Chocolate Babka

>From Dessert Du Jour

1/2 package (1-1/4 teaspoon) active dry yeast
1/4 cup warm water (105 degree F to 115 degree F)
1/2 cup plain yogurt
3 tablespoons sugar
3 tablespoons unsalted butter, melted
1 large egg, beaten
1-1/4 teaspoons salt
2-1/3 cups all-purpose flour
5 tablespoons sugar
3 tablespoons unsweetened cocoa
1-1/2 tablespoons unsalted butter, melted
1 cup semisweet chocolate chips
1 large egg, beaten

To make dough, sprinkle yeast over warm water in a large bowl. Let stand
until foamy, about 5 minutes. Combine yogurt, sugar, melted butter, egg,
and salt in a small bowl; add to yeast mixture. Add 2 cups of flour, 1 cup
at a time, beating after the first addition with a whisk and after the
second addition with a wooden spoon. Mix in remaining flour with your
hands. (You might need to add tiny amounts of additional flour or nonstick
spray to both your hands and the dough to prevent sticking. Keep the flour
to a minimum so the dough can remain soft.) Knead the dough in the bowl
until all the flour is incorporated and you have a smooth, slightly sticky
dough. Lift the dough and spray the bowl with nonstick spray. Set the
dough back in the bowl and spray the top with nonstick spray. Cover with
a clean kitchen towel and let rise in a warm place until dough has
increased in bulk by 50 to 75 percent, at least 1 hour. In a small bowl,
combine sugar and cocoa. After dough has risen, punch it down. Lightly
spray a clean work surface with nonstick spray. Turn dough out onto
prepared surface and let rest, 5 minutes. Gently stretch and press the
dough into a 10x16-inch rectangle (use a little flour if it's too sticky).
Spread dough with melted butter, leaving a half-inch border around the
edges. Sprinkle the sugar mixture over the butter, then scatter with
chocolate chips. Roll up the dough lengthwise, gently stretching it over
the filling. Pinch the seam closed. Transfer babka to a greased cookie
sheet, seam side down. Curve the babka if necessary to fit and let rise in
a warm place, about 1 hour more. Adjust rack to middle of oven. Heat oven
to 350 degree F. Bake until babka is lightly browned and feels hollow when
gently squeezed, 30 to 40 minutes. Brush the top with beaten egg halfway
through. Cool on a wire rack at least 30 minutes before serving. Makes 16
servings.

Nutritional facts per serving
calories: 190 , total fat: 8g , saturated fat: 4.5g , cholesterol: 36mg ,
sodium: 197mg , carbohydrate: 28g , fiber: 1g , protein: 4g



My little newsletter of this and that. To subscribe click the link
Stationery and Music
Version
OR for the plain text one.
--
Rec.food.recipes is moderated by Patricia Hill at .
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/