Twisted Chocolate Babka – Шоколад Бабка

Chocolate BabkaThis recipe will make 2 loaf-sized chocolate babkas

Ingredients:

Dough:
4 ¼ cups all-purpose flour, plus extra for dusting
½ cup granulated sugar
2 teaspoons instant yeast
Grated zest of half an orange
3 large eggs
½ cup water (warm, between 100 to 110 degrees Fahrenheit) and 1 to 2 tablespoons extra, if needed
¾ teaspoon salt
⅔ cup unsalted butter or margarine at room temperature
oil, for greasing

Filling:
4 ½ ounces dark chocolate (or approximately ¾ cup chocolate chips)
½ cup (1 stick) unsalted butter or margarine, cold is fine
Scant ½ cup powdered sugar
⅓ cup cocoa powder
¼ teaspoon cinnamon

Syrup:
⅓ cup water
⅓ cup plus 2 teaspoons granulated sugar

Make the dough:

In a small bowl mix together the warm water and the yeast, with about 1 teaspoon of the sugar. Let this stand aside and foam up. This should happen within 10 minutes.

Combine the flour, remaining sugar and zest in the bottom of the bowl of a stand mixer. Mix on low to combine. Add the foamy yeast water, and the eggs (one at a time), while the mixer is on low with the dough hook. Keep the machine mixing, increasing the speed as the ingredients come together to form a dough.

It’s okay if the dough is on the dry side, but if it doesn’t come together at all, add extra water, 1 tablespoon at a time, until the dough forms a mass. With the mixer on low, add the salt, then the butter, a spoonful at a time, mixing until it’s incorporated into the dough. Then, mix on medium speed for 10 minutes until dough is completely smooth; you’ll need to scrape the bowl down a few times. I usually found that after 10 minutes, the dough began to pull away from the sides of the bowl. If it doesn’t, you can add 1 tablespoon extra flour to help this along.

Coat a large bowl with oil (or scrape the dough out onto a counter and oil this one) and place dough inside, cover with plastic place in a warm area to rise, about 2-3 hours. Once the dough has doubled (or close to it), stick it in the fridge to cool. This will help with the rolling out of the dough in the next segment.

Make filling:

In a small pot on med-low heat, melt the butter and chocolate together until smooth. Stir in powdered sugar, cocoa and cinnamon; mixture should form a spreadable paste. Remove from the heat and set it aside.

Assemble loaves:

Coat two 9-by-4-inch loaf pans with oil or butter, and line the bottom of each with a rectangle of parchment paper. Take half of dough from fridge (leave the other half chilled). Roll out on a well-floured counter to about a 10-inch width (the side closest to you) and as long in length (away from you) as you can when rolling it thin, likely 10 to 12 inches.

Spread half of chocolate mixture evenly over the dough, leaving a ½ -inch border all around. Brush the end farthest away from you with water. Roll the dough up with the filling into a long, tight cigar. Seal the dampened end onto the log. I found that transferring the log to a lightly floured baking tray in the freezer for 10 to 15 minutes made it much, much easier to cut cleanly in half. Repeat with second dough.

Trim last ½ -inch off each end of log. Gently cut the log in half lengthwise and lay them next to each other on the counter, cut sides up. Pinch the top ends gently together. Lift one side over the next, forming a twist and trying to keep the cut sides facing out (because they’re pretty). Don’t worry if this step makes a mess, just transfer the twist as best as you can into the prepared loaf pan. In one batch, mine was long enough to “S” inside the pan and I nested the trimmed ends of the log in the openings. Even if you don’t (and choose to bake them separately in a little pan, as I did in other batches), the dough will fill in any gaps by the time it’s done rising and baking, so don’t worry.

Cover with a damp tea towel and leave to rise another 1 to 1 ½ hours at room temperature. Repeat process with second loaf.

Bake and finish cakes:

Heat oven to 375°F. Remove towels, place each loaf on the middle rack of your oven. Bake for 30 minutes, but there’s no harm in checking for doneness at 25 minutes. A skewer inserted into an under baked babka will feel stretchy/rubbery inside and may come back with dough on it. When fully baked, you’ll feel almost no resistance. If you babka needs more time, put it back, 5 minutes at a time then re-test. If it browns too quickly, you can cover it with foil.

While babkas are baking, make syrup:

Bring sugar and water to a simmer until sugar dissolves. Remove from heat and set aside to cool somewhat. As soon as the babkas leave the oven, brush the syrup all over each. It will seem like too much, but will taste just right — glossy and moist. Let cool about halfway in pan, then transfer to a cooling rack to cool the rest of the way before eating.

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Pinwheel Cookies

Pinwheel CookiesI had an adoptive grandmother (my uncle’s wife’s mother) that used to make an AMAZING pinwheel cookie. Unfortunately, she has passed on, and this is not her recipe. I’m afraid I don’t have access to that bit of family lore. This recipe is close though! What she did differently, that I suggest is before layering the two doughs together, she lightly dusted the bottom layer of dough with a little cocoa powder and sugar. This adds a little hit of chocolate and sweetness to each bite. I also suggest slightly dampening the bottom of the top layer of dough before placing it on top of the bottom layer. This will help the two stick together better. This recipe will make about 4 dozen cookies.

