Franken-pastries have been the rage of the baking world for a while. The most famous mashup, Dominique Ansel’s Cronut, launched a craze that has inspired imitators and innovators alike. Now, we are throwing down the gauntlet with an entirely new creation: the babkallah, a babka/challah fusion that may just be the only thing you need to bake for the holidays.
Ingredients
Dough
1.2 cup whole milk
1 1/4-oz. envelope active dry yeast
4 large egg yolks
1 teaspoon vanilla extract
1/2 cup unsalted butter, melted, cooled, plus more
1/3 cup granulated sugar
1 teaspoon kosher salt
3 cups all-purpose flour, plus more
Filling And Assembly
6 ounces bittersweet chocolate, finely chopped
1/3 cup (packed) light brown sugar
1 1/2 teaspoons ground cinnamon
All-purpose flour (for surface)
1/4 cup unsalted butter, room temperature
1 large egg yolk
Granulated sugar (for sprinkling)
Dough
Heat milk in a small saucepan until warm. Transfer to a large bowl and whisk in yeast; let sit until foamy, 5–10 minutes.
Whisk in egg yolks, vanilla, and 1/2 cup butter. Add sugar, salt, and 3 cups flour; mix until a shaggy dough forms. Knead dough on a lightly floured surface until supple, smooth, and no longer shiny, 5–10 minutes.
Transfer to a large buttered bowl. Cover and let sit in a warm place until doubled in size, 1.5-2.5 hours.
Filling And Assembly
Mix chocolate, brown sugar, and cinnamon in a small bowl.
Turn out dough onto a lightly floured surface; divide into three portions. Shape each into a 12”-long rope. Roll out each rope to a 12×6” rectangle about 1/8” thick. Brush with butter and top with chocolate mixture, pressing gently. Roll up to form a log; pinch seam to seal.
Place logs, seam side down, side by side on a parchment-lined baking sheet. Pinch logs together at one end; braid, then pinch ends together and tuck under. Cover loosely and let sit in a warm place until 1.5 times larger, 1–2 hours.
Preheat oven to 350°. Beat egg yolk with 1 Tbsp. water in a small bowl. Brush dough with egg wash; sprinkle with granulated sugar. Bake until top is golden brown and “Babkallah” sounds hollow when bottom is tapped, 35–45 minutes. Let cool on a wire rack.
