Chocolate Babkallah

Chocolate Babka and Challah's Perfectly Decadent Lovechild.

“Make sure you bring a Babchallah!”

WARNING: Production of this recipe may result in frequent pestering from family and friends

Contemporary Crowd Pleaser

Inspired by my Jewish heritage, the Babkallah is a salivating combination of chocolaty babka and fluffy, chewy challah. Since the dessert's conception, I've learned that my inspired idea wasn't as original as initially anticipated. Though I may be a bit biased, I am confident in saying my recipe is the best out there! Let’s get cooking and sink our teeth into this glorious Franken-dessert!

Ingredients

Dough

1. 1/2 cup milk of choice (I recommend whole milk, but any milk will work)

2. 1 packet (1/4 oz) Instant Yeast

3. 4 egg yolks, large

4. 1+1/2 tsp vanilla extract

5. 1 stick (1/2 cup) melted butter, cooled

6. 1/3 cup granulated sugar

7. 1 tsp salt

8. 3 cups flour (plus more)

Filling

1. 4 oz semi sweet chocolate + 2 oz milk chocolate (or all semisweet, dark, etc)

2. 1/3 cup packed brown sugar

3. 1 tsp ground cinnamon

4. 1/4 cup (half stick) unsalted butter, softened

5. 1 egg yolk, large + 1 tbs water (for wash)

6. flour for dusting

Preparation

Dough

1. Heat milk in a sauce pan til warm. The milk will bubble a bit- this is okay. Remove from heat and stir in yeast using a whisk, allowing the mixture to then sit until foamy.

2. Whisk in eggs, melted butter, and vanilla. Add the rest of the ingresients until a shaggy dough forms and then knead until a soft and smooth dough forms- about 7-10 minutes.

3. Transfer dough to a greased bowl, cover and place in a warm zone, and allow your dough to rise for two hours.

4. Once risen, knead your dough again. Separate into three equal sized portions and roll them into large slabs. Do this over a well floured surface and mash together the ingredients for the filling. This is where the magic happens...

5. Spread your mixture over each slab making sure to coat the surface, leaving only one edge exposed (so you can roll up the dough into logs). Braid these logs together and take care to pinch together the ends. If it looks a bit funky...you can just hide it by tucking the ends under your braid;)

6. Place on a greased and lined baking sheet and cover. Let sit for another 1-2 hours in a warm place or in your oven with the proof setting on.

7. Preheat oven to 350 F. Brush the egg wash over the braid and dust with cinnamon and sugar Bake until top is golden brown. Let cool and enjoy!