Chocolate Cinnamon Babkallah

Chocolate Cinnamon Babkallah

dough:

½ cup whole milk

4 large egg yolks

1 teaspoon vanilla extract

½ cup (1 stick) butter, melted and cooled

⅓ cup granulated sugar

2¼ teaspoons instant yeast (like Rapid Rise)

½ teaspoon kosher salt

3 cups all purpose flour (approximately)

filling:

6 ounces bittersweet chocolate, finely chopped

⅓ cup light brown sugar

1½ teaspoons ground cinnamon

all purpose flour for the counter

¼ cup (½ stick) butter, room temperature

1 large egg yolk

granulated sugar (for sprinkling - I used raw, coarse Turbinado sugar)

Make the dough:

Heat milk in the microwave or in a small saucepan on the stove just until warm, not hot. Transfer to a large bowl or the bowl of a stand mixer fitted with a paddle attachment. Blend in the egg yolks, vanilla, butter, sugar, yeast and salt. Mix on medium speed (or use a large wooden spoon) until well blended. Switch to the dough hook. Add 2 cups of the flour and blend until fully incorporated. For the last cup of flour, add slowly until you get a dough that just holds together well without being too dry or too wet. Don't worry if you don't have to use all the flour - it's better to get the right texture dough. Knead for about 5 minutes.

Transfer the dough to a large bowl sprayed with a little cooking spray. Cover with plastic wrap and let sit in a warm place until doubled in size about 2 hours.

Filing and Assembly

Mix chocolate, brown sugar and cinnamon in a small bowl.

Turn out dough onto a lightly floured surface; divide into three equal portions. Shape each into a 12" long rope. Roll out each rope to a 12x6" rectangle and about ⅛" thick. Brush with butter and top each rectangle with a third of the chocolate mixture. Roll up to form a log; pinch seam to seal.

Place logs, seam side down, side by side on a parchment lined baking sheet. Pinch logs together at one end; braid, then pinch ends together and tuck under. Cover loosely and let sit in a warm place until 1½ times larger, 1-2 hours.

Preheat oven to 350° F. Beat egg yolk with 1 Tbsp. water in a small bowl. Brush dough with egg wash;sprinkle with sugar. Bake until top is golden brown and the bread sounds hollow when bottom is tapped, 35 - 45 minutes. Let cool on a wire rack.

adapted very slightly from Bon Appetit

The Italian Dish

theitaliandishblog.com