![\"chocolate-cinnamon-babkallah\"](\"https:\/\/www.flubu.com\/blog\/wp-content\/uploads\/2015\/10\/chocolate-cinnamon-babkallah.jpg\")
<\/p>\nFranken-pastries have been the rage of the baking world for a while. The most famous mashup, Dominique Ansel\u2019s Cronut, launched a craze that has inspired imitators and innovators alike. Now, we are throwing down the gauntlet with an entirely new creation: the babkallah, a babka\/challah fusion that may just be the only thing you need to bake for the holidays. <\/p>\n
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Ingredients<\/p>\n
Dough
\n1.2 cup whole milk
\n1 1\/4-oz. envelope active dry yeast
\n4 large egg yolks
\n1 teaspoon vanilla extract
\n1\/2 cup unsalted butter, melted, cooled, plus more
\n1\/3 cup granulated sugar
\n1 teaspoon kosher salt
\n3 cups all-purpose flour, plus more<\/p>\n
Filling And Assembly
\n6 ounces bittersweet chocolate, finely chopped
\n1\/3 cup (packed) light brown sugar
\n1 1\/2 teaspoons ground cinnamon
\nAll-purpose flour (for surface)
\n1\/4 cup unsalted butter, room temperature
\n1 large egg yolk
\nGranulated sugar (for sprinkling)<\/p>\n
Dough
\nHeat milk in a small saucepan until warm. Transfer to a large bowl and whisk in yeast; let sit until foamy, 5\u201310 minutes.
\nWhisk in egg yolks, vanilla, and 1\/2 cup butter. Add sugar, salt, and 3 cups flour; mix until a shaggy dough forms. Knead dough on a lightly floured surface until supple, smooth, and no longer shiny, 5\u201310 minutes.
\nTransfer to a large buttered bowl. Cover and let sit in a warm place until doubled in size, 1.5-2.5 hours.<\/p>\n
Filling And Assembly
\nMix chocolate, brown sugar, and cinnamon in a small bowl.
\nTurn out dough onto a lightly floured surface; divide into three portions. Shape each into a 12\u201d-long rope. Roll out each rope to a 12×6\u201d rectangle about 1\/8\u201d thick. Brush with butter and top with chocolate mixture, pressing gently. Roll up to form a log; pinch seam to seal.
\nPlace logs, seam side down, side by side on a parchment-lined baking sheet. Pinch logs together at one end; braid, then pinch ends together and tuck under. Cover loosely and let sit in a warm place until 1.5 times larger, 1\u20132 hours.<\/p>\n
![\"babkallah-step-1\"](\"https:\/\/www.flubu.com\/blog\/wp-content\/uploads\/2015\/10\/babkallah-step-1-400x284.jpg\")
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![\"babkallah-step-2\"](\"https:\/\/www.flubu.com\/blog\/wp-content\/uploads\/2015\/10\/babkallah-step-2-400x284.jpg\")
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![\"babkallah-step-3\"](\"https:\/\/www.flubu.com\/blog\/wp-content\/uploads\/2015\/10\/babkallah-step-3-400x284.jpg\")
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![\"babkallah-step-4\"](\"https:\/\/www.flubu.com\/blog\/wp-content\/uploads\/2015\/10\/babkallah-step-4-400x284.jpg\")
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Preheat oven to 350\u00b0. Beat egg yolk with 1 Tbsp. water in a small bowl. Brush dough with egg wash; sprinkle with granulated sugar. Bake until top is golden brown and \u201cBabkallah\u201d sounds hollow when bottom is tapped, 35\u201345 minutes. Let cool on a wire rack.<\/p>\n","protected":false},"excerpt":{"rendered":"
Franken-pastries have been the rage of the baking world for a while. The most famous mashup, Dominique Ansel\u2019s Cronut, launched a craze that has inspired imitators and innovators alike. Now, we are throwing down the gauntlet with an entirely new creation: the babkallah, a babka\/challah fusion that may just be the only thing you need…<\/p>\n