{"id":871,"date":"2011-03-27T20:15:44","date_gmt":"2011-03-28T01:15:44","guid":{"rendered":"http:\/\/www.oliviaskitchen.net\/?p=871"},"modified":"2012-03-25T22:10:56","modified_gmt":"2012-03-26T03:10:56","slug":"chocolate-babka","status":"publish","type":"post","link":"https:\/\/www.oliviaskitchen.net\/?p=871","title":{"rendered":"Chocolate Babka"},"content":{"rendered":"

I wouldn’t know what Chocolate Babka was if i didn’t watch Seinfeld , there was one episode where Elaine and Jerry wanted to get chocolate babka , but it was too late , someone else already got it . Since then i always wondered how chocolate babka tastes like . Then i bought Martha Stewart’s baking handbook which has recipe for chocolate babka , except it was intended for 3 loaves of babkas , heck what am i going to do with 3 loaves of chocolate babkas ?? LOL ..<\/p>\n

I had another bread book , artisan bread , and it has the recipe for chocolate babka also . I got this book few months ago , never tried a single recipe from there yet , except last night i read through it , and this morning too , after reading some of them , i was tempted to make chocolate babka . And the recipe was only making 1 loaf , just what i needed !! Anyway it wasn’t hard to make at all , especially with the kitchen aid dough hook , it helps , and the dough was ready within minutes . The only thing with this was .. the waiting period of letting the dough to rise . It took 2\u00a0 hours to let the dough rise for the first time , and then rolling it out , put the filling in and shaping it , and letting it rise for the 2nd time , another 2.5-3 hours . So it was total of 5.5 hours of waiting !!! And almost an hour to bake the bread . The result was a very rich delicious bread !! If you’re a chocolate lover , i think you would love this !!<\/p>\n

Here is what you need for the DOUGH :<\/strong><\/p>\n

2 tbsp. active dry yeast<\/strong><\/em><\/p>\n

3\/4 cup of warm milk ( about 95 F )<\/strong><\/em><\/p>\n

* Mix this together , dissolve the yeast in the warm milk , let it sit for 5 minutes , while you prepare the other step .<\/strong><\/em><\/p>\n

1\/4 cup of unsalted butter , room temperature<\/strong><\/em><\/p>\n

6 Tbsp. of sugar<\/strong><\/em><\/p>\n

*Cream this together in a mixer with paddle attachment with medium speed for 2 minutes .<\/strong><\/em><\/p>\n

4 egg yolks<\/strong><\/em><\/p>\n

1 tbsp. of vegetable oil<\/strong><\/em><\/p>\n

1 tsp. of vanilla extract<\/strong><\/em><\/p>\n

*Beat this together , and then add the mixture into the butter mixture in 4 different portions . Beat well after each additions . Scrape down each time too .<\/strong><\/em><\/p>\n

1 tsp. salt<\/strong><\/em><\/p>\n

3 1\/3 cup of flour<\/strong><\/em><\/p>\n

* Add the flour into the butter – egg mixture all at once , and add the milk – yeast mixture into egg=butter mixture . Beat with low speed using paddle attachment , if it’s getting too hard for the paddle , switch to the dough hook . keep beating about 2-3 minutes . Remove from the bowl , knead by hand for 2 more minutes on the lightly floured surface<\/em><\/strong><\/p>\n

.Grease a bowl , shape the dough into ball , put the dough in the bowl , cover with plastic , let it sit in room temperature for 2 hours . It should double in size like this<\/strong><\/p>\n

\"\"<\/a><\/p>\n

Take the dough out from the bowl , roll the dough into 15×15 square , about 1\/4-1\/8 inch thickness .<\/strong><\/p>\n

\"\"<\/a><\/p>\n

Add the fillings :<\/strong><\/p>\n

9 oz of semi sweet chocolate chip<\/strong><\/p>\n

1\/4 cup of cold unsalted butter , cut into chunks<\/strong><\/p>\n

1 tsp. ground cinnamon<\/strong><\/p>\n

In a food processor , chop the chocolate chip really good until it’s almost turn to powder , add cinnamon , then add the cut up cold butter , and pulse few times until it’s mixes well . Sprinkle this filling on the roll out dough . Like this :<\/strong><\/p>\n

\"\"<\/a><\/p>\n

Roll the dough into jelly roll style , seam side down , and then roll back and forth until it lengthen to 18-24 inches .<\/strong><\/p>\n

\"\"<\/a><\/p>\n

After that , on both ends , twist the dough carefully not to tear it , keep twisting gently , like this<\/strong><\/p>\n

\"\"<\/a><\/p>\n

Once you’re done twisting it , coil the dough like a snail<\/strong><\/p>\n

\"\"<\/a><\/p>\n

Then turn it up right with seam side down<\/strong><\/p>\n

\"\"<\/a><\/p>\n

Press down gently<\/strong><\/p>\n

\"\"<\/a><\/p>\n

Grease a loaf pan 5×9 line with parchment paper , put the dough in there , cover with plastic , let it rise 2 more hours .<\/strong><\/p>\n

