Dark Chocolate Babkas
Makes three loaves
Loaves:
1 ½ cups warm buttermilk
4 tsps. of active dry yeast
1 cup granulated sugar, plus 1 Tbsp. to proof the yeast
3 whole eggs, room temperature
2 large egg yolks, room temperature
6 ½ cups all-purpose flour, plus more for the work surface
1½ tsp fine sea salt
Zest of one large orange
14 ounces of unsalted butter, room temperature (8 ounces for dough, 6 ounces for filling)
24 ounces dark chocolate, coarsely chopped
2 Tbsp ground cinnamon
1/2 tsp chili powder
Streusel Topping:
1 2/3 cup confectionery sugar
1 1/3 cup all-purpose flour
6 ounces unsalted butter, room temperature
1) Pour the warm buttermilk into a medium glass bowl. Sprinkle four tsps. yeast and a one Tbsp of sugar over the milk. Whisk together and then let stand until foamy, about five minutes.
2) In another bowl, whisk together ¼ cup sugar, two eggs, and the egg yolks. Add egg mixture to yeast mixture and whisk to combine.
3) In the bowl of an electric mixer fitted with the paddle attachment, combine flour, salt and orange zest. Change to the dough hook, add the egg/yeast mixture and mix on low speed until almost all the flour is incorporated, about 30 seconds. Add eight ounces butter, one Tbsp at a time, and mix until the flour mixture and butter are completely incorporated into a smooth, soft dough (slightly sticky), about 10 minutes.
4) Turn dough out onto a lightly floured surface and knead a few turns until beautifully smooth. Butter a large bowl. Place dough in bowl and turn to coat. Cover tightly with plastic wrap. Set aside in a warm place to rise until doubled in bulk (about 1 hour).
5) Place the chopped chocolate, remaining ¾ cup sugar, the cinnamon and the chili powder in a large bowl and stir to combine. Use your finger to mix in the remaining six ounces of butter until well combined; set filling aside.
6) In another small bowl, gather the ingredients for the streusel topping with your fingers, squeezing the streusel together until it forms small clumps and then set aside.
7) Generously butter three 9x5x3” loaf pans. Line them with parchment and butter the parchment. Create an egg wash with the remaining egg and two Tbsp water and then set aside.
8) Punch back the dough, and transfer to a clean surface. Let rest five minutes. Cut into three equal pieces. Keep two pieces covered with plastic wrap while working with the remaining piece. On a generously floured surface, roll the first dough into a 16” square; it should be 1/8” thick.
9) Brush edges with egg wash. Crumble a third of the chocolate filling evenly over dough, leaving a ¼” border. Roll dough up tightly like a jelly roll. Pinch ends together to seal. Fold right half of the roll over onto the left half. Roll ends under and pinch to seal. Twist roll three turns and fit into prepared pan. Repeat with the remaining two pieces of dough and remaining filling. Cover the loaves with a light cloth and let rise again for 20 to 30 minutes.
10) Heat the oven to 350 degrees. Brush the top of each loaf with egg wash. Crumble a third of the streusel topping over each loaf.
11) Bake loaves until golden, about 45 minutes. Lower oven temperature to 325 degrees; bake until babkas are deep golden, 15 to 20 minutes more. Remove from oven, and transfer to wire racks until cool in the pans.
