VR Cookbook

DIRECTIONS PAGE 1 OF 2

Chocolate Babka by Audra Steiner and Steve Ritter

INGREDIENTS

FOR THE DOUGH: Whisk flour and yeast together in bowl of stand mixer. Add milk; eggs, orange zest, vanilla. With dough hook mix on med-low until cohesive dough comes together and no dry flour remains, about 2 min. Cover bowl with dish towel or plastic wrap, and let dough stand for 15 min Add sugar and salt to dough and knead on med speed until incorporated, about 30 sec. Increase speed to med-high, with mixer on, add 6 TBSP butter 1 piece at a time, allowing each piece to incorporate before adding next, scrape down bowl and dough hook as needed. Continue to knead on med-high speed until dough begins to pull away from sides of bowl, 7 to 10 minutes longer. Transfer dough to greased large bowl. Cover tightly with plastic and let rise at room temperature until slightly puffy, about 1 hr. Refrigerate until firm, at least 2 hrs or up to 24 hrs. FOR THE FILLING: Just before removing dough from refrigerator, combine chocolate and butter in medium bowl. Microwave at 50 percent power, stirring often, until chocolate is fully melted and smooth, about 2 minutes. Stir in sugar, cocoa, and salt until combined; set aside. 4. Adjust oven rack to middle position and heat oven to 325 degrees. Grease 8½ by 4½-inch loaf pan with 1 tablespoon butter. Remove dough from refrigerator and turn out onto lightly floured counter. Using floured rolling pin, roll dough into 18 by 12-inch rectangle, with short side parallel to edge of counter. 5. 1. 2. 3.

Dough

2 ¼ cups bread flour 1 ½ tsp instant or rapid-rise yeast ½ cup whole milk 2 large eggs 1 TBSP grated orange zest (optional) 1 teaspoon vanilla extract ¼ cup granulated sugar ½ teaspoon table salt 6 TBSP unsalted butter, cut into 6 pieces and softened, plus 1 TBSP for greasing pan 8 ounces bittersweet chocolate, chopped fine 8 TBSP unsalted butter, cut into 8 pieces ½ cup confectioners' sugar, sifted ½ teaspoon table salt ½ cup unsweetened cocoa powder, sifted

Filling

Syrup

½ cup granulated sugar ¼ cup water