Pizza Babka

Sconuts
December 16, 2020
PERUVIAN CHICKEN SOUP – AGUADITO
January 19, 2021
IMG_1769 2

Yield:

two 8-inch loaves, one pizza, one chocolate

Prep Time:

10 minutes to make dough, let rise 1 hour, 15 to assemble

Bake Time:

35-40 minutes

Storage:

store in fridge

Advanced Prep:

reheat to serve

Ingredients

Dough – makes enough for 2 loaves, make the second one chocolate, see below

1/3 cup warm water

2 envelopes dry yeast (1/2 ounce, 4 ½ teaspoons)

1/3 cup, plus 1 teaspoon sugar, divided

3 cups plus 1 tablespoon all-purpose flour, plus extra for sprinkling

¼ teaspoon salt

¼ cup canola, sunflower or other mild oil

6 tablespoons butter, margarine or coconut oil

1 ½ teaspoons pure vanilla extract

2 large eggs, plus 1 for glazing

Pizza Filling for 1 loaf

1 cup jarred tomato sauce

2 cups shredded mozzarella cheese

½ cup grated Parmesan cheese

1 teaspoon oregano

½ – 1 teaspoon red pepper flakes

2 tablespoons ricotta cheese, optional

kosher salt to taste

Chocolate Filling for 2nd loaf

4 ounces bittersweet chocolate, chopped

1 1/2 tablespoons sugar

3 tablespoons cup dark unsweetened cocoa

1 1/2 tablespoons oil

2/3  cup chocolate chips or 1 cup mini chocolate chips

Preparation Directions

Place warm water, yeast and 1 teaspoon of the sugar into a 1 or 2-cup liquid measuring cup and stir. Set aside. Into a large mixing bowl or the bowl of a stand mixer add the remaining sugar, flour, salt, butter, oil, and eggs. When the yeast is bubbly, add to the bowl.

Combine with a wooden spoon or a dough hook in a stand mixer until all the ingredients are mixed in. Cover bowl with plastic wrap and let rise 1 ½ hours.

Meanwhile, make the chocolate filling. Place the butter into a medium or large bowl and beat until creamy. Add the cocoa and sugar and beat until combined. Cover with plastic and let sit at room temperature while the dough is rising.

Preheat the oven to 350°F. Grease an 8 X 5-inch loaf pan. Roll out half of the dough into a 12 X 14-inch rectangle. Spread the tomato sauce all over the dough. Sprinkle the mozzarella and Parmesan cheeses all over the dough. Drop small ½ teaspoon-sized clumps of ricotta over the dough. Sprinkle the oregano, red pepper flakes and salt over the filling.

Roll up the long way and make sure the seam is on the bottom. Use a large knife to slice the roll in half the long way.Turn each half so that the cut sides face up. Lay one over the other to form an “ X.” Twist the two strands around each other, keeping the cut side facing up. Tuck the ends under the loaf so that they slightly overlap each other in the center. Place into the prepared pan and press down slightly. Beat the remaining egg in a small bowl and pour half in to a second small bowl for the chocolate loaf. Brush the top of the babka. Bake for 35 to 40 minutes.

To make the chocolate loaf, roll out half of the dough into a 12 X 14-inch rectangle. Spread the chocolate filling to the edges and sprinkle the chips all over. Roll up the long way and make sure the seam is on the bottom. Use a large knife to slice the roll in half the long way. Turn each half so that the cut sides face up. Lay one over the other to form an “ X.” Twist the two strands around each other, keeping the cut side facing up. Tuck the ends under the loaf so that they slightly overlap each other in the center.Grease an 8 X 5-inch loaf pan. Place into the prepared pan and press down slightly. Brush the remaining egg on top and bake for 35 minutes or until browned.