MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Chocolate Babka - Part One
Categories: Breads, Chocolate, Dairy
Yield: 12 servings

MMMMM---------------------------DOUGH--------------------------------
1/2 c (118 mL) whole milk
1/4 oz (7 g) env active dry yeast
1/3 c (67 g) granulated sugar;
- plus a pinch
4 1/4 c (531 g) A-P flour; more as
- needed
1 1/2 ts Fine sea salt
1 ts Vanilla extract
1 ts Grated lemon zest; opt
1/2 ts Fresh grated nutmeg
4 lg Eggs; room temp, lightly
- beaten
10 tb (140 g) unsalted butter;
- room temp, more to grease
- bowls and pans

MMMMM-----------------------FUDGE FILLING----------------------------
1/2 c (100 g) granulated sugar
3/4 c (177 mL) heavy cream or Half
- & Half
pn Kosher salt
6 oz (170 g) extra bittersweet
- chocolate; 66% - 74% cocoa
- coarse chopped
8 tb (112 g) unsalted butter,
- diced, room temp
2 ts (10 mL) vanilla extract

MMMMM---------------------CHOCOLATE STREUSEL--------------------------
1/2 c (60 g) A-P flour
3 tb (45 g) granulated sugar
1 1/2 tb (11 g) cocoa powder
1/2 ts Kosher salt
4 1/2 tb (64 g) unsalted butter;
- melted
1/3 c (60 g) mini semisweet
- chocolate chips

MMMMM---------------------------SYRUP--------------------------------
2/3 c (135 g) granulated sugar

PREPARE THE DOUGH: In a small saucepan or a bowl in the
microwave, warm the milk until it’s lukewarm but not hot
(about 110 degrees). Add yeast and a pinch of sugar and
let sit for 5 to 10 minutes, until slightly foamy.

In an electric mixer fitted with the dough hook, or in a
food processor, mix together flour, ? cup sugar, the
salt, the vanilla, the lemon zest (if using) and the
nutmeg. (If you don't have a mixer or processor, use a
large bowl and a wooden spoon.) Beat or process in the
yeast mixture and eggs until the dough comes together in
a soft mass, about 2 minutes. If the dough sticks to the
side of the bowl and doesn’t come together, add a
tablespoon more flour at a time until it does, beating
very well in between additions.

Add half the butter and beat or pulse until the dough is
smooth and elastic, 3 to 5 minutes, scraping down the
sides of the bowl with a spatula as needed. Beat in the
rest of the butter and continue to beat or pulse until
the dough is smooth and stretchy, another 5 to 7
minutes. Again, if the dough sticks to the sides of the
bowl, add additional flour, 1 tablespoon at a time.

Butter a clean bowl, form the dough into a ball and roll
it around in the bowl so all sides are buttered. Cover
the bowl with a clean towel and let it rise in a warm,
draft-free place (inside of a turned-off oven with the
oven light on is good) until it puffs and rises, about 1
to 2 hours. It may not double in bulk but it should
rise.

Press the dough down with your hands, re-cover the bowl
and refrigerate overnight (or, in a pinch, for at least
4 hours, but the flavor won't be as developed).

CONTINUED TO PART TWO

By: Melissa Clark

Yield: 2 loaves

RECIPE FROM: https://cooking.nytimes.com

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