VR Cookbook

DIRECTIONS PAGE 2 6. Using offset spatula, spread chocolate mixture evenly over dough, leaving ½-inch border along top edge. Beginning with edge nearest you, tightly roll dough away from you into even 12-inch log, pushing in ends to create even thickness. Pinch seam to seal. 7. Using greased serrated knife and slicing in only 1 direction, gently cut log in half lengthwise and lay halves next to each other cut sides up. Forming tight twist, cross left log over right log. Continue twisting, 5 times total, keeping cut sides facing up as much as possible. Pinch ends together and carefully transfer to prepared loaf pan cut sides up. Tap loaf pan on counter to pack dough into pan. 8. Set wire rack in rimmed baking sheet and center loaf pan on wire rack. Bake for 30 minutes. Remove from oven and cover babka with aluminum foil. Return to oven and continue to bake until center registers 200 to 205 degrees, 50 minutes to 1 hour. 9. FOR THE SYRUP: Meanwhile, combine sugar and water in small saucepan and heat over medium heat until sugar dissolves. Set aside off heat. 10 . Remove babka from oven. Leaving babka in loaf pan, brush syrup evenly over entire surface of hot babka (use all of it). Let cool in loaf pan on wire rack for 1 hour. Carefully remove babka from pan and let cool completely on wire rack, about 2 hours. Slice 1 inch thick and serve

Chocolate Babka by Audra Steiner and Steve Ritter

INGREDIENTS

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