Babka... The Other White Bread.

Babka.

The word can stand on its own, but that wouldn't be fair to you. I will attempt, using words and pictures, to convey just how wonderful this bread really is. What it really boils down to is: You HAVE to make this.

There's a lot of information about the history of babka out there, and I've found that Google can find me about 3 billion different unique recipes that are "just like we used to have when I was a kid."

Rather than regurgitate all of it here, I'll give you a link. But I recommend you make the bread first, and then read the history while you're eating.

A brief history of babka

On Seinfeld, in the episode called "The Dinner Party" Jerry and Elaine are at a bakery, to buy something to bring with them to a party. Elaine chose the bakery because they specialize in babka. More specifically, chocolate babka. But they forget to take a number, and someone else going to the same party buys the last chocolate babka.

JERRY: That was our Babka. We had that Babka!

ELAINE: What's this one?

CLERK: That's cinnamon Babka.

JERRY: Another Babka?

CLERK: There's chocolate and there's cinnamon.

JERRY: Well, we've got to get the cinnamon.

ELAINE: No, but they got the chocolate. We'll be going in with a lesser Babka.

JERRY: I beg your pardon? Cinnamon takes a back seat to no Babka. People love cinnamon. It should be on tables at restaurants along with salt and pepper. Anytime anyone says, "Oh This is so good. What's in it?" The answer invariably comes back, Cinnamon. Cinnamon. Again and again. Lesser Babka - I think not.

ELAINE: I'll have the cinnamon Babka.

So, armed with the information that both cinnamon and chocolate are valid, I was faced with a dilemma. Should I make a chocolate, or a cinnamon babka?

My research uncovered a wonderful compromise. A cinnamon-chocolate babka. A delicious idea? Yes. Twice as good? An understatement.

The babka I made is without a doubt the most decadent thing I have ever made. There is more chocolate filling than the dough that contains it. Chocolate, cinnamon, streusel, butter, this has it all. Here we go!

1/2 C warm milk

1 packet (2 tsp) yeast (I recommend highly active "Rapid Rise" yeast for less waiting time for your babka)

1/4 C sugar plus a pinch extra

1 large egg

1 small egg yolk

2 C all purpose flour

1/2 tsp salt

2/3 stick unsalted butter, room temperature, cut in 1 inch pieces

1. Pour warm milk into a small bowl. Stir the yeast and a pinch of sugar into the milk, let it stand until bubbly (3-5 minutes)

2. In a small bowl, whisk together 1/4 C sugar, 1 large egg, and a small egg yolk. Add the yeast mixture and whisk to combine.

3. In the bowl of a mixer fitted with the paddle attachment, combine the flour and salt. Add the egg mixture, beat on low speed until the flour is incorporated and it forms a thick batter (30 seconds).

4. Change to the dough hook. Add the 2/3 stick of butter, and knead until the butter is incorporated and a smooth, soft dough that's slightly sticky is formed (about 10 minutes). You may need to add flour a tablespoon at a time to form a dough instead of a batter. Don't add too much flour! It should be very loose - much like the angel biscuit recipe.

5. Turn dough out onto a floured surface, and knead only a few times, form into a ball. Lightly oil a large bowl, coat the dough in the oil and cover with plastic wrap. Let rise in a warm place until doubled, about 1 hour.

3/4 lbs semisweet chocolate (Use good chocolate!)

1T ground cinnamon

4T unsalted butter, room temperature, cut in 1 inch pieces

1 small egg

1T whipping cream (or whole milk)

6. Roughly chop the chocolate, then process in a food processor until the size of peas or smaller.

7. In a medium bowl, combine the chocolate and cinnamon. Add the butter, and cut it in with a pastry blender until well combined, set filling aside.

8. Prepare a 9x5 loaf pan by greasing the sides, line the bottom with parchment or wax paper (CRITICAL STEP)

9. Beat the egg in a small bowl with the cream to make an egg wash, set aside.

10. Punch the dough down and turn out onto a floured surface. Let it rest for 5 minutes, and then roll out into a 16x16 inch square, about 1/8" thick.

11. Brush the outer inch with the egg wash. Spread the chocolate filling evenly over the dough, leave about a half inch border.

12. Roll the dough up tightly, pinching the ends to seal. Twist the entire roll 5 or 6 times (CAREFULLY!) Brush the top with egg wash, then fold the right side over the left. Twist 2 more times and fit into the prepared pan.

1/2 C powdered sugar

1/4 C + 1T all-purpose flour

4T unsalted butter, room temperature

13. In a medium bowl, combine the sugar, flour, and butter. Using a pastry blender, cut in the butter until the streusel forms clumps ranging in size up to 1 inch.

14. Preheat the oven to 350 degrees. Brush the top with more egg wash, then sprinkle streusel over the top (lots of streusel!) Cover loosely with plastic wrap and let rise in a warm place for 20-30 minutes.

15. Bake the babka for 40 minutes, rotating after 25 minutes. Reduce the temperature to 325 degrees and bake for 10 more minutes, until the streusel turns golden.

16. Remove from the oven, and cool on a wire rack for 15 minutes. Carefully remove from the pan and serve.

Happy Baking!

My favorite co-baker	Mixing the dough
Ready to Rise	All rolled out!
Chopped chocolate	Filling is ready
Filled, rolling it up	All rolled up
Trust me, it twists!	One more rise to go!
Ready for the oven	Only minutes from edible!
Amazing. Wonderful. Chocolate.