Melissa Clark's Babka
The recipe is now behind a paywall but originally was not.
These two pictures are from a later run once I was comfortable with the process.
Melissa Clark recently published her babka recipe in The New York Times. Being a native Bronxite, chocolate bakba just about coursed through my youthful veins. Preparing for a visit by the in-laws who finally decided to escape the North East winter, albeit a might late by my calculations. Maybe the whole cicada thing set their internal clock off kilter. I figured this was as good a time as any to give it a go.
- My newly inherited marble rolling pin, directly out of the freezer. The 17"x9" trimmed dough. One of two. And the hand peel that doubles as my ruler on its reverse side.
- The 17"x9" dough slathered with a demon's idea of chocolate intensity.
- Now rolled up and ready for a 10 minute rest in the freezer.
- Split in two and braided.
Braided on itself and ready for the loaf pans and final proof.
The twins awaiting their fate.
After a shower of chocolate streusel and the 45 minute bake.
First slice, filled with serious rich chocolate. Not for the faint-hearted. Heavy, but light dough (you figure that one out) with a rich taste and balance between the dough and the chocolate.
Oh, the hard road a son-in-law must hoe...