Chocolate Cinnamon Babka

After years of intending, I've baked my second babka in two weeks!  This is the kind I always meant to make, the kind filled with chocolate.  And like so many things I delay, I wonder why I've waited so long.  It wasn't difficult at all.  The babka is rich and soft, and the chocolate has a nice bittersweet flavor that isn't overly sweet.  The exterior is flaky and breaks off in dozens of shard-like crumbs as you cut it.

The most daunting part might be planning the timing, but you can break it up into stages, even two days, by refrigerating the dough.  I made the babka in one straight shot.  And most of the time is inactive -- I made the dough, went out to an appointment, came back and shaped it, worked out at the gym, and came home and put it in the oven.  Babka is a traditional Easter dessert, so you might want to try it this weekend.  Just don't wait as long as I did!

1. The dough before its first rise.
2. The risen dough.
3. The dough rolls out easily, with no sticking or snapping back. A sheet of parchment underneath dusted with flour is helpful.
4. Scatter the chocolate-cinnamon-butter mixture on top, and get ready to roll!

1. Roll up the dough, then use your hands to elongate it.
2. Give the log a bit of a twist.
3. Coil the log into a snail shape.
4. Stand the coil up on its end, then press down to compact into a loaf shape.
5. Move the dough to a loaf pan, then wrap it up for its second rise.
6. The dough after its second rise. Ready to bake!

Prosciutto Ring Bread

I don't know what possessed me to bake bread on a 95-degree day, but it sure was good bread.  It finished baking before I headed out the door.  Later I got a call from Joe...

J: Can I have some bread?
Me: Can't you wait? I was going to take more photos.
J: I can't eat it because you haven't finished documenting??
Me: Fine, but don't hack it apart too badly!!

Only another blogger would understand.  Anyway, a good deal of it was missing when I got home, which you can take as testament to how good it was.

Clockwise from top left: Prosciutto di Piccolo was the more affordable alternative to Prosciutto di Parma ($16.99/lb!), but we agreed the bread could have used more since the pieces seemed to have shrunk during baking.  I'd also consider substituting small chunks of sausage next time.  The dough looks curdly at first, then kneads out smooth.  Roll it into a ball on a floured surface, then into a rope, and finally into a ring.

Clockwise from top left: The ring before rising; the ring after rising; brushing with melted butter; and using a wooden peel to ease the bread onto a baking stone.

It's a very rustic bread, with a nice crisp crust and a sturdy but moist crumb.  Try it!