Rocky Mountain Chocolate Babka

Ingredients

In this adaptation of the American Babka to Rocky Mountain cuisine, we incorporate local ingredients like wild huckleberries and toasted pecans, which are commonly found in the region. These additions give the babka a unique flavor profile that reflects the taste of the Rocky Mountains. Additionally, we use honey as a sweetener, which is a popular ingredient in Rocky Mountain cuisine. We alse have the original recipe for American Babka, so you can check it out.

• 3 cups (360g) all-purpose flour 3 cups (360g) all-purpose flour
• 1/4 cup (50g) granulated sugar 1/4 cup (50g) granulated sugar
• 2 1/4 teaspoons (7g) instant yeast 2 1/4 teaspoons (7g) instant yeast
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/2 cup (120ml) whole milk 1/2 cup (120ml) whole milk
• 1/4 cup (60g) unsalted butter, melted 1/4 cup (60g) unsalted butter, melted
• 2 large eggs 2 large eggs
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• 1/2 cup (85g) dark chocolate chips 1/2 cup (85g) dark chocolate chips
• 1/2 cup (75g) toasted pecans, chopped 1/2 cup (75g) toasted pecans, chopped
• 1/2 cup (75g) wild huckleberries 1/2 cup (75g) wild huckleberries
• 1/4 cup (60ml) honey, for drizzling 1/4 cup (60ml) honey, for drizzling

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 12g, 6g
• Carbohydrates (total, sugars): 48g, 18g
• Protein: 7g
• Fiber: 3g
• Salt: 0.3g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, sugar, yeast, and salt.
2. 2.
   In a separate bowl, whisk together the milk, melted butter, eggs, and vanilla extract.
3. 3.
   Pour the wet ingredients into the dry ingredients and mix until a dough forms.
4. 4.
   Knead the dough on a lightly floured surface for about 5 minutes, until it becomes smooth and elastic.
5. 5.
   Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1 hour, or until doubled in size.
6. 6.
   Punch down the dough and roll it out into a rectangle shape.
7. 7.
   Sprinkle the chocolate chips, toasted pecans, and wild huckleberries evenly over the dough.
8. 8.
   Starting from one of the longer sides, tightly roll the dough into a log.
9. 9.
   Carefully transfer the rolled dough into a greased loaf pan.
10. 10.
    Cover the pan with a kitchen towel and let it rise for another 30 minutes.
11. 11.
    Preheat the oven to 350°F (175°C).
12. 12.
    Bake the babka for 30-35 minutes, or until golden brown and cooked through.
13. 13.
    Remove from the oven and let it cool for a few minutes.
14. 14.
    Drizzle the top of the babka with honey.
15. 15.
    Slice and serve.

Treat your ingredients with care...

• Chocolate chips — Use high-quality dark chocolate chips for a rich and intense flavor.
• Toasted pecans — Toast the pecans in a dry skillet over medium heat until fragrant before chopping and adding them to the babka dough.
• Wild huckleberries — If fresh wild huckleberries are not available, you can use frozen huckleberries instead. Thaw them before adding to the babka.

Tips & Tricks

• To achieve a perfectly swirled babka, make sure to roll the dough tightly and evenly distribute the filling ingredients.
• If you prefer a sweeter babka, you can sprinkle some cinnamon sugar over the chocolate filling before rolling the dough.
• Serve the babka warm with a scoop of vanilla ice cream for an extra indulgent treat.
• Leftover babka can be stored in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
• This babka can also be frozen for up to 2 months. Thaw it at room temperature before serving.

Serving advice

Serve the Rocky Mountain Chocolate Babka as a dessert or a sweet treat with a cup of hot coffee or tea. It can be enjoyed on its own or with a dollop of whipped cream or a scoop of vanilla ice cream.

Presentation advice

To enhance the presentation, dust the top of the babka with powdered sugar before serving. You can also garnish it with a few fresh huckleberries and a sprig of mint.