Author Topic: Chocolate Swirl Babka Coffee Cake  (Read 7975 times)

Olga Drozd

  • Administrator
  • Hero Member
  • *****
  • Posts: 9,574
    • View Profile
    • http://www.ukrainianclassickitchen.ca
Chocolate Swirl Babka Coffee Cake
« on: October 03, 2011, 03:32:50 PM »
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 (100 F/38C); 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 350 F. oven (180 C.) until browned and bottoms sound hollow when tapped, 35 to 40 minutes.  Remove from pans; let cool on racks.
« Last Edit: December 12, 2011, 10:36:33 AM by Slavko Drozd »