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BABKA + CHALLAH = BALLAH

 The perfect marriage of chocolate, cookie crumbs, olive oil, salt and challah!

The perfect marriage of chocolate, cookie crumbs, olive oil, salt and challah!

 

What you need:

9" springform pan or baking ring

Sheet pan

Rolling pin

Pastry brush

Ingredients:

1 recipe basic challah dough

2 cups chocolate cookie crumbs 

2 cups semisweet chocolate chips (to melt) + 1+ cup extra for sprinkling

1/2 cup half&half or cream

pinch sea salt

Instructions:

1.  Heavily grease the inside of a springform pan and set aside.  If using a cake ring, grease the inside, set on a parchment lined sheet pan.  Grease the parchment as well.

2.  Put 2 cups of chocolate and the half&half or cream in a bowl and  microwave for 15 seconds at a time until chocolate is soft.  Whisk until smooth and add a pinch of salt and mix.  Keep at room temp until ready to use.

3.  Make challah dough and let rise for an hour.  Cut dough into 4 equal pieces.

4.  Lightly flour your work surface and using a rolling pin, roll a piece of the dough into a rectangle roughly 18 x 24".  Brush with the melted chocolate, then sprinkle with 1/4 of the cookie crumbs.  Sprinkle with some unmelted chips.

5.  Carefully roll up to form a 24" log, and pinch the seams and ends together to contain the chocolate.  Repeat the process for the other 3 pieces of dough.

6.  Braid into a round challah as described below, taking care not tear the dough.  Tuck ends under and place in a greased springform pan or cake ring. Brush with egg wash, let rise for an hour, brush again with egg wash, and bake at 375 for  40-50 minutes until deep brown and internal temperature is 195 degrees.

7.  Let cool on a rack for 30 minutes in the mold/pan.  Remove the pan/mold, transfer to a platter and enjoy! 

Dr. JJ shows you how to make a beautiful 4 braid challah for Rosh Hashanah, or any other festive occasion!