Salted Chocolate and Marzipan Babka.

[nverland]

Salted Chocolate and Marzipan Babka.
Yields: 2 BABKA LOAFS preparation time: 20 MINUTES cook time: 25 MINUTES total time: 2 HOURS 45 MINUTES

Ingredients

*Babka
1/4 cup sugar, divided
2 teaspoons active dry yeast
1/2 cup milk, warm
4 1/2 cups all-purpose flour
3 eggs
3/4 teaspoon salt
5 tablespoons butter, softened
*Filling
6 1/2 ounces dark chocolate, finely chopped
1/2 cup butter, softened
8 ounces marzipan, grated
1/4 teaspoon cinnamon (optional)
1/2 slivered almonds
Flaky sea salt, for topping
*Glaze
1/3 cup water
6 tablespoons sugar
1 vanilla bean, split lengthwise and seeds scraped
2 tablespoons butter
1 tablespoon rum (optional)

Instructions

Combine milk, yeast, and 1 tablespoon of sugar in a small bowl or measuring cup. Let it sit for a few minutes until it gets foamy on top. In the bowl of a stand mixer fitted with a dough hook, combine the remaining 3 tablespoons sugar, the salt, and flour. Whisk together the eggs, with the mixer on low, add it to the flour mixture, immediately followed by the yeast mixture. When the mixture forms a shaggy dough, add the butter, one tablespoon at a time. Mix the dough with the dough hook for 7-10 minutes, until you have a smooth dough. Transfer to an oiled bowl, cover with a damp cloth, and then let rise until doubled in size, about 2 hours. Line two loaf pans with parchment paper and then grease the parchment. To make the filling, beat together the butter and grated marzipan, add the cinnamon if desired. Working with half of the dough at a time (the other half should remain covered), roll out your dough into a large rectangle, about 9 inches by 12 inches. Spread half the marzipan mixture over the rectangle and sprinkle with half the chopped chocolate. Roll the rectangle lengthwise into a jelly roll shape and cut it down the length of the roll so that you have two long skinny pieces. Wrap the two pieces around each other so that you have a twisted loaf, and then place the loaf in a loaf pan. Repeat with the other half of the dough. Let the loaves rise, covered, for an hour and preheat the oven to 350. Sprinkle the loaves with slivered almonds and bake the loaves for 20-25 minutes, until golden brown and baked through. While the loaves are baking, make the syrup. Bring sugar, water and vanilla beans to a simmer until sugar dissolves. Remove from heat and set aside to cool somewhat. Stir in the butter and rum. As soon as the babkas leave the oven, brush the syrup all over each. Let cool in the pan and then serve warm or at room temp, warm is obviously best though. Serve warm.