Chocolate swirl babka

Yield: 1 recipe

Measure Ingredient
2 packs Active dry yeast
½ cup Warm water (105-115 deg.)
⅓ cup Sugar
⅔ cup Warm milk
½ teaspoon Salt
½ teaspoon Vanilla extract
⅓ cup Unsweetened cocoa
2 tablespoons Butter, softened
¼ teaspoon Ground cinnamon
3 tablespoons Butter, softened
4½ cup To 5 cups flour
3 \N Eggs
3 tablespoons Butter, melted
1 cup Walnuts
⅔ cup Sugar
⅓ cup Confectioners sugar
¼ cup Flour



Combine first 2 ingredients until smooth. Add sugar & blend. Add flour and mix until crumbly.

Sprinkle yeast over warm water, add 1 tsp sugar. Let stand 5 minutes.

Add sugar, milk, salt, vanilla, and butter. Add 2-½ cups flour and mix to blend. Beat on medium until smooth and elastic (about 5 min.).

Separate 1 egg and save white for the glaze. Beat yolk and whole eggs one at a time into mixture. Add 1-½ cups more flour.

Turn dough out onto lightly floured board or cloth. Knead 10-15 min.

until small bubbles appear in dough. Continue adding small amounts of flour as is necessary.

Turn dough into greased bowl and cover. Let rise until doubled, about 30-45 minutes.

Punch down dough and invert bowl over dough. Let rest 10 minutes.

Divide dough in half and roll out into 2 10x20" rectangles. Brush ½ of melted butter over each rectangle, leaving ½" margin around all edges. Sprinkle ½ of cocoa mixture over each, then sprinkle nuts ½ over each.

Cocoa Mixture:

⅓ cup unsweetened cocoa ⅔ cup sugar Blend until there are no lumps. Beginning with long sides, roll jellyroll fashion and pinch to seal.

Place zig-zag to fit in 4-½ x 8-½" loaf pans. Let rise to doubled about 45 minutes.

Preheat oven to 350. Beat egg white with 1 tsp water. Brush dough with glaze and sprinkle topping over dough.


2 Tbsp butter, softened ¼ tsp ground cinnamon ⅓ cup confectioners sugar ¼ cup flour

Bake 30-35 minutes. Carefully remove from pans and let cool on rack.

From Tamara Shaffer

Yvette Norem veggie@... .Newsgroups: From: Veggie@... date: 7 Sep 1995 15:54:52 Submitted By TERI CHESSER On 12-01-95

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