Jerusalem: Chocolate Babka
in jerusalem
In Jerusalem, at dusk I met a smile that changed my definition of the stars.
Galaxies, Systems, Planets afar
aligned to sing a song of what could be
yet wouldn’t be.
But still so beautifully
this song resonates of a love in another universe that burns so strong
that the stars still sing its song
to us in this reality
this reality which could never be as good as what could be
would be
should be.
the western wall
this bread serves to help me remember my trip to israel in 2015. and the unforgettable people i met there. here’s to many more bakes, songs, and poems to you Jerusalem, and everyone that in my heart you represent.
tldr – recipe here
ingredients:
Dough
530g unbleached all-purpose flour, like King Arthur
100g granulated sugar
10g instant yeast, such as SAF
175g warm water
2 large eggs, + 2 large egg yolks
150g room temp unsalted high fat European butter, such as Plugra (plus more for greasing the pans)
3g fine sea salt
non-stick cooking spray
chocolate paste:
160g dark 70% chocolate
110g unsalted butter
95g powdered sugar
35g dark dutch processed cocoa powder like Green & Black or Guittard
small pinch of salt
syrup:
65g water
75g sugar
5g vanilla extract (not paste)
15g of complimentary liqueur of your choice. I recommend Bourbon, Cognac, Rum, Amaretto
Equipment
2 - 8.5” by 4.5” loaf pans
Stand mixer (optional)
Method
In the bowl of a stand mixer, whisk together the all-purpose flour, yeast, sugar, salt.
Whisk together water and eggs, then add to dry mixture.
Add the hook attachment to your stand mixer and mix on medium-low (speed 2 on a Kitchenaid) Mix until it begins to form a dough, stop occasionally to scrape sides.
Once dough is formed, add the room temperature butter, a tablespoon at a time, keeping the mixer at medium low speed until all butter is incorporated. As necessary, scrape down the sides of the bowl.
Mix /knead for about 8-10 minutes until the dough is completely smooth.
Lightly spray the bottom and sides of a large bowl with cooking spray.
Place the dough in the bowl and cover with plastic wrap. Let it sit in the refrigerator at least overnight, up to 24 hours.
Lightly brush two loaf pans with melted butter.
Make the chocolate filling: In a medium pot, add the butter and chopped chocolate. Let it melt, and when completely melted add in the cocoa powder and powdered sugar. Mix until smooth.
Remove dough from the refrigerator, weigh it and divide into two equal portions by weight.
Flour a work surface, roll out one of the dough portions into a rectangle.
Spread the half of the chocolate filling on the rolled-out dough leaving a border of 1 inch on the edges.
Roll the dough from the longer side until you form a thick cylinder.
Push the edges in. Slowly, carefully, cut the tube in half, lengthwise with a sharp knife.
Pinch the ends together and fold each side over the other (like a braid) until you reach the other end and pinch those together.
Place the braid into the loaf pan and cover with a damp towel.
Repeat the entire process with the other half of the dough to form your second loaf.
Proof loaves or an hour meanwhile pre-heat oven to 375ºF
bake until it’s done, 25-30 minutes, they will golden brown on top, and metal cake tester inserted in the middle will come out clean.
Before loaves are done, make the syrup by mixing sugar and water together in a pot over medium heat, and just bring it to heat until all the sugar is dissolved.
Set it aside. Cool sightly and add vanilla and liqueur.
When the loaves come out of the oven and immediately brush them with the syrup. Use up all the glaze.