Continued on page 25 »
makes 10-12
servings
FOR THE DOUGH
3/ cup whole milk, warmed (05°–0°F)
tablespoon honey
package (1/ teaspoons) active dry yeast
1/ cups all-purpose flour,
plus flour for dusting
largeegg, at room temperature
teaspoon kosher salt1/2 cup unsalted butter, at room temperature, plus butter for the bowl
FOR THE FILLING
3/ cup mini semisweet chocolate chips
1/ cup unsweetened
cocoa powder
1/ cup sugar
1/ teaspoon ground cinnamon4 tablespoons unsalted butter, melted
Chocolate Babka
ACTIVATETHE YEAST
In the bowl of a stand mixer, whisk together the milk, honey, yeast, and 1/ cup of the flour. Set aside until the yeast mixture becomes frothy, about 0 minutes.
MAKE THEDOUGH
Fit the stand mixer with the dough hook attachment. Add the egg, salt, and remaining 2 cups flour to the yeast mixture in the bowl. Beat on low speed until the ingredients start to come together. Increase the speed to medium and add the butter, a few tablespoons at a time, until incorporated, scraping down the sides of the bowl as needed. The dough willstart out very shaggy but should become soft (but still slightly sticky) after about 4 minutes. Continue to beat on medium speed for about 5 minutes longer. Form the dough into a ball and transfer to a large, buttered bowl. Cover with plastic wrap and let rise in a warm spot until doubled, about 1/hours.
MAKE THE FILLINGIn the bowl of a food processor, combine the chocolate chips, cocoa, sugar, and cinnamon. Process until well combined and the chips are chopped fairly small. Add the melted butter and process to a thick paste. Set aside.
PREPARE THE PANSpray an 1/ x 4-inch or 9 x 5-inch loaf pan with cooking spray, then line it with a piece of parchment paper large enough to leave a - to 2-inch overhang along the longer sides.
1
2
3
4
Babka is a sweet, yeasted brioche-like bread swirled with a filling of chocolate and cinnamon that hails from Eastern European Jewish traditions. This simplified version is just as delicious as the intricate original. The bread is best when warm from the oven, but it’s also tasty when lightly toasted with butter.
24Breakfast
» Continued from page 24
SHAPE THE LOAFTransfer the dough to a lightly floured work surface and roll it out into a 0 x 2-inch rectangle, with a long edge facing you. Gently spread the chocolate filling over the dough in an even layer, taking care not to tear the dough (the filling is quite thick, so you might want to use your fingers to help spread it). Starting with the long edge closest to you, tightly roll up the dough as you would cinnamon rolls. Cut the dough log in half lengthwise. Position the two dough pieces so they form an X, then twist the ends twice on one side and then on the other. Scrunch the loaf together so it’s the length of the loaf pan, then carefully transferit to theprepared pan. Lay a piece of plastic wrap loosely over the top. Let the dough rise until doubled in size, about hour.
BAKE THE LOAFPreheat the ovento 375°F.When the dough has risen,remove the plastic wrap. In a small bowl, whisk together the egg and water and gently brush the egg wash over the top of the dough. Bake until golden brown, about 40 minutes. Transfer the loafpan to a wire rack and let the babka cool in the pan for 5 minutes. Turn the babka out onto the rack and gently remove the parchment.Let cool completely,then slice and serve.
5
6
FOR THE LOAF
Cooking spray large egg teaspoon water
Cut the dough log in half lengthwise, then position the halves so they form an X.
Twist the ends twice on one side, then on the other, to form a chocolate-swirled loaf.
26Breakfast
makes4
tartines
All-purpose flour for dusting sheet frozen puff pastry, thawed but still very cold large egg
teaspoons warm water6 tablespoons orange marmalade
blood oranges, peeled and cut into wheels (see below)
Citrus Tartines
PREHEAT THE OVENPreheat the oven to 400˚F. Line a rimmed baking sheet with parchment paper.
PREPARE THE PASTRYOn a lightly floured work surface, gently roll out the puff pastry into a 9-inch square. Using a sharp paring knife, cut the pastry into 4 equal squares.Place thepastry squares well apart on the prepared baking sheet. Beat the egg with teaspoon of the water and brush the entire surface of each square with the mixture.
BAKE THE TARTINESBake thepastry shells for 7 minutes. Removethe pan fromthe oven and spread tablespoon of the marmalade over each shell. Arrange the orange slices in a single layer over the marmalade, trimming them to fit if necessary. In a small bowl, mix the remaining 2 tablespoons marmalade with the remaining teaspoon water and brush over the oranges. Return the pan to the oven. Bake until the pastries are golden brown, about 0minutes longer.Servewarm.
1
2
3
Marmalade-glazed wheels of blood orange caramelize atop buttery pastry squares in these tasty tarts. Swap in any of your favorite fruits with a matching jam or jelly. Try sliced apples or
