Chocolate Swirl Babka
- 1 Hour 5 Minutes Prep9 Hours 55 Minutes Total
- 10 Servings
- 460 Calories per Serving
Ingredient List
Dough
- 1 package (2 1/4 teaspoons) regular active dry yeast
- 1/2 cup warm milk (105°F to 115°F)
- 1 teaspoon sugar
- 2 to 3 cups Gold Medal™ all-purpose flour
- 6 tablespoons unsalted butter, softened, cubed
- 1 egg
- 1/4 teaspoon salt
Filling
- 7 tablespoons unsalted butter
- 3/4 cup sugar
- 3 oz bittersweet chocolate, coarsely chopped
- 5 tablespoons unsweetened baking cocoa
- 1 teaspoon ground cinnamon
- 1/2 cup chopped walnuts
Syrup
- 1/2 cup sugar
- 1/2 cup water
- 1 tablespoon honey
Preparation
- Make Dough: In large bowl, stir yeast, warm milk, 1 teaspoon sugar and 1/3 cup of the flour. Let rest 10 to 15 minutes or until bubbles appear on surface.
- Use wooden spoon to stir in 6 tablespoons softened butter, egg and salt. Stir in 1 2/3 cups of the flour until dough forms. Transfer dough to well-floured surface. Knead 10 minutes, adding just enough remaining flour until dough is soft, smooth and elastic. Return dough to bowl. Cover with towel or lightly greased plastic wrap. Refrigerate dough 6 hours.
- Grease 9x5-inch loaf pan with butter or cooking spray; line with cooking parchment paper. Grease parchment paper with butter or cooking spray. Make Filling: In 1-quart saucepan, melt 7 tablespoons butter over medium heat. Stir in 3/4 cup sugar until nearly dissolved. Remove from heat. Add chopped chocolate to saucepan. Let stand 1 minute, then add cocoa and cinnamon; stir until smooth.
- In 6-inch skillet, cook and stir walnuts 3 to 5 minutes over medium heat until just toasted.
- On lightly floured surface, roll out chilled dough to 12x20-inch rectangle. Spread filling evenly over dough to edges. Sprinkle walnuts evenly on top. Roll dough up, starting at one long side; pinch seam to seal. Place seam side down on work surface. Using sharp knife, slice dough lengthwise to within 1/2 inch from bottom of dough. Keeping cut sides up, bring ends together, twisting dough together. Place in loaf pan in rough coil. Cover and let rise about 2 hours or until doubled.
- Meanwhile, in 1-quart saucepan, heat Syrup ingredients to boiling. Boil 4 minutes. Set aside to cool.
- Heat oven to 375°F. Bake loaf 30 to 35 minutes or until deep golden brown. Drizzle syrup evenly over top of warm loaf. Cool loaf completely in pan on cooling rack.
Tips
- Bread can be stored, fully cooled and tightly wrapped in plastic wrap at room temperature, for up to 2 days. To freeze, wrap cooled bread in plastic wrap and aluminum foil, and freeze up to 2 months.
- Swap chopped walnuts for chopped almonds or pecans, if desired.
Nutrition Information
Daily Values (Amount per serving)
Total Fat 25g 38%, Saturated Fat 13g 66%, Cholesterol 60mg 20%, Sodium 75mg 3%, Potassium 200mg 6%, Total Carbohydrate 52g 17%, Dietary Fiber 4g 15%, Vitamin A 10%, Vitamin C 0%, Calcium 4%, Iron 20%, Vitamin D 6%, Vitamin E 2%, Thiamin 25%, Riboflavin 15%, Niacin 10%, Vitamin B6 4%, Folic Acid 15%, Vitamin B12 2%, Pantothenic Acid 4%, Phosphorus 15%, Magnesium 15%, Zinc 10%, Selenium 15%, Copper 25%, Manganese 45%
Other Nutrients (Amount per serving)
Calories 460, Calories from Fat 220, Trans Fat 1/2g, Monounsaturated Fat 6g, Polyunsaturated Fat 3 1/2g, Soluble Fiber 0g, Insoluble Fiber 3g, Sugars 28g, Protein 6g, Beta-Carotene 2%, Omega-3 1/2g, Carbohydrate Choice 3 1/2, Starch 2, Fruit 0, Other Carbohydrate 1 1/2, Skim Milk 0, Low-Fat Milk 0, Milk 0, Vegetable 0, Very Lean Meat 0, Lean Meat 0, Medium-Fat Meat 0, High-Fat Meat 0, Fat 5, Fruits 0c, Vegetables 0c, Grains 2oz-eq, Meat & Beans 1oz-eq, Dairy 0c, Fats & Oils 4tsp
