Chocolate Swirl Babka

Ingredients

2 package active dry yeast 1/2 cup warm water (105-115 deg.) 1/3 cup sugar 2/3 cup warm milk 1/2 tsp salt 1/2 tsp vanilla extract 3 tbsp butter, softened 4 1/2 cup to 5 cups flour 3 eggs 3 tbsp butter, melted 1 cup walnuts COCOA MIXTURE 1/3 cup unsweetened cocoa 2/3 cup sugar GLAZE 2 tbsp butter, softened 1/4 tsp ground cinnamon 1/3 cup confectioners sugar 1/4 cup flour	Advertisements

Preparation
 
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 2-1/2 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 1-1/2 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 1/2
of melted butter over each rectangle, leaving 1/2" margin around all
edges. Sprinkle 1/2 of cocoa mixture over each, then sprinkle nuts
1/2 over each.

Cocoa Mixture:

1/3 cup unsweetened cocoa 2/3 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 4-1/2 x 8-1/2" 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.

Glaze:

2 Tbsp butter, softened 1/4 tsp ground cinnamon 1/3 cup confectioners
sugar 1/4 cup flour

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

 

 
Servings: 1

 

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