![]() Add the cocoa powder and chocolate chips and mix until fully combined. Clean out the mixing bowl and add the last remaining third of the dough.Roll into a ball and set inside a medium butter greased bowl with a damp towel on top.Add another third of the dough and add the 3 TBSP freeze dried strawberry powder and mix until fully combined.Allow to rise until it has doubled, about 1 to 2 hours.Roll into a ball and set inside a medium butter greased bowl with a damp towel on top. Place one third of the dough back into the mixer and add the vanilla bean paste and melted vanilla ice cream.Again, if the dough sticks to the sides of the bowl, add additional flour, 1 tablespoon at a time.Beat in the rest of the butter and continue to beat or pulse until the dough is smooth and stretchy, another 5 to 7 minutes.Add half the butter and beat or pulse until the dough is smooth and elastic, 3 to 5 minutes, scraping down the sides of the bowl with a spatula as needed.If the dough sticks to the side of the bowl and doesn’t come together, add a tablespoon more flour at a time until it does, beating very well in between additions.Beat or process in the yeast mixture and eggs until the dough comes together in a soft mass, about 2 minutes.In an electric mixer fitted with the dough hook, or in a food processor, mix together flour, 1/3 cup sugar, the salt, and the vanilla.Add yeast and a pinch of sugar and let sit for 5 to 10 minutes, until slightly foamy.In a small saucepan or a bowl in the microwave, warm the milk until it’s lukewarm but not hot (about 110 degrees).Note that if you go for chocolate the dark color of the glaze will not let the pretty colors of the babka shine through. Just triple the glaze recipe for that flavor. You can also just make one glaze in the flavor of your favorite. I made the glaze thin because I wanted the color of the babka to show through. That way the baking time would stay about the same. Or you can spiral it like one giant cinnamon roll. Where instead of 17-inch long logs you have 34-inch long logs that you braid together and form into a wreath. You can just free form it on a baking sheet lined with parchment paper. Which one could consider to be more of a bread.Įven on this blog I tend to call them cakes half the time and bread the other half. Honestly, most people use them interchangeably.Īnd just like most cakes they involve sugar. Which is also good but its not a yeast bread (well, technically babka is cake). I honestly thought I already posted this recipe.īut then realized that was just the Neapolitan Banana Bread Recipe. So the only part of this recipe I’ve been able to make right now is the melted ice cream. We broke the record for most days over 90F EVER. It also meant that I got to bake bread in the middle of June.īut Mother Nature got us back by having unseasonable hot weather. Which for a girl who loves cool weather was the best. When Seattle was having it’s super below average temperatures. I actually made this recipe back in June. So I always got huge scoops of strawberry ice cream while other kids got tiny scoops of chocolate ice cream. I always lucked out a kids parties because every kid wanted chocolate. If you lived in a household of more than one kid this was usually the flavor in the fridge. One might call Neapolitan the politically correct ice cream flavor. This Neapolitan Ice Cream Babka brings the flavors of the popular ice cream into baked good form. ![]() Jump to Recipe This Neapolitan Ice Cream Babka has a chocolate, strawberry, and vanilla dough twisted together and topped with ice cream glaze.
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