Directions: |
Directions:To make dough, combine flours, salt and all but 1 tablespoon sugar in mixer fitted with dough hook and mix on medium speed. In a small bowl, stir yeast with one tablespoon warm water and reserved tablespoon sugar, plus pinch of flour. Proof for 5 minutes. Reduce mixer to low, add yeast mixture, milk, eggs and vanilla. Beat until dough is shiny and elastic, 10-15 minutes.
Add one stick butter by spoonfuls until thoroughly incorporated, then beat on low speed for about 5 minutes. Hen finished, dough should be silken and rich like very thick ice cream. Transfer to a large bowl, cover and let rise until doubled, about 2 hours. Flour a cutting board and push dough down, cover again and refrigerate for 1-2 hours, or overnite.
To make filling, puree apricot preserves in a food processor until smooth. In a small bowl combine cake crumbs, preserves and butter; mix until smooth. Set aside. Grate chocolate by hand in large holes of a box grater or in processor, until large chunks form. Set aside.
To make streusel topping, in a small bowl mix flour , sugar, and cinnamon. Add cold butter and using your fingers, mix together until crumbly. Set aside.
To assemble, line one bundt pan or two 81/2x 41/2 inch loaf pans with parchment paper, not letting paper come more than one inch above pans. Remove dough from refrigerator and divide in half. On a lightly floured surface, roll one piece of dough into a 12x8 inch rectangle.
Using a metal spatula, spread half of the apricot filling over dough with ½ inch of edges. Sprinkle with half the grated chocolate. Beginning with the long side, roll dough up tightly and fold in ends. Twist babka lengthwise to create a spiral, holding one end of babka in each hand. Place twisted babka in half the prepared bundt pan, pressing dough firmly into pan. Melt remaining 2 tablespoons butter and brush babka and sprinkle half the streusel. Repeat with second half dough, filling and topping. Cover and let rise until they reach top of pan, about 2 hours. Heat oven to 350° and bake 45minutes. Let cool for 30 minutes before slicing.
CHOCOLATE ALMOND PASTE FILLING/RUM SOAKED RAISINS
3 0z. almond paste (about 1/3 cup( broken in pieces
1 large egg white
½ tablespoon melted butter
3 cups sponge cake crumbs
1 cup dark raisins
2 tablespoons dark rum
¼ cup sugar
½ teaspoon cinnamon
8 oz. melted bittersweet chocolate
Place almond paste, egg white, and melted butter in food processor. Pulse until mixed.
Add sponge cake crumbs and pulse again. Add enough water, about 4 tablespoons, to make filling spreadable. Plump raisins in small bowl in a little just boiled water for a few minutes. Add rum and stir and let sit for ½ hour. In another small bowl, stir sugar and cinnamon together. On dough spread almond paste, then chocolate, raisins, and cinnamon sugar. |
This recipe for CHOCOLATE APRICOT BABKA is from