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  Whole milk (118 ml)
    1/4 oz Env active dry yeast (7 g)
    1/3 c  Granulated sugar (67 g);
           - +1 pn
  4 1/4 c  A-P flour (531 g); more as
           - needed
  1 1/2 ts Fine sea salt
      1 ts Vanilla extract
      1 ts Grated lemon zest (optional)
    1/2 ts Fresh grated nutmeg
      4 lg Eggs; room temperature,
           - lightly beaten
     10 tb Unsalted butter (140 g);
           - room temperature, more to
           - grease bowls and pans

MMMMM-----------------------FUDGE FILLING----------------------------
    1/2 c  Granulated sugar (100 g)
    3/4 c  Heavy cream or half & half
           - (177 ml)
      1 pn Kosher salt
      6 oz Extra bittersweet chocolate
           - (170 g); 66% - 74% cocoa
           - coarse chopped
      8 tb Unsalted butter (112 g);
           - diced, room temperature
      2 ts Vanilla extract (10 ml)

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

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

  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°F). 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, 1/3 cup sugar, salt, vanilla, lemon
  zest (if using), and 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 1 tb 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 tb 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

  Recipe by Melissa Clark

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

  Uncle Dirty Dave's Archives

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