Chocolate Pecan Babka

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This is a beautiful site on this table, and regardless of whether you bake a lot you just want to try this to see if you too can display such a beauty in your home. Of course it will be devoured in 12 seconds, but oh this looks good. I stumble onto such things all of the time being on the internet so much for work at WTNH-TV, and yes, I will try this, I’m a baker. You will love the beautiful blog on which you will find this yummy, it’s called Cavoletto. Remeber the Seinfield episode on Babka?

For the dough:

all-purpose flour 4 cups

eggs 3

butter 2/3 cup

superfine sugar 1/2 cup

lemon 1, zested

water 1/2 cup

active dry yeast 2 teaspoons

salt 1/2 teaspoon

For the chocolate filling:

butter 1/2 cup

confectioners’ sugar 1/2 cup

best-quality cocoa powder 1/3 cup

dark chocolate 4 oz

+

pecans, coarsely chopped 1 cup

superfine sugar 2 tablespoons

+

honey 2 tablespoons

orange blossom water 2 tablespoons

water 2 tablespoons

1. Pour the flour, the sugar, yeast, lemon zest and salt in the bowl of the mixer. Add the eggs, the cubed, softened butter and the water, and knead at medium speed for 6-8 minutes. The final dough must be east and slightly sticky. Cover with cling film and let rest for 1h30 at room temperature and for 2 hours in the fridge.

2. Prepare the filling: melt the chocolate and the butter together in a bowl (you can microwave it, or let it sit above a small pan with hot water), mix well, then add the cocoa powder and the confectioners’ sugar. Mix well, then keep the filling in the fridge for about ten minutes so it can set slightly.

3. Take the dough, punch it down on a slightly floured surface, the divide it in 2 equal portions. Roll one portion out to a 15 by 11” rectangle. Spread with half of the chocolate filling, then sprinkle with 1 tablespoon of sugar and half of the nuts. Roll the dough starting from one of the song sides, seal the roll, then split it in half lengthwise and braid the two halves. Put the braid in a 9×4” baking paper lined pan and go ahead and repeat all of this with the other portion of dough. Let rise at room temperature for 90 minutes.

4. Preheat the oven at 375°F, and bake the babkas for about 40 minute (test with a knife to see if the inside is cooked before taking them out of the oven. Slightly heat the honey with the water and the orange blossom water and brush it over the hot babka. Let cool before serving.