Subj : Melissa Clark Top 50- 30
To   : All
From : Dave Drum
Date : Wed Sep 25 2024 05:51 pm

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

... Bean thread noodles are low carb but make lousy spaghetti.
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