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NOTE: Your eggs need to be room temperature You can sub the dried cherries for dried cranberries or raisins.
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DOUGH:.
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In a small saucepan over low heat, combine the butter, milk, and sugar and cook until the butter melts.
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Add the vanilla and set aside to cool.
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THIS NEXT PART IS VERY IMPORTANT!
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In large mixing bowl, dissolve the yeast in the warm water and let stand for 5 minutes.
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Add the butter mixture, eggs, flour, cocoa, and salt and beat until smooth.
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Cover the bowl and refrigerate for at least 24 or up to 48 hours.
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The dough will double and have a cracked surface.
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10
Lightly butter a 12 cup tube pan.
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FILLING:.
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In a food processor fitted with metal blade, grind the walnuts to a fine texture.
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Add the almond paste, butter and almond extract and pulse until well combined.
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Add the flour and powdered sugar and pulse until the mixture forms coarse crumbs.
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TO MAKE BABKA:.
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Turn the dough out onto a well floured surface and divide into 2 equal pieces.
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Roll each piece into a 16 by 10 inch rectangle.
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Crumble half of the filling evenly over each piece.
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Sprinkle each with half of the cherries and half of the chocolate chips.
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Roll jell roll style, beginning at the long side.
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Place seam side down, with the ends slightly overlapping, in the prepared pan.
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Repeat with the remaining dough and place the roll in the pan on top of the first roll.
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Cover the pan with a cloth and let rise in a warm place 2 to 3 hours, until doubled.
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Place in a preheated oven at 375.
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Bake for 45 - 50 minutes, until it is firm and dry on top.
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Let cool completely.
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Gently place on plate and dust with powdered sugar.
