MSGID: 1:396/45.0 66f4a106   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Chocolate Babka - Part One   
    Categories: Breads, Chocolate, Dairy   
         Yield: 12 servings   
       
   MMMMM---------------------------DOUGH--------------------------------   
       1/2 c  (118 mL) whole milk   
       1/4 oz (7 g) env active dry yeast   
       1/3 c  (67 g) granulated sugar;   
              - plus a pinch   
     4 1/4 c  (531 g) A-P flour; more as   
              - needed   
     1 1/2 ts Fine sea salt   
         1 ts Vanilla extract   
         1 ts Grated lemon zest; opt   
       1/2 ts Fresh grated nutmeg   
         4 lg Eggs; room temp, lightly   
              - beaten   
        10 tb (140 g) unsalted butter;   
              - room temp, more to grease   
              - bowls and pans   
      
   MMMMM-----------------------FUDGE FILLING----------------------------   
       1/2 c  (100 g) granulated sugar   
       3/4 c  (177 mL) heavy cream or Half   
              - & Half   
           pn Kosher salt   
         6 oz (170 g) extra bittersweet   
              - chocolate; 66% - 74% cocoa   
              - coarse chopped   
         8 tb (112 g) unsalted butter,   
              - diced, room temp   
         2 ts (10 mL) vanilla extract   
      
   MMMMM---------------------CHOCOLATE STREUSEL--------------------------   
       1/2 c  (60 g) A-P flour   
         3 tb (45 g) granulated sugar   
     1 1/2 tb (11 g) cocoa powder   
       1/2 ts Kosher salt   
     4 1/2 tb (64 g) unsalted butter;   
              - melted   
       1/3 c  (60 g) mini semisweet   
              - chocolate chips   
      
   MMMMM---------------------------SYRUP--------------------------------   
       2/3 c  (135 g) granulated sugar   
       
     PREPARE THE DOUGH: In a small saucepan or a bowl in the   
     microwave, warm the milk until it’s lukewarm but not hot   
     (about 110 degrees). Add yeast and a pinch of sugar and   
     let sit for 5 to 10 minutes, until slightly foamy.   
        
     In an electric mixer fitted with the dough hook, or in a   
     food processor, mix together flour, ? cup sugar, the   
     salt, the vanilla, the lemon zest (if using) and the   
     nutmeg. (If you don't have a mixer or processor, use a   
     large bowl and a wooden spoon.) Beat or process in the   
     yeast mixture and eggs until the dough comes together in   
     a soft mass, about 2 minutes. If the dough sticks to the   
     side of the bowl and doesn’t come together, add a   
     tablespoon more flour at a time until it does, beating   
     very well in between additions.   
        
     Add half the butter and beat or pulse until the dough is   
     smooth and elastic, 3 to 5 minutes, scraping down the   
     sides of the bowl with a spatula as needed. Beat in the   
     rest of the butter and continue to beat or pulse until   
     the dough is smooth and stretchy, another 5 to 7   
     minutes. Again, if the dough sticks to the sides of the   
     bowl, add additional flour, 1 tablespoon at a time.   
        
     Butter a clean bowl, form the dough into a ball and roll   
     it around in the bowl so all sides are buttered. Cover   
     the bowl with a clean towel and let it rise in a warm,   
     draft-free place (inside of a turned-off oven with the   
     oven light on is good) until it puffs and rises, about 1   
     to 2 hours. It may not double in bulk but it should   
     rise.   
        
     Press the dough down with your hands, re-cover the bowl   
     and refrigerate overnight (or, in a pinch, for at least   
     4 hours, but the flavor won't be as developed).   
        
     CONTINUED TO PART TWO   
        
     By: Melissa Clark   
        
     Yield: 2 loaves   
        
     RECIPE FROM: https://cooking.nytimes.com   
        
     Uncle Dirty Dave's Archives   
       
   MMMMM   
      
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