Now onto the food, which brings me to Martha Stewart. God love her. Her Baking Handbook was another recently acquired cookbook, and after flipping through it multiple times, I've found that there actually are a lot of recipes that I need to explore more. At first I just wanted it for this one cake recipe that I made, with pistachio extract (although I couldn't find that) and a trusty stand-by swiss meringue buttercream recipe.
I went to a brunch a couple weeks ago and after lots of debate and narrowing it down, I decided on a recipe that I probably never would've given a second thought to, if I didn't have Martha's book, and hadn't passed the recipe numerous times, and it had chocolate, so that helped. It's a chocolate babka, and down in Texas, we don't really do babka, so for me it was kind of a 'meh' option. But after further inspection, it looked pretty darn good, and I always love playing around with yeast.
Verdict: I can't wait to make this again. It was delicious, and a big hit at the brunch. I actually got a compliment a couple weeks after the brunch from a girl who had told her family how good it was. Dunno if it was me or Martha, but it worked.
Martha Stewart's The Baking Handbook
makes 3 loaves (I just made one, easy--kind of--to divide in thirds)
A babka can be frozen in the pan for up to a month before baking. When ready to bake, remove from freezer; let stand at room temperature for about five hours. be careful not to underbake; otherwise, the center may not set properly.
1 1/2 c warm milk
2 envelopes (1/4 oz each) active dry yeast (I actually combined fresh and dry)
1 3/4 c plus a pinch of sugar
3 whole large eggs, plus 2 large egg yolks, room temperature
6 c all-purpose flour, plus more for dusting
1 tsp salt
3 1/2 stick butter (1 3/4 c), room temperature, cut into pieces
2 lb semisweet chocolate, finely chopped
1 Tbsp plus 1 tsp ground cinnamon
1 Tbsp heavy cream
streusel topping (recipe follows)
In a small bowl, sprinkle yeast and a pinch of sugar over the warm milk; stir until dissolved. Let stand until foamy, about 5 minutes. In a meduim bowl, whisk together 3/4 c sugar, 2 eggs, and the yolks; add yeast mixture, and whisk to combine.
In the bowl of an electric mixer fitted with the paddle attachment, combine flour and salt. Add the egg mixture, and beat on low speed until almost all the flour is incorporated, about 30 seconds. Switch to the dough hook. Add 2 sticks butter, and beat until completely incorporated and a smooth, soft dough forms, about 10 minutes. The dough should still be slightly sticky when squeezed. (All this can actually be done by hand, as I did not have an electric mixer. I also accidentally added all my butter, things got confusing with the dividing measurments and then adding in parts, etc. Yet I worked in a bit more flour and turned out fine. Too much butter is never that bad of a thing.)
Turn out dough onto a lightly floured work surface, and knead a few times utnil smooth. Place dough in a well-buttered bowl, and turn to coat with butter. Cover tightly with plastic wrap. Let rise in a warm place until doubled in bulk, about 1 hour.
In a bowl, stir together chocolate, remaining sugar, and the cinnamon. Using a pastry blender, cut in remaining 1 1/2 sticks butter until combined; set aside filling.
Generously butter three 9-by-5-by-2 3/4-inch loaf pans and line with parchment paper, leaving a 1 1/2 inch overhang along hte long sides. Brush more butter over the parchment, and set aside. Punch down the dough, and transfer to a clean work surface. Let the dough rest 5 minutes. (As you'll see, I didn't have a loaf tin, mine's more of a round loaf).
Meanwhile, beat the remaining egg with cream. Cut dough into three equaql pieces. On a well-floured work surface, roll out one piece of dough to a 16-inch square, about 1/8 inch thick. (Keep other pieces covered with plastic wrap while you work.) Brush edges of dough with the egg wash. Crumble one-third of the chocolate filling evenly over dough, leaving about a 1/2 inch border on the long sides. Roll up dough lengthwise into a tight log, pinching ends together to seal. Twist dough evenly down the length of the log, a full five or six times. Brush the top of the log with egg wash. Crumble 2 tablespoons fillin gdown the center of the log, being careful not to let mixture slide off. Fold log in half into a horseshoe shape, then cross the right half over the left. Pinch ends together to seal and form a figure eight. Twist two more times, and fit into a prepared pan. Repeat with remaining dough and filling.
Preheat oven to 350F, with a rack in the lower third. Brush the top of each loaf with egg wash; sprinkle with one-third of the streusel topping. Loosely cover each pan with plastic wrap, and let rise in a warm place until dough has expanded and feels pillowy, about 40 minutes.
Bake loaves, rotating halfway through, until golden, about 55 minutes. Reduce oven temperature to 325F; bake until loaves are deep golden, 20 to 30 minutes more. (If the tops begin to brown too quickly, tent with aluminum foil. I say I don't think I had to cook mine nearly that long.) Transfer pans to wire racks to cool completely. Babkas can be wrapped in plastic and kept at room temperature for up to 3 days.
makes enough for 3 loaves (3 cups)
1 2/3 c powdered sugar
1 1/3 c flour
1 1/2 sticks (3/4 c) butter, room temperature
Combine sugar and flour in a large bowl. Using a pastry blender, cut in butter until mixture resembles coarse crumbs with some larger clumps remaining.