Chocolate Cinnamon Babkallah (Babka-Challah)

Hello there and Happy 2015!  I've always admired braided bread and seeing this one on the cover of Bon Appetit last month really caught my attention.  I haven't made many yeast breads, especially those that require traditional kneading (see No-Knead Bread), but this one was a fun project well worth a little extra time on a weekend.   Braiding the dough was actually pretty fun and reminded me it's OK to play with food :).  Solid high scores for being not-too-sweet but yet pretty enough it could likely handle the responsibility of a place on a fancy dinner party table.  Mine cracked a bit after baking to reveal some of the chocolaty center... I'm thinking it may have been due to the whole wheat flour that I substituted.  One of my new year resolutions - embrace imperfections! :)

P.S. New year, new camera :), excited about my Sony Alpha 5000.  If anyone has tips or suggestions for which modes to use or macro lenses are best for food shots, please let me know.

1 year ago:  Tropical Carrot Cake

2 years ago: Marionberry Pie 

3 years ago: Dark Chocolate Dipped Strawberries

Chocolate Cinnamon Babkallah (Babka-Challah)

Adapted from Bon Appetit

Dough:

1/2 cup milk

1 1/4 ounces active dry yeast

4 large egg yolks

1 tsp vanilla extract

1/2 cup unsalted butter, melted and cooled

1/3 cup brown sugar

1 tsp salt

3 cups whole wheat pastry flour

Filling:

6 ounces bittersweet chocolate 60% cacao

1/3 cup dark brown sugar

1 1/2 tsps cinnamon

1/4 cup unsalted butter at room temperature

1 large egg yolk

Turbinado sugar (optional topping)

Heat milk until warm. Whisk in yeast, let sit until foamy 5-10 minutes.  Mix in egg yolks, vanilla, and butter. Slowly add sugar, salt, and flour.  Knead dough on a lightly floured surface (or in a stand mixer with dough hook) until smooth and no longer shiny, 5-10 minutes. Transfer to a large buttered bowl. Cover and let sit in a warm place until doubled in size, about 2 hours.

Mix together chocolate, brown sugar, and cinnamon. Turn out dough onto a lightly floured surface, then divide into three equal portions. Shape each into a 12" long rope. Roll out each rope to a 12x6" rectangle about 1/8" thick.  Brush with butter and top with chocolate mixture.  Roll up to form a log and pinch seam to seal.

Place logs, seam side down, side by side on a parchment (or silpat) lined baking sheet. Pinch logs together at one end, braid, then pinch ends together and tuck under. Cover loosely and let sit in a warm place until 1 1/2 times larger about 1 1/2 hours.

Preheat oven to 350°. Beat egg yolk with 1 tablespoon water, brush dough with egg wash.  Sprinkle with turbinado sugar if desired. Bake until top is golden brown about 35 minutes.  Let cool on wire rack before serving.  Enjoy!