Chocolate Pie Babka

Chocolate Pie Babka: A Sweet Delight for Your Taste Buds

There’s something truly special about the combination of chocolate and dough, especially when it’s baked to perfection. This Chocolate Pie Babka is a delightful twist on a traditional babka, with a rich chocolate filling and a crunchy pecan topping. Perfect for a sweet breakfast, brunch, or a delectable dessert, this recipe will become a favorite in your kitchen. Let’s dive into the details!

Ingredients:

For the Dough:

• 8 tablespoons (1 stick) unsalted butter or margarine, divided
• 1/4 cup lukewarm water
• 1 (1/4-ounce) packet active dry yeast (2 1/4 teaspoons)
• 1/4 cup plus 1 teaspoon granulated sugar, divided
• 2 cups all-purpose flour, plus more for sprinkling
• 1 large egg
• 1 large egg yolk (save the white)
• 1 teaspoon vanilla extract
• 1/4 teaspoon kosher salt

For the Filling and Topping:

• 1 1/2 ounces bittersweet chocolate
• 2 tablespoons unsalted butter or margarine
• 1/4 cup packed light brown sugar
• 3 tablespoons light corn syrup
• 1/2 teaspoon vanilla extract
• 1/8 teaspoon kosher salt
• 1 cup pecan halves
• 1 large egg white

Directions:

Make the Dough:

1. Prepare the Pan: Coat an 8 1/2-inch loaf pan with 1 tablespoon of unsalted butter.
2. Mix Butter: Place the remaining 7 tablespoons unsalted butter in the bowl of a stand mixer fitted with the dough hook and let it sit at room temperature until softened.
3. Activate Yeast: Fill a liquid measuring cup with 1/4 cup warm water. Add 1 packet active dry yeast and 1 teaspoon granulated sugar. Stir to combine and let sit until foamy, about 10 minutes.
4. Combine Ingredients: Add the yeast mixture, remaining 1/4 cup granulated sugar, 2 cups all-purpose flour, 1 large egg, 1 large egg yolk, 1 teaspoon vanilla extract, and 1/4 teaspoon kosher salt to the stand mixer. Mix on low speed until combined, stopping and scraping down the sides of the bowl as needed.
5. Knead Dough: Continue mixing on medium speed until a soft, smooth dough forms, about 2 minutes. If the dough is very sticky, mix in more flour 1 tablespoon at a time (up to 4 tablespoons).
6. Let Dough Rise: Cover the bowl and let rise in a warm place until increased in volume and sponginess, about 1 hour.

Make the Filling:

1. Prepare Chocolate Mixture: Coarsely chop 1 1/2 ounces bittersweet chocolate (about 1/4 cup). Place in a medium-sized microwave-safe bowl. Cut 2 tablespoons unsalted butter into 2 pieces and add to the bowl. Microwave for 1 minute, then whisk until smooth and combined. If necessary, microwave for another 30 seconds.
2. Add Sweeteners: Add 1/4 cup packed light brown sugar, 3 tablespoons light corn syrup, 1/2 teaspoon vanilla extract, and 1/8 teaspoon kosher salt. Whisk well to combine.

Assemble the Babka:

1. Preheat Oven: Arrange a rack in the middle of the oven and heat the oven to 350°F.
2. Prepare Nuts: Coarsely chop 1 cup pecan halves, reserving 1 tablespoon for sprinkling on top of the babka.
3. Roll Dough: Sprinkle a work surface with a little flour. Roll the dough into a large, thin rectangle, about 10 inches tall and 12 inches wide, with a longer side closer to you.
4. Add Filling: Spread the chocolate filling onto the dough rectangle, leaving a 1/2-inch border at the top. Sprinkle with the chopped pecans.
5. Form Babka: Starting from the bottom edge, roll the dough up into a tight log. Pinch the dough to seal the seam. Using a large serrated knife, cut the log in half lengthwise, creating two halves with layers.
6. Twist and Shape: Turn the halves so that the layers are facing up. Press the two halves together at one end, then twist them around each other, creating a spiral. Press the halves together again at the other end. Carefully lift the loaf into the prepared loaf pan.
7. Add Topping: Beat 1 large egg white in a small bowl. Brush the top of the loaf with a thin layer of egg white. Sprinkle with the reserved 1 tablespoon chopped pecans.

Bake the Babka:

1. Bake: Bake until the top is browned and firm to the touch, 40 to 45 minutes. Check doneness by inserting a skewer or instant-read thermometer into the center of the loaf — it should come out with a few crumbs or register at least 210ºF.
2. Cool: Let cool in the pan on a wire rack for 20 minutes. Remove the babka from the pan and let cool for 10 minutes more before slicing.

Serving and Enjoyment:

Prep Time: 20 minutes | Cooking Time: 45 minutes | Total Time: 1 hour 5 minutes
Calories: 300 (per serving, approximate) | Servings: 8

This Chocolate Pie Babka is a showstopper, perfect for any occasion. The rich chocolate filling, combined with the crunchy pecans and the soft, buttery dough, creates an irresistible treat that will leave everyone asking for seconds. Enjoy a slice with a cup of coffee or tea, and savor every bite of this delicious dessert!

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