Mexican Chocolate Babka with Rhubarb Glaze
Ingredients
Babka Dough
-
2¾
cups
all-purpose flour
-
3
tablespoons
sugar
-
1¼
teaspoons
salt
-
1
tablespoon
instant yeast
-
3
large
eggs
-
¼
cup
lukewarm water or warm milk
-
8
tablespoons
unsalted butter
Spiced Chocolate Filling
-
½
cup
unsalted butter
-
⅓
cup
cocoa powder
-
3
tablespoons
brown sugar
-
3
tablespoons
white granulated sugar
-
1
tablespoon
honey
-
1
teaspoon
ground cinnamon
-
½
teaspoon
ground all-spice
-
½
teaspoon
salt
-
¼
teaspoon
ground cloves
Egg Wash
Roasted Rhubarb Glaze
-
¼
pound
rhubarb
-
½
cup
white granulated sugar
-
Juice from ½
lemon or lime
-
a pinch
salt
-
2½
cups
powdered sugar
Instructions
- Prepare the Babka dough by mixing all dough ingredients in a stand mixer until a smooth dough forms, then knead for about 5 minutes.
- Transfer the dough to a greased bowl, cover, and let it rise for 1 hour.
- For the filling, combine all filling ingredients in a mixer and mix until well combined.
- Grease and line a loaf pan, then roll the dough into a rectangle and spread the filling evenly over it.
- Roll the dough tightly into a log, chill it in the freezer for 10 minutes, then slice the log in half and twist the halves together.
- Place the twisted dough into the loaf pan, cover, and let it rise until doubled in size, about 1 hour.
- Preheat the oven to 350°F and brush the top with egg wash before baking for 30-35 minutes.
- For the glaze, roast rhubarb with sugar and citrus juice until softened, then blend until smooth and mix with powdered sugar.
- Once the babka is cool, drizzle the rhubarb glaze over the top.
Nutrition Facts (estimated)
Servings
1 loaf
Calories
350
Total fat
15g
Total carbohydrates
50g
Total protein
5g
Sodium
200mg
Cholesterol
100mg
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