Chocolate Bear Claw Babka

Updated at: Thu, 17 Aug 2023 11:30:48 GMT

Step 1

To a bread machine add warm water, oil, honey, eggs, salt, Robin Hood All Purpose flour and bread machine yeast in that order. Turn Bread machine onto dough setting. Once dough cycle has finished, remove the dough from the bread machine.

Step 2

In a bowl combine warm water, traditional yeast, and 1 tsp sugar. Let the yeast activate for about 10 minutes. It should start to foam, which indicates it is active and ready to use. Add oil, honey, eggs and mix by hand or on low until combined. By hand or on the low setting of a stand mixer, add salt and 1/2 cup Robin Hood All Purpose flour at a time, mixing until it forms into a ball of dough. Add flour until it is no longer sticky to the touch, then either remove from bowl and knead by hand for 10 minutes or knead for 5 minutes in a stand mixer. Once dough has formed, place in an oiled bowl, cover with a damp cloth and let proof in a warm area for 1-2 hours, until it doubles in size. By a window where the sun is shining is a good place, or in an oven with a bowl of boiling water underneath works too!

Step 3

Punch dough down, and roll it out into a 1/4” thick rectangle. Mix together softened butter, Robin Hood Almond Flour, powdered sugar, almond extract, and cocoa powder. Mix well until it forms a paste-like consistency. Spread an even layer of the filling onto the dough (some filling may be left over) then roll it up. Slice down the middle lengthwise, and twist the two halves together. Place braided dough in a greased baking dish, cover with a damp cloth and let proof for another hour or until it doubles in size. Mix together an egg + 1 tbsp water, and brush over the babka before baking. Bake at 350F for 35-45 minutes. I often will do a second egg wash after 15-20 minutes in the oven. Sometimes it is hard to know if your babka has finished baking, but an easy way to make sure is to use a food thermometer to check the internal temp: if it is 185F, then the babka is done! Let the Babka cool to room temperature before removing from baking dish and slicing.

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