Chocolate Cranberry Babka

Name: Chocolate Cranberry Babka
Ingredients: Dough; 3 cups bread flour; 2 1/2 sticks unsalted butter, cold; 1 tablespoon) active dry yeast; 1 teaspoon plus 1/3 cup granulated sugar; 1/4 cup warm water (105° to 115°F.); 5 eggs, cold; 1 1/2 teaspoons salt; Filling; 3/4 cup (packed) light brown sugar; 2/3 cup semisweet chocolate chips; 2 tablespoons unsweetened cocoa powder; 2 tablespoons instant coffee or espresso powder; 2 teaspoons ground cinnamon; 1 cup dried cranberries or cherries; Equipment: 8 to 10 cup tube pan, greased

16 ingredients

1 steps

Ingredients

Dough
3 cups bread flour
2 1/2 sticks unsalted butter, cold
1 tablespoon) active dry yeast
1 teaspoon plus 1/3 cup granulated sugar
1/4 cup warm water (105° to 115°F.)
5 eggs, cold
1 1/2 teaspoons salt
Filling
3/4 cup (packed) light brown sugar
2/3 cup semisweet chocolate chips
2 tablespoons unsweetened cocoa powder
2 tablespoons instant coffee or espresso powder
2 teaspoons ground cinnamon
1 cup dried cranberries or cherries
Equipment: 8 to 10 cup tube pan, greased

Directions

1

["To make babka, spread flour in wide baking pan. Freeze at least 30 minutes. Using paddle attachment of a heavy-duty mixer, beat cold butter only until creamy, smooth, and free of lumps when pinched between your fingers. Scrape butter into a mound on wax paper and refrigerate. Proceed with the recipe right away; a long delay will reharden the butter.", "Dissolve yeast and 1 teaspoon of sugar in warm water. Pour dissolved yeast in mixer bowl. Attach the dough hook. Add remaining 1/3 cup sugar, eggs, salt, and the flour and mix until blended. Knead dough on medium speed for 5 minutes. After kneading period, dough will be very soft, sticky, and elastic. It will all be wrapped around the dough hook. Add the cold creamed butter in several pieces, pushing it into the dough, and beat with the hook until thoroughly incorporated. Stop several times to scrape dough from bowl and hook. Scrape dough into bowl, cover, and refrigerate overnight.", "Mix the filling ingredients and cover. Up to 24 hours later, scrape the cold dough out onto a floured surface. Use rolling pin to roll dough into rectangle about 18x12x1/2\". Scatter filling evenly over dough