Chocolate Babka

Chocolate Babka 150 Author: Canadian Living Credits: Chocolate Babka 150

 This yeast coffee cake, named after the Yiddish or Polish baba, or grandmother, is often found in Jewish bakeries or delis.

  • Portion size 8 servings
  • Credits : Canadian Living Magazine: December 2010

Ingredients

  • 3/4 cups 2% reduced fat milk
  • 3/4 cups homogenized milk
  • 1 pkg active dry yeast (or 2-1/4 tsp/11 mL)
  • 1/3 cup granulated sugar
  • 1/3 cup unsalted butter softened
  • 3/4 teaspoons salt
  • 3 eggs
  • 3 1/4 cups all-purpose flour (approx)
Filling:
  • 1/4 cup unsalted butter softened
  • 1/2 cup granulated sugar
  • 1/2 cup cocoa powder
Streusel:
  • 1/3 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 3 tablespoons unsalted butter

Method

In saucepan, heat milk over medium-low heat just until warm to the touch (100°F/38°C); pour into large bowl. Sprinkle with yeast; let stand until foamy, about 10 minutes. Transfer to stand mixer.

To mixer, add sugar, butter, salt and 2 of the eggs; whisk to combine. Add 3 cups (750 mL) of the flour; mix until dough is smooth, elastic and comes away from bowl, adding spoonfuls of remaining flour if necessary, about 10 minutes. Transfer to lightly floured surface; knead into ball.

Place in large greased bowl, turning to grease all over. Cover with plastic wrap; let rise in warm place until doubled in bulk, about 1-1/2 hours.

Punch down dough; divide in half. Roll out each half into 18- x 7-inch (45 x 18 cm) rectangle.

Filling: Spread butter over each rectangle, leaving 1/2-inch (1 cm) border on 1 long side. Mix sugar with cocoa; sprinkle over butter. Starting at long buttered side, roll up tightly into log; pinch edge to seal, brushing with water if necessary.

Fold each log in half; twist twice and pinch open ends together to seal. Fit into 2 greased 8- x 4-inch (1.5 L) loaf pans. Cover with greased plastic wrap; let rise in warm place until doubled in bulk, 1 to 1-1/2 hours.

Whisk remaining egg with 2 tsp (10 mL) water. Brush over loaves.

Streusel: Stir flour with sugar. Using pastry blender or 2 knives, cut in butter until in coarse crumbs. Sprinkle over loaves.

Bake in 350°F (180°C) oven until browned and bottoms sound hollow when tapped, 35 to 40 minutes. Remove from pans; let cool on racks.

Nutritional facts Per slice: about

  • Sodium 126 mg
  • Protein 5 g
  • Calories 257.0
  • Total fat 11 g
  • Potassium 138 mg
  • Cholesterol 59 mg
  • Saturated fat 6 g
  • Total carbohydrate 37 g

%RDI

  • Iron 14.0
  • Fibre 0.0
  • Folate 33.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 3.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 10.0
  • Vitamin C 0.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Chocolate Babka

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