Chocolate Babka (Peggy Cullen)
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Chocolate Babka (Peggy Cullen)
  Chocolate  
Last updated 6/12/2012 1:15:07 AM. Recipe ID 44345. Report a problem with this recipe.
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      Title: Chocolate babka (peggy cullen)
 Categories: None
      Yield: 1 Servings
 
    1/2    Recipe danish dough (1
           -pound)

MMMMM--------------------------STREUSEL-------------------------------
      3 tb Flour
      3 tb Sugar
      1 tb Melted butter
           -(approximately)

MMMMM--------------------------FILLING-------------------------------
      3 oz Grated or finely chopped
           -semi-sweet chocolate
    1/4 c  Sugar
    1/4 ts Cinnamon
    1/2 c  Streusel (approx)
      2 tb Melted butter; approximately
 
  Make streusel: In a small bowl, whisk together the flour and sugar.
  Drizzle in the melted butter and mix with your fingertips until the
  mixture lumps into unevenly sized crumbs. Refrigerate until ready to
  use. Combine the chocolate, sugar and cinnamon. Brush a 8 x 4 x 2
  1/2-inch pan, or 5 cup loaf pan with melted butter. Roll the dough
  into a rectangle measuring 9 x 22 inches and brush off any excess
  flour. Brush the dough generously with the melted butter, leaving a
  1/2-inch along the top edge of the dough. Sprinkle the chocolate
  mixture evenly over the dough, leaving the top 1/2- inch border free.
  Reserve 2 tablespoons of the mixture. Sprinkle the streusel over the
  chocolate, reserving about 3 tablespoons. Brush the 1/2-inch border
  along the top lightly with water. Beginning at the bottom edge, roll
  the dough into a log and pinch along the seam to seal it well.
  Moisten the ends of the log with water and bring them together to
  form a ring. Pinch the ends to seal. Gently twist the circle of dough
  twice into a double figure 8 and place in the prepared loaf pan,
  keeping the joint and seam down.  Brush the top with melted butter.
  Preheat oven to 350 degrees. Cover the pan with a towel and set in a
  warm draft-free place to proof for about 1 1/4 hour, or until a
  finger gently pressed into the dough leaves an indentation. It will
  not quite double, but will increase more than half again in size when
  fully proofed. Brush the top with more melted butter and sprinkle
  with the reserved chocolate/sugar and streusel. Bake 45 to 50
  minutes, or until the dough in the crevices appears baked. If the top
  browns too quickly, cover loosely with foil. Cool on a rack, in the
  pan, for 15 minutes. Slip a knife around the edge to loosen it and
  turn out onto the rack. Cool before slicing.  Yield: 1 1/4 pound loaf
  




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Recipe ID 44345 (Apr 03, 2005)

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