Jul 3, 2015Chatelaine
3 1/2 cups
all-purpose flour, divided
quick-rise yeast, about 2 tsp
hot 2% milk, (120 to 130F)
unsalted butter, melted
egg yolks, at room temperature
eggs, at room temperature
unsalted butter, at room temperature
dark chocolate chips, finely chopped
- SPRAY the bowl of a stand mixer, fitted with the dough hook, with oil. Add 1 cup flour and yeast. Stir in hot milk, 1/4 cup melted butter, yolks and eggs, 1/3 cup sugar and salt. Beat on high until combined, 1 min. Reduce speed to medium-low and gradually add remaining 2 1/2 cups flour until dough comes together. Increase speed to high and continue beating until dough is smooth, 7 to 8 min. Remove dough hook and scrape dough from side of bowl to form a ball. Cover bowl with a lightly damp kitchen towel. Let stand for 10 min.
- STIR 1/2 cup butter with chocolate chips and 1/4 cup sugar in a medium bowl until combined.
- SPRAY a 12-cup muffin pan with oil. Roll dough on a lightly floured surface into a 16 × 18-in. rectangle. Spread chocolate mixture over dough right to the edges. Tightly roll dough in jelly roll fashion (rolling from the short side). Cut into 12 pieces. Lay rounds in muffin cups. Cover with a damp kitchen towel. Let rest 1 hour. Prepare streusel. Sprinkle on babkas, pressing down so it sticks.
- BAKE in centre of 375F oven until deep golden, about 20 min. Let stand 5 min. Remove to a rack and cool slightly before serving.