**The Art of Making Traditional Mexican Chocolate Bobka**

As I sit here in my kitchen, surrounded by the warmth and aroma of melting butter and cinnamon, I am reminded of the joy and simplicity that baking can bring. Today, I will be sharing with you my recipe for a traditional Mexican chocolate bobka, a pastry that has been a staple in my household for years. The combination of rich chocolate, sweet cinnamon, and a hint of chili powder creates a unique flavor profile that is sure to tantalize your taste buds.

**Dry Ingredients**

To begin, I will start by mixing together the dry ingredients in a large bowl. I have 2 cups of all-purpose flour, 1 teaspoon of baking powder, and 1/2 teaspoon of salt. The recipe also calls for 1 tablespoon of ground cinnamon and 1/4 teaspoon of ground chili powder. With these ingredients combined, I will proceed to mix up the wet ingredients.

**Wet Ingredients**

Next, I will prepare the wet ingredients, which consist of half a cup of whole milk that has been warmed slightly to help the yeast work. Two large eggs will also be added to enrich the pastry and provide structure. The mixture will be stirred until it is well combined, then poured into the dry ingredients.

**Kneading the Dough**

With the wet and dry ingredients mixed together, I will proceed to knead the dough for a few more minutes until it becomes smooth and still slightly sticky. This step is crucial in developing the gluten in the dough, which will give the pastry its signature texture. As I knead, I can smell the butter and cinnamon wafting up from the bowl, teasing my senses and building my excitement.

**Shaping the Dough**

After kneading, I will add a drizzle of oil to the bowl to prevent the dough from sticking, then stretch it into a ball to create a smooth, even surface. The dough is now ready to rise, and I will cover it with a clean towel to keep it warm and cozy.

**Making the Filling**

While the dough is rising, I will prepare my filling. This consists of 6 tablespoons of softened unsalted butter, 3/4 cup of sugar, cocoa powder, cinnamon, chili powder, and a pinch of salt. The mixture will be stirred until well combined, then drizzled with neutral oil to create a spreadable consistency.

**Assembling the Bobka**

Once the dough has risen, I will roll it out into a wide rectangle that is 10 inches tall by 22 inches wide. This will provide enough room for the filling and allow me to achieve those beautiful layers. Using an offset spatula, I will spread a thin even layer of the chocolate filling over the surface of the dough, leaving a small border at the top to seal the roll.

**Rolling the Bobka**

With the filling in place, I will roll the bobka into a tight log, making sure to pinch the edges to seal them shut. This is where the magic happens, and the layers begin to take shape.

**Assembling and Baking**

To assemble the final product, I will twist the two logs together and place one on top of the other. The bobka can be cut in half lengthwise or left intact, depending on personal preference. Before baking, I will brush the pastry with heavy cream and sprinkle a pinch of sugar over the top.

**Baking to Perfection**

The bobka will be baked at 350°F for 50 minutes, until it is golden brown and emits a sweet, buttery aroma. As it bakes, the layers will begin to set, and the flavors will meld together in perfect harmony.

**Finishing Touches**

Once the bobka has cooled slightly, I will brush it with simple syrup, made from equal parts sugar and water that has been boiled until dissolved. This will add a touch of sweetness and stickiness to the top of the pastry.

**The Final Product**

Finally, after all the hard work and patience, my Mexican chocolate bobka is ready to be devoured. I will slice it into thick pieces and serve them up, watching as the layers unfold and the flavors meld together on the plate. And for those who have been wondering, yes, Burnie did indeed finish off the entire batch in one sitting – but that's a story for another time!

