TITLE: Challah Revisited: Babka
DATE: 11/10/2008 10:39:00 AM
My first few attempts at challah were surprisingly easy and successful. The recipe yields two loaves. And while I could easily eat both before they go stale, I decided to experiment with the dough. Babka seemed the natural successor to challah… the sweet, yeasty dough with chocolate swirls in the middle. Martha Stewart has a recipe that uses butter and milk. I made it once and for such a complicated recipe it was disappointing. Zabaar’s makes the best babka I’ve eaten and it’s dairy free. It seems like a logical step that challah enriched with eggs and oil would be as suitable substitute for sweet dough enriched with butter and milk.
I switched out the recipe for the dough, but otherwise used Martha’s technique.
I blended bittersweet chocolate with butter, sugar and flour. I rolled out the dough to ½ inch thick rectangle and sprinkled the chocolate mix on top. I rolled up the dough like a jelly-roll and folded it until it fit into a loaf pan.
I sprinkled the dough with a streusel topping of flour, sugar, butter and cinnamon.
Labels: chocolate, culinary experimentations
DATE:11/10/2008 06:59:00 PM
NICE JOB! Seriously, that looks flawless.
DATE:11/11/2008 09:09:00 AM
Oh yum. Now THIS is a jelly roll shape that I could handle (and not screw up). Starred!
DATE:11/14/2008 10:14:00 PM
Melissa, Thanks! I don't think of myself as a baker, so I was quite pleased.
Psychgrad, I'm glad you're ready to try jelly rolls again! :)