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1
In a bowl, mix together yeast, milk and sugar, and let sit for about 10 minutes until foamy.
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2
In a large bowl with an electric mixer, add sour cream, egg, egg yolk, butter, oil and applesauce, and mix until well combined.
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3
Add the flours, salt and vanilla, and beat until combined, then beat on high speed for about 5 minutes until creamy.
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4
At this stage, the dough is very sticky and wet.
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5
Oil you hand, turn dough out, oil the bowl very well, then turn the dough back into the bowl, cover with a damp towel or a plastic wrap.
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6
Let rise at a warm place until doubles in size, about 1 1/2 hours, depending on the humidity and temperature.
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7
Once the dough doubles, punch dough down with an oily hand.
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8
Cover the bowl and put it in the freezer for about 2 hours.
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9
When the dough is firm enough.
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10
Dust generous amount of flour on a large piece of parchment paper.
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11
Shape the firm dough into a square, then roll out the dough into an 11 by 15-inch rectangle.
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12
Transfer the dough with parchment paper to a large rimmed baking sheet, and brush off the flour over the dough.
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13
Cover and put the dough with the baking sheet into freezer, and let freeze for about 1 to 1 1/2 hours until firm to roll.
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14
While the dough is in the freezer, work on the filling.
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15
In a food processor, ground the almonds and sugar until fine.
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16
Add the butter, oil, egg white, rum, vanilla, cinnamon, orange zest and almond extract.
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17
Process until the mixture is well combined and smooth.
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18
Transfer into a bowl and cover with a plastic wrap.
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19
Keep it in the refrigerator until ready to use.
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20
In a bowl, mix together the sugar, flour, butter and oil with your finger to make the mixture clumpy.
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21
Cover with a plastic wrap and put in the frige until ready to use.
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22
When the dough is firmed up, take it out of the freezer.
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23
Well butter a loaf pan.
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24
Spread the almond-rum mixture evenly over the dough, leaving a 1-inch border.
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25
Sprinkle the finely chopped chocolate over the almond mixture.
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26
Time to roll up.
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27
Start from a short side, roll up the dough tightly with the parchment paper.
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28
Brush off the flour over the dough.
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29
Pinch the ends of the roll to seal.
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30
Give the roll a few twists randomly.
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31
Fold the twisted roll in half to let the two ends meet.
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32
Keep twisting the folded roll a few times, which makes the rough look like a thick rope.
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33
Place the final roll into the prepared pan.
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34
Place in the not-turned on oven.
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35
Allow to double in volume again, 1 to 2 hours.
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36
Preheat the oven to 350F (180C).
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37
Brush the roll with the beaten egg.
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38
Sprinkle the topping evenly to cover the top.
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39
Bake the babka until golden, brown and springs back when touched, about 1 hour.
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40
Let cool in the pan on a wire rack for about 15 minutes.
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41
Loosen the edges with a knife, and continue cooling in the pan until it cools completely.
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42
Remove from the pan, slice and serve.
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43
The slices can be kept in an air-tight container for a few days or freezer for up to 1 month.
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44
Note: The babka is quite crumbly and fluffy, when you slice into it, it may fall apart a bit, which is normal.