"WEBVTTKind: captionsLanguage: enI'm making my Mexican chocolate bobka it's swirly and sweet and a little spicy and bobka is essentially the beauty queen of the coffee cake world to get started on my dough I'm going to add 2 and 1/2 cups of allpurpose flour to my mixer Bowl this is basically the dough that I use for all of my bobas I'll add 2 tbsp of sugar 1 and 1/2 teaspoons of instant yeast what differentiates Bob cuff is that it's made from a yeasted dough so it's more bread-like in texture as opposed to those crumbly cakey coffee cakes I'll add 3/4 of a teaspoon of kosher salt and a little cinnamon for warmth that's it for my dry ingredients I'll whis this together I I'm obsessed with bobka it is a Jewish Eastern European loaf shaped coffee cake and typically The Filling is either chocolate or cinnamon but with this Mexican chocolate version I'm essentially combining the two and then adding some chili powder for some spiciness it's going to be marvelous that's it for my dry ingredients I'll mix up the wet ingredients I've got half a cup of whole milk that's warmed slightly to help the yeast work and two large eggs and that'll add beautiful richness always waste this to combine and pour it right into the dry ingredients I'll mix this until all the dry ingredients are hydrated I'll grab my butter I'm going to add six tablespoons of it a tablespoon at a time it's just going to make it soft and supple and gorgeous okay it's getting there my last pad of butter is in there and the dough is cleaning the bowl which is what I'm looking for and then I'll KNE this for a few more minutes until it's smooth and still slightly sticky this dough is looking stunning it's so smooth I can smell the butter and cinnamon I've got a clean full I'll add a drizzle of oil so that the dough doesn't stick and I'll stretch the dough into a ball to get a smooth hot surface I'll place it face down into my bowl smush it around and then turn it back over so that it's completely coated in the oil I'll cover this up and let it rise until it's doubled in size and the next time I'll make my filling my filling is going to have chocolate cinnamon and a little bit of chili for some heat I'm going to start with 6 tbsp of softened unsalted butter I'll sweeten it with 3/4 of a cup of sugar some cocoa powder cinnamon chili powder and a pinch of salt to bring out all the flavors and I'll mix it all together anytime I make bobka I have to hide it from Burnie because she's a total Bob caffeine I remember the first time I made it she took her slice and into her secret Fort and then finished it and then threw a tantrum cuz she was done I totally get it because every time I finish my bobka slice I throw a tantrum in my head okay and lastly I'll drizzle in some neutral oil just to make it a spreadable consistency it adds such great moisture that'll make the layers truly magical I'll stir this up I love that dark brown color let me grab my dough he's so puffy and happy I'll turn this dough out onto my counter oh that's so soft and I'll roll my dough out to a wide rectangle that's 10 in tall by 22 in wide so the dough will be quite thin but that means more layers looking good looking good perfect I'm ready to spread on my filling I'm going to use but two tablespoons of it I'll come back to that later and I'll use an offset spatula to get a thin even layer all over the surface of the dough I'll leave a tiny border at the top though which will help me seal the roll oh this is so satisfying I love the contrast of the dark chocolate with that lighter beige dough so the next step is to roll this up like a jelly roll I want a nice tight roll to lock all that filling in it's looking good and I'll just pinch these edges to seal the roll shut and I'll place this roll seams side down and now often times when you see a bobka recipe the next step is to cut this down the center lengthwise but this is how I like to do it it's a little different and a little bit less messy so I just cut my roll in half and then I'm going to spread my remaining filling over one of the rolls it's just layers upon layers of chocy goodness looking good I've got a buttered loaf pan that's also lined with parchment paper which will help me remove the bobka after it bakes and now I'll twist my two logs together so I'll just Place one on top of the other this doesn't have to be perfect bobka a rustic Beauty at its best I'll give it a hug and transfer right to my loaf pan this looks awesome I'll cover it up and let it rise for another 30 to 40 minutes and then I'll brush with some heavy cream and bake at 350° for 50 minutes until golden oh my good gosh jeez look at those curves I'm going to finish with some simple syrup this is just equal heart sugar and water that I brought to a boil and this will add more shine and stickiness to the top and a little more sweetness wow okay I'll let this cool and then I'll cut it up into thick slices hello okay here I go I'm going to go straight to this side cuz that's the best part so chocolaty and Rich I better hide this from Bernie otherwise there won't be any left