Chocolate Babka (Bread Machine)

Name: Chocolate Babka (Bread Machine)
Ingredients: Biga; 1 cup milk, warmed; 1 cup flour or 4 1/4 ounces flour; 1 tablespoon sugar; 1 tablespoon yeast; Dough; 1/4 cup butter, room temperature; 6 egg yolks, whisked lightly; 3/4 cup sugar; 1/4 teaspoon vanilla extract; 1 teaspoon salt; 3 cups all-purpose flour, 360 grams; 1/2 cup raisins, soaked to rehydrate; 1 lemon, zest of; Coating for pan; 2 tablespoons almond cookies, crushed fine; Filling; 4 ounces almond paste; 2 egg whites; 1 tablespoon unsalted butter, softened; 4 ounces bittersweet chocolate, chopped

21 ingredients

11 steps

Ingredients

Biga
1 cup milk, warmed
1 cup flour or 4 1/4 ounces flour
1 tablespoon sugar
1 tablespoon yeast
Dough
1/4 cup butter, room temperature
6 egg yolks, whisked lightly
3/4 cup sugar
1/4 teaspoon vanilla extract
1 teaspoon salt
3 cups all-purpose flour, 360 grams
1/2 cup raisins, soaked to rehydrate
1 lemon, zest of
Coating for pan
2 tablespoons almond cookies, crushed fine
Filling
4 ounces almond paste
2 egg whites
1 tablespoon unsalted butter, softened
4 ounces bittersweet chocolate, chopped

Directions

1

Place biga ingredients in bread machine according to your manufacturers directions. Start on dough cycle. Let mix for 2 minutes (It doesn`t need to go for the full time of the dough cycle) then unplug and leave closed till the next morning.
2

Dough:
3

The next morning add butter to biga which at this point should have collapsed. Whisk well eggs,sugar and vanilla add to machine. Top with flour.
4

Set machine for dough cycle. At beep add raisins and zest.
5

Meanwhile mix filling ingredients together in a food processor and chill till ready.
6

Grease tube pan well and coat with cookie crumbs.
7

Preheat oven to 350 degrees.
8

When dough is done turn out on to a lightly floured work surface, and punch it down to release the built up gases.
9

Roll out into a rectangle 8 by 14 inches.
10

Spread the filling then roll them up jellyroll style and pinch the seams to seal them. Flatten the dough slightly with a rolling pin, then twist the dough 6 to 8 times. Allow the dough to rest a few minutes. Make spirals with the dough and place them in a greased tube pans. Cover pan with a damp cloth, and let rise in a warm place until almost doubled in volume, about 30 to 60 minutes.
11

Bake the cakes for 45 minutes; then let cool in the pan.