chocolate Swirl Babka Coffee Cake

Tender and light with swirls of chocolate  If you want more chocolate just increase the butter spread on the dough and increase cocoa/sugar filling. 3/4 cup 2% milk or homogenized milk (175 mL) 1 pkg (or 2 1/4 tsp.) active dry yeast (11 mL) 1 tsp. sugar 1/4 tsp. ginger (optional) 1/3 cup granulated sugar (75 mL) 1/3 cup unsalted butter, softened (75 mL) 3/4 tsp. salt (4 mL) 2 eggs 3 1/4 cups all purpose flour (800 mL) - approx. FILLING: 1/4 cup unsalted butter, softened (60 mL) - divided 1/2 cup granulated sugar (125 mL) 1/2 cup unsweetened cocoa powder (125 mL) GLAZE: 1 egg mixed with 2 tsp. water STREUSEL: 1/3 cup all purpose flour (75 mL) 1/4 cup granulated sugar (60 mL) 3 Tbsp. unsalted butter (45 mL)

In saucepan, heat milk over medium low heat just until warm to the touch (100º F/38ºC); pour into large bowl.  Sprinkle with yeast, 1 tsp. sugar, 1/4 tsp. ginger if using; let stand until foamy, about 10 minutes. Transfer to stand mixer.

To mixer, add sugar, butter, salt and 2 eggs; whisk to combine.  Add 3 cups of the flour; mix until dough is smooth, elastic and comes away from bowl, adding spoonfuls of remaining flour if necessary, about 10 minutes.  Transfer to lightly floured surface; knead into ball.

Place in large greased bowl, turning to grease all over.  Cover with plastic wrap; let rise in warm place until doubled in bulk, about 1 1/2 hours.

Punch down dough; divide in half.  Roll out each half into 18 X 7 inch rectangle (45 X 18 cm).

FILLING:  Spread butter over each rectangle, leaving 1/2 inch border on 1 long side.  Sift sugar and cocoa together in a bowl and divide in half; sprinkle over butter.  Starting at long buttered side, roll up tightly into log; pinch edge to seal, brushing with water if necessary.

Fold each log in half; twist twice and pinch open ends together to seal.  Fit into 2 greased 8 X 4 inch (1.5 L) loaf pans.  Cover with greased plastic wrap; let rise in warm place until doubled in bulk, 1 to 1 1/2 hours.

Whisk egg with 2 tsp. water.  Brush over loaves.

STREUSEL:  Stir flour with sugar.  Using pastry blender or 2 knives, cut in butter until in coarse crumbs. Sprinkle over loaves.

Bake in a preheated 350º F. oven (180º C.) until browned and bottoms sound hollow when tapped, 35 to 40 minutes.  Remove from pans; let cool on racks.