Chocolate Bobka Machine 3


Cuisine: Parve

Category: Cake & frost

Servings: 12

Ingredients:

Dough:
1/2 cup warm water
1 rounded tb active dry yeast
2 tsp sugar
2 1/2 cups all-purpose flour
2 1/2 cups bread flour
1/2 cup granulated sugar
1 1/2 tsp salt
1 1/4 cups (2.5 sticks) unsalted butter, or margarine softened (part oil optional)
1/2 cup milk or coffee rich
1 cup sour cream or tofu
3 large egg yolks
2 tsp fresh lemon juice
2 tsp grated lemon rind
1 tsp vanilla extract
1 tsp rum extract
1/4 tsp lemon extract
1/4 tsp orange extract
1/4 tsp almond extract
Filling:
1 cup choc chips
1 tbs cinnamon
1 tbs liqueur
2 tbs orange juice or coffee rich
1/4 cup brown sugar
2 tbs margarine
Struesel Topping:
1 1/2 cup chopped walnuts
1/2 cup brown sugar rounded
1/2 cup flour+ 2 tbs
1/2 cup choc chips (optional)
1 tsp lemon extract (optional)
1/2 cup margarine
1/2 tsp parve butter flavor (optional)
1 tsp cinnamon
Powdered sugar for dusting(optional)


Instructions:

Proof yeast: In a 1/2 cup warm water (115) stir in a rounded tb of dry yeast and 2 tsp of sugar. Set aside for 5-10 min until if foams. In large mixer bowl, measure both bread and reg flour, add sugar, salt. With dough hook, blend it together. Make a well in center and add milk, egg yolks, sour cream, lemon juice & rind, and all extracts, softened margarine. With dough hook, mix on low until well blended. Turn to med speed & mix for 4 min until dough is soft and sticky. Scrape into greased bowl, cover and ref for 4 hrs or overnight. Let come to room temperature. Gently deflate dough. On a lightly floured work surface, Cut dough in half and roll each half into a large, thin rectangle. Combine ingredients for filling and melt in micro. Spread evenly over dough. Roll up (as for jelly roll) and twist a couple of times, place in a well greased lined 10" tube pan. or 3 greased lined loaf pans. Process topping ingredients. Cover dough with topping & press in lightly. Cover lightly with plastic wrap. Let rise until doubled, about 45 minutes. Preheat oven to 350*F (175*C). Bake for 55 to 60 minutes, or until done. Cool for 10 to 15 minutes in pan on wire rack before removing. Cool completely on wire rack. Optional: Dust generously with powdered sugar before serving. Variation: Dough can be made in breadmachine. Follow ORDER, in placing ingredients in machine (no need to proof yeast just keep at room temp.) then proceed as above.

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