准备

Make the sponge:

• Pour the yeast into the bowl of a standing mixer. Heat the milk in a small saucepan over low heat to a temperature that is warm to the touch, about 100°F, and pour it over the yeast. Stir together with a spoon to combine. Add the honey, Kamut flour, and millet flour and stir again. Add the all-purpose flour to the top of the sticky dough, then the salt. Do not stir. Let the sponge sit for approximately 30 minutes, until the flour begins to crack and the sponge seeps upward.

做面团：

• While the sponge sits, set the eggs, in their shells, into a bowl of hot water to bring them to room temperature.

  30分钟后,crack the eggs and add them to the sponge. Put the bowl onto the mixer with the hook attachment and mix on low until the flour is incorporated, scraping down the sides of the bowl with a spatula.

  观看面团，看看它是否粘在侧面。如果是这样，请添加其他紫红色面粉，1汤匙。一次 - 可能需要1/2杯，直到面团从碗的侧面拉开。一旦面团形成一个粘性的质量并从侧面拉开，将混合器转换为中等，并设置一个5分钟的计时器。面团比许多面包面团都会是较高的面团，并且大部分会缠绕在钩子周围，偶尔放下面团的尾巴。当面团四处走动时，请聆听拍打声的声音，释放并结合了面团的尾巴。在混合时间的一半中，停止混合器并从钩子上彻底刮擦面团。将面团混合5分钟，确保设置计时器。

  10分钟后，面团应该是柔软的弹性质量。加入黄油1汤匙。一次并以中等速度混合，等待添加下一个零件，直到完全合并为止。当黄油掺入面团中时，面团将再次分开并返回。一旦添加了所有黄油，面团应发亮柔软。

  For the first rise, scrape the dough into a buttered bowl, cover with a towel or plastic wrap, and leave to rise for 2 hours, or until doubled in size. The dough is ready when a floured finger stuck into it leaves an impression. Scrape the dough onto a lightly floured work surface and gently fold the dough into itself and gather it back into a ball. Cover the bowl with a towel or plastic wrap and chill overnight.

完成Babka：

• Preheat the oven to 350°F. Rub a 10-inch tube or Bundt pan with butter, then lightly dust it with sugar. Toast the pecans in the pan until golden, about 15 minutes. In a small bowl, stir together the brown sugar, granulated sugar, and salt.
• 用面粉灰尘。从冰箱中取出鸡蛋面团，面粉，然后将面团刮在工作表面上。用面粉将面团顶部撒到面团的顶部，然后滚成一个约10英寸乘16英寸的矩形。
• Rub the softened butter evenly over the surface of the dough. Sprinkle the sugar mix over the butter, then break up the pecans a bit and sprinkle them on top of the sugar. Sprinkle the chocolate last. Starting at the 16-inch length, roll the dough into a tight log. Cut the log into 13 pieces, each about 1-1/4 inches thick.
• Place the pieces in the pan in a haphazard way, so that as the dough proofs the odd-shaped spaces are filled in. Here is one way: Create the bottom layer by laying 4 circles at the bottom of the pan with the spirals facing up. Set a circle upright in between each of those circles. For the top layer, set 3 circles in areas that will create empty pockets. Slice the last 2 circles in half and fit them into the gaps that remain. Cover the pan with a towel and let the dough rise until doubled in size, about 2 hours.
• Bake for 45 to 50 minutes. The babka should be a beautiful golden-brown on top and have risen to the top or slightly over the top of the pan. Let it cool slightly, about 15 minutes, before placing a rack on top of the pan and turning the pan upside down to get the babka out of its pan and onto the rack to cool.

  

提前提示

The babka is best eaten the day it’s made. It can be stored, wrapped tightly in plastic, for up to 2 days. When you eat the babka after it’s been stored, warm it first.