Subj : Melissa Clark Top 50- 30
To   : All
From : Dave Drum
Date : Wed Sep 25 2024 05:51 pm

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chocolate Babka - Part One
 Categories: Breads, Chocolate, Dairy
      Yield: 12 servings
 
MMMMM---------------------------DOUGH--------------------------------
    1/2 c  (118 mL) whole milk
    1/4 oz (7 g) env active dry yeast
    1/3 c  (67 g) granulated sugar;
           - plus a pinch
  4 1/4 c  (531 g) A-P flour; more as
           - needed
  1 1/2 ts Fine sea salt
      1 ts Vanilla extract
      1 ts Grated lemon zest; opt
    1/2 ts Fresh grated nutmeg
      4 lg Eggs; room temp, lightly
           - beaten
     10 tb (140 g) unsalted butter;
           - room temp, more to grease
           - bowls and pans

MMMMM-----------------------FUDGE FILLING----------------------------
    1/2 c  (100 g) granulated sugar
    3/4 c  (177 mL) heavy cream or Half
           - & Half
        pn Kosher salt
      6 oz (170 g) extra bittersweet
           - chocolate; 66% - 74% cocoa
           - coarse chopped
      8 tb (112 g) unsalted butter,
           - diced, room temp
      2 ts (10 mL) vanilla extract

MMMMM---------------------CHOCOLATE STREUSEL--------------------------
    1/2 c  (60 g) A-P flour
      3 tb (45 g) granulated sugar
  1 1/2 tb (11 g) cocoa powder
    1/2 ts Kosher salt
  4 1/2 tb (64 g) unsalted butter;
           - melted
    1/3 c  (60 g) mini semisweet
           - chocolate chips

MMMMM---------------------------SYRUP--------------------------------
    2/3 c  (135 g) granulated sugar
 
  PREPARE THE DOUGH: In a small saucepan or a bowl in the
  microwave, warm the milk until it’s lukewarm but not hot
  (about 110 degrees). Add yeast and a pinch of sugar and
  let sit for 5 to 10 minutes, until slightly foamy.
  
  In an electric mixer fitted with the dough hook, or in a
  food processor, mix together flour, ? cup sugar, the
  salt, the vanilla, the lemon zest (if using) and the
  nutmeg. (If you don't have a mixer or processor, use a
  large bowl and a wooden spoon.) Beat or process in the
  yeast mixture and eggs until the dough comes together in
  a soft mass, about 2 minutes. If the dough sticks to the
  side of the bowl and doesn’t come together, add a
  tablespoon more flour at a time until it does, beating
  very well in between additions.
  
  Add half the butter and beat or pulse until the dough is
  smooth and elastic, 3 to 5 minutes, scraping down the
  sides of the bowl with a spatula as needed. Beat in the
  rest of the butter and continue to beat or pulse until
  the dough is smooth and stretchy, another 5 to 7
  minutes. Again, if the dough sticks to the sides of the
  bowl, add additional flour, 1 tablespoon at a time.
  
  Butter a clean bowl, form the dough into a ball and roll
  it around in the bowl so all sides are buttered. Cover
  the bowl with a clean towel and let it rise in a warm,
  draft-free place (inside of a turned-off oven with the
  oven light on is good) until it puffs and rises, about 1
  to 2 hours. It may not double in bulk but it should
  rise.
  
  Press the dough down with your hands, re-cover the bowl
  and refrigerate overnight (or, in a pinch, for at least
  4 hours, but the flavor won't be as developed).
  
  CONTINUED TO PART TWO
  
  By: Melissa Clark
  
  Yield: 2 loaves
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Bean thread noodles are low carb but make lousy spaghetti.
___ MultiMail/Win v0.52

--- Maximus/2 3.01
 * Origin: Sursum Corda! BBS-Huntsville,AL-bbs.sursum-corda.com (1:396/45)

.