Chocolate swirl babka (d)

Yield: 12 servings

Measure Ingredient
⅓ cup Milk
1 pack Yeast
½ cup Sugar
2 \N Sticks Butter (1 Cup)
4 larges Egg Yolks
4 cups Flour
\N dash Salt
2 ounces Bittersweet Chocolate
¼ cup Sugar
¼ cup Butter
¼ cup Milk
1 teaspoon Vanilla
2 \N Egg Whites
¼ cup Sugar

FILLING

MERANGUE

Heat the milk to lukewarm and add the yeast with 1 tsp of the sugar.

Stir till blended. Let sit 10 minutes or until the yeast starts to bubble.

Cut butter into small bits, place in food processor or mixer and add yolks and yeast mixture, blending well. Gradually add the flour, salt, and sugar, beating into a soft dough. Cover and leave in the refrigerator overnight or at least 6 hours.

Remove dough from refrigerator and leave at room temp for 45 minutes.

Filling: Melt chocolate, add sugar, butter and milk. Heat about 15 minutes on low heat stirring occasionally until thickened. Add the vanilla and let cool.

Meringue: Bring the egg whites to room temp, beat with the sugar to make a stiff, but not dry, meringue.

Divide the dough in half. Sprinkle with flour, knead the dough briefly and roll out into a rectangle about ⅛ inch thick. Spread with half the chocolate and then half the meringue. Roll up like a jelly roll and place in half of a greased tube pan. Repeat the process with the remaining dough, chocolate and meringue, fitting it in the other half of the pan. Pinch the ends together to form a circle. Don't worry if some of the filling oozes out.

Cover and let rise 1 hour.

Bake 35-45 minutes 350. Cool about ½ hour in the pan. Remove and serve.

Recipe By : "Jewish Cooking in America" by Joan Nathan From: Dan Klepach Date: 06-19-95 (159) Fido: Cooking

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