Ingredients:

2 ⅔ cups all-purpose flour
¾ teaspoon baking powder
⅛ teaspoon baking soda
¾ teaspoon salt
¾ cup and 2 tablespoons and 1 teaspoon butter or margarine
⅔ cup packed brown sugar
¼ cup and 3 tablespoons white sugar
1 egg, beaten
1 teaspoon vanilla extract
1 ounce unsweetened baking chocolate

Directions:

Sift the flour, baking powder, baking soda, and salt together into a bowl. Re-sift again into another bowl.

Beat the butter with the brown and white sugars in a mixing bowl until light and fluffy. Beat in the egg and vanilla until smooth. Gradually stir in the flour mixture until evenly blended. Gather the dough into a ball, and divide into two equal parts.

Melt the unsweetened baking chocolate in a pan over low heat or in the microwave. Cool slightly, and mix the chocolate into one half of the dough until well blended.

Roll out the brown dough to ¼ inch thickness. Roll out the white dough to ¼ inch thickness, and place on top of the brown dough. Beginning on one edge, roll the doughs to make a log so the two colours spiral inside each other. Wrap the log in waxed paper, then in a cotton towel, and refrigerate at least 2 hours, but overnight is best.

Preheat the oven to 400 degrees. Lightly grease 2 baking sheets. Unwrap the dough log, and place on a clean, lightly floured surface. Slice the log into rounds ⅛ inch thick, and place on prepared baking sheets.

Bake in preheated oven until set, 5 to 6 minutes. Watch carefully to prevent edges from browning. Remove from oven, and cool on racks.

Due Finali Dolci

TiramisuTiramisu

This dish, again seems to be a bit labour intensive, but again, worth it! The best advice I have for you is to make it at least a day in advance, if not two, so that the flavours have a chance to meld and develop. If not, you might find it somewhat bland and unbalanced. I also recommend serving it chilled.

Ingredients:

6 egg yolks
¾ cup white sugar
⅔ cup milk
1 ¼ cups heavy cream
½ teaspoon vanilla extract
1 pound mascarpone cheese
½ cup strong brewed coffee, room temperature (espresso is even better)
4 tablespoons rum or alcohol of choice
2 (3 ounce) packages ladyfinger cookies
1 tablespoon unsweetened cocoa powder

Directions:

In a medium saucepan, whisk together egg yolks and sugar until well blended. Whisk in milk and cook over medium heat, stirring constantly, don’t stop, until mixture boils. Boil gently for 1 minute, remove from heat and allow it to cool slightly. Cover tightly and chill in refrigerator 1 hour. Remove from the fridge and whisk mascarpone into yolk mixture until smooth, you may wish to use an electric beater for this if you have one, it will make the job easier and give you a silky texture. In a separate medium bowl, beat cream with vanilla until stiff peaks form. In a small bowl, combine coffee and rum. Take each lady finger and dip it into the coffee mixture. Arrange half of soaked ladyfingers in bottom of a 7×11 inch dish. Spread half of mascarpone mixture over ladyfingers, then half of whipped cream over that. Repeat layers and sprinkle with cocoa. Cover and refrigerate 4 to 6 hours, until set, but preferably overnight or even a day or two.

BiscottiItalian Biscotti

This recipe is for a basic almond cookie, but the flavour options are endless. You can replace the extracts with ones of your choosing, such as anise, orange or lemon. You can add, remove or change the nuts used, or use chocolate chips or poppy seeds instead. Add citrus zest or dried cranberries! You are truly only limited by your imagination.

Original recipe makes about 30 cookies

Ingredients:

12 ounces butter/margarine
1 ¾ cups white sugar
6 eggs
1 teaspoon almond extract
2 teaspoons vanilla extract
6 cups all-purpose flour
½ teaspoon salt
2 teaspoons baking powder
8 ounces chopped almonds

Directions:

Preheat oven to 325 degrees F. In a large bowl, cream the butter and sugar together, and then add eggs one at a time, beating until fluffy. Stir in the almond and vanilla extracts. Sift together the flour, baking powder, and salt, and then incorporate them into the egg mixture along with the chopped almonds. Stir the dough with a spoon until it begins to come together. I find it easier, once the basic dough has formed, to then dump it out onto a clean floured surface and knead by hand at this point. Divide the dough into 4 parts. Roll each piece into a log about 15 inches long (or as long as your baking sheets are). Place logs onto cookie sheets, two to a sheet, the long way. Flatten the logs out until they are about 3 inches wide with a slight hump going down the middle. Bake for 25 to 30 minutes in the preheated oven, then remove them from the oven. The loaves should be firm to the touch. Transfer the logs to a rack to cool slightly, and then using a serrated blade, cut the loaves into diagonal slices ½ inch wide. Reduce the oven temperature to 300 degrees. Stand the slices upright on the baking sheet and bake for another 40 minutes. Let cool completely before storing in an airtight container.