Peter Reinhart's Artisan Breads Every Da - Peter Reinhart

Bake for 20 to 25 minutes, then rotate the pan and bake until the top is a rich dark brown, the sides are a rich golden brown, the loaf sounds hollow when thumped on the bottom, and the internal temperature is about 185°F (85°C) in the center. The babka will begin to brown quickly because of the sugar, but it won’t burn. The total baking time is 50 to 60 minutes for a loaf, and just 35 to 45 minutes for a tube pan.

The sides may feel soft because of air pockets in the spirals. The babka will soften as it cools.

Cool for at least 90 minutes before serving. The babka is best served at room temperature after the chocolate has had time to set.

VARIATIONS You can use almond paste in place of the chocolate lling, or simply add sliced almonds to the chocolate filling.

Another nice variation is adding 1½ cups (9 oz / 255 g) of golden raisins, dried cherries, or dried cranberries and 1 teaspoon of orange zest to the dough during the nal minute of mixing. For an added treat, soak the dried fruit in ¾ cup (6 oz / 170 g) of rum or brandy overnight before adding it to the dough, as you might for panettone or stollen.

An alternative method for preparing the lling is to barely melt the chocolate, cinnamon, and butter in a double boiler or microwave, then stir the ingredients together and form them into a pliable 16-inch square on a sheet of parchment paper that has been misted with spray oil. Cool this chocolate square in the refrigerator until it is rm. You can transfer this sheet of chocolate directly on top of the babka dough after you roll it out.

Kranz Cake Babka You can prepare the chocolate lling by spreading the barelymelted mixture on a sheet of parchment paper or silicone baking