for brunch ClubI'm making my Mexican chocolate bobka it's swirly and sweet and a little spicy and bobka is essentially the beauty queen of the coffee cake world to get started on my dough I'm going to add 2 and 1/2 cups of allpurpose flour to my mixer Bowl this is basically the dough that I use for all of my bobas I'll add 2 tbsp of sugar 1 and 1/2 teaspoons of instant yeast what differentiates Bob cuff is that it's made from a yeasted dough so it's more bread-like in texture as opposed to those crumbly cakey coffee cakes I'll add 3/4 of a teaspoon of kosher salt and a little cinnamon for warmth that's it for my dry ingredients I'll whis this together I I'm obsessed with bobka it is a Jewish Eastern European loaf shaped coffee cake and typically The Filling is either chocolate or cinnamon but with this Mexican chocolate version I'm essentially combining the two and then adding some chili powder for some spiciness it's going to be marvelous that's it for my dry ingredients I'll mix up the wet ingredients I've got half a cup of whole milk that's warmed slightly to help the yeast work and two large eggs and that'll add beautiful richness always waste this to combine and pour it right into the dry ingredients I'll mix this until all the dry ingredients are hydrated I'll grab my butter I'm going to add six tablespoons of it a tablespoon at a time it's just going to make it soft and supple and gorgeous okay it's getting there my last pad of butter is in there and the dough is cleaning the bowl which is what I'm looking for and then I'll KNE this for a few more minutes until it's smooth and still slightly sticky this dough is looking stunning it's so smooth I can smell the butter and cinnamon I've got a clean full I'll add a drizzle of oil so that the dough doesn't stick and I'll stretch the dough into a ball to get a smooth hot surface I'll place it face down into my bowl smush it around and then turn it back over so that it's completely coated in the oil I'll cover this up and let it rise until it's doubled in size and the next time I'll make my filling my filling is going to have chocolate cinnamon and a little bit of chili for some heat I'm going to start with 6 tbsp of softened unsalted butter I'll sweeten it with 3/4 of a cup of sugar some cocoa powder cinnamon chili powder and a pinch of salt to bring out all the flavors and I'll mix it all together anytime I make bobka I have to hide it from Burnie because she's a total Bob caffeine I remember the first time I made it she took her slice and into her secret Fort and then finished it and then threw a tantrum cuz she was done I totally get it because every time I finish my bobka slice I throw a tantrum in my head okay and lastly I'll drizzle in some neutral oil just to make it a spreadable consistency it adds such great moisture that'll make the layers truly magical I'll stir this up I love that dark brown color let me grab my dough he's so puffy and happy I'll turn this dough out onto my counter oh that's so soft and I'll roll my dough out to a wide rectangle that's 10 in tall by 22 in wide so the dough will be quite thin but that means more layers looking good looking good perfect I'm ready to spread on my filling I'm going to use but two tablespoons of it I'll come back to that later and I'll use an offset spatula to get a thin even layer all over the surface of the dough I'll leave a tiny border at the top though which will help me seal the roll oh this is so satisfying I love the contrast of the dark chocolate with that lighter beige dough so the next step is to roll this up like a jelly roll I want a nice tight roll to lock all that filling in it's looking good and I'll just pinch these edges to seal the roll shut and I'll place this roll seams side down and now often times when you see a bobka recipe the next step is to cut this down the center lengthwise but this is how I like to do it it's a little different and a little bit less messy so I just cut my roll in half and then I'm going to spread my remaining filling over one of the rolls it's just layers upon layers of chocy goodness looking good I've got a buttered loaf pan that's also lined with parchment paper which will help me remove the bobka after it bakes and now I'll twist my two logs together so I'll just Place one on top of the other this doesn't have to be perfect bobka a rustic Beauty at its best I'll give it a hug and transfer right to my loaf pan this looks awesome I'll cover it up and let it rise for another 30 to 40 minutes and then I'll brush with some heavy cream and bake at 350° for 50 minutes until golden oh my good gosh jeez look at those curves I'm going to finish with some simple syrup this is just equal heart sugar and water that I brought to a boil and this will add more shine and stickiness to the top and a little more sweetness wow okay I'll let this cool and then I'll cut it up into thick slices hello okay here I go I'm going to go straight to this side cuz that's the best part so chocolaty and Rich I better hide this from Bernie otherwise there won't be any left for brunch Club\n"