menu search

Chocolate-Irish Cream Babka



For the dough: Combine milk, sugar and yeast in a large bowl; let stand 5 minutes.
Then stir in eggs, butter, Baileys, vanilla and salt until combined.
Stir in 22.5 ounces of flour (about 5 cups) until combined.
Turn dough out onto a lightly floured board and knead for 4 minutes until smooth and elastic, adding additional flour as needed to prevent sticking.
I added an additional 2 tablespoons.
Wipe the bowl clean and coat with cooking spray; return dough to bowl and cover it with plastic.
Let the dough rise in a warm place until doubled in size (about 1 1/2 hours).
Combine sugar and cocoa in a small bowl; combine the melted butter and milk in another small bowl.
Divide dough into two equal portions, working with one portion at a time (keep the other portion covered to prevent drying).
Roll dough into a 12 x 9-inch rectangle and brush with half of the melted butter mixture, leaving a 1/4-inch border around the edge of the dough.
Sprinkle dough evenly with 2 tablespoons of the cocoa mixture and 2 ounces chopped chocolate.
Loosely roll dough up into a log and pinch edges to seal; tuck ends under.
Place the log seam-side down onto a baking sheet that youve lined with parchment paper and cover with plastic.
Repeat with remaining dough, butter mixture, cocoa mixture and chocolate.
Let the rolls rise in a warm place until doubled in size, about 1 hour.
Preheat oven to 325 degrees F.
Combine egg white and Baileys; brush dough with mixture and sprinkle each loaf with 1/2 tablespoon turbinado sugar.
Bake for 40 minutes, or until browned.
Cool loaves completely on a wire rack before cutting each loaf into 14 slices.
Store up to 2 days at room temperature; freeze for longer storage and toast slices as needed.
Adapted from Cooking Light.