Chocolate-Apricot Babka
INGREDIENTS
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FOR THE DOUGH
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2 cups all-purpose flour
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¾ cup cake flour
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⅛ teaspoon salt
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⅓ cup Sugar
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¼ ounce or 2 1/2 teaspoons active dry yeast, or 1 cake (6/10 ounces) fresh yeast
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½ cup whole milk at room temperature
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½ cup eggs (whole eggs or just yolks)
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1 teaspoon vanilla extract
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4 ounces (1 stick) unsalted butter, preferably high fat, at room temperature, plus 2 tablespoons unsalted butter
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Flour for dusting
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FOR THE CHOCOLATE-APRICOT FILLING
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6 ounces (3/4 cup) apricot preserves
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¾ cup dry poundcake crumbs
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2 ounces unsalted high-fat butter, melted
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4 ounces good bittersweet chocolate
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FOR THE STREUSEL TOPPING
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6 tablespoons all-purpose flour
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3 tablespoons sugar
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2 teaspoons cinnamon (optional)
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3 tablespoons unsalted butter, diced and chilled
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