3 pounds Sweet Bun Dough
4 ounces Unsalted butter, softened
1/2 pound Bittersweet chocolate, chopped
1/2 pound Cherries, dried
1/2 ounce Walnuts, toasted lightly
1 tablespoon Ground cinnamon
Basic Sugar Glaze, as needed
Crystal sugar, as needed
Yield: 2 Loaves
1. Grease two 10-inch loaf pans and line the bottom and sides with parchment paper. Set aside.
2. Divide the dough into four equal pieces. Roll out each piece of dough into a 10-inch (25-centimeter) log. Flatten each piece of dough slightly. Spread the dough with the 4 ounces (120 grams) softened butter. Press the chopped chocolate, dry cherries and walnuts into the surface of the dough. Sprinkle with the cinnamon. For each loaf, twist two pieces of chocolate-coated dough together and place in the prepared pan.
3. Proof the dough until doubled in volume, approximately 1 hour. Bake at 350°F (175°C) with a short burst of steam at the beginning of baking until golden brown and baked through, approximately 25 to 30 minutes.
4. Remove the babka from their pans. Cool the loaves on a cooling rack. Decorate the cooled cakes with Basic Sugar Glaze and crystal sugar.
5. Yield: 2 loaves approximately 2 pounds 4 ounces each
Notes: Method: Straight dough
4 ounces Unsalted butter, softened
1/2 pound Bittersweet chocolate, chopped
1/2 pound Cherries, dried
1/2 ounce Walnuts, toasted lightly
1 tablespoon Ground cinnamon
Basic Sugar Glaze, as needed
Crystal sugar, as needed
Yield: 2 Loaves
1. Grease two 10-inch loaf pans and line the bottom and sides with parchment paper. Set aside.
2. Divide the dough into four equal pieces. Roll out each piece of dough into a 10-inch (25-centimeter) log. Flatten each piece of dough slightly. Spread the dough with the 4 ounces (120 grams) softened butter. Press the chopped chocolate, dry cherries and walnuts into the surface of the dough. Sprinkle with the cinnamon. For each loaf, twist two pieces of chocolate-coated dough together and place in the prepared pan.
3. Proof the dough until doubled in volume, approximately 1 hour. Bake at 350°F (175°C) with a short burst of steam at the beginning of baking until golden brown and baked through, approximately 25 to 30 minutes.
4. Remove the babka from their pans. Cool the loaves on a cooling rack. Decorate the cooled cakes with Basic Sugar Glaze and crystal sugar.
5. Yield: 2 loaves approximately 2 pounds 4 ounces each
Notes: Method: Straight dough
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