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Chocolate Amaretto Babka

2 loaves Bridgford Frozen Ready-Dough®, thawed
4 oz (½ cup) almond paste*
1 egg
1 cup almonds
½ cup dark brown sugar
¼ cup melted butter or margarine
2 oz melted semi-sweet chocolate

Grease a kugelhof mold** or tube pan. Mix almond paste with egg until smooth. In a food processor or blender, blend almonds and brown sugar, half at a time, until almonds are finely ground. Add almond-brown sugar mixture to almond paste and egg. Mix well. On a lightly floured board, pat the two thawed loaves together then roll or stretch dough into a rectangle approximately 14 x 16 inches. With pastry brush, spread melted butter over dough. With spatula or back of spoon, spread almond filling over dough. Drizzle 2 ounces of chocolate over filling. Starting at short end, roll up dough jelly-roll fashion. Pinch to seal edges. Pick-up log of dough by ends; gently pull dough and twist; being careful not to tear the dough. Place in greased tube pan. Bring two edges of dough together and pinch to seal seam. Let coffee cake rise in warm area, free from drafts, for approximately 1 hour. The dough should rise to just under the top rim of the pan. Bake at 375° for 45-50 minutes or until the cake is golden brown and sounds hollow when gently tapped. If the coffee cake is browning too quickly, cover with aluminum foil. After baking, remove from oven and immediately invert on wire rack to cool. When cool, drizzle with vanilla and chocolate amaretto glazes. Coffee cake slices best when cool.

Vanilla Glaze
1 cup of powdered sugar
1/2 teaspoon vanilla extract
1 tablespoon milk (or water) Mix together until smooth.

Chocolate Glaze
1 ounce melted semi-sweet chocolate
1 tablespoon melted butter or margarine
1/2 tbsp (1½ tsp) Amaretto or 1/2 tsp almond extract
1-2 tsp water
Mix together chocolate, butter, and Amaretto (or almond extract). Add water only if needed. The glaze should be thin enough to drizzle from a spoon.

* Almond paste is usually found in gourmet section of grocery store. If you have trouble locating paste, here is a quick and easy recipe: In a food processor, blend 1½ cups almonds and 1½ cups powdered sugar. Add 1 egg white and 1 teaspoon almond extract. Refrigerate until ready to use.

** A kugelhof mold can be purchased at kitchen stores. (It is a fancy tube pan).

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