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Nutrition Facts
Serving Size 1 (143g) Recipe makes 12 servings
Calories 518
Calories from Fat 157		(30%)
Amount Per Serving		%DV
	Total Fat 17.4g	26%
	Saturated Fat 3.8g	19%
	Monounsaturated Fat 4.7g
	Polyunsaturated Fat 7.8g
	Trans Fat 0.0g
Cholesterol 7mg		2%
Sodium 123mg		5%
Potassium 177mg		5%
Total Carbohydrate 84.4g		28%
	Dietary Fiber 3.1g	12%
	Sugars 33.5g
Protein 8.3g		16%
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Cocoa Babka

Recipe #159893 | 1½ hours | 40 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: fluffernutter
Mar 14, 2006

Easy cocoa filling and a homemade dough — the stuff of babka dreams! Ghirardelli or other fine cocoas make the best filling. Next time I'll use fast-rising yeast and will report.

SERVES 12 , 2 loaves (change servings and units)

Ingredients

Dough

2 (1/4 ounce) envelopes yeast
1/3 cup warm water
1/2 cup sugar
5 1/2-6 cups flour
1/2 cup vegetable oil, plus
1/4 cup vegetable oil
1 cup milk
1/2 teaspoon salt

Cocoa filling

1/2 cup baking cocoa
1 cup sugar
1 pinch cinnamon

Streusel topping

2 tablespoons butter or 2 margarine
1/2 cup flour
1/2 cup sugar

Directions

1
Combine yeast, water and sugar in a bowl and let stand 10 minutes or so until yeast is bubbly. Beat in the flour, oil, milk and salt until smooth. Knead in a bit more flour to form a soft, slightly sticky elastic dough.
2
Divide dough into two portions and roll into an 8x12 rectangle rectangle. Brush each with 2 tablespoons vegetable oil.
3
For the filling, combine cocoa, sugar and cinnamon in a bowl. Sprinkle over the dough, leaving a small border. Roll up, jellyroll style, from the long side. Transfer to two greased 9-inch loaf pans.
4
For the topping, combine butter, flour and sugar in a food processor or with a pastry blender. Sprinkle over the loaves. Let rise 30 minutes. Bake at 350 degrees for 35 to 40 minutes. The babka freeze well.