CHOCOLATE-SWIRL BABKA
RECIPE TYPE
Desserts and Baked Goods, Holiday
SERVES
14 Servings
Prep: 34 min
Bake: 3hr 45 min
Ingredients
INGREDIENTS
2 cups flour
2 pkt. (7 g each) active dry yeast
1/2 cup sugar, divided
125 g (1/2 of 250-g pkg.) Philadelphia Brick Cream Cheese, softened
1/4 cup butter, softened
1/4 cup milk
1 whole egg
1 egg yolk
1 pkg. (225 g) Baker's Semi-Sweet Chocolate, finely chopped
1-1/2 tsp. ground cinnamon
Directions
DIRECTIONS
Combine flour, yeast and 1/4 cup sugar in large bowl. Add cream cheese, butter, milk, whole egg and egg yolk; beat until mixture forms soft dough.
Place dough on lightly floured surface; knead 5 min. or until smooth and elastic. Shape into ball. Place in bowl sprayed with cooking spray; turn. Cover tightly with plastic wrap. Let rise in warm place 1 to 2 hours or until doubled in volume. Meanwhile, combine chopped chocolate, cinnamon and remaining sugar.
Punch down dough; place on floured surface. Roll out to 16-inch square. Reserve 1/4 cup chocolate mixture; sprinkle dough with remaining chocolate mixture to within 1 inch of edges.
Line 8x4-inch loaf pan with parchment paper; spray with cooking spray. Roll up dough into log; pinch ends together to seal. Hold both ends of log, then twist several times in opposite directions. Bring both short ends together to fold dough in half; pinch ends together to seal. Hold both ends to twist roll twice; place in prepared pan. Cover with plastic wrap. Let rise in warm place 30 min. to 1 hour or until nearly doubled in size.
Heat oven to 350ºF. Uncover dough. Bake 40 to 45 min. or until bread is golden brown, sprinkling with reserved chocolate mixture after 20 min. Cool bread in pan 10 min. Remove to wire rack; cool completely.
A Dash of Advice
