Morgan ManchesterComment

Babkallah

Morgan ManchesterComment
Babkallah

This was my first attempt at Babkahallah. And man, I don't want my cinnamon bread any. other. way. Adopted from Bon Apetit

Ingredients

Dough

  • 1/2 cup buttermilk 
  • 1 envelope dry active yeast
  • 4 large eggs
  • 1 tsp vanilla 
  • 1/2 cup butter, melted and cooled
  • 1/3 cup granulated sugar or honey
  • 1 tsp salt
  • 2 cups AP flour, 1 cup WWW

Filling 

  • 6 oz bittersweet chocolate
  • 1/3 cup light brown sugar
  • 1.5 tsp ground cinnamon 
  • AP flour 
  • 1/4 cup unsalted butter 
  • 1 large egg yolk 

Method

  1. Heat milk in a small saucepan until warm. Transfer to bowl and whisk in the yeast; letting it sit until thick and creamy about 10 minutes. 
  2. Whisk in egg yolks, vanilla, and 1/2 cup butter. Add sugar (or honey), salt, and 3 cups of flour, mixing until a shaggy dough forms. Knead the dough for about 10 minutes until supple and smooth. 
  3. Transfer to an oiled bowl and let sit until doubled in size (1-2 hours) 
  4. Mix chocolate, brown sugar and cinnamon in a small bowl. Turn dough out onto floured surface and divide into 3 portions. Shape each into a 12" long rope. Roll out the dough to about 1/8" thick. Brush with butter and top with the chocolate mixture, pressing gently. Roll into a log and pinch the seam to seal it. 
  5. Place logs seam side down on a parchment lined baking sheet. Braid together and cover loosely and allow to rise another time for 1-2 hours. 
  6. Pre heat oven to 350˚. Beat egg yolk with 1 tbsp water in a small bowl. Brush dough with egg wash. Bake until top is golden brown and it sounds hollow when tapped (about 35-45 minutes).

Have leftovers? 

... Make a killer brioche bread pudding.