Chocolate-Apricot Babka

Ready in 7 hours

has elements from multiple good babka recipes


2 cups all-purpose flour
3/4 cup cake flour
1/8 teaspoon salt
1/3 cup sugar
1/4 ounce or 2 1/2 teaspoons active dry yeast; or 1 cake (0.6 ounces) fresh yeast
1/2 cup whole milk at room temperature
1/2 cup Eggs; (whole eggs or just yolks)
1 teaspoon vanilla extract
4 ounces; (1 stick) unsalted butter, preferably high fat, at room temperat
2 tablespoons unsalted butter
Flour; for dusting
For; the chocolate-apricot filling:
6 ounces; ( 3/4 cup) apricot preserves
3/4 cup dry poundcake crumbs
2 ounces unsalted high-fat butter; melted
4 ounces good bittersweet chocolate
For; Cinnamon-Raisin Filling Adapted from Katja Goldma
1 cup sugar
1 to 2 tablespoons cinnamon
2 cups large dark raisins
For; Chocolate Almond Paste Filling with Rum-Soaked Ra
Time:; 20 minutes plus 30 minutes' resting
3 ounces almond paste; (about 1/3 cup), broken into pieces
1 large egg white
1/2 tablespoon melted butter
3 cups sponge cake crumbs
1 cup dark raisins
2 tablespoons dark rum
1/4 cup sugar
1/2 teaspoon cinnamon
8 ounces melted bittersweet chocolate; preferably Valrhona, Cluizel or Weiss.
For; the streusel topping:
6 tablespoons all-purpose flour
3 tablespoons sugar
2 teaspoons cinnamon; (optional)
3 tablespoons unsalted butter; diced and chilled.

Original recipe makes



1. To make dough, combine flours, salt and all but 1 tablespoon sugar in mixer fitted with dough attachment and mix on medium speed. In a small bowl, stir yeast with one tablespoon warm water and reserved tablespoon sugar just until sugar and yeast have dissolved. Reduce mixer speed to low, add yeast mixture, milk, eggs and vanilla. Beat until dough is shiny and elastic, 10 to 15 minutes.

2. Add one stick butter by spoonfuls until thoroughly incorporated, then beat on low speed for about 5 minutes. When finished, dough should be silken and rich like very thick ice cream. Transfer to a large bowl, cover with plastic wrap and set aside. When dough has doubled in size, after 2 hours, flour a cutting board and your hands. Then push dough down on board, cover well with plastic wrap and refrigerate for 1 to 2 hours or overnight.

3. To make filling, pur?e apricot preserves in a food processor until smooth. In a small bowl, combine cake crumbs, preserves and butter; mix until smooth. Set aside. Grate chocolate by hand in large holes of a box grater or in a food processor. If using a food processor, pulse into large chunks. Set aside.

4. To make streusel topping, in a small bowl mix flour, sugar and cinnamon. Add cold butter and using your fingers, mix together until crumbly. Set aside.

5. To assemble, line one Bundt pan or two 8 1/2 by 4 1/2-inch loaf pans with parchment paper, not letting paper come more than 1 inch above top of pans. Remove dough from refrigerator and divide it in half. On a lightly floured surface, roll one piece of dough into a 12 x 8-inch rectangle.

6. Using a metal spatula, spread half the apricot filling over dough within 1/2 inch of edges. Sprinkle with half the grated chocolate. Beginning with long side, roll dough up tightly and fold in ends. Twist babka lengthwise to create a spiral, holding one end of babka in each hand. Place twisted babka in half the prepared Bundt pan or in a loaf pan, pressing dough firmly into pan. Melt remaining 2 tablespoons butter. Brush babka top with melted butter and sprinkle with half the streusel. Repeat with second half of babka dough. Cover loosely with plastic wrap. Let loaves rise at room temperature until they reach top of pan or about doubled in volume, about 2 hours.

7. Heat oven to 350 degrees and bake for about 45 minutes, or until a cake tester inserted in center comes out clean. Allow babka to cool for 30 minutes before cutting. Slice babka and serve.

Yield: 1 large Bundt babka or 2 loaf babkas.

Note: Chocolate almond paste filling with rum-soaked raisins (From Mrs. London?s) or cinnamon-raisin filling (from Katja Goldman) may be substituted in Step 6.

For Cinnamon Raisin Filling:

1. In a small bowl, stir sugar and cinnamon together. Place raisins in another bowl and plump with 1/2 cup just- boiled water for a few minutes, and drain.

2. Sprinkle half the cinnamon-sugar mixture on one piece of rolled out dough and then half the raisins. Repeat with remaining dough.

Note: If using this filling, add up to 1 tablespoon cinnamon to streusel topping

For Chocolate Almond Paste Filling :

1. Place almond paste, egg white and melted butter in a food processor. Pulse until mixed. Add sponge cake crumbs and pulse again. Add enough water, about 4 tablespoons, to make filling spreadable. Set aside.

2. In a small bowl, plump raisins in a little just-boiled water for a few minutes, then drain. Add rum, stir and let sit for at least a half hour. Set aside. In another small bowl, stir sugar and cinnamon together.

3. On one piece of rolled out dough, spread half the almond paste filling then half the chocolate. Sprinkle with half the raisins and half the cinnamon-sugar. Repeat with the second piece.

Yield: Filling for one Bundt babka or two loaf babkas

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Calories Per Serving: 10456 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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