Side Pannel
Chocolate Swirl Babka
Ingredients List
- 2 pk Active dry yeast
- 1/2 c Warm water (105-115 deg.)
- 1/3 c Sugar
- 2/3 c Warm milk
- 1/2 ts Salt
- 1/2 ts Vanilla extract
- 3 tb Butter, softened
- 4 1/2 c To 5 cups flour
- 3 Eggs
- 3 tb Butter, melted
- 1 c Walnuts
Directions
COCOA MIXTURE
1/3 c Unsweetened cocoa
2/3 c Sugar
GLAZE
2 tb Butter, softened
1/4 ts Ground cinnamon
1/3 c Confectioners sugar
1/4 c 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 2-1/2 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.
1/3 c Unsweetened cocoa
2/3 c Sugar
GLAZE
2 tb Butter, softened
1/4 ts Ground cinnamon
1/3 c Confectioners sugar
1/4 c 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 2-1/2 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.
Tweet
Recipes by Course
Recipes by Main Ingredient
Recipes by Cuisine
Recipes by Preparation
Recipes by Occasion
Recipes by Dietary
Who loves our Healthy Recipes?
Quick Links
Main Ingredient
Preparation
- Copyright © 2016, CompleteRecipes.com
- Terms of Service
- /
- Privacy
