Frank's Recipes! Chocolate Babka for ABM/Oven

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Chocolate Babka for ABM/Oven

2-1/2 teaspoons active dry yeast
3-1/2 cups bread flour
1/2 teaspoon salt
2 tablespoons sugar
2 tablespoons butter or margarine
1 cup + 2 tablespoons milk
2 large eggs
1/2 teaspoon vanilla extract

All ingredients must be at room temperature. Add ingredients in the order specified in your owner's manual. Set machine to dough/manual setting. At the end of the cycle, press clear/stop. To punch down dough, press start and let knead for 60 seconds. Press clear/stop again. Remove dough and let rest 5 minutes before hand-shaping.

Chocolate Babka Filling:
1/4 cup unsweetened cocoa
1/2 cup sugar
1/4 cup melted butter
1/3 cup coarsely chopped pecans

Crumb Topping:
1 tablespoon butter, softened
2 tablespoons sugar
2 tablespoons all-purpose flour
2 pinches ground cinnamon

Egg Wash:
1 large egg white, beaten with 1 teaspoon water

Hand Shaping Technique
While the dough is rising, prepare the filling by blending ingredients together with a fork until crumbly. To make crumb topping, blend ingredients together with a fork until crumbly. Chill both until ready to use. Lightly grease a 4-1/2 x 8-1/2-inch loaf pan. On a lightly floured work surface, roll the dough into a 10 x 20-inch rectangle. Cover with filling up to 1 inch from the edges. Roll up lengthwise, jelly roll fashion. Pinch seam and ends securely together so that they don't open during baking. Carefully place babka in prepared pan. Fold ends under and shape into an S so that it fits into pan. Cover with a kitchen towel and let rise until doubled in size.

Preheat oven to 350F. Form a crease in the top of the risen babka with the side of your hand. Brush with egg wash and cover with crumb topping. Bake approximately 30-35 minutes, or until golden brown. If babka begins to brown too quickly, cover top with foil. Remove from pan and cool on wire rack.