- 1½ cups milk, warmed in a saucepan to 105-110°F
- 1 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 2 large egg yolks
- 2 2/3 cups all-purpose flour
- 2 ½ cups bread flour
- 1 teaspoon salt
- 2 ¼ teaspoons fast rising yeast
- 10 tablespoons 1 stick +2 tablespoons unsalted butter cut into pieces, softened
- Extra all-purpose flour for dusting work surface
- 1 cup light brown sugar, packed
- 6 tablespoons unsweetened cocoa powder
- 1 teaspoon ground cinnamon
- 1 1/3 cups semi-sweet mini chocolate chips
- 4 tablespoons confectioners’ sugar
- 2 tablespoons all-purpose flour
- 2 tablespoons unsalted butter, softened
- In the bowl of an electric mixer, stir together the warm milk and sugar.
- On low speed using the paddle attachment, blend in the vanilla and egg yolks.
- Whisk together the all-purpose flour, bread flour, salt and yeast in another mixing bowl.
- Add half of the flour mixture to the milk mixture and blend for 2 minutes on medium speed. Stop the machine and scrape down the sides of the bowl.
- Add the remaining flour mixture.
- Add the softened butter and blend well.
- Using a dough cutter, remove the dough from the bowl and place it on a lightly floured work surface. The dough will be sticky so use a dough cutter to knead it, by folding the dough over on itself repeatedly using the dough cutter to lift it. Knead the dough until it becomes smooth and elastic, about 5 minutes.
- Spray a large mixing bowl with nonstick cooking spray and place the dough into the bowl turning the dough over so the greased side is facing up. Cover the bowl with plastic wrap and allow it to rise until it has doubled in size, about 1-1 ½ hours.
- Place the dough on a work surface. Divide the dough into two equal pieces. Cover the doughs with plastic wrap and allow them to rest for 5 minutes.
- Spray two 9 x 5 x 3” loaf pans with nonstick cooking spray. Line the bottoms with parchment paper so that the parchment hangs over the two longer sides of the pan by about 2 inches. Spray the parchment paper with nonstick cooking spray.
- Make the filling by stirring the sugar, cocoa powder, cinnamon and chocolate chips together in a small bowl. Set aside.
- Using a rolling pin on a lightly floured work surface, roll out one half of the dough into a 14 x 15” rectangle. Sprinkle one half of the filling evenly over the dough. Press it in to adhere. Do not worry if it will not all adhere to the dough.
- Tightly roll up the dough as if you are rolling up a towel. Pinch the seams together.
- Cut the dough in half crosswise to create two logs.
- Lay one log over the other as if to form a crisscross. Twist the logs together gently and place into one of the prepared loaf pans.
- Repeat steps 12-15 with the remaining half of the dough.
- Loosely cover the two loaf pans with a clean kitchen towel or plastic wrap and allow the dough to rise until doubled in size, about 45 minutes.
- Preheat oven to 350°F. Prepare the streusel topping by lightly tossing together the confectioners’ sugar, flour, and butter with a fork or your fingers until the mixture forms crumbs.
- Sprinkle half of the streusel topping over each risen loaf. Bake the babkas at 350°F for 40-45 minutes or until the loaves are brown and sound hollow when tapped with a knuckle. Cool the breads in the pans on a wire rack for 10-20 minutes.
- Remove the loaves from the pans and cool completely on wire racks.
Makes two 9 x 5 x 3” loaves