Chocolate Cinnamon Pecan Babka

Hope you guys are having a great weekend! I've got big plans. Big plans meaning French Toast.

I whipped up this babka and it is absolutely everything. I got the recipe from one of my faves - Smitten Kitchen and made a few adjustments by adding fleur de sel (always) and toasted pecans. 

For obvious reasons. 

You can of course do it without nuts or cinnamon or the added salt, without drenching it in a grand marnier egg bath, but I mean, what kind of quality of life are you living with an attitude like that?

I will say this is a two day process, but (and I know I always say this, but I really, truly mean it) it's an easy easy easy recipe!

You Will Need:

For the Dough:

4 1/2 cups all-purpose flour

1/2 cup granulated sugar

2 teaspoons instant yeast

zest of 1 lemon or 1/2 orange (I used orange and it's awesome)

3 large eggs

1/2 cup water (cold is fine)

2/4 teaspoon salt

2/3 cup butter, room temperature

neutral oil, for greasing

Combine the flour, sugar, yeast and zest in a stand mixer fitted with a hook attachment. Add eggs and 1/2 cup water, mixing until it comes together. Add extra water if needed, one tablespoon at a time.

With mixer on low, add salt, then butter - a spoonful at a time, until incorporated. Mix on medium speed approximately 10 minutes until dough is completely smooth. Coat bowl with oil, return the dough, cover with plastic and chill at least 1/2 a day or preferably overnight. 

For the Filling;

4 1/2 ounces dark chocolate

1/2 cup butter, cold is fine

Scant 1/2 cup powdered sugar

1/3 cup cocoa powder

1/4 teaspoon cinnamon, optional

1 cup toasted and chopped pecans, optional

Fleur De Sel, for sprinkling, optional

For the Syrup:

1/3 cup water

6 Tablespoons granulated sugar

Melt butter and chocolate together until smooth. Stir in powdered sugar and cocoa. Mixture should form a spreadable paste. Add cinnamon, if desired.

Coat pans with oil (I used one loaf pan and one round cake pan). Divide dough in half and roll to a rectangle, about 10" - 10-12". Spread filling, leaving 1" around each edge. Sprinkle pecans and fleur de sel on top, if using. Dab the furthest side away from you with water and roll tight to seal.

Transfer lightly floured logs to freezer for about 10-15 minutes. Trim 1/2" off each end of the log. With the halves next to each other, pinch the top ends together. Twist log with cut sides up and seal the other end. Tuck into loaf pan (or if using a round cake pan, connect the ends to make a round loaf). Cover with damp towel and let rise 1 to 1/2 hours. 

Preheat oven to 375 degrees. Place loaves on middle rack in oven. Bake for 30 minutes. 

While the babkas are baking - prepare the syrup. In a small saucepan, heat water and sugar to a simmer until sugar is dissolved. Remove from heat and cool somewhat. 

When fully baked, you should be able to insert a skewer without feeling resistance. Cover with foil to prevent burning, if needed. 

As soon as babkas are removed from oven, brush syrup over each loaf. It will seem like too much syrup. Go with it. You're no quitter.

Let the loaves cool halfway in pan before removing to cool all the way.

Babkas will keep for a few days at room temperature, but they also freeze and defrost really well.

I used a smaller round cake pan - about 7" the bread will expand to fill it, so my round loaf was nice and tall. If you use a larger cake pan, it just won't be as tall, but it'll be fine. It all tastes the same. 

Look at those swiiiiiirlssss

Hope you all have a wonderful, swirly, chocolate filled weekend!