AuthorFoodieblissCategoryDessertsPrepare the dough: In a small bowl, place the yeast in warm water and let it dissolve.
In the bowl of an electric mixer, combine the flour, sugar, salt, and cinnamon. On low speed, add the yeast, yolks (one at a time), butter, milk, and vanilla and beat until a firm dough forms. Cover with a towel and let the dough rise until double in size, about 1 hour.
While the dough is rising, make the chocolate filling: In a double boiler, melt the dairy and dark chocolate. In a small bowl, dissolve the coffee in the water. Add the sugar and stir until dissolved. Add the coffee mixture to the chocolate and stir until combined. Set aside.
To make the cheese filling, place all the ingredients in a bowl and beat until smooth.
Divide the dough into 16 equal parts. On a floured surface, roll out each part ⅛- to ¼-inch thick, forming a rectangle approximately 4x8 inches. Spread a layer of chocolate filling on 8 of the rectangles and cheese filling on the other 8, leaving ½ inch space on either of the 2 short sides of the rectangles.
Preheat the oven to 350℉. Roll each rectangle of dough jelly-roll style, on its length. Cut each roll in half, lengthwise. Pair a chocolate-filled half with a cheese-filled half and pinch the ends together on one side. Braid the two halves 2 to 3 times, pinch the other ends closed, and bring them around to form a circle.
Grease 16 large muffin cups and place a babka roll in each cup. Brush with the beaten egg and bake for 20–25 minutes until the tops are golden.
Place the bowl of dough in a closed oven while letting it rise.
Ingredients
Directions
Prepare the dough: In a small bowl, place the yeast in warm water and let it dissolve.
In the bowl of an electric mixer, combine the flour, sugar, salt, and cinnamon. On low speed, add the yeast, yolks (one at a time), butter, milk, and vanilla and beat until a firm dough forms. Cover with a towel and let the dough rise until double in size, about 1 hour.
While the dough is rising, make the chocolate filling: In a double boiler, melt the dairy and dark chocolate. In a small bowl, dissolve the coffee in the water. Add the sugar and stir until dissolved. Add the coffee mixture to the chocolate and stir until combined. Set aside.
To make the cheese filling, place all the ingredients in a bowl and beat until smooth.
Divide the dough into 16 equal parts. On a floured surface, roll out each part ⅛- to ¼-inch thick, forming a rectangle approximately 4x8 inches. Spread a layer of chocolate filling on 8 of the rectangles and cheese filling on the other 8, leaving ½ inch space on either of the 2 short sides of the rectangles.
Preheat the oven to 350℉. Roll each rectangle of dough jelly-roll style, on its length. Cut each roll in half, lengthwise. Pair a chocolate-filled half with a cheese-filled half and pinch the ends together on one side. Braid the two halves 2 to 3 times, pinch the other ends closed, and bring them around to form a circle.
Grease 16 large muffin cups and place a babka roll in each cup. Brush with the beaten egg and bake for 20–25 minutes until the tops are golden.
Place the bowl of dough in a closed oven while letting it rise.