\"\"<\/a><\/p>\n

After 2 hours , your dough should be rising like this :<\/strong><\/p>\n

\"\"<\/a><\/p>\n

Take the plastic out , preheat your oven to 350 F , bake babka for 25 minutes , and then rotate , bake for another 25 minutes , or until the side is golden brown . The top should be rich brown color too , if gets too burn looking, tent with foil . Let it cool for at least 30 minutes before slicing them .<\/strong><\/p>\n

\"\"<\/a><\/p>\n

 <\/p>\n

 <\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

I wouldn’t know what Chocolate Babka was if i didn’t watch Seinfeld , there was one episode where Elaine and Jerry wanted to get chocolate babka , but it was too late , someone else already got it . Since then i always wondered how chocolate babka tastes like . Then i bought Martha Stewart’s baking handbook which has recipe for chocolate babka , except it was intended for 3 loaves of babkas , heck what am i going to do with 3 loaves of chocolate babkas ?? LOL .. I had another bread book , artisan bread , and it has the recipe for chocolate babka also . I got this book few months ago , never tried a single recipe from there yet , except last night i read through it , and this morning too , after reading some of them , i was tempted to make chocolate babka . And the recipe was only making 1 loaf , just what i needed !! Anyway it wasn’t hard to make at all , especially with the kitchen aid dough hook , it helps , and the dough was ready within minutes . The only thing with this was .. the waiting period of letting the dough to rise . It took 2\u00a0 hours to let the dough rise for the first time , and then rolling it out , put the filling in and shaping it , and letting it rise for the 2nd time , another 2.5-3 hours . So it was total of 5.5 hours of waiting !!! And almost an hour to bake the bread . The result was a very rich delicious bread !! If you’re a chocolate lover , i think you would love this !! Here is what you need for the DOUGH : 2 tbsp. active dry yeast 3\/4 cup of warm milk ( about 95 F ) * Mix this together , dissolve the yeast in the warm milk , let it sit for 5 minutes , while you prepare the other step . 1\/4 cup of unsalted butter , room temperature 6 Tbsp. of sugar *Cream this together in a mixer with paddle attachment with medium speed for 2 minutes . 4 egg yolks 1 tbsp. of vegetable oil 1 tsp. of vanilla extract *Beat this together , and then add the mixture into the butter mixture in 4 different portions . Beat well after each additions . Scrape down each time too . 1 tsp. salt 3 1\/3 cup of flour * Add the flour into the butter – egg mixture all at once , and add the milk – yeast mixture into egg=butter mixture . Beat with low speed using paddle attachment , if it’s getting too hard for the paddle , switch to the dough hook . keep beating about 2-3 minutes . Remove from the bowl , knead by hand for 2 more minutes on the lightly floured surface .Grease a bowl , shape the dough into ball , put the dough in the bowl , cover with plastic , let it sit in room temperature for 2 hours . It should double in size like this Take the dough out from the bowl , roll the dough into 15×15 square , about 1\/4-1\/8 inch thickness . Add the fillings : 9 oz of semi sweet chocolate chip 1\/4 cup of cold unsalted butter , cut into chunks 1 tsp. ground cinnamon In a food processor , chop the chocolate chip really good until it’s almost turn to powder , add cinnamon , then add the cut up cold butter , and pulse few times until it’s mixes well . Sprinkle this filling on the roll out dough . Like this : Roll the dough into jelly roll style , seam side down , and then roll back and forth until it lengthen to 18-24 inches . After that , on both ends , twist the dough carefully not to tear it , keep twisting gently , like this Once you’re done twisting it , coil the dough like a snail Then turn it up right with seam side down Press down gently Grease a loaf pan 5×9 line with parchment paper , put the dough in there , cover with plastic , let it rise 2 more hours . After 2 hours , your dough should be rising like this : Take the plastic out , preheat your oven to 350 F , bake babka for 25 minutes , and then rotate , bake for another 25 minutes , or until the side is golden brown . The top should be rich brown color too , if gets too burn looking, tent with foil . Let it cool for at least 30 minutes before slicing them .      <\/p>\n","protected":false},"author":16,"featured_media":872,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"ngg_post_thumbnail":0,"footnotes":""},"categories":[9,12],"tags":[],"class_list":["post-871","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food-desserts","category-desserts-recipes"],"_links":{"self":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts\/871","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/users\/16"}],"replies":[{"embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=871"}],"version-history":[{"count":4,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts\/871\/revisions"}],"predecessor-version":[{"id":1514,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts\/871\/revisions\/1514"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/media\/872"}],"wp:attachment":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=871"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=871"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=871"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}