Chocolate Babka

Chocolate Babka
Photo by Quentin Bacon

Ingredients

  • 1 cup pecan halves
  • 2-½ cups all-purpose flour, plus extra for mixing
  • Butter and sugar for the pan
  • 1 package active dry yeast
  • 8 oz. bittersweet chocolate, roughly chopped into ¼- and ½-inch pieces
  • 1 cup Kamut flour
  • 1 Tbs. kosher salt
  • + 9 more ingredients
    • ½ cup dark brown sugar
    • ¼ cup granulated sugar
    • 1 tsp. kosher salt
    • 1 cup whole milk
    • 1 Tbs. honey
    • ¼ cup millet flour
    • 8 oz. (2 sticks) unsalted butter, at room temperature
    • 2 oz. (½ stick) unsalted butter, at room temperature
    • 3 eggs

Pour the yeast into the bowl of a standing mixer. Heat the milk in a small saucepan over low heat to a temperature that is warm to the touch, about 100°F, and pour it over the yeast. Stir together with a spoon to combine. Add the honey, Kamut flour, and millet flour and stir again. Add the all-pu...

View full recipe at Fine Cooking

Comments

Variations on Chocolate Babka

  • Chocolate Babka
    • 7.5 ounces all-purpose flour (about 1 2/3 cups), divided
    • 4 ounces semisweet chocolate, finely chopped
    • 3 tablespoons unsweetened cocoa
    • +30 other ingredients


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