6. You may choose two ways to shape the babka. Either way, use the greased parchment (or waxed paper) to help you; don’t try to shape the dough by removing it from the paper. The easiest way to shape is to start with a short end and simply roll the filled dough into a log, as though you were making cinnamon swirl bread. The dough should release from the paper as you roll. Alternatively (and if you’re feeling a bit more adventuresome!), start with a long edge of dough, roll the dough forward into a log, then cut the log in half crosswise.
7. Lightly grease an 8½” × 4½” loaf pan. If desired, line the pan with a parchment paper sling, which will help you remove the loaf once it’s baked. Gently place the dough log into the lined pan. If you’ve rolled the long way and cut the log in half, snuggle both halves, side by side, into the pan. This will give you a somewhat more intricate swirl.
8. Cover the pan and let the dough rise in a warm spot until it’s puffy and risen about 1” over the rim of the pan, about 60 to 90 minutes. Toward the end of the rising time, preheat the oven to 325°F.
9. To make the topping, combine all of the ingredients to form coarse crumbs. Brush the top of the loaf with the egg glaze, then sprinkle with the topping.
10. Bake the bread for 40 minutes. Tent lightly with foil, and bake for an additional 20 to 35 minutes (for a total of 60 to 75 minutes); it should be nicely browned, and a digital thermometer inserted into the center should read 205°F to 210°F.
11. Remove the bread from the oven, and if you haven’t used a parchment sling, immediately loosen the edges with a heatproof spatula or table knife. Let it cool for 10 minutes, then turn the loaf out of the pan onto a rack to cool completely.
12. Store the babka for 2 to 3 days at room temperature, well wrapped; freeze for longer storage. For best texture, reheat individual slices briefly before serving; the toaster works fine for this.
Chile Ancho Sopa de Chocolate
(adapted from SAVEUR)
This is an unusual soup inspired by mole, a Mexican condiment traditionally served with chicken. The hint of chocolate turns it into something special. This soup is rich and delicious! Serves six to eight.
3 dried ancho chiles (the dried version of the poblano pepper; pasilla is the dried version of the chilaca pepper. Ancho is a bit sweeter, but pasilla is used in traditional mole. Either will work for this soup.)
4 medium plum tomatoes, diced
1 small white or yellow onion, cut into
chunks for sautéing
2 cloves garlic, peeled
1 tbsp. olive oil
1-2 tsp. ground cinnamon
2 tsp. sugar (I prefer Sugar in the Raw, if available)
1 tsp. ground cumin
6 cups chicken or vegetable stock
3 oz. semisweet chocolate, finely chopped (I like to use Abuelita’s Mexican Chocolate)
Salt and pepper
1. Heat a saucepan over medium heat. Add chiles and cook, toasting lightly. Transfer to a bowl, add 1 cup boiling water, and let sit until soft, about 30 minutes. This step is important in order to avoid the flakes of the chili skin.
2. Meanwhile, sauté tomatoes and onion until slightly blackened.
3. Drain chiles (set aside the soaking liquid), remove stems and seeds, and put chiles in blender with onion and tomatoes.
4. Add garlic, cinnamon, sugar, and cumin; puree until very smooth.
5. Add oil to a soup pot. When hot, add the chile puree. Sauté, stirring constantly, until mixture is slightly reduced. Add chicken or vegetable stock and bring to boiling. Finally, remove from heat, stir in chopped chocolate. Season to taste with salt and pepper, and serve.
6. Garnish with sour cream, avocado, cilantro, green onions, and either fried strips of corn tortillas or crumbled tortilla chips.
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